Food Front Office
Resume:
RESUME
Tatamani.K
Contact Number- +91-968**-***** Email Id – **********@*****.***
OBJECTIVE
Inclination to grow and evolve into a true professional in the Hotel Management industry with multifaceted skills.
SUMMARY
• Having almost 3 years 4 month of Hotel Industry experience, where I have worked in different departments
like (Front Office, Housekeeping, Kitchen etc..)
• Ability to work within a team as a good team member.
• Strategic view, quality knowledge, logical thinking, good work ethics with good communication and interpersonal skills sum up to my profile.
PROFESSIONAL EXPERIENCE
Hilton Garden in Trivandrum Dec 2020 To Present
Working as a team member of garden grill restaurant (110covers) exhibiting culinary talents by personally performing all tasks. Working to continually improve guest and employee satisfaction. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Ensuring sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation and all support areas as applicable.
Hilton Bangalore Embassy Golf Links Aug 2017 To 22 Nov 2020
Working as a team member of Multi cusine restaurant (125 covers) exhibiting culinary talents by personally performing all tasks. Working to continually improve guest and employee satisfaction. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Ensuring sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation and all support areas as applicable.
Culinary Standards and Responsibilities
• Prepare and Monitors the quality of raw and cooked food products to ensure that standards are met.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
Hotel - Sterlings mac hotel Bangalore April.27.2016 to July.08.2017
Working as part of a team of highly motivated Chefs in Continental Section. Responsible for the efficient running of the kitchen area and directly in charge of the overall preparation of all the food which is served in the Restaurant & Banquet Hall and on demand of customers under the supervision of the Head Chef.
Role & Responsibilities:
• Cooking up tasty, nutritious and well balanced meals for customers.
• Preparing the food under the supervision of the Head Chef.
• Deciding on the quantities of food to be cooked and size of portions to be served.
• Maintaining the correct level of fresh, frozen and dried foods in the store room.
Hotel – marquis beach restaurants. GOA May 2015
1month 17 days Industrial Traioning.
Training & Project: April 2014
3 month Industrial Training at Chef Bakers.
AREAS OF EXPERTISE
Food production:
• Worked at the Live Counter in Food Production Dept.
• Majorly prepared Continental Cuisine
• Preparing various sauces
• Buffet Set-up
• Given duties of Mis-en-Place
House Keeping:
• Coordinating with GRA
• Room cleaning & upkeep
• Worked for 2 months as GRA on floor.
Food & Beverage Services:
• Served the guests at the Buffet Restaurant of the Hotel.
ACHIEVEMENTS
• Got 2 Appreciation Letters in Food and Beverage Service from the college.
EDUCATION
Qualification/Degree
School/College
University/Board
Year
DHm (Diploma)
Ray Institute of Hotel Management
Bharath
2014-2016
Class( X)
Govt. Sen. Sec school
Thirumalvadi
2005-2010
PERSONAL DETAILS
Name
Tatamani.K
Date of Birth
9 Mar,1995
Contact
Email id
**********@*****.***
I hereby declare that the above information is true to the best of my knowledge and belief.
Date:
Place: [Tatamani.K]
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