Srinath Sankaranarayanan
Chennai,Tamil Nadu
Summary
I am an aspiring chef with apprentice experience at ITC Grand Chola. Proficient in diverse cuisines, including French, Italian, Asian, Mediterranean, and Fusion. Skilled in food preparation, cooking techniques, and menu collaboration. Eager to contribute culinary expertise to a dynamic kitchen team
Overview
2
2
years of professional experience
Work History
Apprentice (Commis 3)
ITC Grand Chola
2023.07 - Current
- Assisting in food preparation according to established recipes and standards, with a focus on maintaining quality and consistency.
- Actively participating in cooking and plating dishes across different stations in the kitchen, gaining exposure to a wide range of culinary techniques.
- Contributing to menu planning and innovation under the supervision of senior chefs, offering creative ideas and suggestions.
- Ensuring compliance with food safety and sanitation guidelines at all times to uphold the highest standards of hygiene.
- Collaborating with fellow team members to ensure smooth kitchen operations during busy service periods.
On-the-Job Training (OJT)
Middle Of Nowhere
2022.08 - 2022.12
- I worked as an OJT at Middle of Nowhere Restaurant and Bar while pursuing studies in hotel management.
- Collaborated with the kitchen team to prepare and serve high-quality dishes to patrons.
- Responsibilities included food preparation, assisting the chef with meal assembly, ensuring kitchen cleanliness and organization, and providing support during busy service hours.
Education
Bachelor of Science - Computer Science
Guru Nanak College
Chennai05.2021
Craftmanship in Food Production And Patisserie -
Institute of Hotel Management
Chennai05.2023
Skills
- Plating
- Pastry/Baking
- French Cuisine
- Italian Cuisine
- Asian Cuisine
- Mediterranean Cuisine
- Fusion Cuisine
Timeline
Apprentice (Commis 3)
ITC Grand Chola
2023.07 - Current
On-the-Job Training (OJT)
Middle Of Nowhere
2022.08 - 2022.12
Bachelor of Science - Computer Science
Guru Nanak College
Craftmanship in Food Production And Patisserie -
Institute of Hotel Management
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