Team Members A Daily

Thanniru Gopinath

Gmail: *************@*****.***

contact number: +91-965*******

Address: Dilsukh Nagar, Saroornagar, Hyderabad, India, Pincode: 500060 A hardworking and passionate job seeker with strong organizational skills eager to secure. Ready to help the team and achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple simultaneously with a high degree of accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Experience

THE WESTIN HYDERABAD, INDIA (01/12/2021 TO PRESENT) FULLTIME

DCDP-RESPONSIBILITIES

• Controlling food stock and food cost in the Overall kitchen

• To keep high standards of personal hygiene, clean uniform and overall camaraderie

• To aid in achieving food cost, kitchen standard and overall objectives

• To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.

• To comply with any reasonable request from your superiors

• To carry out and assist in the smooth running of the kitchen

• To attend all meeting and training sessions as required.

• Maintaining all areas to health code standards.

• Adhering to all the food hygiene and sanitation. Work Highlights

● Number of restaurant outlets:3 throughout the property

● Kitchens worked: Banquets and continental

● Cuisine type: continental, Indian, and Italian

● Buffet or A la carte: Both

● Number of seats in the restaurant: 100

● The average number of covers in each service: Lunch-70, Dinner-90 BUNDL TECHNOLOGIES PVT LTD HYDERABAD, INDIA

(29/07/2019 - 25/10/2021) – FULLTIME

COMMI-1 - RESPONSIBILITIES

• Responsible for the day to day running of any given section.

• Supporting Chef in the daily operation

• Taking briefing and training on a regular basis for the team members

• Work according to the menu specifications with the Standard recipes

• Assisting with the ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels.

• Constantly advising Chef on needs and ordering requirements, and placing orders as required.

• To undertake any other duty and responsibility considered to be consistent with the role 29/11/2021 to PRESENT)

WORK HIGHLIGHTS

• Number of restaurant outlets: 23 throughout the Hyderaba/India

• Kitchen(s) worked: specialty restaurant

• Cuisine type served: Multi cuisine

• Average number of covers each service: Lunch -70 covers and Dinner: 90 covers THE PARK GROUP HOTELS VISHAKAPATNAM, INDIA

(20/6/2018 - 22/4/2019) - FULLTIME

COMMI –2 RESPONSIBILITIES

• Organizing the kitchen station with all the required equipment.

• Selecting various vegetables from the vendors required for the day.

• Cleaning and seasoning meats.

• Ensuring all the ingredients are fresh.

• Washing, chopping, shredding, and grating ingredients as requested by the Head chef.

• Plating and garnishing the food items.

Work Highlights

● Number of restaurant outlets:1 throughout the property

● Kitchens worked: Banquets, Sauté, and Grill

● Cuisine type: Mexican, American

● Buffet or A la carte: A la carte

● Number of seats in the restaurant: 95

● The average number of covers in each service: Lunch-60, Dinner-150

● Reported to Sous Chef

THE LALIT RESORT AND SPA GOA, INDIA (15/12/2017 -

1/4/2018) - FULLTIME

TRAINING – RESPONSIBILITIES

• Ensuring the dish looks presentable and attractive.

• Storing the food properly in the cold storage.

• Checking the kitchen inventory and restocking the items as and when needed.

• Ensuring the kitchen is always clean and sanitized.

• Assisting the Kitchen Assistants, Cooks, Chefs, and other team members.

• Reporting any mishaps in the kitchen to the Kitchen Manager.

• Cleaning the trash bins as and when required.

• Helping in the unloading of deliveries.

• Maintaining all areas to health code standards.

• Adhering to all the food hygiene and sanitation. Work Highlights

● Number of restaurant outlets:3 throughout the property

● Kitchens worked: restaurants

● Cuisine type: multi-cuisine

● Buffet or A la carte: A la carte

● The average number of covers in each service: Lunch-75, Dinner-110

● Stations worked: Sauté and grill

EDUCATION

• SECONDARY SCHOOL CERTIFICATE (BOARD OF

SECONDARY EDUCATION)

SRI SARASWATHI SHISHUMANDIR, VIJAYAWADA, INDIA

• INTERMEDIATE EDUCATION

GEETHANJALI JUNIOR COLLEGE, GODAVARIKHANI, TELANA, INDIA

• DIPLOMA IN HOTEL MANAGEMENT

ROOTS INSTITUTE OF HOTEL MANAGEMENT, VIJAYAWADA, INDIA PERSONAL DETAILS:

Nationality: Indian

Marital Status: Married

LANGUAGES KNOWN

• English

• Hindi

• Telugu

SKILLS

Food preparation and safety

Demonstrated a high level of initiative and creativity while tackling difficult tasks. Used strong analytical and problem-solving skills to develop effective solutions for challenging situations. Resolved problems, improved operations and provided exceptional service. Acted as a team leader, delegating tasks and providing.

Developed strong organizational and communication skills through coursework and volunteer activities. Worked flexible hours across night, weekend and holiday shifts. Developed and maintained courteous and effective working relationships. Technical knowledge (computer skill)

strong leadership skills by managing from start to finish. Applied effective time management techniques to meet target Learned and adapted quickly to new technology and software applications. Ran errands and provided general office support in a professional environment. Maintenance and troubleshooting

Passionate about learning and committed to continual improvement. Exercised leadership capabilities by successfully motivating and inspiring others. Gained strong leadership skills by managing from start to finish.

Self-motivated, with a strong sense of personal responsibility. Technical knowledge

Worked well in a team setting, providing support and guidance. Used strong analytical and problem-solving skills to develop effective solutions for challenging situations. Demonstrated leadership skills in managing from concept to completion Declaration

I Hereby Declare That The Above-Mentioned Information Is Authentic To The Best Of My Knowledge And Waiting For The Opportunities

Signature

(Thanniru Gopinath)

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