RAMAKRISHNA BOLLU
Summary
To work in an Organization where I can learn and utilize my abilities developed through experience and education with an opportunity for growth based on skills and performance
Strong knowledge of the principles and processes for providing Hospitality based and personal services. Great ability to quickly move and use the hand. Profound ability to work within a team and on own initiative as required. Excellent communication skills, honesty and a high level of integrity Uncommon enthusiasm and capacity for hard work. Strong systematic and cheerful approach with a 'can do' attitude. Great ability to judge the quality of things.
Overview
3
3
years of professional experience
Work History
Commis-3 chef
THE PARK 5* HOTEL BANGALORE
08.2023 - Current
- Company Overview: luxury Hotel and Resorts, Leading 5
- Business Hotel
- Working for room service kitchen multi cuisine environment, responsible for al-a-cart orders, room guest orders, Making soups, sauces, salads, and main course preparation, and making all the mis – en place for kitchen operation
- Following HACCP standards and Hygiene standards, checking the chillers’ temperatures’ and expiry dates of food
- Luxury Hotel and Resorts, Leading 5
- Business Hotel
Industrial Trainee
Courtyard by Marriott & Fairfield by Marriott Hotel
05.2022 - 09.2022
- Looking all over Kitchen
- Checking the freezers & Chillers
- Maintain the HACCP quality and standards
- Reports to the CDP, And checking all the mis-en-place for the al-a-cart orders & Banqueting events
- Checking the Dry store requirements, and receiving the store, maintaining FIFO
- Maintain minimum wastage to ensure low food cost
- Buffet set up and attention is given to the theme of the buffet
Education
M.P.C -
Board of Intermediate Education
SSC -
Board of Secondary school certificate
Hotel Management Degree -
Pioneer College of Hotel Management
01.2023
Skills
- Creative and innovative hotelier
- Team leadership
- Team player
- Organizational skills
- Event coordination
- Communication
- Quality control
- Culinary skills
- Food preparation
- Kitchen operation
Languages
English
Hindi
Position Applying For
Commis Chef (Hot/cold) Kitchen
Area Of Specialization
Multi cuisine Hot/cold kitchen
Hobbies and Interests
- Cooking
- Listening to songs
- Playing cricket
Training
Courtyard by Marriott & Fairfield by Marriott Hotel, Not Provided, Bangalore, Karnataka, Not Provided, 05/16/22, 09/03/22, Looking all over Kitchen., Checking the freezers & Chillers., Maintain the HACCP quality and standards., Reports to the CDP, and checking all the mis-en-place for the al-a-carte orders & Banqueting events., Checking the Dry store requirements, and receiving the store, maintaining FIFO., Maintain minimum wastage to ensure low food cost., Buffet set up and attention is given to the theme of the buffet.
Personal Information
- Passport Number: B9135051
- Date of Birth: 02/21/02
- Nationality: Indian
- Marital Status: Single
Timeline
Commis-3 chef
THE PARK 5* HOTEL BANGALORE
08.2023 - Current
Industrial Trainee
Courtyard by Marriott & Fairfield by Marriott Hotel
05.2022 - 09.2022
SSC -
Board of Secondary school certificate
Hotel Management Degree -
Pioneer College of Hotel Management
M.P.C -
Board of Intermediate Education
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