Work experience

• Cdp

  Jenny's group of hotels

  2025.06-Current

  (3 months)

  Maintaining kitchen cleaning, food quality and standard,plate presentation,taking log book for cold room temperature, blast chiller temperature,menu planning, creative new recipes
• COMMIS1

  Club Mahindra

  2024.01-2025.04

  (a year)

  Prepare entre’e and appetizer ingredients, using Precision trimming sill tod–bone poultry and maximize meat yield Preparing high quality food items according to standardized recipes, and instruction to meet production. Delivery and services schedules.
• Bahrain Commis

  coco's cafe

  2022.04-2024.04

  (2 years)

  Preparing a variety of foods, Meats, Seafood, Poultry Vegetables and Cold Food items Make sure all storage area’s are tidy and all product are stored appropriately. Used established facular collection procedure during service.
• Kitchen incharge

  Q BISTRO MALESIA

  2016.01-2019.02

  (3 years)

  Maintaining kitchen incharg, making bulk orders, food quality and standard, mise-en-places settings, making duty roaster, checking inventory and wastage losing
• Chef de Partie

  LAND MARK PALLAVA RESORT MAHABALIPURAM CHENNAI

  2019.01-2019.01

  May 19th to July 2019 Serving meals or preparing for delivery by using correct portioning Ensuring that food id correct Temperature and attractive and Tasty
• COMMIS- II

  GRAD BAY RESORT

  2012.05-2013.07

  (a year)

  Learning the food storage and how to handing electric kitchen of equipments Cleaned kitchen equipment and stock orders.
• COMMIS- III

  the sunway "grt grand" pondichery

  2011.02-2012.03

  (a year)

  Learn to cook and obey the seniors order Cutting, peeling, frying, (or) etc,.

Educational experience

• Paradise institute at hotel management & catering technology, Kumbakonam

  food production

  2009.06-2010.04

  (a year)

  Study in theory of cookery, learning practical

Languages