Louis Johnson
BG / * D.D.A Flats Munirka, New Delhi – 110067, actg23@r.postjobfree.com
Phone: +919*********
SUMMARY
I am an accomplished, motivated CHEF with 8 years of experience in the Hotel industry, known for a personable approach to clients, co-workers and to food bloggers. Seeks the next big career challenge and an opportunity to apply my knowledge and expertise on a larger scale. EDUCATION
B.Sc. Hotel Management, NIMIT - 2005-08
Completed Schooling from NIOS Delhi Year - 2004
Completed 10th CBSE Delhi year – 2001
ACHIEVEMENTS
Have been selected for one of the best chef in Delhi to promise for internal and external gust on food presentation and handling from THE PIONEER . year:2015
Have been awarded for the best Japanese restaurant (JW Marriott. Inc – Akira Back) by The Times of India. Year: 2015
Have been awarded as innovative of wasabi by morimoto for food presentation and handling at TAJ MAHAL hotel New Delhi.
Have been awarded for achieving the high score for the ISO Hygiene.
Got award for the best Japanese contemporary restaurant (Taj Mahal – Wasabi by Morimoto) by The Times of India and Hindustan Times. Year:2010, 2011, 2012 and 2013
Have been awarded as one of the best chefs of Delhi and NCR (Hyatt – TK’s Oriental Grill kitchen) by MAIL TODAY. Year:2010
PROFFESSIONAL SKILLS
Teppanyaki cooking style on oriental cuisine (far Modern eastern cuisine).
Sous vide cooking
Cold kitchen dishes
Robatayaki style of cooking
Worked with celebrity chef MORIMOTO
Worked with celebrity chef AKIRA BACK
Cold preparation
Frying
Sushi
Hot range (soups, appetizers and entree).
Maintaining records on VOC
Updating records on PRP AND OPRP
Kitchen Inventory
Do have the knowledge of ISO as per TAJ MAHAL hotel standard.
Following HACCP record as per JW MARRIOTT hotel and HYATT REGENCY hotel standard.
Daily foods check list ordering.
Compiling new dishes
Menu planning
Compiling dishes on molecular gastronomy
Have a good skill on fusion of American and continental cuisine with all eastern cuisine essence.
Food & Kitchen Management
Procuring, storing and processing of raw materials required for the preparation of recipes and ensuring food cost controls.
Adhering to the systems, recipes, food-cost control and portion control laid down by the HO.
Suggest improvements in the recipes to the HO.
Use financial management skills for budgetary and cost control purposes.
Industry trend analysis of cuisines.
Conducting survey on the competitors, new openings and reporting the same to the HO.
Provide suggestion and insights to the HO on Food festivals/ specials events.
Oversee the preparation work and ensure that all meals leaving the kitchen are consistent in presentation and quality.
Supervise the activities of the staff in preparation, cooking, garnishing and presentation of food.
Ensure that the food meets quality standards.
Negotiation with banquets/big groups for the menu and its pricing.
Customer Management:
Interact with the customers and get their feedback on the food. Ensure to take corrective action in case of any complaints and communicate the same to the staff.
Kitchen Staff Management:
Hiring of kitchen staff as per the requirements
Manage the kitchen and ensure that the staff receives appropriate training, guidance and motivation.
Allocation of job for the kitchen staff
Ensure that the kitchen staff adheres to the dress code and cleanliness.
Maintain a safe and sanitary work environment for the staff.
Train and create a leader to move to the next level PROFESSIONAL EXPERIENCE
HYATT REGENCY – TK’s ORIENATL GRILL KITCHEN May 14 /2015 ~ Present Sous Chef
Handling the oriental grill kitchen (TK’s).
JW MARRIOTT - AKIRA BACK Sep 09/ 2013 ~ May 09/2015 Chef De Parti/Kitchen Executive
Holding the Entire Akira Back kitchen under the guidance of CHEF Akira and chef Girish, I was responsible for running the entire kitchen and do reporting to Chef Akira on weekly basis. Preparation, Presentation & Standardization of recipes, Plan and supervise the daily preparation of dishes according to the prescribed recipes, ensure that each item is made exactly as per the recipe and the quality and quantity is consistent every time, My responsibility includes below detail
Worked at Robatayaki grill.
Have done at Hot and Range.
Have done in pantry/cold kitchen including desserts.
Food production of highest quality set by JW MARRIOTT Inc in market.
Food orders to be prepared as per standards recipes & SOPs within specified time limits
Daily stock ordering procedure, meat & dry store & dairy
Daily temperature log, hygiene & cleanliness maintain trough work area, refrigeration and dry store. (HACCP and ISO 22000)
Food cost control as per guest occupancy.
Preparing special guest requests dietary requirements
Delegating jobs to co-worker apprentice and train them in everyday task and as per JW MARRIOTT Inc standards.
Create team spirit, easy effective, respective work condition.
Leads a team of F&B production staff.
Guest service within specified time.
Enforcing strict health and hygiene standards in the kitchen
Manage the menu recipes rotation for breakfast, lunch, snacks, dinner and special events
Inventory & Controls
TAJ MAHAL HOTEL - WASABI Sept 01/ 2010 - Aug 31/2013 Commis-1(Wasabi by MORIMOTO)
Prepares menu items according to the standard recipes. Assist chef de partie in preparing food according to the requirements or recipes or standards. Maintain his work station and area in clean and orderly condition.
Worked at Teppanyaki grill.
Have done at sushi and sashimi (under Master Chef Yamamoto Saan).
Have done at Hot and Range.
Food production of highest quality set by TAJ in market.
Have done cold kitchen including desserts.
Daily ordering procedure, meat and dry store and dairy.
Daily temperature log, hygiene & cleanliness maintain trough work area, refrigeration and dry store.
Food cost control as per guest occupancy.
Preparing special guest requests dietary requirements
Delegating jobs to co-worker apprentice and train them in everyday task and as per TAJ standards.
Assisting chef de partie
Create team spirit, easy effective, respective work condition. HYATT REGENCY- TK’s Sept 1/2008 – Aug 22/2010
Commis-2(Teppanyaki Oriental Grill kitchen)
To prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards.
Ensure that the goods are stored as per the laid down norms of the company
Ensure that all the processes and checklists are followed and maintained accurately on a daily basis
Develop new ideas for promotions, food festivals and other special events
Worked at Teppanyaki
Preparing sauces and dressings.
Daily follow ups on Inventory and training.
Daily ordering procedure. Meats, sea food, dry store and dairy.
Worked at Range
INTERCONTINENTAL THE GRAND Oct 1/2007 – Feb 28/2008 Industrial Trainee
As a trainee chef, I was expected to assist the head chef, sous chef, line chefs and other kitchen staff in food preparation. My responsibility is to support kitchen staff in maintaining high culinary standards. The head chef requires my assistance in ensuring that dishes are prepared and served on time. He also needs me to help in developing menus and ensuring that safety and health standards in the kitchen are met.
Assist senior chefs in preparing meals in either part or in full
Responsible for executing allocated dishes on time to the required standard
Work as part of the kitchen team under the direction of the head chef, sous chef and chef de parties to support the demands of the kitchen
Undertake training as required
Comply with all health and safety regulations.
Perform other duties as assigned by management
Comply at all times with the Staff Code of Conduct.
Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.
Maintaining high standards of hygiene
Preparing the ingredients for a more senior chef
Measuring dish ingredients and portion sizes accurately
Dealing with deliveries and stock rotation
ADDITIONAL INFORMATION
Have done outdoor for Japanese embassy for SANTORI Whisky Company.
Worked with master chef Yama Masasaan.
Worked with master chef Masasaan
Worked with chef AKIRA BACK
Have done Outdoor catering for vvip events like GEOINKA, RAJNIGANDHA TOCACCO company and swiss embassy.
Personal Detail
Father Name : J. Louis
Interests : Cooking, Painting, Driving, Surfing the net, writing and composing tunes. Strengths : patience, smart Worker, Team player and Hard worker. Language known : English, Hindi, Tamil, Malayalam and French (Basic).