Ambitious and promising young chef with culinary education and prestigious intern and entry-level work experience. Trained in multiple cuisines and preparations and extremely knowledgeable of basic and advanced cooking techniques. Able to prioritize safety in the kitchen while upholding high standards for meal and ingredient preparation. Takes direction well and can work under extreme pressure while maintaining a positive attitude. Passionate about pursuing a career in the culinary industry.
Sep 2016 - ADVANCED DIPLOMA IN CRUISE SHIP GALLEY OPERATIONS – CULINARY
2013-2014 - Diploma in Food Production
Sri Venkateshwara College of Engineering and Technology
2011-2013 - B.E . Computer Science
Excellent knife skills and understanding of safety in professional kitchen environments
Knowledgeable of basic and advanced cooking techniques including but not limited to braising, roasting, searing, sous vide, and frying
Ability to learn new recipes and preparations quickly
Understanding of flavor profiles and pairings
Calm under pressure
Ability to take orders well
Active listening and advanced interpersonal communication skills
High-energy team player with great collaboration abilities
QATAR AIRWAYS CATERING COMPANY Doha, Qatar
COMMI 3 – HOT KITCKEN & ORIENTIAL CUSINE - Nov 2019 – Till date
Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare all menu items by strictly following recipes and yield guide.
Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
KLASE HOTELS PVT LTD
Chef In charge – Overall- June 2018 - Nov 2019
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Ensures that all products are always stored properly in the correct location at the appropriate levels .
Communicate any assistance needed during busy periods and report any incidents with Chefs to ensure optimum service to guests.
Sr. COMMI – Oriental Kitchen - Dec 2017 to May 2018
Work in all areas of the restaurant under the supervision of the executive chef.
Learn new skills quickly and make for an excellent addition to the kitchen team.
Assist the chef in brainstorming new menu items and specials based on locally sourced, in-season ingredients.
ABU SAROVAR PORTICO
COMMI III- Chinese, Butcher- Sep 2015 – May 2016
Responsible for receiving, storing, and rotating produce, dairy, meat, fish, poultry, and shellfish based on a FIFO rotation.
Ensured a clean and organized work station while preparing food items for service. Properly prepped and executed recipes as assigned by the Sous Chef.
Responsible for straining, cooling, and storing stocks in a timely manner.
ABU SAROVAR PORTICO HOTEL CHENNAI
Trainee- Chinese, Butcher – Nov 2014 – Jan 2015
Assisted with prep work before the restaurant opened.
Helped to prepare kitchen for nightly service.
Cleaned and organized the kitchen and kept it an enjoyable and orderly place to work.
Gained valuable knowledge of how kitchens are run and what competencies a chef needs to have to thrive in a kitchen environment.
THE GATEWAY HOTELS, Chennai - South Indian, Chinese May 2014 to Nov 2014
DOB : 15/05/1994
Nationality : Indian
Passport Number : M0450180
Expiry Date : 29/07/2024