About
A results-driven Chef with a BBA in Culinary Arts, specializing in cold kitchen operations, artistic presentations, and high-volume banquet service. Proven ability to uphold stringent food safety standards (HACCP), optimize kitchen efficiency, and consistently deliver exceptional quality dishes in dynamic, fast-paced culinary environments. Eager to leverage expertise in team performance and creative food preparation to drive productivity and guest satisfaction in a forward-thinking organization.
Work
Novotel, Varun Beach
|IT Training in Garde manger
Vishakapatnam, Andhra Pradesh, India
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Summary
Completed a rigorous four-month industrial training program in Garde Manger, mastering cold kitchen techniques, buffet setup, and intricate food preparation for high-volume service.
Highlights
Executed comprehensive buffet setups for diverse dining experiences, ensuring aesthetic presentation and efficient service flow.
Managed live breakfast counters, consistently delivering fresh, customized dishes and enhancing guest satisfaction.
Demonstrated advanced knife skills for precise cutting of fruits and vegetables, optimizing preparation time and presentation quality.
Mastered the preparation of a wide array of salads, intricate dressings, and sophisticated cold cuts including roulade, salami, pâtés, and terrines, alongside artisanal pickling foods and specialized sauces.
Sheraton Grand Whitefield, Prestige Shantiniketan
|Commis 2
Hoodi, Bengalu, India
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Summary
Managed and executed daily cold kitchen operations for a 5-star hotel, ensuring adherence to global culinary standards and contributing to high-volume banquet service.
Highlights
Optimized mise en place organization and execution, enhancing kitchen efficiency and ensuring consistent delivery of daily menu items under tight deadlines.
Developed strong multitasking capabilities by effectively managing multiple cooking stations during peak hours, maintaining consistent quality output for all dishes.
Streamlined ingredient preparation for diverse dishes, ensuring all components were readily available for plating and supporting timely service delivery.
Maintained 100% compliance with Marriott International's global culinary standards and HACCP food safety protocols, ensuring exceptional hygiene and quality control.
Directed daily preparation and execution of sophisticated cold kitchen items, including terrines, complex salads, and charcuterie, for high-volume 5-star buffets and 300+ cover banquet services.
Education
Indian Culinary Institute
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BBA
Culinary Arts
Grade: 8.32 (A+)
Sri Chaitanya Junior College - Tirupati
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12TH Standard
MPC
Grade: 7.59 (CGPA)
Languages
Telugu
Hindi
English
Introductory Tamil
Kannada
Skills
Communication Proficiency
Verbal communication, Written communication, Presentation expertise.
Multilingual
Telugu, Hindi, English, Introductory Tamil, Kannada.