SRINIVAS CHUNCHULA
The Capitol 4* Hotel , Job Trainee
Job Type
On the job
Location
India, Hyderabad, Andhra Pradesh
Chat
Personal Advantage
Dear Executive chef, I am very much interested for the available position of Commis Chef. Presently I am working for Park Hyatt 5* Hotel in India and I done my ON JOB Training with Capitol 4* Hotel. I would very much like to advance in my career and believe that I am ready for this position of Commis Chef that you are offering. The job requirements appear to be far more challenging and varied than those I know and have grown used to at my current job. I would like to expand my knowledge, learn new responsibilities and be able to further my career within the field. I have for the last (2) years been working as Commis Chef where my responsibilities were: - Clearing the kitchen stations of all unnecessary utensils and food. Preparing basis sauces, soups. Clearing/cleaning cooking vessels and utensils from all the work surfaces and sinks. - Chopping, peeling various vegetables for preparation Daily verification of our dairy products expiration dates and disposing of any out of date products. - General assistance in food presentation for selected events. The opportunity with your hotel I feel would allow me to express my culinary expertise and valuable, gained experience through a larger array of tasks and responsibilities. I am a fast learner and work well in a team. I believe that I would excel at menu suggestions and planning, cooking meals, guiding the serving staff as to what the daily/weekly specials were all while being able to continue to learn along side the chefs during their daily tasks. I wish to thank you for your time today and I very much hope to hear from you soon and being given the opportunity to discuss your expectations further. Sincerely, Srinivas Chunchula
Job Preference
No Preference yet
Experience
Industrial Training
2018-12 -
The Capitol 4* Hotel Staff/Employee
Content
Presently working in Main kitchen  Preparing mise en place for breakfast a la carte and Buffet.  Also making mise en place for lunch a la carte and Buffet service.  Cook food with high standard of quality at all times.  Very good in a la carte orders,  Very good in making of sauces,soups,grilling of meet products.  Strictly following HACCP rules,Sanitation standards,cooking temperatures.  Writing all types logs like Walk in chillers,Deep freezers,Blast chillers.  Knowledge about defrosting types.  Knowledge of cooked food self life. Checking the food expiry dates.  Following clean as you go method of in working areas  Controls cost by minimizing spoilage, waste, proper storage.
Job Trainee
2019-07 -
The Capitol 4* Hotel Staff/Employee
Content
Presently working in Main kitchen  Preparing mise en place for breakfast a la carte and Buffet.  Also making mise en place for lunch a la carte and Buffet service.  Cook food with high standard of quality at all times.  Very good in a la carte orders,  Very good in making of sauces,soups,grilling of meet products.  Strictly following HACCP rules,Sanitation standards,cooking temperatures.  Writing all types logs like Walk in chillers,Deep freezers,Blast chillers.  Knowledge about defrosting types.  Knowledge of cooked food self life. Checking the food expiry dates.  Following clean as you go method of in working areas  Controls cost by minimizing spoilage, waste, proper storage.
COMMIS CHEF
2020-11 -
PARK HYATT 5* Hotel Staff/Employee
Content
Presently working in Main kitchen  Preparing mise en place for breakfast a la carte and Buffet.  Also making mise en place for lunch a la carte and Buffet service.  Cook food with high standard of quality at all times.  Very good in a la carte orders,  Very good in making of sauces,soups,grilling of meet products.  Strictly following HACCP rules,Sanitation standards,cooking temperatures.  Writing all types logs like Walk in chillers,Deep freezers,Blast chillers.  Knowledge about defrosting types.  Knowledge of cooked food self life. Checking the food expiry dates.  Following clean as you go method of in working areas  Controls cost by minimizing spoilage, waste, proper storage.
Education
Hotel management · College
2017-07-10 - 2019-04-10
Maagna College