Sous Chef Kitchen Staff
Resume:
ABOUT ME
Insightful, Competent & experienced Culinary professional and Sous Chef with
over 17 years of experience in top Airlines Companies like Qatar Airways, LSG Sky Chef, Wafi, Toscano, Ambassador Sky Chef, A Premier flight catering, Sky Government etc. Proficient with a blend of creativity, passion for food fusion & exceptional cooking skills. Manages the team of chefs in food preparation, menu planning, ingredient measurement, & workstation maintenance. Competent in inventing new flavours & combinations, develop the brand "Shrimpail" in Al Khobar, Saudi Arabia. Work well in fast-paced cooking, food preparation, and preservation environment. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. WORK EXPERIENCE
Jinsu Mathew
Date of birth: 12/05/1983
Nationality: Indian
CONTACT
Jinsu Mathew,Thanniveliyil
house, Adakkathode po,
Kelakam, Kannur
670674 Kerala, India (Home)
********@*****.***
www.chefpager.com
linkedin.com/in/jinsu-
mathew-31b0b145
+919********* (WhatsApp)
23/09/2024 – CURRENT Tirur, India
Led and supervised a kitchen staff members, ensuring smooth kitchen operations.
Provided training and mentorship to junior chefs and kitchen staff to maintain high standards.
Responsible for the application of high standards of sanitation, cleanliness, and safety regulations, especially the HACCP standards. Developed and executed innovative, seasonal menus that reflect culinary trends and local ingredients.
Created specialty dishes and oversaw quality control for all menu items. Managed daily kitchen operations, including inventory Ensured compliance with food safety regulations and health Monitored food costs, optimized inventory, and reduced waste to improve profitability.
Negotiated with suppliers to ensure the best quality ingredients at the best prices.
Collaborated with restaurant managers and other departments to ensure seamless kitchen and dining operations.
Handled customer feedback and implemented improvements to enhance guest satisfaction.
Stayed updated with the latest culinary trends and introduced new techniques to the team.
07/03/2019 – 23/03/2023 Al Khobar, Saudi Arabia
( American shell fish Restaurant)
Responsible for the application of high standards of sanitation, cleanliness, and safety regulations, especially the HACCP standards. Management in the kitchen, and they are ultimately responsible for its success.
Planning and directing food preparation and culinary activities. Modifying menus or create new ones that meet quality standards. Estimating food requirements and food/labor costs.
20/11/2023 – 20/09/2024 Cochin, India
Responsible for the application of high standards of sanitation, cleanliness, and safety regulations, especially the HACCP standards. Ensure proper staffing for best productivity & manages the staff duty schedule.
Planning a well-balanced menu that met the different cultural and dietary needs.
Executive Chef Good Day's Restaurants LLP (Group Multi Cuisine Restaurants and Banquets))
Executive Chef REWAQ AL MATHAQAT FOODS SERVICE PVT LTD
Sous Chef Avenue Regent Hotels Pvt Ltd (4 Star Luxury Hotel in Cochin)
Coordinate with the team for delivering the best dining experience while considering the most cost-effective option with minimum wastage.
Trained kitchen staff to perform various preparation tasks under pressure. Attends meetings with the food & beverages management to guarantee a high standard of culinary services. Invested new flavours by fusion & maintained colour coding as per the schedule. Maintain correct portion size and quality of the food ensuring the right weight. 09/04/2023 – 09/10/2023 Doha, Qatar
Responsible for the application of high standards of sanitation, cleanliness, and safety regulations, especially the HACCP standards.
Ensure proper staffing for best productivity & manages the staff duty schedule. Planning a well-balanced menu that met the different cultural and dietary needs. Coordinate with the team for delivering the best dining experience while considering the most cost-effective option with minimum wastage.
Trained kitchen staff to perform various preparation tasks under pressure. Attends meetings with the food & beverages management to guarantee a high standard of culinary services. Invested new flavours by fusion & maintained colour coding as per the schedule. Maintain correct portion size and quality of the food ensuring the right weight. 14/02/2018 – 26/02/2019 Hydrabad, India
( Hot Kitchen Multi Cuisine)
Produce high quality plates both design and taste wise. Ensure that the kitchen operates in a timely way that meets our quality standards. Supervise and allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training ensuring a smooth workflow and target output achievement.
Ensure desired output delivery through effective roster planning / scheduling. Take responsibility for timely and efficient production in accordance to specifications, recipes and passenger load requirements ensuring minimal wastage, applying effective controls. Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications, and food products are colour coded with dates. Be responsible for Gold standard recording for safe food with daily monitoring and follow up for corrective action
While handling daily operational activities find solution to problems and take corrective action before they occur and ensure that daily production, problems encountered and actions taken. 01/01/2016 – 01/01/2018 Riyadh, Saudi Arabia
( VVIP Premier Kitchen Multi Cuisine)
Supervise and allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training ensuring a smooth workflow and target output achievement.
Ensure desired output delivery through effective roster planning / scheduling. Take responsibility for timely and efficient production in accordance to specifications, recipes and passenger load requirements ensuring minimal wastage, applying effective controls. Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications, and food products are colour coded with dates. Be responsible for Gold standard recording for safe food with daily monitoring and follow up for corrective action
While handling daily operational activities find solution to problems and take corrective action before they occur and ensure that daily production, problems encountered and actions taken. 14/10/2012 – 07/06/2015 Mumbai, India
( Continental and VVIP Kitchen)
At the correct portion size, quality and to maintain a high standard of service at all times To ensure that all Health and Safety legislation and guidelines are implemented, adhered to and reviewed regularly, in respect of kitchen production, employees, machinery, equipment and hygiene. To ensure all products used are of a high standard. To produce all dishes to a high standard upon presentation of the recipe. To ensure all areas are clean and tidy after service. To ensure all dishes are served temperature. Supervise and allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training ensuring a smooth workflow and target output achievement.
Ensure desired output delivery through effective roster planning / scheduling. Take responsibility for timely and efficient production in accordance to specifications, recipes and passenger load requirements ensuring minimal wastage, applying effective controls. Sous Chef Qatar Airways
Sous-chef SKY GOURMET CATERING PVT LTD
Sous Chef A PREMIER FLIGHT CATERING PVT LTD
Jr Sous chef AMBASSADOR SKY CHEF PVT LTD
Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications, and food products are colour coded with dates. Be responsible for Gold standard recording for safe food with daily monitoring and follow up for corrective action
While handling daily operational activities find solution to problems and take corrective action before they occur and ensure that daily production, problems encountered and actions taken 02/02/2012 – 30/09/2012 BANGALORE, India
(Continental Cuisine)
Ensure that the kitchen operates in a timely way that meets our quality standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Resourcefully solve any issues that arise and seize control of any problematic situation. Manage and train kitchen staff, establish working schedule and assess staff’s performance. Order supplies to stock inventory appropriately.
14/07/2011 – 29/12/2011 Bangalore, India
Demi Chef Parties ( Italian and International Cuisine) Ensure that the kitchen operates in a timely way that meets our quality standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Resourcefully solve any issues that arise and seize control of any problematic situation. Manage and train kitchen staff, establish working schedule and assess staff’s performance. Order supplies to stock inventory appropriately.
26/03/2008 – 29/04/2011 DUBAI, United Arab Emirates Demi Chef Parties ( International Cuisine)
Ensure that the kitchen operates in a timely way that meets our quality standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Resourcefully solve any issues that arise and seize control of any problematic situation. Manage and train kitchen staff, establish working schedule and assess staff’s performance. Order supplies to stock inventory appropriately.
06/02/2006 – 19/03/2008 Bangalore, India
(Continental Cuisine)
Works autonomously to produce dishes in compliance with cooking instructions. Involved in the setting up, preparation, and presentation of work areas and all food dishes in accordance with professional practices & instructions.
Worked with senior chef to prepare lunch and dinner for guests and managed the storage of fresh ingredients for daily use by station staff.
Managed the inventory of food regularly, ensuring the proper waste disposal. Teamed up with staff members to create meals for large banquets. Maintain correct portion size to minimize waste & maintain food cost control. DUBAI, United Arab Emirates
Emergency Evacuation- 2008. Food Safety Training-2021. Food Costing & Maximizing Profit - Preserving Techniques- 2021.Professional Development-2021. Guest Service-2021.Mental Health in Kitchen-2021. Moist Heat Techniques-2021.Pasta done properly-2021.Classic Stocks -2021.Good Hygiene-2021. Importance of Food safety-2021.Perfecting pasta for takeaway & delivery-2021.Kitchen Equipment & Ingredient Management- 2021.Operational Efficiency-2022
DOHA, Qatar
Fire Extinguishers training for IHA - Code of Ethics - General Security Awareness Training - Safety Management System - Fire Safety Awareness in Accommodation - Fraud Risk Awareness - Aviation Security Threat Receipt - Data Protection & Privacy Awareness - Office & Information Security Awareness - Safe Manual Handling - Basic Security Awareness Training - QR Group Occupational Health & Safety Induction SENIOR CHEF DE PARTIES CROSS OVER RESTO CAFE
Demi Chef de parties RED APPLE KITCHEN CONSULTANCY PVT LTD DEMI CHEF DE PARTIES WAFI HOSPITALITY LLC
Commi III LSG SKY CHEF INDIA PVT LTD
PROFESSIONAL TRAININGS ATTENDED International Centre for Culinary Arts - ICCA Dubai PROFESSIONAL TRAININGS ATTENDED Qatar Airways, Hamad International Airport, April 2023
EDUCATION AND TRAINING
LANGUAGE SKILLS
MOTHER TONGUE(S): Malayalam Hindi Tamil
Other language(s):
English
Listening B2
Spoken production B2
Reading B2
Spoken interaction B2
Writing B2
Levels: A1 and A2: Basic user; B1 and B2: Independent user; C1 and C2: Proficient user DIGITAL SKILLS
MS Office (MS Word, MS Powerpoint, MS Excel, MS) Microsoft Ward Microsoft Excel Microsoft PowerPoint Email Internet
DRIVING LICENCE
MANAGEMENT AND LEADERSHIP SKILLS
01/08/2015 – 30/08/2018 Himachal Pradesh, India
Address Plot No.- 7 & 10, Atal Shiksha Nagar, (Kallujhanda), Near-Village Nanak Pura,, Pinjore-Nalagarh Highway, District:- Solan, 174103, Himachal Pradesh, India Website https://www.iecuniversity.ac.in/ 01/05/2003 – 31/03/2006 Kottayam, India
Address Star Junction, Adam Towers, 686001, Kottayam, India Website https://www.consultinn.com/ 02/11/2022 – 02/11/2022 Dubai, United Arab Emirates Address Highfield International, Office No 47, Dubai, United Arab Emirates Website www.highfieldinternational.com 02/11/2022 – 02/11/2022 Dubai, United Arab Emirates Address Highfield International, Office No 47, Dubai, United Arab Emirates Website www.highfieldinternational.com BBA IEC UNIVERSITY
Three Year Diploma in Hotel management Consult Inn Institute of Hotel Management. FOOD SAFETY 4TH LEVEL MANAGEMENT FOR CATERING HIGHFIELD QUALIFICATIONS HACCP 3RD LEVEL HIGHFIELD QUALIFICATIONS
Driving Licence: AM
Driving Licence: A1
Driving Licence: B
Multi-Tasker & Fast Learner. Leadership & Collaboration Skills. Decision-Making Skills. Good Communication and Excellent Interpersonal Skills. Time Management Skills. Detail & Result Oriented. Proactive Reliable & Adaptable - Organization Skills. Excellent Team Player. Critical Thinker & Problem Solver Food Preparation & Cooking Skills. Food Decoration Skills. Inventing new flavours & fusion. Measuring and Portioning. Menu Planning & Preparation. High Hygienic Standards. Hygiene & Sanitation Guidelines. Recipes CORE SOFT SKILLS
CORE COMPETENCIES
HOBBIES AND INTERESTS
and menu planning. Food plating and presentation. Fine-Dining Expertise. Client Relations & Guest Handling. Food Preservation & Storage.
Legend of the Month Sep 2009
https://www.chefpager.com/
Act as consultant for people who like to start restaurant, fast food restaurant etc. With different variety of foods concepts. Help in menu preparation, manage bill of materials etc. ACHIEVEMENTS
OTHER INTERESTS
I have only one hobby. Yet, it consumes all my free time. I enjoy reading and have always been a voracious reader. Although I prefer reading fiction, I make a deliberate effort to read at least one non-fiction book in a couple of months.
Reading
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