Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Affiliations
Certification
Timeline
Mikhail Kevin Fernandes

Mikhail Kevin Fernandes

Fort Lauderdale,FL

Summary

Well-known Chef committed to driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. Familiar with kitchen equipment, processes and health and safety guidelines. Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.

Overview

2
2
years of professional experience
1
1
Certification

Work History

Commis Chef

Renaissance Hotel
Fort Lauderdale, FL
07.2024 - Current
  • Operated standard commercial kitchen equipment safely following manufacturer's instructions.
  • Maintained a clean working area at all times in compliance with health codes.
  • Assisted higher-level chefs in the preparation of more complex dishes.
  • Followed proper plate presentation techniques when serving dishes.
  • Ensured all food was stored properly in accordance with safety regulations.
  • Prepared and cooked food items according to recipes, portioning, and presentation specifications.

3rd Commis Chef

Shibui Foods
Mumbai, Maharashtra
07.2023 - 06.2024
  • Adhered strictly to sanitation policies at all times ensuring compliance with state health regulations.
  • Supported other staff members when needed by providing assistance with dishwashing duties or helping out during busy periods.
  • Checked temperature of cooked items using thermometers to ensure safe consumption by customers.
  • Plated dishes according to restaurant's specifications in an attractive manner prior to serving them to guests.
  • Assisted Head Chef in preparing and cooking a variety of menu items according to recipes, including soups, salads, entrees, vegetables and desserts.
  • Took direction from Lead Cooks on tasks assigned during shift such as prepping ingredients or plating dishes for service.
  • Participated in weekly team meetings led by the Head Chef discussing menu changes or upcoming events.
  • Diced vegetables for salads or garnishes with knives or electric slicers and dicers as needed.
  • Organized all ingredients necessary for daily meals and ensured proper storage of food products.
  • Ensured that all kitchen equipment was properly sanitized before use.
  • Portioned prepared foods into individual servings or onto plates for serving customers.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Handled food deliveries, processing items and accurately placing into inventory.
  • Maintained cleanliness of work areas throughout shift by sweeping floors and wiping down surfaces with appropriate cleaning agents.
  • Assisted in receiving deliveries from vendors and inspected incoming goods for quality assurance purposes.

Cook

Oberoi Hotels & Resorts
Mumbai, Maharashtra
02.2022 - 04.2022
  • Performed basic administrative duties such as inventory management, ordering supplies.
  • Adjusted seasonings of dishes during cooking process in order to enhance flavors.
  • Organized storage areas for efficient usage of space.
  • Inspected kitchens for sanitary conditions before the start of each shift.
  • Managed inventory levels of ingredients and supplies necessary for daily operations.
  • Monitored stock levels of food items and ordered more when necessary.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Ordered supplies as needed for the kitchen.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.

Education

B.Sc. Hospitality Studies - Restaurant And Culinary Management

Rizvi College Of Hospitality Studies, Mumbai
02-2024

High School & College -

St. Anne's High School, Orlem, Mumbai
02-2020

Skills

  • Ingredient set up
  • Basic cooking methods
  • Measuring and portioning
  • Food presentation
  • High hygienic standards
  • Knife Skills
  • Cooking techniques
  • Portion Control
  • Stock Rotation
  • Stock control
  • Recipe Development
  • Ingredient Preparation
  • Equipment Cleaning
  • Menu Planning
  • Hygiene standards
  • Stock management

Accomplishments

Achieved first place in fashion show during Orlem Youth Week.

Participated in Dance Competition at Orlem Cultural Fair.

Participated in Orlem Zonal Football Tournament.

Languages

English
Professional
Hindi
Professional
Marathi
Professional
Konkani
Professional
Japanese
Limited

Affiliations

Compiled a detailed research report on Japanese
Cuisines and Delicacies.

Certification

Secured ‘A’ Grade in Office Automation Certificate Course.

Timeline

Commis Chef - Renaissance Hotel
07.2024 - Current
3rd Commis Chef - Shibui Foods
07.2023 - 06.2024
Cook - Oberoi Hotels & Resorts
02.2022 - 04.2022
Rizvi College Of Hospitality Studies - B.Sc. Hospitality Studies, Restaurant And Culinary Management
St. Anne's High School, Orlem - High School & College,

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Mikhail Kevin Fernandes