| Jomon |
 Chef De Partie |
| Experience: 10-15 years |
| Education: Diploma |
| Location: Ernakulam, India |
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| Intending occupations: |
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Chef De Partie |
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I have 13 years of rich experience in the art of culinary Cuisine
My culinary strengths are Continental, Italian, Oriental and Indian
Expertise in sections like Hot & cold kitchen, live counter, Show kitchen and Tournant.
I am good at preparing hot & cold starter, soups, sauces, pasta, pizza, risotto, Fusion food, roast, grill, barbeque and also have good knowledge about international herbs and spices.
I can also prepare all kinds of Breakfast, Indian Breads, Sandwiches, salads, and good at Indian Tandoor, delicate sea food, poultry and all kinds of meat.
My Specialties are Sauces such as green pepper corn sauce, black current sauce, Béarnaise, Alfredo and Bolognese.
Well Versed with Plate Presentation, menu Planings, cost control hands on experience in Bulk and Mass cooking
I am very good in sections, hot range, live counter, cold kitchen, banquet, conference, Show Kitchen. And knowledge in Butchery
I also posses quality of Menu planning, duty roaster, maintaining inventory and daily production charts and work according to Company Standards.
I strictly follow hygiene according to HACCP and USPH standards.
And also trained new joiners on HACCP and USPH standards
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(Full-time) |
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| Summary: |
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I have completed my Diploma in food production and F & B Service from India.
I have good work ethics and I am a responsible person, committed hard worker, Energetic, sincere, and Maintain the Hygiene of the Kitchen.
And have the ability to adapt quickly to different challenges, very efficient in my job,
And can take the pressure associated with the Job,
My goal is to make a mark in the hospitality industry and also get laurels to the organization I am employed with. |
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| From | To | Job Title | Employer Name | Country | Description |
| 01/2008 | Present | CDP I | Royal Caribbean International | USA | Job: In Sauce station dining room and wind jammer, took classes for the assistants, USPH and cost control |
| 01/2007 | 09/2007 | CDP II | Royal Caribbean International | USA | Handlilng tournant station, main production was veg dishes for the dining room and wind jammer, room service and party"s. |
| 02/2006 | 10/2006 | CDP III | Royal Caribbean International | USA | Worked in the department of breakfast and coffee shop, in-charge of the breakfast station, scheduling and training the juniors take care of USPH and food cost. |
| 01/2005 | 09/2005 | Cook Assistant | Royal Caribbean International | USA | Responsibilities: Checking the store, Hot Line, assisting supervisor, production of menu to main dinning rooms and in the hot line with a quick service |
| 04/2004 | 11/2004 | Cook Trainee | Royal Caribbean International | USA | Worked in the department of USHP, HACCP, SAFETY Crowd Management, Fire Fighting and did production of Mis-en-place |
| 03/2000 | 03/2004 | CDP | Holiday Beach | United Arab Emirates | Job: To assist the chef to the daily operation, menu, cost and also look after daily production for restaurant and night clubs. |
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| From | To | Education | Area(s) of Study | UniversityCollege | Country |
| 07/1993 | 06/1994 | Non-university certificate/diploma | Food Production | Institute of Hotel Management, Kochi, Kerala | India |
| 07/1990 | 06/1991 | Non-university certificate/diploma | Food & Beverage | Food Craft Instittute Kalamassery, Cochin | India |
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| From | To | Training/Certificate | Training Organization |
| 09/1990 | 08/1991 | Trainee Waiter | Periyar House , Kerala |
| 10/1991 | 06/1993 | Waiter | Hotel Changanassery, Kerala |
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| Language |
Speaking |
Listening |
Reading |
Writing |
| English |
Fluent |
Fluent |
Fluent |
Fluent |
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Hindi-Urdu |
Fluent |
Fluent |
Fluent |
Fluent |
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