SAIKIRAN AECHAN
DEMI CHEF DE PARTIE
Hyderabad
Summary
CAREEROBJECTIVE
To make a career in the hospitality industry by working hard and as a team & to enhance knowledge, skills in professional manner. highly interested in updating myself on current trends in the industry and thus keeping up with the ever changing face of the business.
Overview
9
9
years of professional experience
17
17
years of post-secondary education
4
4
Certifications
1
1
Language
Work History
DEMI CHEF DE PARTIE
Sri rudra foods and beverages pvt
Hyderabad
2021.11 - Current
- Preparing mise-en place for break fast lunch and dinner buffet.
- Estimating correct stock rotation procedures are followed.
- Very good at making of all a-al carte orders
- Following HACCP standards and personal hygiene standards
- Estimating costs and ensuring all the purchases come with in budget.
Commis De Cuisine
ACCIO FOODS LLP
HYDERABAD
2020.02 - 2021.10
- Maintained well-organized mise en place to keep work consistent..
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Seasoned and marinated cuts of meat, poultry and fish.
- Prepped daily menu items to quickly deliver upon request.
- Developed close relationships with suppliers to source best ingredients.
COMMIS DE CUISINE
C.S.C.S.International N.V
Genova
2018.12 - 2019.08
- planned and directed high-volume meal preparation and monitored line procedures to ensure quality and quantity.
- HACCP rules were used in day-to-day operations to provide safe environment
- Collaborated with staff members to create meals for large guests.
- Seasoned and marinated cuts of meat, poultry and fish.
Kitchen Trainee
Taj Krishna
Hyderabad
2016.12 - 2017.04
- Preparing of sample food item like salads and cold starters
- Keeping kitchen area clean and hygienic
- Maintaining logbook up to date
- Maintaining proper communication with hotel staff.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Followed recipes and chef instructions to prepare food correctly.
Restaurant Team Member
Yum Restaurant India PVT.LTD
Hyderabad
2014.08 - 2015.03
- Cultivated warm relationships with regular customers.
- Assisted with in-store operations by disassembling delivery boxes, cleaning floors, and dishwashing.
- Used proper techniques to prepare food and ingredients.
- Prepared food orders, cooking on grill and operating fry station.
Education
Bachelor in Catering Technology And Culinary Arts -
Culinary Academy of India
Hyderabad, India 2015.06 - 2018.05
Board of Intermediate -
Loyola Academy
Hyderabad, India 2012.05 - 2014.05
Secondary School Certificate -
Nalanda Vidya Bhavan High School
Hyderabad,India 2000.06 - 2012.05
Skills
Excellent knowledge of food safety and sanitation standards(HACCP).undefined
Certification
Silver medal in Association of catering professional culinary competition
Personal information
NATIONALITY : INDIAN
PASSPORT DETAILS:
passport number :R4186183
Passport issue & expiry: 06/12/2017 To 05/12/2027
Timeline
DEMI CHEF DE PARTIE
Sri rudra foods and beverages pvt
2021.11 - Current
Commis De Cuisine
ACCIO FOODS LLP
2020.02 - 2021.10
COMMIS DE CUISINE
C.S.C.S.International N.V
2018.12 - 2019.08
Kitchen Trainee
Taj Krishna
2016.12 - 2017.04
Bachelor in Catering Technology And Culinary Arts -
Culinary Academy of India
2015.06 - 2018.05
Restaurant Team Member
Yum Restaurant India PVT.LTD
2014.08 - 2015.03
Board of Intermediate -
Loyola Academy
2012.05 - 2014.05
Secondary School Certificate -
Nalanda Vidya Bhavan High School
2000.06 - 2012.05
Silver medal in Association of catering professional culinary competition
Participated in creating a world record for the "Tallest Christmas cup cake"
Attended "March training" for personality devlopement
Successfully completed first junior level of French language course
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