Chef

CURRICULUM VITAE

Full Name : SONU JOSE

Gender : Male

Date of Birth : 13/08/1988

Marital Status : Married

Nationality : Indian

Languages Known : Hindi, English, Malayalam

Mail Id : ***********@*****.***

Phone No. : +91-807*******

Address : RG B 498

Raghubir Nagar

New Delhi 110027

OBJECTIVE

Professional Chef with 10 years of culinary extensive experience and capable of managing dining services, supervising and motivating staff to perform at best to their abilities across every services.

EMPLOYMENT HISTORY :

Chef de Partie (2019 October)

CARNIVAL CRUIISE LINE – August 24, 2014 (USA – Miami, FL)

Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas to ensure safe and sanitary food handling practices.

Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills and roaster.

Turn on stir foods to ensure even cooking portions, arrange, garnish food and serve foods

Follow directions and maintain good working relationships with supervisors and managers

Perform all tasks as directed by head chef in pursuit of the achievement of business goals

Train Commis chefs to a high standard

To provide help in smooth running services and a high standard of production

Follow HACCP law requirements

Order supplies to stock inventory, appropriately while working in speciality restaurants

Previous Experience in :

RUDI’s SEAGRILL

GUY’S FIERI Burger Joint

STEAK HOUSE

Demi Chef De Parties (2016 – 2019)

[ CARNIVAL CRUISE LINE ]

Wrap, cover, label and date all items being put away

Handled Italian cuisine for making pasta and sauces

Prepared food efficiently as well as increase the speed of delivery

Always making food with high standard and good ingredients

Managing time efficiently and covering any absence

COMMIS [2014 – 2015]

[ CARNIVAL CRUISE LINE ]

Worked in the most famous cruise line under one of the most finest chefs.

Accountable for cooking and plating dishes with high attention

Provided assistance in receiving ordering inventory items as needed

Studied and developed extensive knowledge of European cuisine

Maintain the recipe books for the station

Mise-en-place for breakfast, lunch and dinner

Plating and presenting meal items as per the senior’s instructions

Ensures hygiene and cleanliness of area at all times

To follow safety rules and procedures at work

To work in any areas of kitchen where and when directed on daily basis

To ensure that hotel’s standards are met and exceeded in every meal served.

COMMIS – 1 [ 2011 – 2012]

[ FRENCH CAFÉ, PIZZA EXPRESS LIMITED (Moscow), RUSSIA ]

Monitors kitchen equipment and report issues to supervisors

Measures, mixes and prepares meal ingredients, sauces and seasonings

Washes, chops and cuts fruits, meat and vegetable items

Plates meal items under chef de parties supervision

Cook food such as bacon, potatoes, egg, vegetable and pasta

Prepares dishes such as soup, sauces and salads

Serves food according to correct taste, temperature and visual appeal

Assisting Cdp and Sous Chef in cooking and then ensuring all stations are clean.

COMMIS – III [2010 July]

DERL [ DLF EMPORIO RESTAURANTS LTD ]

Follow recipe specifications to ensure that dishes are prepared to the correct temperature, seasoning flavour and presentation

Clean up and wipe down food preparation areas, reach-ins / walk-ins and shelves

Ice down hot items from the steam table, so they cool quickly

Run the day to day operations of assigned stations in kitchen

Assist in creating and preparing menu items and special orders.

Check and complete mise-en-place and set up the station

Be familiar with the emergency and fire safety procedures

Follow HACCP law requirements

Store items properly at the end of shift

Actively participate in training and development programs

To provide instructions to new staff in proper food preparation and food storage EDUCATION :

[ 2007 - 2010 ]

- Hotel Management

(International Hospitality and Management, from RIG Institute Greater NOIDA affiliated to HTMi Switzerland)

[ 2005 – 2007 ] - Higher Secondary School

St. Sophia Senior Secondary School

2005 - 10th CBSE

St. Sophia Senior Secondary School

SKILLS :

Hygiene Awareness

Food Safety and Sanitization Practice

Quality Assurance

Good at Grilling, Boiling and Roasting

Ability to work under pressure – Adapt at handling multiple settings and events or large groups

Staff Training

Multi Tasking

Team Work

Leadership

DECLARATION

I hereby declare that the above furnished details are true to the best of my knowledge and belief. Date : SONU JOSE

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