Avinnash Vishaal

Culinary Stagiaire

Location 15h@2xStockholm, Sweden

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Summary

Hi!

I would like to introduce myself as Avinnash from Chennai, Inda. I am a Hotel Management graduate from WGSHA, Manipal and I intend to pursue a career in the kitchen. My previous experiences in the kitchen have been through participating in restaurant simulations and pop-ups and externing in kitchens as a part of my curriculum and I am ... Read more

Hi!

I would like to introduce myself as Avinnash from Chennai, Inda. I am a Hotel Management graduate from WGSHA, Manipal and I intend to pursue a career in the kitchen. My previous experiences in the kitchen have been through participating in restaurant simulations and pop-ups and externing in kitchens as a part of my curriculum and I am currently staging at Restaurant Frantzén in Stockholm, Sweden.

I have always been fascinated by the profession due to the never-ending learning experiences that I can be exposed to on a professional and personal level ; another reason being that the career progression and development is never stagnant- the industry environment is always changing by the day and hence there is always something new to learn and that motivates me to keep pushing to be successful.

I would like to take this opportunity to express my eagerness to be a part of your team as I believe that this opportunity would be a very valuable learning experience and also help me develop my skills as a cook. If given a chance, I would also be able to portray the best of my qualities as an industrious individual and a willingness to adapt to my surroundings, thus helping my team in any way that I can.

My profile consists of the relevant details with regards to my qualifications and I look forward to hearing back from you!

My Dream Job is I have always pictured myself getting into agriculture at some point in the future and I hope I can integrate my career along that line!

Work Experience
  • Culinary Stagiaire

    Restaurant Frantzén
    Aug. 2017 to Present (2 months)
  • Culinary Externship

    One Star House PartyTai Ping Shan, Hong Kong Island, HK
    Jan. 2017 to Jan. 2017 (Less than a month)

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    Role & Tasks:

    As an intern, I had the opportunity to travel with the Chefs in and around Mumbai, India to explore the culture and the produce that was in store and then create a menu based on these experiences.This experience has helped me learn a lot of things that I didn't know about India as an Indian from an outsider's perspective.

  • Culinary Externship

    Windmills CraftworksBengaluru, Karnataka, IN
    Oct. 2016 to Dec. 2016 (2 months)

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    Role & Tasks:

    * Inventory upkeep and maintenance.Responsible for Meat and Vegetable requisition on a daily basis.

    *Assisting Chefs with Mise en Place for the Grill section.

  • Culinary Externship

    Windmills CraftworksBengaluru, Karnataka, IN
    Oct. 2016 to Dec. 2016 (2 months)

    See Details

    Role & Tasks:

    * Inventory upkeep and maintenance.Responsible for Meat and Vegetable requisition on a daily basis.

    *Assisting Chefs with Mise en Place for the Grill section.

  • Culinary Externship

    ITC Grand Chola, Chennai
    May. 2016 to Aug. 2016 (3 months)

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    Role & Tasks:

    * Inventory upkeep and maintenance

    *Assisting Chefs with Mise en Place for the Secondi and Pizza sections.

    * Setting up bulk quantity production of stocks and sauces for the entre kitchen.

  • Culinary Externship

    Hyatt Regency ChennaiChennai, Tamil Nadu, IN
    May. 2015 to Jul. 2015 (2 months)

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    Role & Tasks:

    * Inventory upkeep and maintenance

    * Assisting the Chefs with Mise en Place across Salads and Starters section.

  • Pastry Externship

    Le Royal Meridien, Abu Dhabi
    Jun. 2014 to Jun. 2014 (Less than a month)

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    Role & Tasks:

    * Inventory upkeep and maintenance

    * Assisting the Chefs with Mise en Place such as scaling and mixing of ingredients.

Education
  • Hotel Management
    Welcomgroup Graduate School of Hotel Management
    Aug. 2013 to May. 2017

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    Bachelor's Degree in Hotel Management Degree • GPA: 7.66

    Summary

    A 4-year long course approved by the All India Council for Technical Education (AICTE) and accredited by NBA (National Board of Accreditation) exposing the student to the various departments of a hotel/ restaurant or other factions of the hospitality sector - both the operational and non-operational departments with a hands-on and a theoretical approach.

Skills

Chopping

Equipment Maintenance

Portioning

Receiving/Organizing

Saute

Food Safety Knowledge

General knife handling

Inventory

Kitchen Cleaning/Sanitation

Grilling

Certifications & Courses
  • Wine Fundamentals I & II
    International Sommelier Guild, USA
    Feb. 2014 to Apr. 2014
Organizations & Volunteer Activity
  • Student Volunteer

    Ekadaksha Learning Center, Chennai
    Volunteer • Dec. 2014 to Dec. 2014

    See Details

    Summary
    Ekadaksha Learning Center is an education institution for the mentally challenged located in Chennai, India. I had the opportunity to work with children and organize pre-vocational activities such as no-flame cooking. It was a truly great experience and has encouraged me to take part in similar activities.
Interests
Football and Carnatic Vocals
Languages
English Fluent
Spanish Intermediate
Tamil Fluent
Hindi Basic
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