F&B CHEF
Resume:
CURRICULUM VITAE
ANSON THOMAS JOHN
Ananda Bhavan, Ayoor P.O, Kollam (Dist), India, Kerala – 691533
Mobile: - +91-767*******, 974*******
Phone: - 047*-******* (Res)
Email: - ************@*****.***
Career Objective
To work in an atmosphere that offers high level of motivation and challenges and to strive for excellence and commitment with a positive attitude to work.
Personal Profile
After finishing the coursework for Bachelors in Hospitality & Hotel Administration & after obtaining industrial work experience within the hospitality industry, I am now ready to take on new responsibilities to further my professional career. I have an artistic ability and creativity to produce products that look as good as they taste. I enjoy working in a team and help others progress. At the same time I work well independently. As a highly motivated and driven individual I strive on taking up challenges. My key strengths include strong analytical and logical skills, an eye for detail, communication and interpersonal skills.
Area of Interest
F & B Production (Bakery, Hot kitchen, R & D)
Academic Qualification
BSc. Hospitality& Hotel Administration, from,
Oriental School of Hotel Management, Wayanad, Kerala.(Got admission through JEE Conducted by National Council for Hotel Management & Catering Technology)
National Certificate in Bakery and Food Processing (From GOVT of India)
Work Experience
Worked as COMMI- II at CUBE / Kottayam). India.
F&B Assistant Chef (R&D) at AU BON PAIN café India.
(An ISO 22000:2005 Certified Company)
Current Employer
Food & Beverage Chef (R&D) at Polar Bear Ice Creams Bangalore - India.
Honey Comb Retail India Pvt Ltd
Current Job Description
To look after a particular shift and in maintaining the required standard for production according to the SOP for all the core departments.
To reduce the wastage by implementing batch manufacturing analysis.
To balance the formulation & track out the issue during production & transportation
New product development.
Professional Training
Hazard Analysis and Critical Control Point (HACCP) Certified Professional.
Industrial Training at Best Western Amrutha Castle, Hyderabad.
Specialization training at The Lalit Ashok, Bangalore.
Specialization training at ITC Kakatiya (Luxury Collection), Hyderabad.
Participated in “Stage de Boulangerie” as part of Germanischer Lloyd Certification.
Participated in the four day workshop on “Larder-cuts of Meat and Cooking Concept” as part of Germanischer Lloyd Certification.
Professional Achievements
•Best Industrial Trainee Award from Best Western Amrutha Castle.
•Was awarded the Versatile Chef Award of
Oriental School of Hotel Management for the year 2011-12.
•Recognition for attempting World Record for making 250 sandwiches in 30 minutes at Oriental School of Hotel Management.
•Runner up in the Western Patisserie in the Titanic 100th anniversary event conducted by the Indus Institute of Hospitality and Culinary Arts, Chennai.
•Best Employee Award from Au Bon Pain for mastering Dressings & Spreads.
•Assisted Celebrity chef Stefano in preparing menus, costing, conducting festivals, and managing the man power.
Professional Skills
Capable of operating bakery and confectionery equipments and to maintain the required standard for production according to the SOP.
Competent to work in large scale production with the knowledge of modern bakery equipments.
Excellent knowledge of baking including the baking time, methods of mixing, temperatures, flavors, shortenings and maintenance of production equipments.
Excellent knowledge in formula balancing making pre- plated desserts, dishes, decorating cakes & pastries, displays and icing the cake with utmost care.
Able to work and produce products each day personally through peak hours.
Inventory management & good at balancing BMR, production wastage etc.
Very good communication & interpersonal skills (IELTS Overall Band Score 6.0)
Working knowledge of MS Office, Excel, Power point, Photoshop, MMS etc.
Personal Details
Date of Birth : 08-01-1990.
Sex : Male.
Passport Holder : Yes.
Marital Status : Single.
Father’s Name : John Thomas.
Nationality : Indian.
Languages Known : English, Hindi, Tamil and Malayalam.
Interests : Cooking, Driving, Travelling, Foreign Cultures, Photography.
Activities : Active member of Y’s Men’s Club International.
References
Kalyan Kumar Jammula
Chief Manager F&B Innovation
Au Bon Pain Bakery Café India Limited
67/4 Industrial suburb Yeshwanthpur,
Bangalore. 560022, Karnataka, India
Email: - ******.*******@*********.**
Mr. Manesh Gaur
Pastry Chef & (M.D)
Institute of Baking & Cake Art
46/3, Mission Road, Bangalore - 560027.
Email: - *******@*****.***
Declaration
I hereby declare that the above stated information is true to the best of my knowledge and
belief and if need arises I will produce the original certificates. I assure that I will deliver
my full potential in all endeavors in your esteemed organization.
Date: ANSON THOMAS JOHN
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