Public Relations
Ritvik Kommuri
Chef
Hyderabad
Summary
Trainee Chef with 18 months experience at ITC Kohenur, skilled in Indian cuisine and knife techniques and kitchen operations. Strong focus on quality, hygiene, teamwork, and consistent execution in high-pressure environments. Recognized for maintaining high food quality and hygiene standards while effectively managing inventory. Gained strong foundation in various cooking methods and kitchen protocols. Proven ability to assist in creating innovative dishes while maintaining collaborative and results-driven approach. Highly reliable and adaptable, excelling in team settings and thriving under changing demands.
Overview
2
2
years of professional experience
3
3
Languages
Work History
Trainee Chef
ITC Kohenur
07.2024 - 01.2026
- Food preparation & basic cooking techniques
- Indian cuisine (South & North Indian)
- Knife skills & kitchen safety
- Food hygiene & sanitation (HACCP basics)
- Basic plating & presentation
- Maintained proper food handling procedures
- Consistently met high standards of food quality and presentation, receiving praise from both supervisors and customers
- Supported cost control measures by accurately measuring ingredients and minimizing waste during food preparation
- Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks
- Collaborated with team members to prepare large catering orders
- Demonstrated versatility by cross-training in multiple kitchen stations, increasing overall team productivity
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Learned essential time-management strategies while working under pressure in fast-paced kitchen environments
- Contributed to inventory management by organizing stock items and reporting low supplies to the head chef promptly
- Worked closely with front-of-house staff to address customer concerns and ensure satisfactory dining experiences
- Followed strict standards for food handling and safety, minimizing risks to customers
- Kept kitchen clean and organized by performing daily maintenance tasks
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Education
Diploma in Culinary Arts - Culinary
CII (Configuration of Indian Industries)
ITC Kohenur, Hyderabad 04.2001 -
Skills
Basic cooking techniques
Food preparation
Knife skills
Stock rotation
Interests
Driving
Devotional Activities
Software
Basic Skills in MS Office & Internet Browsing
Timeline
Trainee Chef
ITC Kohenur
07.2024 - 01.2026
Diploma in Culinary Arts - Culinary
CII (Configuration of Indian Industries)
04.2001 -