SRIPATHI HANUMANTH RAO

COMMI *

+974********

Ǫatar, Doha August 15st, FEB 2001 Indian

Unmarried

V9674786

PROFILE

I have 2+ years of experience in food Production Department. Dedicated Commis Chef with a Strong culinary foundation and passion for delivering exceptional dining experiences. Proficient in food preparation, cooking techniques, precise plating, and kitchen operations. Thrives in fast-paced environments, maintaining composure and efficiency

EDUCATION

Diploma Indian institute of hotel management and culinary arts Hyderabad.

(Jun‘20 – Aug ‘21)

SR junior college, Nizamabad (Jun ‘17 – Apr ‘19)

10th standard in Sri Suryodaya high school Nadipet, Nizamabad. (Apr‘17)

PROFESSIONAL EXPERIENCE

Commi 1,

Alfardan Hospitality (Nest Restaurant)

May 2023 – present DOHA, Qatar

I have a good knowledge in Continental and I’m a pizza maker also.

Here I'm working in Hot kitchen, Taking care of buffet mise-en-place and A la Carte.

Every time I keep work area in hygienic conditions according to the rules set by the restaurant

Cooking and Preparing elements of high-quality dishes.

Preparing daily À la carte operation Requirements.

Assured that all products served is up to standard.

COMMI 2,

Alfardan Hospitality (Nest Restaurant)

October 2022 – April 2023 DOHA, Qatar

I have prepared sauces and soups. preparing cuts and mise-en-place for buffet.

Preparing all Mise-en-place for operation needs.

To carry out daily and weekly procedures, including temperature checks, strict implementation of hygiene and food safety food

labeling/dating and storage.

And remove any hazards and makes safe any defects in the kitchen or its equipment and report any problems to senior chef.

And To keep high standard of personal hygiene.

Commi 3, AVASA. Hyderabad

March 2022 – September 2022 Hyderabad, India

Here I handled live counter for Making pancakes, Omilettes etc.

I am organize the assigned station as set by executive chef/sous chef

And I maintain prepare ingredients for cooking, including portioning,

Take caring of control food stock and food cost in my section/kitchen. ensure the quality of the food items.

Take-care of cooking temperatures making soups and sauces preparing.

I can work in a fast-paced environment with speed and quality.

Apprentice: ITC Kakatiya, Trainee

March 2021 – February 2022 Hyderabad, India

Correct handling and storage of food

Taking care of Proper hygiene protocols

Fundamental culinary skills, such as food preparation and presentation

Key strategies for kitchen or restaurant management

SKILLS: Teamwork, Organization skills, Cost control, Food Preparation.

LANGUAGES: English, Telugu, Hindi.

DECLARATION: The information stated above is true to the best of my knowledge and belief.

-SRIPATHI HANMANTH RAO

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