srikanth dontharaveni

Commis Chef - Vivantha by Taj 5* hotel
Rajanna Siricilla, India

Timeline

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

Industry: Hotels & Resorts

Department: Chefs-Kitchen

Job Level: Staff Line level

Job Role: Commis Chef

Nationality: India

Current City: Rajanna siricilla

Current Country: India

Education Level: Diploma

srikanth dontharaveni's Activity

No Activity

Education

Hotel Management
June 2015 - April 2018

Sri shakthi college, India
Intermediate Board
June 2013 - April 2015

Trinity Junior College, India
Secondary Education
June 2012 - April 2013

Harsha High School, India

Certifications & Awards

Certifications & Awards Not Mentioned

Skills

Skills Not Mentioned

Experience

Commis Chef
2018 - Present (7 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
2016 - 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

Commis Chef - Vivantha by Taj 5* hotel Rajanna Siricilla, India