YONAGURU ANGALAKURTHY
Vasco
Summary
Secure a responsible career opportunity to fully utilize my job, training and skills, while making a significant contributions.Trained in multiple cuisines and preparations and extremely knowledgeable of basic and advanced cooking techniques. Able to prioritize safety in the kitchen while upholding high standards for meal and ingredient preparation. Takes direction well and can work under extreme pressure while maintaining a positive attitude. Passionate about pursuing a Career in the culinary industry.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Western chef
Heavenly Wang Singapore
Singapore
01.2023 - Current
- Responsible of making creative things like appetizers and Main course
- Food preparation & Coffee Making
- Preparing pasta and salad
- Food preparation & Coffee Making
- Process customers orders & cashiering duties.
Commie 1
Sua Casa Penha De Franca (Casual and fine dining)
01.2021 - 07.2021
- Responsible for menu planning and costing of recipe
- Responsible of making Continental food pasta Burger steaks etc
- Maintained well organized mise -en- place keep work efficient and consistent
- Training and development of Junior staff.
Commie 1
Villa 259 Fine Dine Restaurant (western Cuisine)
12.2021 - 05.2021
- Accurately measuring meal ingredients for the Chef de Partie
- Preparing meal ingredients which includes seasoning of different meats as well, peeling chopping vegetables and fruits
- Preparing for main course basics salads and sauces as directed by the Chef de Partie
- Receiving deliveries and verifying that all ordered have been delivered and are good quality
- Taking inventory of Restaurant and notifying the supervisor of low or depleted supplies
- Discarding all expired and spoiled item stored in stock rooms, refrigerators and freezers
- Performing basic cleaning duties and ensuring that workstations are properly sanitized
- Plating and presentation meal as per the Chef de Partie's instructions.
Commie 2
Sandalwood Hotel and Retreat (Western)
09.2018 - 01.2020
- Works in the designated as set by executive chef/sous chef
- Supporting Cdp, Dcdp and Commie 1 in the daily operation work
- Prepare the daily mise -en -place and food production in different sections of the main kitchen
- Coordinate with the other chef of Cleanliness, wastage and cost control
- Learning the plating skills from senior chefs
- Worked in a hot section in the preparation of Asian and continental food
- Able to organized assigned work areas.
Commie 3
Sandalwood Hotel and Retreat (western)
09.2018 - 01.2018
- As a Commiie Chef I also expected to with the condition of Food Hygiene policies
- Responsible of Preparing and cooking all food items by the recipe to specification
- To assist chef chopping, packing and helping/learning with dishes
- Work according to menu specifications by the chef de partie
- Accepting store as part of the commiis chef duties
- Learned about the cooking temperature, making soup, preparing entree and ala carte cooking
- Taking ideas from chef while doing any type of food in a busy time.
Job Trainee in (F&B Production)
The HQ
03.2017 - 09.2017
- Acquired the knowledge and Experience in Indian cuisine, South indian, Oriental, and Continental
- Working at live Counters while replying to challenging queries
- Learning new things with the chefs at different sections
- Learn to know about the quality and the quantity and get to know more about food preparations.
Internship IT (All Department)
Park Hyatt Goa Resort And Spa
06.2016 - 11.2016
- Worked in Departments such as Food Production, Food&Beverage, Front Office and Housekeeping
- Learned the Responsibility of handling food storage maintaining kitchen Hygiene learn various aspects of Food Production like preparation of Food techniques, Cooking management and Cost Control etc
- While handling Food and Beverage as trainee
- I learn how to Receive, Greet and seat guests
- Present them wine list and Menu card and take order
- Serve food by the standard of hotel Upsell food and beverage
- While handling as Front Office trainee I ensure and accurate running of front
- Respond to guest queries
- Understand thoroughly the categories of room rate, package, promotion and to perform daily duties
- Performing as Housekeeping trainee
- I learned to make cleaning the guest rooms, making bedfold, moping, sweeping and keep the guest room clean.
Education
Advance Graduate - Hospitality Management
Stei Singapore
Singapore 06.2023
Diploma in Hotel Management -
Gesto Culinary Hospitality Academy at Bharitar University
01.2016
12th Commerce -
Goa Board Higher Secondary School Baina
01.2015
Skills
- Food safety
- Food spoilage and prevention
- Health and safety standards
- Safe food handling
- Quality Control
- Plating and Presentation
- Fine-Dining expertise
- Inventory
- Organization and time management
Languages
Hindi
English
Marathi
Konkani
Personal Information
- Date of Birth: 09/17/95
- Gender: Male
- Nationality: Indian
- Marital Status: Single
- Religion: Christian
Certification
WSQ Food hygiene Certificate
Timeline
Western chef
Heavenly Wang Singapore
01.2023 - Current
Commie 1
Villa 259 Fine Dine Restaurant (western Cuisine)
12.2021 - 05.2021
Commie 1
Sua Casa Penha De Franca (Casual and fine dining)
01.2021 - 07.2021
Commie 2
Sandalwood Hotel and Retreat (Western)
09.2018 - 01.2020
Commie 3
Sandalwood Hotel and Retreat (western)
09.2018 - 01.2018
Job Trainee in (F&B Production)
The HQ
03.2017 - 09.2017
Internship IT (All Department)
Park Hyatt Goa Resort And Spa
06.2016 - 11.2016
Advance Graduate - Hospitality Management
Stei Singapore
Diploma in Hotel Management -
Gesto Culinary Hospitality Academy at Bharitar University
12th Commerce -
Goa Board Higher Secondary School Baina