I execute my responsibilities with total dedication, and the motto behind work is based on ‘Give and Take’ phenomenon. I render my services from the depth of my heart and in turn enjoy the satisfaction of my guests and colleagues
Basic Info
Industry:Hotels & Resorts
Department:Chefs-Kitchen
Job Level:Staff Line level
Job Role:Commis Chef
Nationality:India
Current City:Rangareddy
Current Country:India
Education Level:
Diploma
Basic Info
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PAVAN KARTHIK REDAPAKA's Activity
No Activity
Education
HOTEL MANAGEMENT
June 2016 - April 2018
PIONEER INSTITUTE OF HOTEL MANAGEMENT, India
INTERMEDIATE
June 2014 - April 2016
VIGNAN JUNIOR COLLEGE , India
Certifications & Awards
Certifications & Awards Not Mentioned
Skills
hygiene
humble
dedication
polite
team work
Experience
Commis Chef
2018 - Present (6 Years)
THE GRAND 5* Hotel, India
Working for Hot kitchen. Responsible for making of three meal al-a-carte orders and buffet setups. Very good in continental breakfast Presently working in Breakfast and Lunch operations. 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 when 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. Maintain Personal Grooming Standards
Industrial Training
2017 - 2018 (1 Year)
The Park 5* Hotel, India
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 when 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.