Madhusudhanreddy Reddy

• Supported high-volume F&B operations serving 300-500+
international guests daily
• Assisted in food preparation, plating, and presentation following
HACCP & food safety standards
• Maintained sanitation and cleanliness of kitchen equipment and
workstations, ensuring 100% hygiene compliance
• Coordinated with senior chefs during peak hours, improving service
efficiency by 15-20%
• Ensured proper storage, labelling, FIFO rotation, and reduced food
wastage by 10%

• Supported high-volume F&B operations serving 300-500+
international guests daily
• Assisted in food preparation, plating, and presentation following
HACCP & food safety standards
• Maintained sanitation and cleanliness of kitchen equipment and
workstations, ensuring 100% hygiene compliance
• Coordinated with senior chefs during peak hours, improving service
efficiency by 15-20%
• Ensured proper storage, labelling, FIFO rotation, and reduced food
wastage by 10%

• Assisted restaurant and banquet operations for 50-300 guest events
• Delivered professional table service following international
hospitality standards
• Performed mise-en-place, table setup, clearance, and guest
interaction
• Maintained grooming standards, service etiquette, and SOP
compliance
• Supported team coordination between kitchen and service staff
during peak operations

• Received and inspected 100+ SKUs daily for food & beverage
supplies
• Verified quality, quantity, freshness, and expiry dates
• Maintained inventory records, reducing discrepancies by 15%
• Coordinated with F&B and kitchen teams for uninterrupted service
flow
• Ensured proper storage, minimizing wastage and spoilage