Executive Chef Cochin

Harly T. Varghese

Phone: 832-***-****

Email: *********@*****.***

Professional Skills:

•Menu planning

•Administrative duties

•Team management

•Meal preparation

•Creating Inspired Dishes

•Food safety

•Supervising staff

•Inventory Management

•Food Cost Finance Management

•Employee Schedule Planning

Career Achievements:

•Brand Champion of the Month, Sheraton, Dubai 2012

•Heart of the House, Westin Memorial, Houston 2014

•Heart of the House, Westin Memorial, Houston 2015

•Heart of the House, Westin Memorial, Houston 2016

•Food and Safety Awareness Certification, Sheraton, Dubai 2011 & 2012

•HACCP Certification 2012

•Houston Health Department FHTP Certification

•Current CPR Certification holder

•Safety Committee Ambassador, Westin Memorial City Hotel 2018

•Associate Development Program Graduate, Starwood Hotels & Resorts 2017 Mentor: Kerry Ringham, GM, Westin Memorial City Hotel

Professional Experience:

Marriot Hotels and Resorts October 2013 to Present

Westin Memorial City Hotel, Houston, TX

Senior Supervisor

•Creating innovative and authentic dishes.

•Creating Inspiration Custom Dishes for Customers.

• Inspecting meals and trays for appeal as well as palatability.

•Monitoring portion control, with the aim of ensuring that all meals are profitable.

•Ordering co coordinating the delivery of food supplies.

•Carrying out all other duties deemed necessary by the Executive Chef.

•Preparing food for special diets, kid meals etc.

Sheraton Hotels and Resorts February 2011 to July 2013

Sheraton Deira Hotel

Dubai, UAE

Commi III

• Making sure that all in house kitchen and catering policies are implemented, monitored and maintained.

•Maintain general cleanliness of the kitchen and dining areas.

•Addressing any staff performance or training issues.

•Making suggestions to the Head Chef on how to improve performance.

•Keeping accurate paperwork and administrative records of each shift.

•Helping to develop the culinary skills of junior chefs.

Wyndham Hotels and Resorts September 2009 to October 2010

Ramada Resort & Spa, Cochin, India

Commi III

•Making sure that all in house kitchen and catering policies are implemented, monitored and maintained.

•Measuring and then mixing ingredients according to recipes.

•Communicating effectively in both oral and written form.

•Ensuring client satisfaction with quality food quality and an excellent meal service.

• Preparing high-end, large-scale meals.

•Flexible and able to work in all parts of a kitchen or food preparation area

Wyndham Hotels and Resorts September 2008 to February 2009

Ramada Resort & Spa, Cochin, India

Intern, Hotel Management

•Learn from a different Senior Chef in Charge about culinary art and meal making.

•Learn and Prosper in a short period of time, the policies and regulations of Hotel Management Industry through Chef Mentor

Leo Catering Services January 2004 to May 2008

Kerala, India

Operations Manager

•Assist my father in everyday duties of running a restaurant and catering services

•Help create authentic, and soulful meals and dishes to customers

Refference

BOBBY ROSS - EXECUTIVE CHEF WESTIN MEMMOEIAL CITY HOUSTON

*****-*****.****@******.***

phone number- 832-***-****

Education:

Munnar Catering College- Kerala, India 2006 to 2009

Associates in Hotel Management & Catering Technology

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