in https://www.linkedin.com/in/sijo-george-816b5619a OBJECTIVE
To secure a position as a chef at one of the state's most excellent and exceptional food service establishments and to contribute my culinary expertise in preparing outstanding and commendable dishes to provide customers with a world-class dining experience
Assisted with prep work before the restaurant opened. Helped to prepare kitchen for nightly service.
Cleaned and organized the kitchen and kept it an enjoyable and orderly place to work. Gained valuable knowledge of how kitchens are run and what competencies a chef needs to have to thrive in a kitchen environment.
.Willingness to learn new things
.Genuine passion towards kitchen .
. Team work
Trident BKC Mumbai
Indian chef and Head butcher
Prepared, cooked, and served food while maintaining high quality standards for food preparation and presentation.
Assisted chefs in food preparation and helped run assigned station. Upheld company procedures and executed daily and weekly procedures, including temperature checks, and food labeling, dating, and storage.
Assisted with acceptance and storage of deliveries; reconciled inventories received with purchase orders and reported damaged goods or discrepancies.
Created and maintained safe working environment in accordance with FASSI and bureau veritas, standards, company policies, and regulatory requirement
Set up, prepared, and presented work areas and food dishes in accordance with culinary practices. Reviewed and accurately reproduced recipes to produce standardized dishes and sustain quality benchmarks. Maintained cleanliness of all kitchen areas, and assisted kitchen staff to clean, store, and maintain all kitchen equipment, supplies, and food inventories.
17 june 2019 - Present
Radisson Blu Nagpur
Dec 1 2017 - March 31 2018
STATE INSTITUTE OF HOSPITALITY MANAGEMENT- KERELA
BSC in Hospitality and Hotel Administration
SARASWATI VIDHIYALAYA JR COLLEGE NAGPUR
12th state board
. Ability to skillfully multi-task
. Leadership skills
. Good knife skills
ACHIEVEMENTS & AWARDS
Awarded best chef of 2016-19 batch in college
Won 3rd prize in all kerela culinary competitions
Conducted many food feast and theme dinners in college and was appointed as executive chef in the events Bravo certiﬁcate in radisson blu for giving good service to a vip guest and getting guest comments on trip advisor during training.
Black belt in karate (SHOTOKAN) And was fortunate to represent india in open international karate tournament held in napal and won one gold medal for the country