Sous chef, Chef Manager, kitchen manager

SWAMIDOSS ‘PRAVEEN’

JOSEPH

CHEF

PROFILE OVERVIEW

Professional Chef with 12+ years of

extensive experience in Food Production

with knowledge of Continental,

Mediterranean, and specializing in

Indian Cuisine. Capable of managing

dining services of up to 100 tables while

supervising and motivating staff to

perform to best of their abilities across

every service.

CONTACT

**************@*****.**

781-***-****

SKILLS

Indian – South & North

Continental – Basics

Mediterranean - Basics

Tandoor Cooking

Fusion Cooking

Continental

Knife Work

Leadership

Adaptability

Collaboration

Quick Learner

LANGUAGE

English

Tamil

*Reference Available Upon Request

WORK EXPERIENCE

SOUS CHEF (Modern Indian Fusion)

Paisley Restaurant, Manhattan NY / January 2020 - Present x Manage daily kitchen operations with 3 staff members x Mentored and trained 2 junior staff for Food Production. x Prepared for lunch and dinner with a high of 100 covers a day. x Managed relationships with vendors, negotiating prices of ingredients and equipment.

x Collaborated with Head Chef on Menu design and recipes. CURRY CHEF (South Indian)

Udupi Bhavan, Lowell MA / February 2019 – December 2019 x Menu Planning & Management of Kitchen Operations. x In charge of an average of 15 buffet catering per month. x Purchasing & Negotiation.

CURRY CHEF (North Indian & South Indian)

Maya Indian Bar & Grill, Wakefield MA / July 2018 – February 2019 Purchasing Inventory Menu Planning Team Leadership Training & Development

Biryani Pot, Framingham MA / March 2017 – July 2018 Purchasing Inventory Menu Planning Team Leadership Godavari, Woburn MA / November 2015 – February 2017 Purchasing Menu Planning

COMMIS CHEF (American & Continental)

CARNIVAL cruise line / Contract / November 2014 – August 2015 High Volume Food Production & Handling

COMMIS II CHEF (Mediterranean)

AZULIA @ GRT Grand, Chennai India / 2013- October 2014 High Volume Food Production & Handling Specialty Mediterranean COMMIS II CHEF (Mediterranean)

ESTIA @ Aloft Hotels, Coimbatore India / September 2011- February 2013 High Volume Food Production & Handling

EDUCATION

Bachelor of Science – Hotel Management & Catering Science 2012-2015 Food Production Nutrition Principle of Food Science Food Safety & Quality Strategic Management Financial Management Diploma in Food Production 2008

Basics of Food Production and Worldly Cuisines Food Handling HEAD CHEF

HEAD CHEF

CURRY CHEF (South Indian)

Udupi Bhavan, Lowell MA / February 2019 – December 2019 Menu Planning & Management of Kitchen Operations.

In charge of an average of 15 buffet catering per month. Purchasing & Negotiation.

CURRY CHEF (North Indian & South Indian)

HEAD CHEF

HEAD CHEF

CURRY CHEF (North Indian & South Indian)

Maya Indian Bar & Grill, Wakefield MA / July 2018 – February 2019 Purchasing Inventory Menu Planning Team Leadership Training & Development

Biryani Pot, Framingham MA / March 2017 – July 2018 HEAD CHEF

Biryani Pot, Framingham MA / March 2017 – July 2018 Purchasing Inventory Menu Planning Team Leadership Godavari, Woburn MA / November 2015 – February 2017 Godavari, Woburn MA / November 2015 – February 2017 Purchasing Menu Planning

Godavari, Woburn MA / November 2015 – February 2017 Purchasing & Negotiation.

CURRY HEAD CHEF CHEF (North Indian & South Indian) CURRY HEAD CHEF CHEF (North Indian & South Indian) CURRY HEAD CHEF CHEF (South Indian)

CURRY HEAD CHEF CHEF (South Indian)

(Mediterranean)

(Mediterranean)

(American & Continental)

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