Summary
Overview
Work History
Education
Skills
Accomplishments
Financial
Marketing
Current Job Responsibilities
Employee Handling
Administration
References
Other Duties
Disclaimer
Timeline
Generic
Johnson Iype

Johnson Iype

Silver Spring,MD

Summary

Aspiring for rich and valuable exposure to the more challenging opportunities across the globe.

Overview

33
33
years of professional experience

Work History

Executive Sous Chef

Paragon Ventures Pvt Ltd
10.2020 - 05.2023
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Oversaw business operations, inventory control, and customer service for restaurant
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Developed kitchen staff through training, disciplinary action, and performance reviews
  • Planned promotional menu additions based on seasonal pricing and product availability
  • Interacted with guests to obtain feedback on product quality and service levels
  • Coordinated employee schedules and developed staff teams to boost productivity
  • Generated employee schedules and work assignments and determined appropriate compensation rates
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality
  • Modernized work processes to reduce guest wait times and boost daily output
  • Handled and stored food to eliminate illness and prevent cross-contamination
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Trained and managed kitchen personnel and supervised related culinary activity
  • Assisted with menu development and planning
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
  • Monitored food production to verify quality and consistency
  • Utilized culinary techniques to create visually appealing dishes
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
  • Developed new recipes and flavor combinations to enhance customer dining experience
  • Worked closely with front-of-house staff to facilitate excellent customer service
  • Implemented food cost and waste reduction initiatives to save money
  • Set up and broke down kitchen for service
  • Participated in food tastings and taste tests
  • Modified recipes to accommodate dietary restrictions and allergies
  • Evaluated food products to verify freshness and quality
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
  • Coordinated with team members to prepare orders on time
  • Implemented successful cross-marketing strategies such as food and wine pairings
  • Disciplined and dedicated to meeting high-quality standards
  • Developed close relationships with suppliers to source best ingredients
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Verified compliance in preparation of menu items and customer special requests
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Implemented food cost and waste reduction initiatives to save money.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Evaluated food products to verify freshness and quality.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Coordinated with team members to prepare orders on time.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed close relationships with suppliers to source best ingredients.

Senior Sous Chef

Bird Catering & Louges Pvt Ltd
06.2018 - 04.2019
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.

Chef

Self Employed
08.2016 - 05.2018
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.
  • Worked effectively in fast-paced environments
  • Managed time efficiently in order to complete all tasks within deadlines
  • Demonstrated respect, friendliness and willingness to help wherever needed
  • Excellent communication skills, both verbal and written
  • Passionate about learning and committed to continual improvement
  • Proved successful working within tight deadlines and a fast-paced environment
  • Strengthened communication skills through regular interactions with others
  • Organized and detail-oriented with a strong work ethic
  • Adaptable and proficient in learning new concepts quickly and efficiently
  • Used critical thinking to break down problems, evaluate solutions and make decisions
  • Paid attention to detail while completing assignments
  • Worked flexible hours across night, weekend and holiday shifts
  • Developed and maintained courteous and effective working relationships
  • Identified issues, analyzed information and provided solutions to problems
  • Participated in team projects, demonstrating an ability to work collaboratively and effectively
  • Cultivated interpersonal skills by building positive relationships with others
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Monitored food production to verify quality and consistency.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented food cost and waste reduction initiatives to save money.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Jr. Sous Chef

QNCC
05.2012 - 05.2016
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Oversaw cleanliness of each station in kitchen.
  • Prepped daily menu items to quickly deliver upon request.
  • Monitored recipe portioning to control food costs.
  • Ordered food items for upcoming events per sous chef request
  • Acted as head chef when required to maintain continuity of service and quality
  • Planned and directed high-volume food preparation in fast-paced environment
  • Successfully completed kitchen product inventory as assigned
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Delivered verbal culinary instruction and assignments to 30 kitchen staff members daily to promote successful dining experiences for clients
  • Planned menus and services for restaurant and off-site events
  • Developed unique menu items and plating presentations
  • Ordered new ingredients and supplies to meet expected needs
  • Assisted sous chef with weekly schedule drafts for 30 kitchen staff
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
  • Mentored kitchen staff to prepare each for demanding roles
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
  • Maintained up-to-date knowledge of current culinary trends and techniques
  • Monitored food and labor costs to verify budget targets were met
  • Planned promotional menu additions based on seasonal pricing and product availability
  • Collaborated with staff members to create meals for large banquets
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Coordinated with vendors to order supplies and maintain high quality standards
  • Modernized work processes to reduce guest wait times and boost daily output
  • Led daily staff meetings to communicate expectations and review safety procedures
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels
  • Coordinated with team members to prepare orders on time
  • Worked closely with front-of-house staff to facilitate excellent customer service
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
  • Assisted with menu development and planning
  • Set up and broke down kitchen for service
  • Disciplined and dedicated to meeting high-quality standards
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Evaluated food products to verify freshness and quality
  • Monitored food production to verify quality and consistency
  • Utilized culinary techniques to create visually appealing dishes
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
  • Trained and managed kitchen personnel and supervised related culinary activity
  • Modified recipes to accommodate dietary restrictions and allergies
  • Implemented food cost and waste reduction initiatives to save money
  • Developed new recipes and flavor combinations to enhance customer dining experience
  • Participated in food tastings and taste tests
  • Developed close relationships with suppliers to source best ingredients
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
  • Implemented successful cross-marketing strategies such as food and wine pairings
  • Led team by example in preparing items accurately and according to high-quality standards
  • Oversaw cleanliness of each station in kitchen
  • Prepped daily menu items to quickly deliver upon request
  • Monitored recipe portioning to control food costs
  • Delivered verbal culinary instruction and assignments to 40 kitchen staff members daily to promote successful dining experiences for clients
  • Delivered verbal culinary instruction and assignments to 40 kitchen staff members daily to promote successful dining experiences for clients
  • Assisted sous chef with weekly schedule drafts for 40 kitchen staff

Sous Chef

Savannah Sarovar Hotel
10.2011 - 02.2012
  • Second in command to Executive Chef
  • Planned and directed high-volume food preparation in fast-paced environment
  • Planned promotional menu additions based on seasonal pricing and product availability
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels
  • Modified recipes to accommodate dietary restrictions and allergies
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
  • Trained and managed kitchen personnel and supervised related culinary activity
  • Evaluated food products to verify freshness and quality
  • Developed new recipes and flavor combinations to enhance customer dining experience
  • Developed and remained accountable for safety, quality, consistency, and adherence to standards
  • Developed close relationships with suppliers to source the best ingredients
  • Developed and remained accountable for safety, quality, consistency, and adherence to standards
  • Developed close relationships with suppliers to source the best ingredients
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
  • Developed close relationships with suppliers to source best ingredients
  • Acted as head chef when required to maintain continuity of service and quality
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Mentored kitchen staff to prepare each for demanding roles
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Collaborated with staff members to create meals for large banquets
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
  • Monitored food and labor costs to verify budget targets were met
  • Coordinated with vendors to order supplies and maintain high quality standards
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
  • Maintained up-to-date knowledge of current culinary trends and techniques
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Modernized work processes to reduce guest wait times and boost daily output
  • Led daily staff meetings to communicate expectations and review safety procedures
  • Assisted with menu development and planning
  • Worked closely with front-of-house staff to facilitate excellent customer service
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
  • Coordinated with team members to prepare orders on time
  • Set up and broke down kitchen for service
  • Monitored food production to verify quality and consistency
  • Utilized culinary techniques to create visually appealing dishes
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
  • Disciplined and dedicated to meeting high-quality standards
  • Implemented food cost and waste reduction initiatives to save money
  • Participated in food tastings and taste tests
  • Implemented successful cross-marketing strategies such as food and wine pairings
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored food and labor costs to verify budget targets were met.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Monitored food production to verify quality and consistency.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Implemented food cost and waste reduction initiatives to save money.
  • Participated in food tastings and taste tests.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed close relationships with suppliers to source best ingredients.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Jr. Sous Chef

Jumeirah Madinat Hotel
07.2008 - 12.2009
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Oversaw cleanliness of each station in kitchen.
  • Prepped daily menu items to quickly deliver upon request.
  • Monitored recipe portioning to control food costs.
  • Delivered verbal culinary instruction and assignments to 35 kitchen staff members daily to promote successful dining experiences for clients
  • Assisted sous chef with weekly schedule drafts for 35 kitchen staff
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
  • Mentored kitchen staff to prepare each for demanding roles
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
  • Maintained up-to-date knowledge of current culinary trends and techniques
  • Monitored food and labor costs to verify budget targets were met
  • Planned promotional menu additions based on seasonal pricing and product availability
  • Collaborated with staff members to create meals for large banquets
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Coordinated with vendors to order supplies and maintain high quality standards
  • Modernized work processes to reduce guest wait times and boost daily output
  • Led daily staff meetings to communicate expectations and review safety procedures
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels
  • Coordinated with team members to prepare orders on time
  • Worked closely with front-of-house staff to facilitate excellent customer service
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
  • Assisted with menu development and planning
  • Set up and broke down kitchen for service
  • Disciplined and dedicated to meeting high-quality standards
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Evaluated food products to verify freshness and quality
  • Monitored food production to verify quality and consistency
  • Utilized culinary techniques to create visually appealing dishes
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
  • Trained and managed kitchen personnel and supervised related culinary activity
  • Modified recipes to accommodate dietary restrictions and allergies
  • Implemented food cost and waste reduction initiatives to save money
  • Developed new recipes and flavor combinations to enhance customer dining experience
  • Participated in food tastings and taste tests
  • Developed close relationships with suppliers to source best ingredients
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
  • Implemented successful cross-marketing strategies such as food and wine pairings
  • Led team by example in preparing items accurately and according to high-quality standards
  • Oversaw cleanliness of each station in kitchen
  • Prepped daily menu items to quickly deliver upon request
  • Monitored recipe portioning to control food costs
  • Ordered food items for upcoming events per sous chef request
  • Acted as head chef when required to maintain continuity of service and quality
  • Planned and directed high-volume food preparation in fast-paced environment
  • Successfully completed kitchen product inventory as assigned
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Delivered verbal culinary instruction and assignments to 30 kitchen staff members daily to promote successful dining experiences for clients
  • Planned menus and services for restaurant and off-site events
  • Developed unique menu items and plating presentations
  • Ordered new ingredients and supplies to meet expected needs
  • Assisted sous chef with weekly schedule drafts for 30 kitchen staff

Chef De Partie

Jumerirah World Trade Center Hotel
04.2002 - 07.2008
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
  • Complied with portion and serving sizes as per restaurant standards
  • Prepared items for roasting, sautéing, frying and baking
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Mentored kitchen staff to prepare each for demanding roles
  • Sanitized all counters properly to prevent food-borne illness
  • Modernized work processes to reduce guest wait times and boost daily output
  • Cooked memorable dishes that brought new customers into establishment
  • Planned promotional menu additions based on seasonal pricing and product availability
  • Developed and cooked memorable dishes that brought new customers into establishment
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Maintained up-to-date knowledge of current culinary trends and techniques
  • Acted as head chef when required to maintain continuity of service and quality
  • Collaborated with staff members to create meals for large banquets
  • Planned and directed high-volume food preparation in fast-paced environment
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
  • Monitored food and labor costs to verify budget targets were met
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels
  • Led daily staff meetings to communicate expectations and review safety procedures
  • Coordinated with vendors to order supplies and maintain high quality standards
  • Coordinated with team members to prepare orders on time
  • Worked closely with front-of-house staff to facilitate excellent customer service
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
  • Assisted with menu development and planning
  • Set up and broke down kitchen for service
  • Disciplined and dedicated to meeting high-quality standards
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Evaluated food products to verify freshness and quality
  • Monitored food production to verify quality and consistency
  • Utilized culinary techniques to create visually appealing dishes
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
  • Trained and managed kitchen personnel and supervised related culinary activity
  • Modified recipes to accommodate dietary restrictions and allergies
  • Implemented food cost and waste reduction initiatives to save money
  • Developed new recipes and flavor combinations to enhance customer dining experience
  • Participated in food tastings and taste tests
  • Developed close relationships with suppliers to source best ingredients
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
  • Implemented successful cross-marketing strategies such as food and wine pairings
  • Maintained well-organized mise en place to keep work consistent
  • Rotated stock to use items before expiration date
  • Plated meals paying special attention to garnishes and overall presentation
  • Operated all kitchen equipment safely to prevent injuries

Demi Chef De Partie

Jumeriah Emirates Tower Hotel
05.2000 - 04.2002
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Monitored food and labor costs to verify budget targets were met.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Demi Chef De Partie

Rotana Hotel
01.1999 - 05.2000
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature
  • Mentored kitchen staff to prepare each for demanding roles
  • Planned and directed high-volume food preparation in fast-paced environment
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
  • Maintained up-to-date knowledge of current culinary trends and techniques
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Collaborated with staff members to create meals for large banquets
  • Modernized work processes to reduce guest wait times and boost daily output
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
  • Led daily staff meetings to communicate expectations and review safety procedures
  • Coordinated with vendors to order supplies and maintain high quality standards
  • Planned promotional menu additions based on seasonal pricing and product availability
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels
  • Acted as head chef when required to maintain continuity of service and quality
  • Monitored food and labor costs to verify budget targets were met
  • Coordinated with team members to prepare orders on time
  • Worked closely with front-of-house staff to facilitate excellent customer service
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
  • Assisted with menu development and planning
  • Set up and broke down kitchen for service
  • Disciplined and dedicated to meeting high-quality standards
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Evaluated food products to verify freshness and quality
  • Monitored food production to verify quality and consistency
  • Utilized culinary techniques to create visually appealing dishes
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
  • Trained and managed kitchen personnel and supervised related culinary activity
  • Modified recipes to accommodate dietary restrictions and allergies
  • Implemented food cost and waste reduction initiatives to save money
  • Developed new recipes and flavor combinations to enhance customer dining experience
  • Participated in food tastings and taste tests
  • Developed close relationships with suppliers to source best ingredients
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
  • Implemented successful cross-marketing strategies such as food and wine pairings
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Monitored food and labor costs to verify budget targets were met.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Commi Chef

The Oberoi Hotel
09.1992 - 01.1999
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Prepped daily menu items to quickly deliver upon request.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Placed orders to restock items before supplies ran out
  • Maintained well-organized mise en place to keep work consistent
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
  • Handled and stored food to eliminate illness and prevent cross-contamination
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business
  • Interacted with guests to obtain feedback on product quality and service levels
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs
  • Monitored line processes to maintain consistency in quality, quantity, and presentation
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
  • Cooked memorable dishes that brought new customers into establishment
  • Collaborated with staff members to create meals for large banquets
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Modernized work processes to reduce guest wait times and boost daily output
  • Coordinated employee schedules and developed staff teams to boost productivity
  • Coordinated with team members to prepare orders on time
  • Worked closely with front-of-house staff to facilitate excellent customer service
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
  • Assisted with menu development and planning
  • Set up and broke down kitchen for service
  • Disciplined and dedicated to meeting high-quality standards
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Evaluated food products to verify freshness and quality
  • Monitored food production to verify quality and consistency
  • Utilized culinary techniques to create visually appealing dishes
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
  • Trained and managed kitchen personnel and supervised related culinary activity
  • Modified recipes to accommodate dietary restrictions and allergies
  • Implemented food cost and waste reduction initiatives to save money
  • Developed new recipes and flavor combinations to enhance customer dining experience
  • Participated in food tastings and taste tests
  • Developed close relationships with suppliers to source best ingredients
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
  • Implemented successful cross-marketing strategies such as food and wine pairings
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Cooked memorable dishes that brought new customers into establishment.
  • Collaborated with staff members to create meals for large banquets.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Continental Chef

Time & Again Restaurant + Discotheque
08.1990 - 08.1992
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Placed orders to restock items before supplies ran out
  • Maintained well-organized mise en place to keep work consistent
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
  • Handled and stored food to eliminate illness and prevent cross-contamination
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business
  • Interacted with guests to obtain feedback on product quality and service levels
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs
  • Monitored line processes to maintain consistency in quality, quantity, and presentation
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
  • Cooked memorable dishes that brought new customers into establishment
  • Collaborated with staff members to create meals for large banquets
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Modernized work processes to reduce guest wait times and boost daily output
  • Coordinated employee schedules and developed staff teams to boost productivity
  • Coordinated with team members to prepare orders on time
  • Worked closely with front-of-house staff to facilitate excellent customer service
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
  • Assisted with menu development and planning
  • Set up and broke down kitchen for service
  • Disciplined and dedicated to meeting high-quality standards
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Evaluated food products to verify freshness and quality
  • Monitored food production to verify quality and consistency
  • Utilized culinary techniques to create visually appealing dishes
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
  • Trained and managed kitchen personnel and supervised related culinary activity
  • Modified recipes to accommodate dietary restrictions and allergies
  • Implemented food cost and waste reduction initiatives to save money
  • Developed new recipes and flavor combinations to enhance customer dining experience
  • Participated in food tastings and taste tests
  • Developed close relationships with suppliers to source best ingredients
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
  • Implemented successful cross-marketing strategies such as food and wine pairings
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Cooked memorable dishes that brought new customers into establishment.
  • Collaborated with staff members to create meals for large banquets.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Education

High School Diploma -

Triveni Institute of Management Studies
Ernakulam, India
08.1988

Skills

  • MS Word, MS Excel, Microsoft Outlook, and Internet browsing

Accomplishments

  • Cross Exposure: Have successfully completed cross-exposure in Marina Seafood restaurant, Jumeirah Beach Hotel for a period of one month.
  • Training: Have successfully completed HACCP level 3 Award (March 27, 2013): Certificate Number 1023232
  • Training: Have successfully completed SGS 1 day ISO 22000: 2005 (Food and Safety Management System (June 9 & 10, 2014) Certificate Number: SGS/Q/ISO 22kIA/14/09
  • Training: Have successfully completed 3 days of HACCP training conducted by Madinat Jumeirah, Dubai.
  • Training: Have completed industrial exposure training from 10th September to 11th March 1989 at The Taj Group of Hotels-Taj Gateway Hotel, Bangalore.
  • Training: Completed training under the renowned Chef Chong, the former Chinese corporate Chef of The Oberoi Group of Hotels for a period of one year. Training also included making wanton sheets and noodles.

Financial

  • To assist the Chef de Cuisine in developing standard recipes that allow the kitchen department to operate at an acceptable food cost.
  • To assist the Chef de Cuisine in maximizing employee productivity in order to minimize payroll costs.
  • To monitor operating costs and take corrective action when necessary to reduce expenses.

Marketing

  • To identify market needs and trends in terms of food for both hotel guests and the local Market.
  • To monitor and analyze the menus and products of competitive banqueting operations.
  • To develop menus, buffets (where applicable), and "specials" that meet the needs of the target market and are in line with the operating concept of the restaurant.

Current Job Responsibilities

  • To assist the Chef de Cuisine in the supervision of all employees engaged in the kitchen.
  • Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus.
  • Attend meetings as required in the Operational manual and update the Executive Chef / Executive Sous Chef on points raised.
  • To hold daily and monthly meetings with his department kitchen staff and report to the Executive Chef / Executive Sous Chef.
  • To assist the Chef de Cuisine in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef.

Employee Handling

  • To plan and implement effective skills training programs in conjunction with the Training Manager and Departmental Trainers.
  • To maximize employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
  • To hold a regular training session and keep records about it.
  • Instruct on the correct usage of Kitchen equipment and machinery and check that is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and correct the usage if necessary.

Administration

To maintain all hotel records and forms as prescribed by local hotel management and policies.

References

  • Oswald Jochheim, Director of Kitchens, 974 3027 7012
  • Nathan Sivagami, Executive Chef, India, +91 9620 863556
  • Mr. Kuldeep Singh, Executive Sous Chef, Main Kitchen, 00971 4 3300000, +971 50 552-6814

Other Duties

The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Disclaimer

I hereby affirm that the Information furnished herewith is true and correct to the best of my knowledge.

Timeline

Executive Sous Chef

Paragon Ventures Pvt Ltd
10.2020 - 05.2023

Senior Sous Chef

Bird Catering & Louges Pvt Ltd
06.2018 - 04.2019

Chef

Self Employed
08.2016 - 05.2018

Jr. Sous Chef

QNCC
05.2012 - 05.2016

Sous Chef

Savannah Sarovar Hotel
10.2011 - 02.2012

Jr. Sous Chef

Jumeirah Madinat Hotel
07.2008 - 12.2009

Chef De Partie

Jumerirah World Trade Center Hotel
04.2002 - 07.2008

Demi Chef De Partie

Jumeriah Emirates Tower Hotel
05.2000 - 04.2002

Demi Chef De Partie

Rotana Hotel
01.1999 - 05.2000

Commi Chef

The Oberoi Hotel
09.1992 - 01.1999

Continental Chef

Time & Again Restaurant + Discotheque
08.1990 - 08.1992

High School Diploma -

Triveni Institute of Management Studies

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