Cherub Madhu
Chesapeake,VA
Summary
Reliable head cook offering several years of experience working in busy, institutional-sized kitchens.
Overview
4
4
years of post-secondary education
23
23
years of professional experience
Work History
Head Cook
Saffron Indian Bistro
Chesapeake, NV
10.2019 - Current
- Oversaw kitchen operations for high-volume Indian restaurant, ensuring smooth service and high standards.
- Directed kitchen team in food preparation and service, mentoring less experienced cooks for skill development.
- Supervised kitchen staff, ensuring efficient food preparation and service.
- Developed and maintained menus featuring authentic Indian cuisine.
- Organized special events and catered functions, tailoring menus to meet diverse client needs.
- Ensured compliance with health regulations and safety standards.
- Controlled inventory levels to minimize waste and optimize resources.
Hot Galley Incharge for Veg Entre'e
AIDA Cruises
08.2008 - 10.2012
- Completed day-to-day duties accurately and efficiently.
- Developed innovative ideas and solutions that improved team performance and outcomes.
- Collaborated with diverse coworkers to achieve goals and resolve product and service issues.
- Resolved customer issues with knowledgeable and friendly service, enhancing overall satisfaction.
Cook
Oceania Cruises Inc.
Chesapeake, Virginia
07.2006 - 05.2007
- Prepared diverse menus for various dining venues on luxury cruise ships.
- Operated kitchen equipment safely and efficiently during meal service.
- Collaborated with team members to ensure timely food preparation and delivery.
Line Cook
Picardo Cafe, Dubai
Bur dubai, Dubai
01.2005 - 04.2006
Commis 2
ITDC Samrat
Delhi, IN
01.2005 - 11.2005
- Prepared ingredients and assisted chefs in meal preparation.
- Maintained cleanliness and organization of kitchen workstations.
- Operated kitchen equipment and tools safely and efficiently.
Trainee Cook
Club Mahindra Resorts - Goa India
Chesapeake, Virginia
07.2003 - 10.2004
Education
Certified Hotel Professional - Diploma in Hotel Management
Chavara Institute of Management Studies - Kerala , India
07.2001 - 07.2003
Higher Secondary Graduate - Higher Secondary Education
Govt.Town Higher Secondary School - Kerala , India
06.1998 - 03.2000
Chovva High School, Kerala India
Skills
- Food safety management
- Menu development
- Recipe standardization
- Kitchen inventory control
- Quality assurance
- Staff supervision
- Event coordination
- Culinary creativity
- Problem solving
- Effective communication
Timeline
Head Cook
Saffron Indian Bistro
10.2019 - Current
Hot Galley Incharge for Veg Entre'e
AIDA Cruises
08.2008 - 10.2012
Cook
Oceania Cruises Inc.
07.2006 - 05.2007
Line Cook
Picardo Cafe, Dubai
01.2005 - 04.2006
Commis 2
ITDC Samrat
01.2005 - 11.2005
Trainee Cook
Club Mahindra Resorts - Goa India
07.2003 - 10.2004
Certified Hotel Professional - Diploma in Hotel Management
Chavara Institute of Management Studies - Kerala , India
07.2001 - 07.2003
Higher Secondary Graduate - Higher Secondary Education
Govt.Town Higher Secondary School - Kerala , India
06.1998 - 03.2000
Chovva High School, Kerala India