Executive Chef Hotel Manager
Resume:
JEEJO THOMAS
*******@*****.***
Seeking Position As:
EXECUTIVE CHEF/ EXECUTIVE SOUS CHEF
Career Objective
To be a part of an Organization which offers a challenging, yet friendly atmosphere, appreciation of initiative and drive, encouragement to work independently, an opportunity to utilize skills attained through past experiences and scope for growth.
Experience
Over 27 years of experience in Hotels and catering industry in UAE, KSA, Kuwait and India. Very good knowledge and experience in Continental, Arabic, Indian, Asian and International cuisine. Preparation of International Buffet, banquet functions, outside catering and Al a carte menus. Experience to manage over all kitchen operation and pre-opening experience for 3 hotels.
Professional Qualification
Diploma in cookery from Food Craft Institute, Kalamassery, Kerala, India. 1990
Degree: Bachelor Program in Business Administration (BPBA) Specialized in Hotel management and Hospitality management from ISME, Cochin, Kerala, India- 2012
Strength
Self-starter, creative, honest, sincere and hard working.
Employment Data
*August 2020 to till date:- DXBlends Café (a division of Index Holdings, Dubai)
Position:- Executive chef
Responsibility:- Responsible for entire kitchen operation of our central kitchen to prepare salads, main courses and deserts. Distributing our 7 kiosks around Dubai.
*May-2014 to May-2020; Ayla Bawadi Hotel, Al Ain(4*deluxe Hotel)
Position:- Executive Sous Chef (from pre-opening, In charge of entire kitchen operation)
Worked for 6 years
Responsibilities
Over all incharge of kitchen operation. Preparation of menus for buffet and Al a carte for all day dining restaurant and other outlets, banquet and outside catering
Ordering and maintaining stock of ingredients according to the operational requirements and keeping good contact with all the supliers to maintain the quality and market awareness
Menu prsentation and cost effective recipe standardisation.
Organise the kitchen according to the plan deviced by the Cluster Executive Chef, in order to ensure smooth operation.
Practice economy of inventory items to ensure sufficeint supplies and minimize cost by avoiding wastage and spoilages.
Staff recruitment, training, motivation and preparing weekly duty rosters
Attending daily mangemment briefing, marketing and F&B meeting and P&L meeting
Maintain the highest possible hygiene standards in the kitchen section and HACCP records.
Report directly to the Hotel manager and Cluster Executive Chef in the daily operation and take entire responsibilities of the kitchen department of the hotel, in order to ensure smooth operation.
Achievements.
Minimize the compalints and improve the customer satisfaction.
Receiving positive coments from the guests and getting more banquet functions
Foodcost is controlled according to the budget set by the management
Minimize the staffing and improve the productivity
Achieve the highest degree in applied hygiene and food saftey as per the ADFCA HACCP guidelines to ensure that the food served to the guest is of highest quality and standard.
*March 2010 to March 2014: Citymax Hotels, Al Barsha, Dubai, Land Mark group
(3* hotel with 376 rooms, 2 bars, all day dining restaurant, 24 hour coffee shop and Room
service)
Position: Senior sous chef, (from pre-opening, Head of kitchen department)
Worked for 4 years
Responsibility to manage entire kitchen operation, reporting to the General Manager
November 2009 to March 2010; Saj Earth Resort. Nedumbassery, Cochin, Kerala
Position; Sous Chef (worked for 5months)
(3* Resort, located near Cochin International Airport with 60 villas, multi cuisine restaurant, all day dining buffet restaurant and 500 seated banquet hall )
Responsibility to prepare the food for daily buffet and banquet functions. Assisting to the Executive chef to prepare the menus, duty roster, ordering and inventory.
*May, 2008 to August 2009: Kuwait towers (TEC), Kuwait
Position; Senior Chef De Partie (worked for I year and 3 months)
[It’s a land mark of Kuwait which has 2 multi cuisine restaurants and a revolving coffee lounge with a view over Kuwait city.]
Responsibility to prepare the food for daily international buffet (Breakfast, Lunch and Dinner) Assist to the Executive chef for store orders and run the operation smoothly.
*June 2004 – May 2008; Al Qasr, Madinat Jumeirah 5* Dubai, UAE
Position: Chef de partie (pre-opening)(worked for 4 years)
(Highly prestigious 5*deluxe resort (Jumeirah group) in Dubai, having 4 units like Mina Salam, Dar Al Masyaf, Al Qasr and C&I (Conference and Incentives)
Responsibility to prepare Al a carte orders for room service (Dar Al Masyaf, villas).
Prepare the miss en place with properly dated and ensure all the orders are going out from the kitchen according to the standard and pre pictured by the Chef de cuisine. Maintain the kitchen in high standard of hygiene as well as the HACCP records.
www.madinatjumeirah.com
*June 2000-May 2004 Hilton International 5*, Al Ain, UAE
Position: Commi- II (June 2000-May 2002)
Final Position: Commi -I (june2002-May 2004 (worked for 4 years)
(202 rooms and chalets, 7 outlets serving variety of food and drinks)
Responsibilities; In charge of pool side restaurant kitchen. Prepare the food for American style menu as showed by Executive chef. Ensure to keep sufficient miss en place for Al a carte orders according to the situation and run this busy operation smoothly.
www.hilton.com
*Dec 1993to June 2000 Abu Dhabi National Hotels, Abu Dhabi, UAE
Position: Commi -II; (worked for 6 years and 6 months)
Responsibilities; to assist the Chef in charge to prepare the miss en place and cook the food for up to 700 students daily in a military college camp (breakfast, lunch and dinner)
Oct 1992-Sept-1993 Al Mana General Hospital, Saudi Arabia
Position: General Cook (worked for 1 year)
*April 1992-Sept-1992: The Kamatz Plaza, Mumbai, India
Position: Continental Cook (worked for 6 months)
Training
2014- Food handlers certificate from ADFCA
2012 - PIC Level 3 certificate in Supervising Food Safety in Catering (Dubai)
2011 - Essential Food Safety Training Certificate from Dubai Food Control
Authority
2010 - Basic Food Hygiene Training Certificate conducted by Dubai municipality
2002 - Cross Exposure in Dubai Hilton’s Kitchen for 10 days
1992 – One and half year on the job training certificate from KTDC, Kerala, India as cook trainee
Additional Qualifications
Valid Driving License from U.A.E.
Education
1986 – S.S.L.C from Govt. High School, Puliyanam, Ernakulam, Kerala, India.
1988 - Pre Degree (+2) from S.S.C. College, Kalady, Kerala, India.
1990 – Diploma in cookery from Food Craft Institute, Kalamassery,
Kerala, India
2012- Bachelor Program in Business Administration (BPBA) Hotel management and
Hospitality management from ISME Cochin, Kerala, India
2009- IELTS with the score of 5.5 in general
Personal Data
Date of birth : 13th December 1969
Nationality : Indian.
Sex : Male.
Marital status : Married.
Appearance : Height: 171 cm
Weight: 72 kg.
Hobbies : listening music, watching movies, spend time with family
Languages known : English, Hindi & Malayalam.
Permanent address : Madavana House, Kodussery,
Vattapparambu. P.O; Pin 683 579, Ernakulam District, Kerala State, India.
Passport Details
Passport Number : M 4769660
Place of Issue : ABUDHABI
Date of Issue : 19-02-2015
Date of Expiry : 18-02-2025
Visa status : Residence
REFERENCES:
Sailesh K Balan Mohammed Sousan
Cluster Executive Chef Group General Manager
Ayla hotels, Al ain Ayla hotels. Al ain
*.*******@**********.*** *.*******@**********.***
JEEJO THOMAS.
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