Commis chef

SRINIVASAN MAMUNDI

COMMIS CHEF (ITALLIAN CUISINE)

E-mail: ********@*****.***

Contact No: +971-*********

Passport ; M9799173

United Arab Emirates; [Dubai]

LinkedIn:

https://www.linkedin.com/in/srinivasan-mamundi-697331139

SUMMARY:

I am a hospitality professional looking for my career with a potential organization where i can use my diverse skills, knowledge and efforts to add value to the organization and i am eager to contribute my creativity and hard work towards the success of the organization and to the growth of the fast developing field and to enhance my career.

PERSONAL STRENGTH:

•Kitchen Management and Menu Planning

•Quality Assurance and Customer Service

•Inventory Management & Policy Planning

•Staff Development and Leadership skill

•Leadership quality and Energetic work attitude.

•Creative problem solver with team management skill

ACHIEVEMENT & AWARDS:

Best Employee of the month December 2018 at Le Royal Meridien Beach and Resort Spa Dubai.

Graduate of First Division as a Craftsmanship Certificate Course in Food &Production and Patisserie. (National Council for Hotel Management & Catering Technology, Noida, Ministry of Tourism, Government of India).May 2014.

PROFESSIONAL EXPERIENCE:

COMMIS CHEF (ITALIAN CUISINE) SEP2020 to Present

STUDIO ONE HOTEL – DUBAI [UAE]

• LARTE CAFFE &RISTORANTE

• During this period I have worked major of sections [ COLD,HOT,PIZZA,DESSERT]

•Work according to established healthy and safety guidelines. Keeping the kitchen area clean and hygienic, sanitizer procedure and cross contamination.

•Keep cooking stations stocked, especially before and during prime operation hours

•Supervise all food preparation and presentation to ensure quality and restaurant standards

•Work with head chef to maintain kitchen organization, staff ability, and training opportunities

•Verify that food storage units all meet standards and are consistently well-managed

•Assist head chef with menu creation

•Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Commie 2 Mexican cuisine JUN 2017 – Aug 2019

[MARRIOTT INTERNATIONAL GROUP]

•LE ROYAL MERIDIEN BEACH RESORT AND SPA, [DUBAI] LATIN AMERICAN ‘MAYA’ MEXICAN KITCHEN +BAR, GROSVENOR HOUSE DUBAI.

AWARD WINNING MEXICAN RESTAURANT IN DUBAI.

[Celebrity Chef Richard Sandoval]

Duties and Responsibility

•During this period I have worked in major of 6 sections [BUTCHERY, COLD,HOT,TACOS,GRILL,DESSERT]

•Preparations of simple food items like pastry, salads, cold starters etc.

•Work according to established healthy and safety guidelines. Keeping the kitchen area clean and hygienic, sanitizer procedure and cross contamination.

•Keep a check on stock and order for replenishment as and when necessary.

•Fill in where needed to ensure guest service standards and efficient operations. Check the product and expiry.

• Have a full understanding of food safety and sanitation practices.

•Maintain Company standards of food quality and presentation. Work towards achieving and exceeding company objectives in food and labor cost management.

• Follow company rules and regulations.

•Prepare food orders in a timely and organized manner.

COMMI CHEF 3 – BAKERY&PASTRY APR2015 – DEC2016 SOUTHREN STAR HOTEL - Mysore (INDIA)

Mixing, preparing and baking bread and pastries.

Opening the bakery every morning.

Arranging the display case in an appealing manner.

Ordering more supplies.

Crafting and creating new and exciting baked goods.

Ensuring all baked goods are completed on time for opening.

Indian –Style oven, using special Sauces and spices In addition to creating and preparing.

Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups.

GRADUATE INDUSTRIAL TRAINEE AUG2014 – FEB 2015

HOTEL REGAALIS (Usha Lexus group of hotels)

•Preparation of simple food like soups, pastas, steaks, sauces preparation and presentation etc.

•Work according to established health and safety guidelines. Keep the kitchen Keep a check on stock and order for replenishments as and when necessary area clean and hygienic

•During this period, I have undergone training in major 4 sections COLD, HOT, GRILL

•Work according to established healthy and safety guidelines. Keeping the kitchen area clean and hygienic.

•Keep a check on stock and order for replenishment as and when necessary.

JOB TRAINEE

GREEN PARK HOTEL AND RESORTS [CHENNAI, INDIA]Worked 1 Month Basic training During this period I got to know about how hotel industry works 10/12/2013 To 10/01/2014.

•During this period, I have undergone training of all the major departments like Kitchen, F&B Service, Front Office and House Keeping.

EDUCATIONAL PROFILE:

•CFPP ( CRAFTSMANSHIP FOOD&PRODUCTION AND PATTSIRE )

COMPUTER SKILLS:

• MS Office

•Excel,

•Power point

REFERENCES:

Reference

Firjan Nalupurakkal,

Chief Butcher (Chef De Tournant),

Le Royal Meridien Beach and Resort Spa Dubai,

Mobile No: +971-*********

E-mail Id: ******.*********@*************************.***

Reference

Tamizhselvan Vedaiyan,

Sous Chef,

Studio One Hotel,

Mobile No; +971-*********,

Mail Id: ******@**************.***

PERSONAL DETAILS:

Date of birth . 14-01-1997

Gender : Male.

Marital Status : Unmarried.

Languages known : English, Hindi, Kannada, Malayalam, Telugu and Spanish [Begginner]

Hobbies : Cooking, Positive Strength, Playing games, listening music

Address : TRICHY, VVK (PO), THIRUVERUMBUR(TK)

DECLARATION:

I feel all the experience and qualifications I have acquired have given me different skills by which I can effectively meet your needs and could learn more. I hereby declare that the information furnished above is true to my knowledge.

Date:

Place: DUBAI (UNITED ARAB EMIRATES} Thank you

(SRINIVASAN MAMUNDI)

Contact this candidate