Vignesh Nuthikattu
Hyderabad
Summary
Driven Commis-chef with proven expertise in food preparation and hygiene practices honed at Conçu's Central Kitchen. Excelled in fast-paced environments, demonstrating exceptional ability to manage pressure while maintaining meticulous attention to detail. Skilled in mise en place and ingredient knowledge, contributing to kitchen efficiency and waste reduction by 20%.
Overview
3
3
years of professional experience
Work History
Commie 3
Le Meridian
01.2022 - 12.2022
- Learned new materials, processes, and programs quickly.
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
- Supported departmental tasks to increase understanding of industry processes.
Commie 2
Conçu Café Central Kitchen
02.2023 - Current
- As a Bakery Baker I can do variety of Breads from Sourdough to Croissants. And Best in Breakfast Viennoiseries.
- Followed precise recipes cards and food preparation procedure.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and hygiene sanitation.
- Collaborate with the Chef dePartie assistant to develop streamlined production.
- Punctual and discipline to make sure it's correct work performance.
Education
Diploma - Craft Course in Food Production
Global Institute Of Hotel Management
Telangana India05.2022
Skills
- Best in Bakery Breakfast Viennoiseries
- Pastries preparations
- Food safety and hygiene
- Kitchen organization and cleanliness
- Bakery Equipments handling
Languages
Hindi
Advanced (C1)
English
Upper intermediate (B2)
Timeline
Commie 2
Conçu Café Central Kitchen
02.2023 - Current
Commie 3
Le Meridian
01.2022 - 12.2022
Diploma - Craft Course in Food Production
Global Institute Of Hotel Management
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