Summary
Overview
Work History
Education
Skills
Awards
Personal Information
Languages
Timeline
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CHANDRA KIRAN VADLA

Hyderabad

Summary

Intend to build a career in culinary arts which has competitive environment with committed and dedicated people which will help me to explore myself and realise my potential

Overview

3
3
years of professional experience

Work History

Line Cook and Prep Cook

MARRIOTT MADISON WEST
03.2024 - 03.2025
  • Company Overview: AMERICAN & ITALIAN CUISINE - USA
  • I have completed my 12 months of internship at marriot inc .as a line cook and prep cook .
  • Preparing the mise en place every day before the restaurant opens, responsible for inventory check list in and out .
  • One of the important aspect of cleaning and hygiene includes handling the cleaning operations before and after work regularly, as well as deep cleaning the kitchen twice a month .
  • Responsible for pre-plating which provides asthetic look before being served to the guest .
  • Monitoring the occupancy and food sales every day and maintaining the HACCP records .
  • Analysis of cooking temperature according to the guest requirements, from rare to well done .
  • Involving in prep activities that follows the four course menu ensuring it is completed one day prior to the event time .
  • Taking charge of cooking a bulk quantity of meat according to the BEO and the number of guests.
  • Cooking at live stations , making pastas and preparing breakfast according to the schedule demands .
  • Analysis of BEO in detail before proceeding to prep activities,which provides insight into the quantity of food .
  • AMERICAN & ITALIAN CUISINE - USA

Part Time Cook

PARADISE
04.2023 - 11.2023
  • Company Overview: INDIAN CUISINE
  • Worked with experienced chefs as a part time cook , involved in the making of bulk quantities of food .
  • Ensuring the mise en place is done the day prior to the event and restaurant preps too .
  • INDIAN CUISINE

Industrial Trainee

HYATT REGENCY CHENNAI
05.2022 - 09.2022
  • Company Overview: INDIA
  • I have completed my industrial training ,which is a part of my curriculum for four months is considered as one semester.
  • Mentioning Department - Food And Beverage Service.
  • INDIA

Education

Bachelors in Hotel management and catering technology - Culinary

Osmania university
Hyderabad, Telangana, India
09-2023

Intermediate in MPC - maths, physics, chemistry

Narayana junior college
Hyderabad, Telangana, India
03-2020

School -

akshara concept school
Sangareddy, Hyderabad, Telangana
03-2018

Skills

  • Food safety standards
  • Inventory management
  • Culinary techniques
  • Mise en place
  • Menu planning
  • Recipe adaptation

Awards

  • Emerging hospitality leader, 2022-2023
  • Certified as a shooting and shining star from spirit station marriott atrium club, 02/01/25

Personal Information

  • Title: CHEF
  • Date of Birth: 29/07/2003

Languages

English
Proficient
C2
Hindi
Advanced
C1
Telugu
Proficient
C2

Timeline

Line Cook and Prep Cook

MARRIOTT MADISON WEST
03.2024 - 03.2025

Part Time Cook

PARADISE
04.2023 - 11.2023

Industrial Trainee

HYATT REGENCY CHENNAI
05.2022 - 09.2022

Bachelors in Hotel management and catering technology - Culinary

Osmania university

Intermediate in MPC - maths, physics, chemistry

Narayana junior college

School -

akshara concept school

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CHANDRA KIRAN VADLA