Food Safety Chef De

ATHUL SAJU

Date of birth: **-Feb-**** Nationality: Indian

Address: Kollamkudiyil (House), Theyyappara (PO), Kodenchery (VI), Kozhikode (DT), Kerala - 673580, India

Phone number: +91-904******* Email address: *************@*****.*** Passport Number: P9893267 (Valid till 18 June 2027) Chef De Partie Culinary Professional

Dynamic and results-driven culinary professional with extensive experience in the hospitality industry. Demonstrates expertise in high-volume food production, innovative menu creation, and operational efficiency. Highly skilled in implementing food safety standards, optimizing kitchen workflows, and mentoring teams to deliver exceptional dining experiences. Eager to bring a proven track record of success to a challenging role as a Chef De Partie (CDP) within a forward-thinking organization. 04/2024 – present

India

Chef De Partie (CDP) Mani Mansion Heritage Hotel (Since 1923) Paldi, Ahmedabad, Gujarat - 380006

Directed kitchen operations, ensuring high-quality food preparation and smooth workflow.

Created innovative, seasonal menus based on customer preferences. Trained junior staff in advanced culinary techniques and food safety standards. Managed inventory to minimize waste and optimize procurement. Collaborated with management to implement cost-efficient processes. Coordinated kitchen and service teams during peak periods for seamless operations.

11/2022 – 03/2024

India

Commi I Mountain Shadows Resort Pvt. Ltd. Padinharthara, Wayanad Prepared high-quality dishes, ensuring consistent taste, portion size, and presentation.

Assisted in the creation of custom menu options for special events and banquets. Monitored equipment maintenance and coordinated timely repairs to avoid disruptions.

Conducted quality checks on raw ingredients to maintain culinary excellence. Collaborated with senior chefs to innovate and refine recipes, ensuring seasonal variety.

09/2022 – 04/2023

India

Commi I Grand Hyatt Kochi Bolgatty Bolgatty Island, Kochi, Kerala Assisted in food preparation and ensured the highest quality standards were met during regular operations.

Played a key role in the successful execution of the Grand Hyatt Kochi Bolgatty Opening Ceremony, receiving an Appreciation Letter for outstanding contributions.

Collaborated with the culinary team to design and implement innovative dishes for various events.

Maintained strict adherence to HACCP guidelines, ensuring food safety and hygiene at all stages of preparation.

Profile

Work Experience

03/2021 – 02/2022

India

Commi II Fezinn Hotel Hilite Business Park, Calicut Commi II in F&B Production: Prepared diverse dishes to meet customer preferences.

Ensured smooth kitchen operations during peak hours with an organized workflow.

Monitored hygiene, food safety, and inventory compliance. Maintained accurate logs for inventory and temperature checks. 03/2019 – 08/2019

India

Commi III Vythiri Village Resort (5-Star) Wayanad Trained in F&B production, ensuring quality and presentation standards. Coordinated team activities for seamless event operations. Maintained food safety and hygiene in preparation areas. 07/2018 – 01/2019

India

Food Production Trainee Le Royal Meridien (5-Star) Chennai Gained hands-on experience in food preparation techniques under the guidance of professional chefs.

Ensured compliance with sanitation guidelines and food handling procedures. Diploma in Professional Cookery Munnar Catering College 2018 – 2019 Bachelor of Computer Applications (BCA) Oriental Group of Hotel Management Institutions, Lakkidi, Wayanad 2014 – 2017

Culinary Expertise: Advanced proficiency in South Indian, Continental, and Garde Manger cuisines. Menu Development: Designing innovative, cost-effective, and seasonal menu options. Food Safety & Hygiene: Ensuring compliance with HACCP and FSSAI standards. Kitchen Management: Overseeing kitchen workflows, staff coordination, and equipment maintenance. Inventory Management: Expertise in stock control, food procurement, and minimizing waste. Cost Control: Optimizing food production costs through efficient resource allocation and budget planning.

Team Leadership: Training, mentoring, and managing kitchen staff to achieve operational excellence. Event Planning: Executing culinary tasks for banquets, weddings, and special occasions. Quality Assurance: Conducting regular quality checks on ingredients, cooking processes, and presentation.

Technical Skills: Knowledge of basic computer hardware, inventory software, and Microsoft Office tools. English Malayalam

Hindi Tamil

Shake Mansoor Executive Chef, Fezinn Hotel Markaz Knowledge City, Calicut Mobile: +91-894*******

Chef Rahul Venugopal Executive Chef, Vythiri Village Resort Wayanad Mobile: +91-938******* Mathu Excutive Chef Mobile : 866-***-**** Mountain shadow resort Wayanad Email id *******@***************.**

Work Experience

Education

Core Competencies & Skills

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