CURRICULAM VITAE

JOBIN GEORGE OOMMEN

CURRENT ADDRESS

FLAMES FINDINE AND PRIXOR

HOTEL

ABUJA,NIGERIA

Mobile:+234**********

Email:adf7qe@r.postjobfree.com

Skype: Jobin George

PERMANENT ADDRESS

KAROTTU

PYANNAMON P.O

KONNI,PATHANAMTHITTA

KERALA,INDIA

PERSONAL DATA

DateOfBirth : 31-05-1982

Sex : Male

Height : 178 cm

Weight : 82 kg

Nationality : Indian.

Marital Status : Married

PASSPORT DETAILS

Passport No. : K5720382

Place of issue :DUBAI

Date of issue :10/04/2012

Date of expiry :9/04/2022

LANGUAGES KNOWN

English, Hindi,

Malayalam, Tamil

HOBBIES

Cooking, Reading& listening to music,Driving

Summary

A skilled Culinary Professional, recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. Over 19 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients; and committed to leaving patrons with an especially memorable dining experience.

Skills

Possesses a strong understanding of food safety and HACCP standards and ability to drive employee accountability for sanitation standards

Ability to inspire and develop a strong culinary team to assure food quality, menu, recipe, techniques, menu developing, bakery and confectionry,food & labor cost

Good knowledge of PC software and POS systems (Word, Excel, Outlook )

Strong understanding of high level of customer service and food quality

Strong understanding of financials and strong analytical thinking skills

Able to maintain good personal hygiene

Considerable knowledge of mathematics to create and interpret reports, budgets, and forecasts

Coaches each Chef de Cuisine so that they are able to operate independently and creatively within their own profit centers

Excellent management skills in the areas of food production, food quality and food safety

Drive, dependability and the ability to handle multiple responsibilities at one time

TRAINING UNDERGONE

HACCP and Food Hygiene Training.

Culinary programme training.

Employee Productivity to Global Standard.

Fire and Safety.

PIC 3 .

Wine and food pairing.

Essential recruitment & selection training certificate

KEY AREAS OF EXPERTISE

Menu Design/ Development

Staffing/ Training/ Instructing

Dining Room/ Kitchen Operations

Supervision (Front/ Back of House)

Resource Procurement/ Inventory

Conferences/ Special Occasions

Catering/ Banquets/ Events

Consultant Specialist

Kitchen Design/ Layout

Safety/ Sanitation/ HACCP

Budgeting/ Cost Reduction

Customer Service/ Guest Relations

PROFESSIONAL SUMMARY

EXECUTIVE CHEF CUM F&B Manager(2020feb)

PRIXAR HOTELS

FLAMES CHURRASCO AND FINNE DINING RESTURANT& BAR

ABUJA

Preopening

Working in tandem with a team of managers (restaurant managers, banquet manager and catering sales manager) to ensure overall success of the hotel

In partnership with the General Manager, assist employees with career development strategies to improve employee retention and build bench strength

Manage day to day activities of the kitchen plan and assign work and establish performance and goal for the team members

Supervise and coach direct reports in the performance of their duties; complete performance reviews and provides feedback to direct reports

Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards

Create a safe and positive environment that encourages ownership and improved performance in a unionized environment

EXECUTIVE CHEF& F&B MANAGER (2018 October to 2020Jan)

PANADERIA BOTIQUE HOTEL KOLLAM, KERALA INDIA

Preopening

Evaluate employee performance and provide immediate feedback to improve productivity and recognize positive performance

Create and establish a culture of continuous improvement

Provide empowerment guidelines for department employees. Establish boundaries of employee responsibilities and authority

Participate in developing ((property)) marketing strategies to increase volume and market share

Performs all other job related duties as requested

Work varied shifts, including weekends and holidays

Responsible for the day to day operation of the Front Desk and Business Center operations

EXECUTIVE CHEF (2016 August to 2018 October)The Place Hotel and Resort, Tokkeh Beach, Sierra Leone (West Africa)

Manage the dining and service operations of a 40-acre private resort,50 VILLAS,4 outlets(Fine dining restaurant, AL day dining, Sports Bar, Banquet(1000pax),Bakery and pastry 28 chefs and 16 Kitchen Stewarding)

Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5-star dining experience with a international cuisine; consulted weekly with the Organic Farmer (planting and harvest schedules for a small organic farm).

Provided personal chef services for residents and a variety of celebrities, to include a Gardner.

Coordinated and executed catering services, both on and off site for events ranging from weddings to conferences.

Created and implemented kitchen designs for both residential and commercial establishments on the resort.

Delegated and supervised responsibilities of trainee

Managed careful practices of raw material safe food handling procedures and cost

Ensured appropriate and regulated execution of recipe

Collaborated with accounting and management to manage finances and inventory

Duration: August 2016 to 2018 October.

Desert Palm Hotel & Resort Dubai(100 ROOMS AND 20 LUXURY VILLAS)

Position:Senior Sous chef in All day dining, Banquet(1200 pax), Sports bar and Fine Dining.32 chef and 14 kitchen stewadrding

Responsibilities:

Accountable for managing all the sections in Restaurant and banquet.

Working as an in charge of All day dining (international cuisine), Room dining (all Cuisines), sports bar and Banquet.

Assist Executive sous chef in the supervision of all colleagues engaged in the kitchen.

Assist Executive chef for Menu planning, Menu engineering, Food coasting and staffing

Attending daily meetings with Executive Chef / Executive Sous Chef and all other Senior Chefs regarding the updates for the day and reviewing the list of things to do.

Holding meetings with the colleagues in each particular kitchen to discuss what has been carried out in the Chef's meeting

Conducting training and development program for colleagues.

Conjunction with CDP, DCDP and Commies establishes Job methods and supervises on a regular basis and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team

Duration :February 2014 to july 2016.

Fairmont Hotel Sheikh Zayed Road,Dubai

Position: Chef De Partie(6 0utlets)

• Provided guidance and support to all kitchen staff

• Ensured that all food served is arranged properly and met quality standards

• Ensured that all kitchen work is completed within the timelines

• Gave instructions to cooking workers on fine points of cooking

• Maintained hygiene standards of kitchen and equipment

• Directed and instructed kitchen personnel in their individual tasks

• Prepared individual orders when requested

• Ensured food preparation procedures for quality, uniformity and accurateness

• Reviewed delivered product and ensured appropriate storage

• Observed employees engaged in portioning, preparing, and garnishing foods

• Ensured the defined methods of cooking and garnishing

Duration: August 2010 to February 2014

One&Only Royal Mirage-Dubai(600 ROOMS,14 outlets)

Position: Demi Chef De Parties

Experienced inGardmanger and Banquet.

Worked in Steak house,fine dining Restaurant, Banquet Kitchen and pool kitchen.

Organize together with the Chef De parties shifting in the section with regard to misplace production and its service

Maintain good colleague’s relation and motivate colleagues.

Duration :February 2007 to February 2010

Arcadia Hotel-Kerala, India

Position : Commi-1

Worked in Multi cuisine Restaurant

Duration : November 2004 to January 2007

Pankaj Hotel-Kerala, India

Position : Management Trainee in Kitchen (Hot and Cold)

Duration : September 2OO3 to November 2004

AcademicTraining Experience

Casino Group Hotel kochi,India

Position :Industrial Exposure Trainee.

Trained in Food and beverage production and Service.

Duration :4 months

ACADEMIC QUALIFICATION

Bachelor Degree in Hotel Management BSC Hotel Management and Tourism (From Annamalai University, Tamilnadu, India, in the year of 2000 to 2003).

OTHER ACHIEVEMENTS

Awarded for special contribution towards special brunch and theme nights in Fairmont Dubai

Nominated for Best employee of the month in Fairmont Dubai.

Recognized as a Best employee of the month in One and Only Royal Mirage.

Participated for theme dinners in One and Only Royal Mirage.

DECLARATION

I hereby declare that the above mentioned details are true and correct to the best of my knowledge and belief.

Place: NIGERIA Jobin George Oommen

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