SURYAPRAKASH M
BAKERY
THANJAVUR
Summary
Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks.
Overview
4
4
years of professional experience
2
2
Certifications
Work History
Commis I / Commis II
Bangalore Marriott Hotel Whitefield
05.2024 - Current
- Review daily production records, determine recipes, and secure ingredients and equipment.
- Prepare and bake breads, rolls and morning bakeries and viennoiseries, pastries according to standardized recipes.
- Label, store, and document left over foods, and manage inventory records.
- Implemented effective organization of inventory re stocks to track items and avoid waste
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
Intern (OJT)
Bangalore Marriott Hotel Whitefield
10.2023 - 05.2024
- Mixing and blending ingredient according to recipes
- Baking breads, cakes, pies, and other baked goods
- Operating and maintaining baking machinery and equipment
- Monitoring the quality of ingredients’ and finished products
- Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
- Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
- Analyzed problems and worked with teams to develop solutions.
- Contributed to a positive team environment by collaborating with fellow interns on group projects and presentations.
Line Cook Intern
Park Plaza Hotel
12.2022 - 01.2023
- Assisted in preparing ingredients, such as chopping vegetables, portioning meats, and measuring spices, ensuring timely and efficient meal preparation.
- Maintained cleanliness and organization of workstations, following food safety and sanitation guidelines.
- Assisted in receiving and storing food supplies, properly rotating stock and minimizing waste.
- Adapted quickly to new recipes, incorporating them into daily menus with ease and professionalism.
- Practiced various cooking techniques to become proficient in multiple culinary styles.
Industrial Trainee
The Italian Bakery
12.2021 - 01.2022
- Assisted in Preparing a variety of baked goods, including bread, pastries, cookies, and sweet rolls. Weighing flour and other ingredients to prepare dough
- Cleaning the kitchen equipment and tools, working places before and after use
- Measure and mixing ingredients, bake and decorate items, and ensure that all reward finished goods adhere to quality and food safety standards
- Decorate cakes with glazes,icings,butter cream and edible toppings, like flowers
Education
B.Sc. - Hotel Management and Catering Science
Bharath College of Science and Management
Thanjavur, Tamil Nadu01.2023
Skills
- Basic knife skills and proficiency in various kitchen tools and equipment
- Knowledge of food safety and Sanitation practices
- Ability to follow recipes and Instruction accurately
- Strong understanding of ingredient Combinations and flavor profiles
Certification
WORKSHOP ON WORLD TOURISM DAY & GREENISH MONTH COOKING & CARVING CERTIFICATION [2022-09-22]
References
S John, Abraham, B.Sc., M.A., PGDCA. (PhD), johnwithgod@gmail.com, +91 95008 20539, Bharath College of Science and Management in Thanjavur, HOD SIR, Thanjavur
DECLARATION
I hereby declare that the information furnished above true to the best of my knowledge Yours faithfully (M.SURYAPRAKASH)
Timeline
Commis I / Commis II
Bangalore Marriott Hotel Whitefield
05.2024 - Current
Intern (OJT)
Bangalore Marriott Hotel Whitefield
10.2023 - 05.2024
Line Cook Intern
Park Plaza Hotel
12.2022 - 01.2023
Industrial Trainee
The Italian Bakery
12.2021 - 01.2022
B.Sc. - Hotel Management and Catering Science
Bharath College of Science and Management