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Food Safety

Location:
Juffair, Central Region, Bahrain
Posted:
February 10, 2019

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Resume:

Shiju John Mammen

Telephone:

009**-********

Email:

ac8f0j@r.postjobfree.com

ac8f0j@r.postjobfree.com

Professional Profile

An adaptable, highly skilled and hard working as a Executive Sous Chef with 18 years’ experience in food preparation and a bachelor’s degree in Catering and Hotel Management. Possesses as depth in knowledge of multi cuisine, proficient as a planning, creating and implementing fine dining menus in a wealth of diverse styles. Thrives in high pressured and fast-faced working environments, delivering a consistently high quality of service. A strong leader, capable of motivating and mentoring a team towards the realisation of common and cohesive goals. Demonstrates forward thinking and the capability to embrace and master new technologies within the workplace. Takes a meticulous approach to health and safety, adhering strictly to governmental and company regulations and ensures the same of others. Exhibits exceptional interpersonal and communicative skills and strives to achieve constant personal development through the participation in food festivals and additional learning.

Objective

Currently looking to secure a challenging and rewarding new role, where skills, knowledge and expertise gained throughout a successful career to date can be applied and further development achieved on a professional platform.

Key Areas of Expertise

Kitchen Science

HACCP / Food Safety

Staff Management

Multi Cuisine Menus

Organising Works

Food Cost Control

Career Summary

Executive Sous Chef at Park Regis Hotel Bahrain 4th May 2018 to till Date

Handling smooth operation and standards of all the Kitchen outlets.

Successfully Designed Multi-cuisine Menu (Continental, Arabic, Indian, Chinese, Asian) for the Hotel Room service, Coffee shop, Banquets, Fine Dining Indian Restaurant Mantraa and casual Italian Restaurant

The Cuisine Consists Varity’s of Indian, Arabic,continental, Asian, hot and Cold

Always Maintained the Idol Food Cost for the company which varies according to Cuisine.

Responsible for the training of staff on weekly and monthly bases related to Kitchen Hygiene, Food cycle, Ordering, Food Storing, Cooking Methods, and Temperatures Topics.

Periodically visiting dining area to take the feedback of the Guests

Operating banquets (600 pax capacity ) by handling a team of 10 chefs

Developed standard recipes and techniques for the Banquets which help to assure the

High quality and to minimize food costs; exercises portion control for all items served

Responsible to ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified.

Approving all prepared food items that leaves the kitchen.

April -2017-April 2018 Executive Sous Chef, Sodexo Food solution India Health Care (pre-opening)

Preparing Diet and normal Menus, Product Costing, and Staff Training, Kitchen lay out, Equipment Selection, Market list & Food Costing.

Ensuring that HACCP standards of hygiene are maintained and improved where required.

Developed standard recipes and techniques for the Banquets which help to assure the

High quality and to minimize food costs; exercises portion control for all items served

Responsible to ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified.

Approving all prepared food items that leaves the kitchen.

Jul 2013 – Jan 2017

HEAD CHEF, Damac Hotels and Resorts Dubai (Pre-opening )

Supervising the Operation for All Day Dinning, Banqueting and in room Dinning Kitchens.

Assisting Executive chef in Menu R&D, Product Costing, and Staff Training, Kitchen lay out, Equipment Selection, Market list & Food Costing.

Ensuring that HACCP standards of hygiene are maintained and improved where required.

Oversee the operations of the cooking. Participating in menu planning for the restaurant

Hold the inventory of the food, the stationery and the equipment; maintain par stock, FIFO and, drafting of weakly staff roaster.

Coordinating with different departments for the smooth operation of kitchen.

In charge of the pass and making the final plate of all the orders

Aug 2009 – Jul 2013

SOUS CHEF, The Yas Viceroy Hotel Abu Dhabi (pre-opening)

Supervising the Operation for All Day Dinning, Banqueting Kitchens.

Assisting Chef de cuisine in Menu R&D, Product Costing, and Staff Training, Kitchen layout, Equipment Selection, Market list & Food Costing.

Ensuring that HACCP standards of hygiene are maintained and improved where required

Oversee the operations of the cooking. Participating in menu planning for the restaurant, this change every 4 months.

Hold the inventory of the food, the stationery and the equipment; maintain par stock, FIFO and, drafting of weakly staff roaster.

Coordinating with different departments for the smooth operation of kitchen.

In charge of the pass and making the final plate of all the orders

2005 – 2009

2007 - 2009

2005 - 2007

Emirates Palace Hotel Abu Dhabi(pre-opening)

JR SOUS CHEF

SR CHEF DE PARTIE

Supervising the Operation for Italian Restaurant of Hotel, also worked with in room Dinning and All Day Dinning Kitchens.

Assisting Chef De Cuisine in Restaurant menu, Staff Training and Food Costing.

Ensuring that HACCP standards of hygiene are maintained and improved where required for Oversee the operations

Jul 2002 – May 2005

CHEF DE PARTIE, Kuwait Sheraton Hotel

Oct 2000 – Mar 2002

DEMI CHEF, Le Meridien Hotel

Mar 1999 – Jul 2000

KITCHEN OPERATIONS TRAINEE, Taj Residency

Professional Development

PIC Food Hygiene Training Certificate(HABC)

Intermediate Food Hygiene Training Certificate

conducted by TUV Middle East

Best Employee nominee 2009 provided by The Yas hotel, Abu Dhabi

Essential Food Safety Training Certificate conducted by Abu Dhabi Food Control Authority (ADFCA)

Won 1st position in the Kitchen Training Exam conducted by Emirates Palace Hotel, Abu Dhabi

Fire Fighting and Safety Certificate

HACCP Training certificate

First Aid Certificate

Best Italian Restaurant Award (2007, 2008)

Certificate of Appreciation from chef for successful summit of Women’s GCC

Education

BSc

Catering science and Hotel Management (Bharathiar University / Tamil Nadu, India.)

Higher Secondary XI and XII

(Mahatma Gandhi University, Kerala, India.)

Key I.T Skills

MS Office (Word, Excel, PowerPoint), FMC, SCM, WINHMS, IDS

Personal Details

Date of birth : 30th may 1979

Height : 5’ 10”

Weight : 79 kg

Languages known : English, Hindi, Malayalam, Tamil

Religion : Christian

Nationality : Indian

Interests

Culinary shows,magazines &books

Researching on cooking and new style of presentation

Foot ball

Passport details

Passport Number : K5288096

Place of Issue : Abu Dhabi

Date of Issue : 25-06-2012

Date of Expiry : 25-06-2022

Other:

UAE driving licence



Contact this candidate