SK Sarifuddin

SK Sarifuddin

Commis Pastry Chef at HYATT HOTEL
Lives in Hyderabad, India
over 6 months ago

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HYATT HOTEL HYDERABAD, INDIA

COMMI CHEF (PASTRY) 18-12-2017 TO TILL DATE


JOB RESPONSIBILITY AS POINT WISE
• was responsible for the Morning Bakery production for Breakfast Buffet.
• was responsible for the Lunch and Dinner buffet dessert production.
• was responsible for the Ala-Carte dessert production for the Fine dine restaurant “Pluck”.
• Have to abide by the rules of HACCP.
• To maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• As a Commis Chef I am responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
• Support Chef de Partie or Demi Chef de Partie in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in your section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks




Davanam Sarovar Portico Suites ( Sarovar Group Hotel) BANGLORE,INDIA

COMMI –II (PASTRY) 01-06-2016 TO 14-12-2017


JOB RESPONSIBILITY AS POINT WISE

• Directly reports to the chef de partie and take assignment coordinate and participate with other section of requirement ,cleanliness, wastage and cost control.
• Following HACCP as per hotel standard.
• Support chef de partie or demi chef de partie in the daily operation and work according to the menu specifications by the chef de partie .


Fortune Park JP Celestial( ITC Welcome Group Hotel) BANGALORE , INDIA


COMMI- II (PASTRY) 19-07-2014 TO 25-05-2016

JOB RESPONSIBILITY AS POINT WISE

• Follow And Observe The Making Process
• Work According To The Menu Specifications Chef De Partie,Following HACCP As Per Hotel Standard
• Directly Reports O The Chef De Partie And Take Assignment ,Day To Day Maintain Handover Register And Follow Worked Task.



Ramanashree California Resort (International Hotels) BANGALORE,INDIA

COMMI –III(PASTRY) 09-02-2013 TO 10-07-2014


JOB RESPONSIBILITY AS POINT WISE

• Prepare Daily Mis-En –Place And Food Production Different Sections, Keep The Work Area Neat And Lean Always
• Cover The Food Products And Mention The Date Tags Following HACCP as per hotel standard.
• Learned responsibilities of shift in change maintain log book daily.

Experience

  • Commis Pastry Chef

    HYATT HOTEL - Hyderabad, India

    Bakery/Pastry
    December 2017 - Now · 12 months

  • COMMI –II (PASTRY)

    Davanam Sarovar Portico Suites ( Sarovar Group Hotel) - Bengaluru, India

    Bakery/Pastry
    June 2016 - December 2017 · 1 year and 7 months

  • COMMI- II (PASTRY)

    Fortune Park JP Celestial( ITC Welcome Group Hotel) - Bengaluru, India

    Bakery/Pastry
    July 2014 - May 2016 · 1 year and 11 months

  • COMMI –III(PASTRY)

    Ramanashree California Resort (International Hotels) - Bengaluru, India

    Bakery/Pastry
    February 2013 - July 2014 · 1 year and 6 months

Education

  • 3 Years Diploma Of Hotel Management

    Burdwan School Of Hotel And Catering Management - Burdwan, India

    April 2007 - May 2010

    Completed 3 Years Diploma Of Hotel Management From Burdwan School Of Hotel And Catering Management(B.S.H.C.M)2007 – 2010,In Burdwan West Bengal (India).Affiliated To B.S.S –A National Development Agency Promoted By Govt of India.

Languages

  • Urdu
    Native or fluent
    100%
  • Bengali
    Native or fluent
    100%
  • English
    Native or fluent
    100%

Skills

  • 1. Time Management
  • 2.Team sprit
  • 3.Honesty
  • 4.Adjustable
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