Curriculum Vitae

Jijo jose

Contact Number ( (KSA 055*******

Email; adow79@r.postjobfree.com

Objective

A challenging position sought with a premier organization in the hospitality industry, where

professional experience and knowledge can be applied and enhanced to its

maximum potential. A high level of commitment and professional offered in return

for challenge, job satisfaction and opportunity to build on existing experience.

Profile, Customer relationship management and Vendor negotiations at the senior level.

Worked extensively over 10 years in INDIA, U.A.E&KSA.Effectively manage team

members with diverse cultural and ethical backgrounds. Demonstrated ability

troubleshooting business problems and implementing creative & highly effective

solutions.

Area of Specialization: Continental/ Traditional Italian/ Chinese Cuisine/American.

Position Applying for ; Head chef Brand chef

PROFESSIONAL EXPERIENCE

Current status .

Executive chef

KSA & DUBAI

2016 till now

• Handling 5 kitchen supervisors, 1 AKM, 15 commis, 4 stewards. and 20 carvers and 1 carver leader

• Food cost analysis

• Sales analysis and Cost comparison

• Purchasing and accounting

• Kitchen design along with engineers

• Interviewing cooks

• Contact all the information with cooperative chef

• Maintain high quality of standard

• Recipe cost

• P& l recording along with general mangers

• Inventory

•

California Pizza Kitchen .

Kitchen Manager

JUNE

2014 to 2106

KSA & DUBAI

• Food cost analysis

• Sales analysis and Cost comparison

• Purchasing and accounting

• Maintain high quality of standard

• Recipe cost

• P& l recording along with general mangers

• Cost controlling and contact with suppliers

Alshaya Enterprises

May 2010 to 2014

Hospitality division, Dubai, United Arab Emirates.

Alforno Midriff city center & Dubai mall )

lfornoA Restaurant

Designation: sous chef

Duties & Responsibilities:

Since i was part of Pre-opening .alforno team for

• Making the requisitions, & sending fax & email to the suppliers.

• Checking the quality & quantity of stock while receiving deliveries .

• Making duty roaster for the staff.

• Handling 4 C.D.P,6 commi 1,8 commi 2,7 stewards.

• Monitoring the cleanliness & hygiene of the staff & as well as the kitchen.

• Maintaining daily, weekly & monthly purchasing & food cost report, inventory logs, freezer & chiller

temperature logs & HACCP documents.

• Monitoring the Mis-en-place being made, meets the standards of the company’s specifications.

• Checking for the proper usage of the ingredients issued.

• Monitor quality and presentation of all food items, provide corrective action where necessary.

• Making a training plan to ensure cross training for all the kitchen staff.

• Ensure galley equipment, accessories, is adequately maintained. Submit repair requests and follow up whenever

necessary.

• Taking briefing & discussing with the staff for continuous improvement in the speed of service for smooth

operation.

• Controlling the purchasing of stock & Calculating the food cost.

Business café – Dubai Creek Tower.

Designation :( assistant chef)(2009 to 2010)

Duties & Responsibilities:

• Making the requisitions, & sending fax to the suppliers.

• Monitoring the cleanliness & hygiene of the staff & as well as the kitchen.

• Maintaining daily, weekly & monthly purchasing & food cost report, inventory logs, freezer & chiller

temperature logs & HACCP documents.

• Monitoring the Miss-en-place being made, meets the standards of the company’s specifications.

• Monitor quality and presentation of all food items, provide corrective action where necessary.

• Making a training plan to ensure cross training for all the kitchen staff.

• Taking briefing & discussing with the staff for continuous improvement in the speed of service for smooth

operation.

• Commissary kitchen ( Bulk Quantity Production) - Aweer (2008 to 2009)

•

Café Havana (continental) commi 1(2007 to 2008)

Giving order according to the recipe without affecting the quality.

Making sure following hygiene while making the recipe.

Taking care temperature of the food above 75c before serve.

● Bella DonnaItalian cuisine ( 2006to2007) commi1

● Giving order according to the recipe without affecting the quality.

● Making sure following hygiene while making the recipe.

● Taking care temperature of the food above 75c before serve

● China times (2004 to 2006) commi 2

● preparing miss en place according to the recipe

EDUCATIONAL QUALIFICATION

● Secondary School Leaving Certificate (S.S.L.C) 2000 march)

● Pre degree completed(X11)

Employee of the Month “March 2007, January 2008, July 2009

PERSONAL DATA

Basic Food Hygiene Training Course Fromboecker(UK) 2010

Foodhygiene training course from boecker(ll) 2012& 2013

● Name :Jijo Jose

Sex : Male

Date of Birth : 24- March-1985

Nationality : Indian

Marital Status : married

Languages Known : English, Hindi, Tamil and Malayalam

Undersigned, hereby certify that all above mentioned information is true and correct to the best of my

knowledge.

Jijo aj

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