Anandhu A
Punalur
Summary
Resourceful Commis Chef experienced in inventory management, food preparation techniques, and kitchen safety protocols. Achieved high productivity and efficiency through effective time management, teamwork, and adaptability. Focused on delivering quality culinary outcomes and enhancing operational effectiveness in hospitality environments.
Overview
4
4
Languages
4
4
years of post-secondary education
5
5
years of professional experience
Work History
Commis Chef
Amadeo By Oberoi
Mumbai
2025.10 - Current
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Assisted head chef in executing menu items, contributing to timely service and customer satisfaction.
- Prepared ingredients and assisted in daily meal preparations, streamlining workflow in the kitchen.
- Ensured cleanliness and organization of kitchen workstations to promote safe and efficient food preparation.
- Operated kitchen equipment safely while following operational protocols diligently.
- Ensured all food was stored properly in accordance with safety regulations.
DCDP
Sua Casa Restaurant and Bar
Punalur
2024.10 - 2025.10
- Started role as DCDP Chef at Sua Casa, contributing to kitchen operations
- Prepared and plated dishes to meet Sua Casa's menu standards, enhancing customer satisfaction.
- Oversaw kitchen inventory and facilitated supply orders.
- Maintained a clean and organized kitchen in collaboration with team members, supporting efficient operations.
- Followed food safety protocols to ensure quality and freshness of ingredients.
Commi I
Hills Park Hotel
2024.06 - 2024.10
- Assisted in daily operations at Oriental and Continental Kitchen.
- Completed day-to-day duties accurately and efficiently.
- Proposed innovative ideas and solutions that improved team collaboration and project outcomes.
- Collaborated with diverse coworkers to meet goals and resolve product and service-related issues.
Internship
ITC Windsor
2023.06 - 2024.06
- Trained and managed kitchen personnel, overseeing culinary activities to ensure operational efficiency.
- Maintained high quality standards through disciplined practices and attention to detail.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Completed day-to-day duties accurately and efficiently.
Internship
Vivanta by Taj
2021.10 - 2022.03
- Assisted in four departments, gaining comprehensive knowledge of operations and contributing to cross-functional understanding.
- Explored departmental functions to enhance workflow comprehension and facilitate better collaboration.
- Engaged in practice sessions to improve performance and training programs to enhance skills.
Education
Bachelor of Hotel Management - Hotel Management
The Oxford college of Hotel Management
Bangalore, Karnataka 2019.08 - 2023.08
Plus Two - Computer Science
St.Gregorious Higher Secondary School
Kottarakkara, KeralaSSLC - Science
Oxford Senior Secondary School
Karavaloor, KeralaSkills
- Knife skills
- Cooking techniques
- Mise en place
- Kitchen equipment operation
- Food safety protocol
- Food safety regulations
- High hygienic standards
- Ordering and receiving
- Kitchen support
- Multitasking
- Timing coordination
- Team collaboration
- Effective communication
Languages
- English
- Malayalam
- Tamil
- Hindi
Awards
2024, Certificate for Excellence
Languages
Malayalam
First Language
English
Advanced
C1
Tamil
Intermediate
B1
Hindi
Intermediate
B1
Timeline
Commis Chef
Amadeo By Oberoi
2025.10 - Current
DCDP
Sua Casa Restaurant and Bar
2024.10 - 2025.10
Commi I
Hills Park Hotel
2024.06 - 2024.10
Internship
ITC Windsor
2023.06 - 2024.06
Internship
Vivanta by Taj
2021.10 - 2022.03
Bachelor of Hotel Management - Hotel Management
The Oxford college of Hotel Management
2019.08 - 2023.08
Plus Two - Computer Science
St.Gregorious Higher Secondary School
SSLC - Science
Oxford Senior Secondary School