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Industrial Training Chef

Location:
Hyderabad, Telangana, India
Posted:
June 14, 2021

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Resume:

CURRICULUM VITAE

T.MANOJ KUMAR,

Ho.no.**-***/*/51/1/1,vasanthapuri colony,

Malkajgiri, Hyderabad -500047.

Email:adm4lt@r.postjobfree.com

Mobile:950-***-****

Professional summary :

Exceptionally talented professional in the hotels and restaurants industry offering dynamic skills in meal preparation, portion sizing and plating. Looking for a demi chef de partie role with an establishment that appreciates exceptional culinary expertise

ACADEMIC PROFILE:

(2012- 2015).Bachelor’s Degree in Hotel Management from SRI SARADA COLLEGE OF HOTEL MANAGEMENT Hyderabad India.

Modules include:

Food Production, Food and Beverage Service,FrontOffice,Accommodation Operation,

(2009– 2011)Intermediate from narayanajr. College, Hyderabad, India.

(2009) Secondary School Education from green wood High School, warangal, India.

Key skills and competencies :

Professional

●Committed to high standard of food hygiene.

●Good knowledge of all food preparation and food product.

Personal

-Self confidence and determination to complete the allotted work.

-Energetic personality, praised for my upbeat and positive attitude.

-High potential to meet the targets.

Skills:

●Strong verbal communication

●Self-motivated

INDUSTRIAL EXPLOSURE

I have done my industrial training in marriott international Hyderabad. In my traning period I have given more preference to f&b production department.

•I learnt different types of basic sauces, soup, salads and buffet setup .

•Helped the chef while preparing food. Checking garnishes and meal presentation.

•Checking food expiry dates and discarded any outdated food (FIFO)

•I was responsible for day to day mise-en-place which was assigned by sous chef

•I learnt good understanding of ingredient measuring and mixing techniques.

Area Of Interest:

Culinary - continental kitchen.

Work Experience:

Cure foods private limited

Commi chef - 5 th july 2019 to 31 july 2020

●Preparing, cooking and presenting dishes within my speciality. Managing and training commis working with us.

●Updated daily logs, computer tracking and other relevant documentation.

Prepare sauces, pastas, steaks.

Avasa hotel - Hyderabad

Commi chef, - 25 june 2018 to 1st July 2019

●Ensure all kitchen colleagues are aware of standard and exceptional.

●Complete daily check of all mise en place to ensure freshness and quality standards.

●Maintain proper rotation of product in all chillers to minimize wastage/spoilage.

●Preparing, cooking and presenting dishes within my speciality. Managing and training commis working with us.

Commi chef -, 2’ may16 to 10 may’18

Lean spoon,hitec city Hyderabad.

Gathered and placed all ingredients on the workstation in advance for the making the prep.

●Updated daily logs, computer tracking and other relevant documentation.

●Prepare sauces, pastas, steaks.

TranieeCommischef, 15’may15 to January’16

Trident Oberoi- Hyderabad, India.

●Properly cleaned the kitchen, including counters, work areas, shelves, refrigerators and freezers.

●Gathered and placed all ingredients on the workstation in advance for the prep.

●Obversed different chefs and watched how they prepared sauces, fresh pastas and other items to gain knowledge in cooking and grilling techniques.

Other details -:

Father name - T.Pochaiah (He working as a cook in Voltas company in Dubai)

Mother name - T.Manjula

Bate of birth - 24-03-1993

Hobbies - Watching tv,playing football, shuttle and cooking.

Skype id. -. Manoj kumar bhmct

Ctc -. 25000

I heard that the above information is true and correct.

Thanking you,

Yours faithfully,

T.manoj kumar.



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