HYATT HOTEL HYDERABAD, INDIA COMMI CHEF (PASTRY) 18-12-2017 TO 15-11-2019 JOB RESPONSIBILITY AS POINT WISE • was responsible for the Morning Bakery production for Breakfast Buffet. • was responsible for the Lunch and Dinner buffet dessert production. • was responsible for the Ala-Carte dessert production for the Fine dine restaurant “Pluck”. • Have to abide by the rules of HACCP. • To maintain proper rotation of product in all chillers to minimize wastage/spoilage. • As a Commis Chef I am responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as: • Support Chef de Partie or Demi Chef de Partie in the daily operation and work • Work according to the menu specifications by the Chef de Partie • Keep work area at all times in hygienic conditions according to the rules set by the hotel • Control food stock and food cost in your section • Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites • Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks Davanam Sarovar Portico Suites ( Sarovar Group Hotel) BANGLORE,INDIA COMMI –II (PASTRY) 01-06-2016 TO 14-12-2017 JOB RESPONSIBILITY AS POINT WISE • Directly reports to the chef de partie and take assignment coordinate and participate with other section of requirement ,cleanliness, wastage and cost control. • Following HACCP as per hotel standard. • Support chef de partie or demi chef de partie in the daily operation and work according to the menu specifications by the chef de partie . Fortune Park JP Celestial( ITC Welcome Group Hotel) BANGALORE , INDIA COMMI- II (PASTRY) 19-07-2014 TO 25-05-2016 JOB RESPONSIBILITY AS POINT WISE • Follow And Observe The Making Process • Work According To The Menu Specifications Chef De Partie,Following HACCP As Per Hotel Standard • Directly Reports O The Chef De Partie And Take Assignment ,Day To Day Maintain Handover Register And Follow Worked Task. • Ramanashree California Resort (International Hotels) BANGALORE,INDIA COMMI –III(PASTRY) 09-02-2013 TO 10-07-2014 JOB RESPONSIBILITY AS POINT WISE • Prepare Daily Mis-En –Place And Food Production Different Sections, Keep The Work Area Neat And Lean Always • Cover The Food Products And Mention The Date Tags Following HACCP as per hotel standard. • Learned responsibilities of shift in change maintain log book daily.
2017 - Present (7 Years)
HYATT Hotel, India
• was responsible for the Morning Bakery production for Breakfast Buffet.2016 - 2017 (1 Year)
Davanam Sarovar Portico Suites ( Sarovar Group Hotel), India
• Directly reports to the chef de partie and take assignment coordinate and participate with other section of requirement ,cleanliness, wastage and cost control.2014 - 2016 (2 Years)
Fortune Park JP Celestial( ITC Welcome Group Hotel), India
• Follow And Observe The Making Process2013 - 2014 (1 Year)
Ramanashree California Resort (International Hotels), India
• Prepare Daily Mis-En –Place And Food Production Different Sections, Keep The Work Area Neat And Lean Always