NITHISH MARIPELLI
Rasal Khaimah
Summary
Team-orientated professional highly skilled in steady food flows to ensure consistency and quality. Talented Restaurant Cook considered expert in baking, grilling and sauteing. Dedicated Line Cook skilled in meal preparation and assuring quality products. Functions as a vital team member and performs well under pressure. High-performing Chef offering [two] years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams. Enthusiastic professional offering more than (two) years of experience working in fast-paced kitchens. Talented Restaurant Cook with the ability to handle multiple tasks simultaneously. Expertly trained individual delivering highly quality [ITALIAN &CONTINENTAL] dishes. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 6-year background in high-end restaurant industry.
Overview
11
11
years of professional experience
Work History
Chef De Partie
Radisson Resort Rasa Al Khaimah
04.2022 - Current
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Supported [Job title] in daily mise-en-place, assigned preparation projects and inventory activities.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
CHEF
THE RITZ CARLTON ABU DHABI GRAND CANAL
10.2019 - 03.2022
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Monitored line work processes to ensure consistency in quality, quantity and presentation.
- Planned and prepared food products orders to maintain appropriate stock levels.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Chef
TRIDENT HYDERABAD
11.2014 - 07.2018
- Experimented with new dish creations by incorporating customer recommendations and feedback.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
- Developed recipes and menus by applying understanding of market demand and culinary trends.
- Talked to patrons about dietary issues and food allergies and prepared meals that met their needs.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Chef Intern
TRIDENT HYDERABAD(OBEROI GROUPS)
10.2013 - 03.2014
- Two Months Experience In multicuisine restaurant(AMARA)
- Two Months Experience In Pastry&Confectionery
- Two Months Experience in Indian Speciality Restaurant (KANAK)
Education
A-Levels - CULINARY
REGENCY COLLEGE OF HOTEL MANAGEMENT
GCSE -
SAI RAM JUNIOR COLLEGE
A-Levels - 10TH STANDARD
SIDHARTHA HIGH SCHOOL
Skills
- Fine-dining expertise
- Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams Leader in the delivery of excellent customer service, directing operations and achieving culinary excellence Equipped to apply restaurant operational experience to grow world-class organisations Dedicated to food safety, customer service bestpractices and quality food service
- Food preparation techniques
- Team leadership
- [Specialty] cuisine ( ITALAIN & CONTINENTAL)
- Verbal and written communication
- I GOT EMPOLYE OF THE MONTH Award For four Times in 2016
Accomplishments
- The Certificate Of Achieving Excellence In (TAP) Trident Achievers Program (The Quarter-Dec-Feb2016)
- The Certificate Of Achieving Excellence In (TAP) Trident Achiveres Program(Achiever Of The Month-feb-01-2016)
- The Certificate Of Achieving Excellence In (TAP) Trident Achiveres Program(Achiever Of The Quarter-March-01-2016)
Timeline
Chef De Partie
Radisson Resort Rasa Al Khaimah
04.2022 - Current
CHEF
THE RITZ CARLTON ABU DHABI GRAND CANAL
10.2019 - 03.2022
Chef
TRIDENT HYDERABAD
11.2014 - 07.2018
Chef Intern
TRIDENT HYDERABAD(OBEROI GROUPS)
10.2013 - 03.2014
GCSE -
SAI RAM JUNIOR COLLEGE
A-Levels - 10TH STANDARD
SIDHARTHA HIGH SCHOOL
A-Levels - CULINARY
REGENCY COLLEGE OF HOTEL MANAGEMENT
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