srikanth dontharaveni
Commis Chef - Vivantha by Taj 5* hotelRajanna Siricilla, India
ABOUT
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
Date Of Birth: 20 Nov 1993
Industry: Hotels & Resorts
Department: Chefs-Kitchen
Job Level: Staff Line level
Job Role: Commis Chef
Nationality: India
Town/City: Rajanna siricilla
Current Country: India
Education Level: Diploma
Experience
-
Commis Chef
June 2018 - Present (4 Years)
Vivantha by Taj 5* hotel, India
My Responsibility is maintaining the HACCP Standards, and Cooking sauces, soups, main course food, checking ala carte orders, Making the mis en place, and labeling all food before storing, check and enter temperature of chiller and freezer, check thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles, ensuring color coded systems for cutting board and knife are followed at all times. Clear knowledge in the making sauces, soups and all kind of al-a-cart orders (lamb, beef, fish and vegetable dishes, carvings preparations
Very good in continental breakfast and Indian Breakfast
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.
Good knowledge of grilling all types meat products.
Knowledge about all types of cooking temperatures. -
industrial trainning
December 2016 - April 2017 (1 Year)
Ibis hotel, India
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
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