SAI KIRAN TUNGA
Hyderabad
Summary
To leverage my culinary skills and passion for food preparation, contributing to a fast-paced kitchen environment by consistently delivering high-quality dishes. Seeking to grow within a dynamic restaurant team while enhancing my expertise in culinary techniques and maintaining excellence in food safety and presentation.
Overview
2
2
years of professional experience
3
3
Languages
Work History
Commi-2
ITC Kitchens
10.2025 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Passionate about learning and committed to continual improvement.
Commi-2
SCYLLA LUXURY RESORT AND SPA
01.2025 - 09.2025
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
LINE COOK
BUFFALO WILD WINGS
04.2024 - 12.2024
- Prepared and cooked menu items according to standardized recipes and customer preferences.
- Ensured consistent portion sizes, presentation, and quality standards.
- Maintained a clean and organized workstation during service hours.
- Collaborated with kitchen staff to manage prep and service effectively.
- Monitored and replenished inventory levels to avoid shortages.
- Conducted daily checks of ingredients for freshness and quality.
- Followed all food safety and sanitation guidelines to maintain a hygienic environment.
- Ensured proper handling, storage, and labeling of food items.
- Coordinated with chefs and team members to ensure smooth kitchen operations during peak hours.
- Provided training and guidance to junior kitchen staff when required.
- Assisted in testing and improving recipes for seasonal menu updates.
- Suggested creative plating and presentation ideas to enhance customer experience.
- Managed multiple orders simultaneously under high-pressure environments.
- Adapted quickly to last-minute changes or special requests.
Education
INTEREDIATE -
SRI GAYATRI JR COLLEGE
HUBSIGUDAS.S.C. - undefined
PRM HIGH SCHOOL
BALAJI HILLSITI (Diesel Mechanics) - undefined
Bharath Industrial Training Center
HyderabadSkills
Good oral & written communication skills
Ability to work accurately
Open for new learning
Diligently to achieve purpose
Willingness to work flexible hours
Motivated and committed to excellence
Food Preparation and Cooking
Kitchen Organization
Inventory Management
Team Collaboration
Efficiency and Multitasking
Interests
Trying new recipes
Learning about different cuisines
Watching cooking shows
Education Profile
- INTERMEDIATE, SRI GAYATRI JR COLLEGE, HUBSIGUDA
- S.S.C., PRM HIGH SCHOOL, BALAJI HILLS
- ITI (Diesel Mechanics), Bharath Industrial Training Center, Hyderabad
Disclaimer
I hereby declare that the above written particulars are true to the best of my knowledge and belief.
Personal Information
Timeline
Commi-2
ITC Kitchens
10.2025 - Current
Commi-2
SCYLLA LUXURY RESORT AND SPA
01.2025 - 09.2025
LINE COOK
BUFFALO WILD WINGS
04.2024 - 12.2024
S.S.C. - undefined
PRM HIGH SCHOOL
ITI (Diesel Mechanics) - undefined
Bharath Industrial Training Center
INTEREDIATE -
SRI GAYATRI JR COLLEGE