PONGALGARI, ARUNESH

Address: DUBAI, United Arab Emirates

Mobile Number: +971*********.

Email Address: ads770@r.postjobfree.com

Position Applied: - JR. Sous chef

OBJECTIVE

Seeking a quality environment where my knowledge can be shared, enriched and

looking for an opportunity where I will provide scope for growth and learning.

WORK EXPERIENCE

Chef de partie

Wyndham Hotel.

Marina Dubai

June 2021 to Present

DUTIES AND RESPONSIBILITIES

Working in Alloro kitchen as Chef De Partie.

Doing daily PIC checklist

In charge of afternoon shift.

Providing weekly trainings.

Created new recipes in Terezza (Pizza)

Handling payroll in absence of Sous Chef.

Created dishes for guest with special dietary or cultural needs.

Ensured food is stored and cooked in correct temperature by regulating the temperature of ovens, broilers, grills, and roasters.

Managing / controlling the food wastage.

Demi chef de partie

Grand Plaza Movenpick.

Media City Dubai UAE.

February 2019 to May 2021.

DUTIES AND RESPONSIBILITIES

Working in Twenty-Three bar kitchen and all-day dining kitchen.

Handling the kitchen alone with one junior staff.

Supervising the ala carte and Friday brunch.

Working in banquets when there is any Indian event.

Good at Indian/continental/Asian cuisine.

COMMI-1

Conrad Hilton,

Dubai UAE,

December 2017 to February 2019.

DUTIES AND RESPONSIBILITIES

Working in live kitchen Ballaro

Taking care of al-carte and buffet

Handling the kitchen in the absence of demi chef.

Maintaining the hygiene standards.

COMMI-1

Alhamra Golf Club-Pesto Ristorante

Ras Al Khaima UAE

December 2016-November 2017.

DUTIES AND RESPONSIBILITIES

Taking care of hot and cold sections.

Making different homemade pizza and pastas.

Supervising the junior staff.

Receiving vegetables, meat and dairy products in right temperature.

Maintain clear communications with the chef the partie, including all

relative internal communications.

Monitor kitchen maintenance and report any defects of operating

equipment to chef the partie and sous chef.

Use equipment skillfully by allowing correct safe procedures e.g.: Knife

machines.

Make appropriate adjustments in solving problems.

Ensure that agreed food hygiene, licensing and safety standards are

followed, upheld or surpassed all the time.

COMMI-3

Conrad Hilton

Dubai, UAE

July2015-December2016

DUTIES AND RESPONSIBILITIES

Worked at in room dining.

Worked in Hot and cold section.

Worked in Grill and woke section.

Preparing food for Breakfast and lunch buffet.

ON JOB TRAINING (MAY2013)

COMMI-1

AVASA HOTEL

Hyderabad, India.

DUTIES AND RESPONSIBILITIES

Worked in Hot and Cold sections.

Preparing the mise-en-place for senior chef.

Measuring dish ingredients and portion size accurately.

Dealing with deliveries and stock rotation.

PROFESSIONAL QUALIFICATION

1. Successfully completed a certificate course of food and hygiene

Level-2 April2019.

2. Successfully completed a basic, proper usage and safety training

from diversely.

3. Passed TSI quality service person-in-charge level-3 in January 2020.

Achievements

1. Nominated as Best Employee in 2020.

2.Won Best Employee of the month April 2022.

TERTIARY

BACHELOR DEGREE IN HOTEL MANAGEMENT AND CATERING

TECHNOLOGY

Greenfield’s College of Hotel Management (2013).

Schooling From Tiny Angels High School, Mehdipatnam (2007).

SKILLS

1. Ability to read and communicate in English.

2. Ability to stand or walk for extended period of time during the shift.

3. Understand how to receive supplies and store them properly, rotating old

and new stock to ensure freshness.

4. An impressive inventory of skills.

5. Can make homemade pizza and pastas.

6. Can work in both Hot and Cold sections.

7. Can work in grill and woke section.

8. Can operate MS-Office

PERSONAL INFORMATION

Birthday: February 12,1992

Civil Status: Married

Nationality: Indian

Height: 5’’8

Visa Status: Employment Visa

REFERENCE

Available upon request.

I, hereby certify that the above details are true and correct to my knowledge.

ARUNESH PONGALGARI

DATE SIGNATURE

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