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Competences
Experience
Commis Chef
Hilton Garden Inn
2026-10 - ui.present
Prepared salads, cold starters, dressings and other cold kitchen items according to Hilton brand standards. Set up and replenished the breakfast buffet and assisted with hot and cold breakfast preparations during busy morning service. Completed daily mise en place and maintained clean, organised and service-ready kitchen stations. Followed HACCP, food hygiene, food labelling and FIFO procedures.
Commis Chef
Green Coast Hotel M Gallery
2025-06 - 2026-09
Prepared grill and burger orders while maintaining consistent food quality and service timing. Plated and garnished continental starters, salads and cold dishes according to hotel standards. Completed daily mise en place, including vegetables, proteins and sauces, and ensured the kitchen station was ready for service. Checked ingredient freshness, followed FIFO and food labelling procedures, maintained HACCP standards and worked effectively with a multicultural kitchen team during high-volume
Commis 2
Theni International Hotel
2025-02 - 2024-12
Assisted senior chefs in preparing and cooking high-volume dishes while maintaining food quality and consistency. Supported daily mise en place, ingredient preparation, plating and garnishing during busy service periods. Maintained kitchen cleanliness, organised workstations and followed safe food storage procedures. Worked closely with the kitchen team to ensure timely food preparation and smooth service operations.
Assistant Cook
Svatma Hotel
2021-06 - 2022-03
Assisted senior chefs in preparing and cooking high-volume dishes while maintaining food quality and consistency. Supported daily mise en place, ingredient preparation, plating and garnishing during busy service periods. Maintained kitchen cleanliness, organised workstations and followed safe food storage procedures. Worked closely with the kitchen team to ensure timely food preparation and smooth service operations.
IET Training
Taj Madikari Resort And Spa
2019-05 - 2019-10
Completed industrial training in the cold kitchen (Garde Manger), assisting with salads, cold starters, dressings, cheese boards and cold buffet displays. Supported hot and cold breakfast buffet setup and replenishment during busy morning service. Followed standard recipes, food hygiene procedures and professional hotel kitchen practices while learning food preparation and buffet presentation techniques.
Langues
English
fluent
Hindi
native
Tamil
native
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