Pradip Junior Reddy (PJ)
Adelaide, Fairview Park
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
23
23
years of professional experience
Work History
Kitchen Hand
Modbury Plaza Hotel
03.2000 - 02.2004
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Managed time to juggle multiple tasks simultaneously with ease.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
Apprentice Chef
Beyond India, Modbury Hotel
04.2004 - 11.2006
- Set up food stations by following chef's orders.
- Prepared cooking ingredients for chef.
- Maintained well-organized mise en place to keep work consistent.
- Operated commercial cooking and baking equipment in support of head chef.
Chef
Modbury Plaza Hotel
12.2006 - 02.2012
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Warehouse Distributor
Metcom Excess
02.2012 - 02.2013
- Verified accuracy of shipping and receiving documents and maintained records.
- Managed storage area by organizing floor space, adhering to storage design principles and recommending improvements.
- Helped keep inventory accurate by overseeing daily cycle counts.
- Performed data entry to maintain accurate records of inventory levels and shipping and receiving logs for management reports.
Head Chef
Modbury Plaza Hotel
03.2013 - Current
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated employee schedules and developed staff teams to boost productivity.
Education
Certificate IV Commercial Cookery -
Hospitality Group Training
Certificate III - Commercial Cookery
Hospitality Group Training
11.2006
SACE Stage 2 -
The Heights School
Modbury Heights, SA2003
SACE Stage 1 -
The Heights School
Modbury Heights, SA2002
Skills
- Kitchen Staff Management
- Purchasing
- Food Preparation Techniques
- Equipment Inspection and Maintenance
- Profit Target Achievement
- Equipment Purchasing
Languages
English
Native or Bilingual
Samoan
Native or Bilingual
Timeline
Head Chef
Modbury Plaza Hotel
03.2013 - Current
Warehouse Distributor
Metcom Excess
02.2012 - 02.2013
Chef
Modbury Plaza Hotel
12.2006 - 02.2012
Apprentice Chef
Beyond India, Modbury Hotel
04.2004 - 11.2006
Kitchen Hand
Modbury Plaza Hotel
03.2000 - 02.2004
Certificate IV Commercial Cookery -
Hospitality Group Training
Certificate III - Commercial Cookery
Hospitality Group Training
SACE Stage 2 -
The Heights School
SACE Stage 1 -
The Heights School
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