Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

Akkanapally Ajay Kumar

clearwater,Florida

Summary

Hardworking professional bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths. Responsible professional skilled in ingredient preparation, batch cooking and plating. Brings stamina for lifting heavy items and standing for long periods of time. Knowledgeable and precise individual committed to maintaining clean, orderly kitchen and delivering high-quality, delicious food.

Overview

7
7
years of professional experience

Work History

Intern

Grand Mercure Bangalore
Banglore, Karnataka
07.2018 - 01.2019
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Observed strict hygiene practices at all times while handling food items.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Carried out basic culinary tasks such as breading meats, slicing vegetables.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Prepared cold salads, dressings and sauces as directed by sous chef..
  • Assisted in prep work such as washing vegetables or butchering meat when needed.

Commie 3

hayatt regency
Mumbai , Maharashtra
10.2020 - 08.2023
  • Completed day-to-day duties accurately and efficiently.
  • Worked with cross-functional teams to achieve goals.
  • Provided guidance to junior cooks regarding food preparation methods and techniques.
  • Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
  • Coordinated with wait staff to ensure timely delivery of meals to customers.
  • Performed basic administrative duties such as inventory management, ordering supplies.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.

Line Cook Trainee

Opal Sands Resort
Clearwater Beach, Florida
08.2024 - Current
  • Maintained accurate records of daily production sheets including waste logs.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.

Education

Bachelors in Hotel Management - Culinary And Hospitality

Sun International Institute
Hyderabad
09-2020

Skills

  • Food presentation
  • Prep work
  • Recipe-based cooking
  • Frying
  • Grilling
  • Food safety oversight
  • Multitasking and organization

Accomplishments

  • won 1st in master chef compitation in college level

Timeline

Line Cook Trainee

Opal Sands Resort
08.2024 - Current

Commie 3

hayatt regency
10.2020 - 08.2023

Intern

Grand Mercure Bangalore
07.2018 - 01.2019

Bachelors in Hotel Management - Culinary And Hospitality

Sun International Institute

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