PRAVEEN BOLIGARLA

Execute daily preparation and service for the Continental station, ensuring consistent quality and presentation for high-volume dining.
Maintain strict compliance with USPH (United States Public Health) and local food safety standards to ensure a 100% hygiene rating.
Manage mise en place for the ala carte menu and buffet, optimizing prep time to improve kitchen efficiency during peak hours.
Collaborate with the Executive Chef to develop seasonal menu items and refine continental recipes.

Specialized in hot and cold kitchen support, mastering sauces, proteins, and garde manger responsibilities.
Monitored inventory levels and food costs, contributing to a reduction in kitchen wastage.
Trained and mentored junior kitchen staff and trainees on kitchen safety and standard operating procedures (SOPs).

Operated as a Commis 1 in the continental kitchen, responsible for high-volume food production while adhering to Lemon Tree’s "Fresh, Spirited, and Clean" service standards.

Assisted in the preparation of sauces, pastas, and grilled items, ensuring all dishes adhered to the restaurant’s signature recipes.
Maintained a clean and organized workstation in compliance with fire, safety, and hygiene regulations.

Completed intensive training within the Food Production department of a 5-star international hotel chain.
Rotated through various kitchen sections, gaining foundational expertise in international culinary standards.

Gained cross-functional exposure across all hotel departments, with a primary focus on kitchen operations and food safety.