Chef Quality

Louis Johnson

BG / * D.D.A Flats Munirka, New Delhi - 110067, *******.******@*****.***

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 and co-workers,

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 awarded as innovative chefs of TAJ MAHAL New Delhi.

> Have been awarded for the high score for the ISO Hygiene.

> Got award for the best Japanese contemporary.

> Have been awarded as one of the best chefs of Delhi and NCR (oriental

kitchen) by MAIL TODAY.

PROFFESSIONAL SKILLS

Teppanyaki cooking style on all (far Morden eastern cuisine)

Sous vide cooking

Cold kitchen dishes

Robatayaki style of cooking

HOT kitchen at entree dishes

Worked under celebrity chef MORIMOTO

Working under celebrity chef AKIRA BACK

Cold preparation

Frying on both fryer and also on non-fryers

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 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.

PROFESSIONAL EXPERIENCE

HYATT REGENCY- TK's

May 14/ 2015 ~ Present

Sous Chef-

JW MARRIOTT - AKIRA BACK

Sep 09/ 2013 ~ May 10th 2015

CDP - Chef De Party

Holding the Entire Akira Back kitchen under the guidance of CHEF Akira, I

am responsible for running the entire kitchen and do reporting to Akira on

weekly basic. 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.

Holding entire kitchen.

. 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.

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.

Have done at sushi and sashimi (under Master Chef Yamamoto Saan).

Have done at Hot and Range.

Have done in pantry/cold kitchen including desserts.

Food production of highest quality set by TAJ in market.

. 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 more 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

V Have done outdoor for Japanese embassy for SANTORI

V Worked under master chef Yama Masasaan.

V Worked under master chef Masasaan

V Working under chef AKIRA BACK

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).

REFERENCES

1) Chef. Tarang Bhargav 2) Chef. Ashish

Jr.Sous chef,

ITC Hotel

TAJ Exotica,

Bangalore

Maldives

3) Chef. Vijay 4) Chef.

Masa saan

Executive Chef

Master Chef

The LALITH TAJ

MAHAL (Wasabi)

Chandigarh

Mumbai

5) Chef. Akira back

Celebrity Chef

Yellowtail

Las Vegas

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