Mohammed Khaja
Hyderabad
Summary
As an aspiring culinary professional, I am eager to utilize my comprehensive education in catering technology and culinary arts, along with my practical (Entry-Level) experience in the hospitality industry. The goal is to contribute to and learn from a renowned team of culinary experts. With a passion for creating exceptional dining experiences, dedicated to honing skills and continuously expanding knowledge in the field.
Overview
2
2
years of professional experience
Work History
OJT (Culinary Department – Tandoor)
Avasa Hotel
08.2024 - 02.2025
- Developed Hand-on experience and knowledge in making of Tandoori flatbreads.
- Acquired knowledge of making kebabs marination and Tandoori Masalas.
- Enhanced my expertise in food presentation and plating.
- Acquired expertise in portion control and food cost management.
Intern, Culinary Department
The Lalit Ashok
02.2023 - 06.2023
- Assisted senior chefs in the preparation and presentation of various dishes
- Gained hands-on experience in kitchen management, food safety, and hygiene standards
- Participated in menu planning and development sessions
- Participated in Butchery Department and grasped basic butchery cuts and knife skills
- Gained experience and knowledge of mis-en-place for continental department
Education
Bachelor’s - Catering Technology and Culinary Arts
Pinnacle Institute of Catering Technology and Culinary Arts
01.2024
Skills
- Culinary Arts
- Kitchen Management
- Communication
- Time Management
- Knife skills
Outdoor Catering Experience
- TAJ Group
- ITC Group
- Accor Group
- Radisson Group/Hotels
- Trident Group
Disclaimer
I hereby declare that the information provided is true and correct to the best of my knowledge and belief.
Place
Hyderabad, Telangana
Timeline
OJT (Culinary Department – Tandoor)
Avasa Hotel
08.2024 - 02.2025
Intern, Culinary Department
The Lalit Ashok
02.2023 - 06.2023
Bachelor’s - Catering Technology and Culinary Arts
Pinnacle Institute of Catering Technology and Culinary Arts
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