About
Not Mentioned
Basic Info
Date Of Birth: 07 Feb 1998
Industry: Hotels & Resorts
Department: Chefs/Kitchen
Job Level: Staff Line level
Nationality: India
Town/City: nizamabad
Current Country: India
Education Level: Graduation
Experience
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Commis 2
February 2020 - Present (1 Year)
Vivanta by Taj 5* Hotel, India
Preparing mise en place for breakfast, lunch and dinner services as directed by CDP.
Cook food for each service, ensuring a high standard of quality at all times.
Very good experience in making of all a la carte orders.
Very good in American and continental breakfast also.
Good knowledge of grilling all types meat products.
Knowledge about all types of cooking temperatures.
Following HACCP standards and FIFO system as well.
Closing the kitchen area properly on late shift, including storing the food with expiry dates. Checking expiry dates of prepared food, meat items, dry store items.
Maintain sanitary conditions in all food areas including storage.
Following HACCP standards. Following personal Hygiene standards
Maintaining temperature logs for walk in chillers and deep freezers.
Attend to the department meetings and Training. -
Commis 3
January 2019 - February 2020 (1 Year)
Vivanta by Taj 5* Hotel, India
Looking all over the Kitchen. Checking the freezers & Chillers
Maintain the HACCP & FSMS quality and standards.
Reports to the CDP, and checking all the mis-en-place for the al-a-cart orders & banqueting events
Checking the Daily Store, Vegetable and Butcher store requirements, and receiving the store, maintaining FIFO. Maintain minimum wastage to ensure low food cost.
Strong back ground in all phases of kitchen management. Ability to work under pressure and busy environment
Able to co-ordinate multi-faced tasks involved in managing a busy kitchen. -
industrial training
June 2018 - October 2018 (4Months)
ITC Grand Kakathiya 5*Hotel, India
Preparation of ingredients for more senior chefs
Maintaining high standards of hygiene
Rotating food, putting away inventory and dealing with deliveries
Measuring ingredients and sizing portions accurately
Learning about food safety techniques
Preparing foods for mise en place, which involves chopping vegetables, stocking stations, organizing ingredients and partly cooking some foods
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