Prabhu (el Chefe)

Ability to work well, both independently as well as in team. Quick adoptability to any environment flexible and responsible. Capable of understanding and implementing modern techniques quickly. Optimistic and sincere. Every plate of food which i present is my reputation and an extension of me.

Training - THE RESIDENCY TOWERS - T.NAGAR

(2006-05 - 2006-11)

• Worked in pantry kitchen.
• Working with daily miesenplae and party orders
• Setting up live stations
• Refilling the miesenplae and keeping the dept clean and tidy

Job Trainee and Commis –III - ALOFT - SOLLINGANALLUR

(2010-03 - 2012-06)

• Worked with them as pre opening team
• Allocated the kitchen vessels and equipment along with the team and we made functional
• Allocated in pantry and halwai
• Production for daily buffet on chef's choice and his idea
• Plating the buffet item on platter and garnishing
• Allocated in continental kitchen and taking care morning buffet
• Setting up masala trolley and making up the indent for next day consumption
• Receiving the indent all provisional perishable and butchery from store as a team and dispensing in main kitchen store

Commis –II - SKY GOURMET CATERING PVT LTD

(2012-12 - 2014-03)

• Working in hot and cold kitchen
• Working with daily miesenplae
• Portioning of meals as per the standards of each airlines
• Cooking for daily consumption as per airline menu standards
• Maintaining the SOP and HACCP principles

Commis –I - SKY GOURMET CATERING PVT LTD

(2014-12 - 2016-09)

• Working with daily miesenplae
• Portioning of meals as per the standards of each airlines
• Cooking for daily consumption as per airline menu standards
• Maintaining the SOP and HACCP principles
• Monitoring and documenting both the dept CCP's
• Organizing and maintaining the continental and hot snaks department making duty shedules for the team working in my dept.
• Preparing indent through sacs
• Organizing with the chef for airline food sampling
• Monitoring and maintaining the food wastages
• Making monthly consumption requirement schedule
• Working with the atmosphere clean and tidy

Commis –I , DCDP - HOTEL TURYAA

(2017-02 - 2022-08)

During the lockdown had an oppurtunity to work in southindian dept, for past 2 years working in south indian dept had and having a passion of implement modern techniques in my regional cusine and make it presentable in fine dining.

• Working with daily miesenplae
• Portioning of meals as per the standards of each outlets
• Implementing new teqniques of cooking and exprementing
• Maintaining the SOP and HACCP principles
• Monitoring and documenting
• Monitoring and maintaining the food wastages
• Working with the atmosphere clean and tidy

Commis –CDP - MGM HOSPITAL AND HEALTH CARE

(2024-10 - 2026-01)

Had and having a passion of implement modern techniques and trying to combine every cusines traditional and modern grill recipes of the world and each culture.

• Working with daily miesenplae
• Portioning of meals as per the Dietery , dietery restrictions
• Implementing new teqniques of cooking and exprementing
• Maintaining the SOP and HACCP principles
• Monitoring and documenting
• Monitoring and maintaining the food wastages
• Working with the atmosphere clean and tidy

SSLC - VELAMMAL M.H.S.S (2002-01 - 2003-01)

HSLC - VELAMMAL M.H.S.S (2004-01 - 2005-01)

BHM - I.H.M CHENNAI (2005-01 - 2009-01)