Sradhanjali Maharana
Khordha
Summary
I seek to apply classical training, culinary experience, and creativity, in an environment that will utilize skill sets to its best abilities. An individual that is truly passionate about my cooking.
Overview
6
6
years of professional experience
Work History
Demi Chef De Partie
Jumeriah Gulf of Bahrain
08.2024 - Current
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Maintaining HACCAP
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
Demi Chef De Partie
Park Hyatt Hyderabad
02.2024 - 08.2024
- Collaborated with senior chefs to prepare highquality dishes during pre plated service
- Maintained high food quality standards
- Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair
- Disciplined and dedicated to meeting highquality standards
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in high-quality dishes
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs
- Assisted with menu development and planning
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output
Commis 1
Park Hyatt Hyderabad
09.2023 - 02.2024
- Maintained well-organized mise en place to keep work consistent
- Participated in food tastings and taste tests
- Assisted in menu development through researching new recipes and providing valuable input on dish composition
- Evaluated food products to verify freshness and quality
- Used critical thinking to break down problems, evaluate solutions and make decisions
Commis Chef
Park Hyatt Hyderabad
09.2022 - 09.2023
- Worked in the most famous Italian restaurant Treforni, under one of the finest chef
- Accountable for cooking & plating dishes with high attention to detail
- Handled the pasta section and anti pasti section
- Follow up and prepare Sunday brunch mise en place
- Participate in menu planning, cost control and ordering
- Stepping up in the absence of chef de parte
Commis Chef
Oberoi Udaivilas
09.2021 - 09.2022
- Performed food preparation tasks for morning breakfast and buffet
- Maintain smooth and timely operation in preparation and delivery of meat, pasta and pizza during lunch and dinner operations
- Preparing mise-en place
- Maintaining a clean, sanitary and hazardous free working environment standard during Covid -19
- Prepared food items in compliance with recipes, portioning and waste control guidelines
- Regularly interacted with guests to obtain feedback on product quality and service levels
Internship
Park Hyatt Hyderabad
11.2018 - 03.2019
- Successfully completed In all the four major departments
- Awarded for demonstrating dedication towards work and going above and beyond the call of duty
- Awarded in recognition of 'outstanding presentation of artistic skills in making of think center'
Education
Bsc - Hotel Management
NITHM
Hyderabad, Telangana04.2020
12th - Science
Kendriya Vidyalaya No.2 AFS Kalaikunda
Kalaikunda, West Bengal04.2017
10th -
Kendriya Vidyalaya No.2 AFS Kalaikunda
Kalaikunda, West Bengal04.2015
Skills
- Kitchen leadership
- Restaurant Operations
- Excellent Communication
- Multitasking Abilities
- Workflow Optimization
Accomplishments
- WON 1ST PRIZE IN ACP COOKING COMPETITION IN SOUTH INDIAN CUISINE.
- AWARDED AS BEST GROOMING ASSOCIATE IN Oberoi Udaivilas.
- FINALIST IN MR. AND MISS HYDERABAD.
- CAPTAIN IN HANDBALL NATIONAL TEAM FOR TWO YEARS. (2013-2015)
- WON 1st PRIZE IN DANCE COMPETITION AT IHM VIDHYANAGAR (2018).
- GOT 1st PRIZE IN RADIO JOCKEYING. (2015).
- WON PRIZES FOR MANY ATHLETICS GAMES.
- PARTICIPATED IN ORACLE EDUCATION FOUNDATION ASIA PROJECT (2010).
- HOUSE CAPTAIN IN SCHOOL (2016).
Disclaimer
I hereby declare that the information furnished above is completely true to the best of my knowledge.
References
- Chef Neeraj Tyagi, Executive Chef, Park Hyatt Hyderabad, +91 9871396011
- Chef Daniele Macioce, Chef de Cuisine, Park Hyatt Jordan, +96 2797002577
- Chef Alok Anand, Executive Chef, The Oberoi Hotels, +91 9741851840
- Chef Naveen Badoni, Sous Chef, Park Hyatt Hyderabad, +91 8790282417
Timeline
Demi Chef De Partie
Jumeriah Gulf of Bahrain
08.2024 - Current
Demi Chef De Partie
Park Hyatt Hyderabad
02.2024 - 08.2024
Commis 1
Park Hyatt Hyderabad
09.2023 - 02.2024
Commis Chef
Park Hyatt Hyderabad
09.2022 - 09.2023
Commis Chef
Oberoi Udaivilas
09.2021 - 09.2022
Internship
Park Hyatt Hyderabad
11.2018 - 03.2019
12th - Science
Kendriya Vidyalaya No.2 AFS Kalaikunda
10th -
Kendriya Vidyalaya No.2 AFS Kalaikunda
Bsc - Hotel Management
NITHM
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