Hard-Working, High-Precision Commis Chef

MARKAD JEETH KAMATH

Commis Chef Continental & Fine Dining Specialist

Sharjah, UAE · +971-**-***-**** · ************@*****.*** · LinkedIn: @MarkadJeethKamath

PROFESSIONAL PROFILE

Driven Commis Chef with hands-on experience across five-star luxury hotels, high-volume cloud kitchens, and VVIP state-level events. Trained under the Taj Hotels' intensive Hotel Operations programme and honed classical French techniques at Four Seasons Bengaluru. Brings meticulous mise en place discipline, strong HACCP compliance, and the composure to maintain quality standards under intense service pressure. Equally comfortable executing à la carte, banquet, and buffet operations — and eager to grow into a Chef de Partie role in a world-class kitchen.

EMPLOYMENT HISTORY

Hotel Operations Trainee (Management Track) · The Taj Hotels Bengaluru, India Aug 2024 – Oct 2025

–Rotated through Continental section, IRD, buffet, and à la carte services, maintaining strict mise en place and portion consistency across high-volume covers.

–Applied advanced techniques — sous-vide temperature control, classical French mother sauces, meat & seafood fabrication, sautéing, emulsification, braising, poaching, and flambéeing — while upholding HACCP standards daily.

–Mentored junior commis in knife skills, portioning, and plating standards, raising station readiness and reducing mis-fire incidents during peak service.

Food & Beverage Associate — G20 New Delhi Summit · Government of India / Event Catering New Delhi, India Sept 2023

–Selected as part of an elite F&B service team for the G20 leaders' luncheon, delivering protocol-driven VVIP service to heads of state including President Joe Biden and Prime Minister Narendra Modi.

–Coordinated precisely with culinary and security teams to meet exacting timing and presentation standards under the highest-scrutiny environment of a global diplomatic summit.

Stagiaire · Four Seasons Bengaluru Bengaluru, India Feb 2023 – Jul 2023

–Rotated across haute cuisine, cold kitchen, and banquet sections; contributed to à la carte and large-scale banquet operations.

–Practised classical cooking techniques, precise portioning, and cold-kitchen preparation; managed mise en place and inventory in a Forbes Five-Star environment.

Commis 2 · DZAPRINO India Pvt Ltd Bengaluru, India Aug 2021 – Jan 2022

–Gained high-volume production-line experience in a cloud kitchen setting, developing recipe consistency and rapid time-management skills.

–Maintained enhanced food-safety protocols and quality checks throughout the COVID-19 quarantine operating period.

On-the-Job Trainee · Dollops Restaurant Manipal, India Sept 2022 – Oct 2022

–Completed hands-on service training covering table setup, order management, guest interaction, and service flow in a live dining environment.

EDUCATION

Bachelor of Culinary Arts Sept 2021 – Jun 2024

Welcomgroup Graduate School of Hotel Administration, Manipal (Manipal University)

Pre-University — Commerce Stream Jul 2019 – Jul 2021

Alvas Pre-University College, Mudbidri Statistics, Accountancy, Economics, Business

CERTIFICATIONS & COURSES

WSET Level 1 — Wine & Spirits Education Trust

City & Guilds — Level 2 GCSE Grades A*–C

CORE COMPETENCIES

Classical French Techniques

HACCP & Food Safety Compliance

Sous-Vide & Precision Cooking

Mise en Place & Station Discipline

Meat & Seafood Fabrication

High-Volume Banquet Operations

Cold Kitchen Preparation

Ticket Flow & Quality Control

Junior Staff Training & Mentoring

Leadership & Team Collaboration

Time Management & Adaptability

Menu Development Support

LANGUAGES

English (Professional) · Hindi (Conversational) · Konkani (Native)

INTERESTS

Swimming · Basketball · Table Tennis

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