Ramkrishna Dinda

Ramkrishna Dinda

Commi-I(Continental Hot & cold) at Inter City Hotel by STEIGENBERGER hotel group,Oman
Lives in Salalah, Oman
over 6 months ago

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Inter City Hotel by STEIGENBERGER hotel group Salalah, Oman

Commis 1(Continental Hot& Cold) 1st June 2016 to till date

5. JOB RESPONSIBILITY

● Here I am working as a shift holder, all the responsibilities on me during shift.
● I am the one who responsible to cook during the shift from buffet to al a carte.
● Do cooking and responsible for monthly total inventory as well as orderings also.
● Handling parties/events also with two helpers.
● Doing menu planning as per sequence of the events.
● Senior and junior helping each other, we are working to-gather always as a friendly team.






Westin and Le Meridian Hotel(Marriott Group) Manama, Bahrain city Centre

Commis 1 1st July 2014 to 2nd Oct. 2015


JOB RESPONSIBILITY


● Handling al a carte breakfast and egg counters.
● Making all the food for breakfast in the morning because we are in early morning shift.
● After finish the breakfast helping to pick up the lunch buffet then al a carte also.
● We are strictly maintaining FIFO and FEFO procedure in all the storage area in the kitchen.
● Controlling the food costs by re-using, less spoilage, reducing portions control etc.
● We are helping each other, working as a team.

Kempinski Grand and Ixir Hotel Manama, Bahrain city Centre
Commis 1 16th Feb.2014 to 30th June 2014


5. JOB RESPONSIBILITY

● I am responsible for lunch buffet setups from cold kitchen.
● Making all the salad and canapés with my chef and then go for set up.
● Check inventory and making requisitions.
● Also handling the a la carte internal room dining kitchen.
● Maintaining and supervising the junior staffs and respect the seniors always.
● Maintaining hygienic way of work always everywhere.









The Imperial Palace Rajkot, Gujrat, India

Commis 2 30th Aug. 2013 to 9th Feb. 2014

5. JOB RESPONSIBILITY

• Taking inventory and filling out requisition book.
• Handling breakfast and live counters.
• Prepare the lunch and dinner for buffet serve.
• Handle daily al-a-carte orders and making party food also.
• Supervising the junior staffs.
• Provide necessary training to junior kitchen staff.
• Proper storage of food and sauces and ensure that freezers and chillers are maintaining at right temperature.
• Cost control by minimizing spoilage, waste and exercising portions control.
• Keep cleaning and co-ordinate with the staffs.

Sea palace Hotel Colaba, Mumbai, India

Commis 1 15th Dec. 2011 to 7th Aug.2013


5. JOB RESPONSIBILITY

• Prepares and arranges all the foods according to the standard set by the executive chef.
• Co-ordinates with activities of cooks and kitchen stewards to ensure an efficient and smooth foodservice.
• Prepare all the foods by the help of juniors.
• Managing work schedules of juniors.
• Handle party and al-a-carte orders.
• Handle the machines, furniture, utensils and equipment the proper way and maintain their cleanliness.
• Attend all the training classes and staff meetings.


The UpperDeckResort Lonavala, Maharashtra, India

Commis 2 17th April 2011 to 26th Nov.2011


5. JOB RESPONSIBILITY

● Prepare the basic sauces and gravies.
● Doing all the cuttings and mise-en-place.
● Keep clean and dry all the kitchen areas at all time.
● Daily check and sort all storage items (veg, nonveg and dry stores).
● Co-operate with the senior cooks during cooking.
● Follow the daily changeable menus for lunch, dinner and breakfast buffet.
● Continue attend the briefing by executive chef.
● Filling out the requisition book and manage the duty Rota of juniors and trainees.

Experience

  • Commi-I(Continental Hot & cold)

    Inter City Hotel by STEIGENBERGER hotel group,Oman - Salalah, Oman

    F&B kitchen
    June 2016 - Now · 2 years and 7 months

    ● Here I am working as a shift holder, all the responsibilities on me during shift. ● I am the one who responsible to cook during the shift from buffet to al a carte. ● Do cooking and responsible for monthly total inventory as well as orderings also. ● Handling parties/events also with two helpers. ● Doing menu planning as per sequence of the events. ● Senior and junior helping each other, we are working to-gather always as a friendly team.

  • Commi-I

    Westin and Le Meridian Hotel(Marriott Group) ,Bahrain - Manama, Bahrain

    F&B kitchen
    July 2014 - October 2015 · 1 year and 4 months

    ● Handling al a carte breakfast and egg counters. ● Making all the food for breakfast in the morning because we are in early morning shift. ● After finish the breakfast helping to pick up the lunch buffet then al a carte also. ● We are strictly maintaining FIFO and FEFO procedure in all the storage area in the kitchen. ● Controlling the food costs by re-using, less spoilage, reducing portions control etc. ● We are helping each other, working as a team

  • Commi-I

    Kempinski Grand and Ixir Hotel, Manama, Bahrain - Manama, Bahrain

    F&B kitchen
    February 2014 - June 2014 · 5 months

    ● I am responsible for lunch buffet setups from cold kitchen. ● Making all the salad and canapés with my chef and then go for set up. ● Check inventory and making requisitions. ● Also handling the a la carte internal room dining kitchen. ● Maintaining and supervising the junior staffs and respect the seniors always. ● Maintaining hygienic way of work always everywhere.

  • Commi-II

    The Imperial Palace - Rajkot, India

    F&B kitchen
    August 2013 - February 2014 · 7 months

    • Taking inventory and filling out requisition book. • Handling breakfast and live counters. • Prepare the lunch and dinner for buffet serve. • Handle daily al-a-carte orders and making party food also. • Supervising the junior staffs. • Provide necessary training to junior kitchen staff. • Proper storage of food and sauces and ensure that freezers and chillers are maintaining at right temperature. • Cost control by minimizing spoilage, waste and exercising portions control. • Keep cleaning and co-ordinate with the staffs.

Education

  • 3 years Diploma in Hotel Management and Catering Technology

    NALANDA INSTITUTE OF ADVANCED STUDY - Kolkata, India

    April 2008 - May 2011

    I have completed 3 years Diploma in Hotel Management and Catering Technology from NALANDA INSTITUTE OF ADVANCED STUDIES under West Bengal Society, Salt Lake City, Kolkata, India in 2008-2011.

Languages

  • Bengali
    Native or fluent
    100%
  • Hindi
    Native or fluent
    100%
  • English
    Native or fluent
    100%
  • Arabic
    Professional working
    60%

Skills

  • ● Comprehensive problem solving ability
  •  Flexible, reliable and dependable hard worker
  • ● Have a good computer skill.
  •  Motivated self-starter with strong desire to lea
  •  Team player with excellent communication skill
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