Srikanth Mukkera

Demi chef de partie

Summer Beach Hotel

Male, Maldives

12.2022 - Current

Assisted in the preparation of meals by following precise culinary techniques.
Ensured high quality dish presentation for improved customer satisfaction.
Improved kitchen efficiency by maintaining clean and organised workspaces.
Collaborated with senior chefs to create innovative seasonal menus.
Streamlined food preparation processes for faster service times.
Enhanced hygiene standards with strict adherence to health and safety regulations.
Maintained consistency in food production, ensuring a high standard of quality in every dish served.
Managed mise en place tasks before service hours for smoother operations during peak times.
Handled special dietary requests, catering to diverse customer needs.
Participated actively in team briefings contributing towards open communication among staff members.
Executed efficient mise en place to facilitate smooth service.
Followed recipe specifications strictly to produce high volume of food orders.
Collaborated with head chef to create innovative, seasonal menus for special events.
Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
Removed expired food from kitchen areas, composting waste and recycling packaging.
Sanitised counters and utensils used to prepare raw meat, eggs and fish.
Oversaw maintenance of kitchen to comply with food safety procedures.
Plated completed meals with meticulous attention to presentation and portion control.
Checked freezers and refrigerators to verify correct storage and temperatures.
Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
Prepared, produced and packed food in tight timescales.
Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
Studied under qualified chefs to train in cuisines and requirements of different cooking stations.
Reduced food costs with proper budgeting and inventory management.
Communicated closely with service teams to fully understand special orders.
Enforced proper sanitation practices to prevent food spoilage and contamination.

Changed and sanitised surfaces between tasks to avoid cross-contamination.
Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
Followed precise recipes detailing ingredient requirements and cooking methods.
Monitored equipment operation and controlled settings to steam, roast and grill food.

Summary

Overview

Work history

Demi chef de partie

Commis I

Commis III

Education

High School Diploma - Social

Diploma - Hospitality

Languages

Visa Status

Timeline

Demi chef de partie

Commis I

Commis III

Diploma - Hospitality

High School Diploma - Social

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