Commis I | Food Production Professional | Cruise Galley & Hospitality Candidate
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Results-driven hospitality and food production professional with progressive experience in hotel kitchen operations, buffet production, banquet support, food preparation, quality assurance, and guest-focused hospitality services. Experienced in working across multiple hospitality establishments in Kerala with strong exposure to continental cuisine, food presentation, kitchen hygiene, inventory monitoring, stock rotation, and operational coordination. Certified in STCW Basic Safety Training and Security Duties for Seafarers, bringing a strong foundation in maritime safety, discipline, and cruise-readiness.
Adept at maintaining consistency in food quality, supporting high-volume service operations, and contributing to efficient kitchen performance while ensuring compliance with HACCP and food safety standards.
Commis I - Kottayam Grand Hotel & Convention Centre
(2025-12)
Lead daily food preparation activities, coordinate buffet production schedules, maintain food quality standards, support banquet operations, monitor inventory utilization, and ensure compliance with hygiene and safety procedures. Collaborate with chefs and service teams to deliver timely food production during peak operational periods.
Commis II - Floral Palace
(2024-11 - 2025-12)
Managed ingredient preparation, kitchen workflow coordination, food presentation standards, and quality assurance procedures. Assisted with banquet production and restaurant service requirements while supporting inventory management and waste reduction initiatives.
Commis III - Lakesong Resort
(2024-02 - 2024-09)
Supported culinary operations through food preparation, buffet execution, mise-en-place planning, and kitchen sanitation activities. Contributed to maintaining guest satisfaction through consistent food quality and timely service support.
Commis III - Princess Residency Regency
(2023-01 - 2023-08)
Performed food preparation duties, maintained kitchen organization, monitored ingredient storage procedures, and assisted in daily restaurant production requirements while adhering to hospitality standards.
Commis III - Abad Hotel & Resort
(2022-05 - 2022-11)
Supported chefs in food production, recipe execution, stock handling, kitchen cleanliness, and quality control procedures. Assisted in delivering efficient food service operations.
Job Trainee - The Belgian Waffle Co., Thiruvalla
(2021-09 - 2022-03)
Completed structured training in food preparation, customer service, inventory support, and operational procedures. Recognized for excellent conduct and professional performance during the training period.
Diploma - Hotel Management & Tourism - Bharat University (2020 - 2022)
Higher Secondary Education - Kerala Board of Higher Secondary Examination (2017 - 2019)
SSLC - St. Thomas Higher Secondary School, Thiruvalla
