C. Srihri Srihari

I keep up with the use of latest technology and analyze my skills in the most possible ways. I intend to achieve my company goals and learning myself to improve. My ambition is to work in the high-end hospitality background in Dubai.

Demi Chef De Partie - MARRIOTT HARBOUR HOTEL & SUITES - Dubai, UAE

(2025-02)

The British Restaurant

• Prepare, cook, and present dishes in accordance with established recipes and quality standards.
• Contribute to creating new dishes and improving existing recipes.
• Assist in menu planning, portion control, and plating presentation.

Commis -1 - MARRIOTT HARBOUR HOTEL & SUITES - Dubai, UAE

(2024-02 - 2025-01)

The British Restaurant

Commis-2 - Le Meridien Mina Seyahi Beach Resort and Waterpark - Dubai, UAE

(2023-03 - 2024-01)

Fish Beach Taverna-Seafood Restaurant

• Good knowledge of recognizing fishes.
• Good skill of different cuts of fish.
• Making mise-en-places for the kitchen.
• Assisting senior chefs in preparing inventory list.
• Assisting to chef de parties in sections for smoother operations.

Commis-3 - Le Meridien Mina Seyahi Beach Resort and Waterpark - Dubai, UAE

(2022-04 - 2023-02)

Fish Beach Taverna-Seafood Restaurant

Internship - The Westin Dubai Mina Seyahi Beach Resort and Marina - Dubai, UAE

(2021-09 - 2022-03)

Bussola (Expo)- Italian Restaurant

• Making mise-en-place for cold, hot and dessert sections.
• Arranging the chiller, freezer, and dry store(FIFO).
• Maintaining the kitchen neat and clean by following the HACCP rules and regulations.
• Making canapes food for different pavilions and outdoor catering.

Industrial Training - LEMON TREE HOTEL - Candolim, Goa

(2019-12 - 2020-03)

• Trained in all four major departments.

Bachelor - Hotel Management and Catering technology - Westin College of Hotel Management (2018-07 - 2021-05)