Summary
Work History
Education
Skills
Personal Information
REFERENCE
Timeline
Generic
Diljith K

Diljith K

Calicut

Summary

Offering solid foundation in culinary principles and strong desire to excel in kitchen environment. Brings understanding of basic cooking techniques and ability to follow recipes precisely, ensuring consistency and quality. Ready to use and develop skills in menu planning and ingredient sourcing in ( Commis I or Demi Chef de Partie) role

Work History

Industrial Exposure Trainee

Double Tree by Hilton
  • Developed strong relationships with suppliers, facilitating smooth communication channels and timely deliveries of materials.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.

Job Trainee

Double Tree by Hilton
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • making food for banquet
  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.

Education

Bachelor of hotel management -

mo mahal college of Hotel Management

Diploma in Bartending -

Martini
Mangalore

+2 -

GVHSS karaparamba

Skills

  • Food presentation
  • Kitchen management
  • Allergen awareness
  • Sauce making
  • Culinary creativity
  • Waste reduction
  • Cost control
  • Ingredient selection
  • Menu planning
  • International cuisine
  • Cleanliness and sanitation
  • High hygienic standards

Personal Information

  • Age: 22
  • Father's Name: Babu K
  • Date of Birth: 06/16/02
  • Gender: Male
  • Nationality: Indian
  • Marital Status: Single

REFERENCE

Professor Sooraj R.V. Principal of 

Moti Mahal College Of Hotel Management Mangalore,

Karnataka

Timeline

+2 -

GVHSS karaparamba

Industrial Exposure Trainee

Double Tree by Hilton

Job Trainee

Double Tree by Hilton

Bachelor of hotel management -

mo mahal college of Hotel Management

Diploma in Bartending -

Martini

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Diljith K