Vamshi Krishna

Experience Chef with a passion for creating innovative and delicious dishes. Skilled in menu development, team leadership, and maintaining high food quality standards. Dedicated to delivering exceptional dinning experience.

CHEF DE PARTIE - Raasta - HYDERABAD

(2023-12 - 2026-01)

CHEF DE PARTIE - Baglioni Resort, Maldives - Maldives

(2022-08 - 2023-08)

• Worked as Chef De Partie in a Michelin-starred restaurant, overseeing station prep and execution.
• Collaborated with sous chefs to create new menu items and specials.
• Trained and mentored new kitchen staff on proper cooking techniques and procedures.
• Managed inventory and ordering of ingredients to ensure consistency and quality.

CHEF DE PARTIE - Grand Hyatt Doha Qatar - Doha Qatar

(2018-01 - 2021-12)

• Developed creative and innovative menu items that increased revenue and customer satisfaction.
• Trained and supervised kickstarters staff to ensure high quality and efficient service.

DEMI CHEF DE PARTIE - Banana Island Resort Doha Qatar - Doha Qatar

(2017-09 - 2018-01)

• Demonstrated expertise in food cost control and inventory management to maximize profitability.
• Maintained cleanliness, organization, and safety standards in accordance with health regulations.

Commi 1 - Metropolitan Hotel Dubai, UAE - Dubai, UAE

(2016-09 - 2017-08)

• Hands-on experience in preparing and executing a wide range of dishes.
• Proficient in managing kitchen operations and leading junior culinary staff.
• Skilled in creating innovative and visually appealing culinary creations.
• Proven ability to work efficiently in high pressure, fast paced kitchen environments.

Commi 1 - ITC MARATHA HOTEL Mumbai - Mumbai

(2015-10 - 2016-08)

• To maintain high standards and specify work by the executive head chef's instructions.
• To monitor stock movement and be responsible for ordering on your section.
• To carry out daily and weekly procedures, including temperature checks food labeling/dating, and storage.

Commi Chef - Quality Inn Pearl Hotel Hyderabad, India - Hyderabad, India

(2012-08 - 2014-07)

• Proficient in food preparation techniques and cooking methods ensuring quality and consistency.
• Collaborated with team members to efficiently execute orders in a fast-paced kitchen environment.
• Received positive feedback from guests and colleagues for excellent communication and team work skills.

Commi Chef - Al khozma Hotel Riyadh Saudi Arabia - Riyadh Saudi Arabia

(2010-07 - 2012-07)

I worked in Al Khozama Hotel in Riyadh as a Commi chef with a contract committed to offering impeccable service and the best.

• Proven ability to effectively communicate with diverse audiences in both written and verbal formats.
• Experience in crisis communication and successful managing sensitive and time-sensitive situations.

Internship Management Commi Chef - A-One Bangkok Hotel - Bangkok

(2009-06 - 2009-11)

I worked with the dine kitchen such a great experience working under experienced international chefs, I have learned about the standards of international hospitality.

• My foremost responsibility is maintaining the HACCP standards.
• Making mise en place and labeling all food before storing and check and enter the temperature of the chiller and freezer.
• Cooking sauces, soups, main course food, checking A LA Carte orders.
• Checking the daily store, vegetables and butcher store requirements and receiving the store maintaining FIFO

TRAINEE CHEF - Novotel Hotel, Hyderabad - Hyderabad

(2008-04 - 2009-04)

Industrial Training

• Learning proper techniques for cooking and plating dishes under supervision.
• Helped with the inventory management and stocking ingredients in the kitchen.
• Worked as a part of team to ensure smooth operation during busy service items.

BACHELOR DEGREE IN HOTEL MANAGEMENT - Hotel Management - Regency college (2006-01 - 2009-12)

INTERMEDIATE - A.V.M Junior College (2004-01 - 2006-12)

High School - A.V.M High School (2001-01 - 2004-12)