SIJO THOMAS Email: adx64e@r.postjobfree.com

Ph No: 055-*******

: 055-*******

OBJECTIVE: Looking forward a challenging position as Commis Chef – II in your organization where I can use my gastronomic knowledge and menu specialties skills.

PROFFESSIONAL EXPERIENCE

JAN 12 – STILL DATE, GULF, TAIPEI, CHINEESE RESTUARANT (SILK HOTEL- 3 STAR).MANAMA, BAHRAIN

Commis II Chef

Major Responsibilities

Preparing Meals and Menus for South Indian and North Indian

Supervising meals so as to ensure that needs and tastes of individual guests are met

Designing and preparing meals for personal and corporate events held at the Restaurant

Cleaning, peeling and plating fresh fruits and vegetables.

Specialized in Butchery & pantry section

Efficiently utilized kitchen equipment including ovens, grills, fryers, stoves and microwaves.

Inspection food preparations for quality and quantity.

Supervision of cooking procedures at every step to ensure quality is maintained.

Serving cooked food items in appropriate portions onto apt receptacles.

Providing assistance in receiving ordered inventory items as needed.

Ensuring all kitchen dishes reaching service tables comply with approved presentation standards.

Avoiding unwanted food waste by ensure apt check on control procedures.

Ensuring that high standards of hygiene are maintained.

JAN11 – JAN 13, THE WINDSOR CASTLE (4 STAR DELUX), KOTTAYAM, KERALA

Commis II Chef

Major Responsibilities

Report Directly to the CDP (Chef De Partie)

Preparing food for the conference and restaurants requirements Including compiling menu items for service

Ensuring kitchen areas and equipment are maintained to the highest possible standards of cleanliness and safety.

Under the supervision of Senior Chefs, maintaining systems regarding quality, stock control, portion control and minimizing wastage.

In the absence of the Senior Chefs, placing food orders with suppliers and ensuring food deliveries are handled and stored correctly.

Commis III Chef

Major Responsibilities

Assisting with the preparation of and the serving of all meals to customers.

Preparing menu plans.

Preparing and overseeing the cleaning rota.

Ensuring that all kitchen equipment is fully maintained at all times

Making sure food stock is rotated properly.

MAR 10 – SEP 10, HIGHWAY GARDEN ( 3 STAR ) KOCHI

Steward Trainee

Major Responsibilities

Assisted in the cleaning and organizing of the Food and Beverage Outlets.

Sort dirty ware so that it can be exposed to the dish or pot machine appropriately

Washed all ware and replaced in storage areas

Kept dish machine accurately cleaned and filled with water

Cleaned kettles, tilted skillets, pots and pans quickly and fully so cooks can do their work

Performed other job related duties as assigned by management

MAY09 – FEB 10, MEGHA HOTEL ( 3 STAR) KOCHI, KERALA as a Kitchen Trainee

EDUCATIONAL QUALIFICATIONS:

Plus Two from Board of Higher Secondary Examination. Year 2008-2009

SSLC from Board of Examinations, Kerala, Year 2006-2007

PROFFESSIONAL QUALIFICATIONS:

Diploma in Hotel Management from CIMS, KOCHI Year, 2009-2010

KEY SKILLS:

Ability to follow detailed instructions and procedures.

Can quickly adapt to changing situations.

Able to work with minimum supervision.

Physically fit with a lot of stamina and able to spend long hours standing up.

Time management

Multi tasking

AREAS OF EXPERTISE

Developing menus

Kitchen management

Hospitality

Food purchasing

Stock control

Food costs

PERSONAL PROFILE:

D.O.B : 03 Sep 1991

PASSPORT NO : K5691652

VISA STATUS : VISIT VISA

LANGUAGES KNOWN : ENGLISH, HINDI, MALAYALAM,

NATIONALITY : INDIAN

MARITAL STATUS : SINGLE

I hereby declare that the above-furnished details are true to the best of my knowledge.

Place: Ras Al Khaimah Yours truly,

Date: Sijo Thomas

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