Venkata Sai VenuGopal Maddineni

• Labeled and stored all food items correctly and checked expiration dates routinely.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
• Operated kitchen equipment in accordance with manufacturer instructions.
• Plated and presented food following chef requirements.
• Attend all HACCP and hygiene related training Attend Company and Department SOPs, Policies and Step by step procedures
• • Chefs in day-to-day activities such as preparing mis en place, setting up buffet / station from opening and closing of the event

• Attend all HACCP and hygiene related training Attend Company and

Department SOPs, Policies and Step by step procedures

• Work as Commis in Main Kitchen in Banqueting for both in house and outside catering.
• Chefs in day-to-day activities such as preparing mis en place, setting up buffet / station from opening and closing of the event
• Attend training provided by the Person In Charge (PIC or Trainee) for back to basics stocks, sauces, different types of vegetable cuts and menu recipes
• Experience in handling the cold kitchen

• Developed strong teamwork abilities by effectively collaborating with other interns and staff members on various tasks and projects.
• Helped create an organized system for storage of ingredients, streamlining accessibility for efficient meal preparation.
• Assisted in catering special events, gaining exposure to large-scale meal production and presentation techniques.
• Assisted with inventory management, ensuring all necessary ingredients were available for meal service.
• Developed knife skills through consistent practice and training under the guidance of experienced chefs.