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•Checking food expiry dates and discarded any outdated food (FIFO)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