BALE RAJESH
Crowne Plaza Chennai Adyar Park an IHG Hotel, commis-2
Job Type
On the job
Location
India, Chennai
Personal Advantage
Dear HR Manager & Culinary In charge
Greetings of the day, Myself Bale Rajesh,
Writing this to express my interest in the vacancy of commis chef position. I strongly
prioritize quality over quantity, for I think that if the quality is excellent, the quantity will
always follow. That is the principle that I sincerely followed for the Three years of my
culinary experience with Marriott & IHG.
I have always had a passion for food and since I have done my hotel management has
been experimenting with recipes and different foods and I like to spend time doing this. I
am a perfectionist and like to work in a clean and tidy kitchen and I always clean as I go
along not leaving a huge pile of washing up till the end. I have very good practice of Food
Safety & HACCP Standards.
I am a hard worker, very organized and a stickler for attention to detail and I feel that
these skills are good in a kitchen setting. I enjoy working as part of a wider team, but I am
also very capable of working on my own initiative. I would like to have a long career now
and train properly as a Chef and feel that with my passion and experience so far that I
could do a good job as a Commis Chef.
The attached resume provides further details about my qualifications and background.
I welcome the opportunity to further discuss how I can apply my strengths to the hotel
housekeeping operation.
Furthermore, I have proven customer service and communication skills, and ability
to handle multiple tasks simultaneously.
Thank you for your time and consideration.
Sincerely,
Bale Rajesh
Job Preference
No Preference yet
Experience
commis-2
2021-03 -
Crowne Plaza Chennai Adyar Park an IHG Hotel Internship / Traineeship
Content
Label all food before storing, check and enter temperature of chiller and freezer, check thermostat controls to
regulate temperature of ovens, broilers, grills, steam kettles, ensuring color coded systems for cutting board and
knife are always followed.
Clear knowledge in making sauces, soups, and all kinds of al-a-cart orders (lamb, beef, fish and vegetable dishes,
carvings preparations). When I am on Night shift – Making Brunch items ready (Searing, Grilling Meat & Fish,
vacuuming. soups & other food items etc....). Brunch also services a ’la carte pickup for 24hrs room service.
My foremost Responsibility is maintaining the HACCP Standards, labeling all food before storing. Check and
enter temperature of chiller and freezer, check thermostat controls to regulate temperature of ovens, steam
kettles, ensuring color coded systems for cutting board and knife are always followed. Clear knowledge in the
making, Garnish, and all kinds of al-a-cart order.
Education
Diploma in food production from Chennai’s · Graduate
2019-08-05 -
Amritha Institute of Hotel Management
