Management Chef De
Resume:
CURRICULUM VITAE
CAREER OBJECTIVE
To seek a challenging position for successful execution of my talents.
PERSONAL DETAILS
Name : Joseph Christofer .P
Fathers Name : Mr.A.Pitchai
Contact Address: Block No: R-18 Room 205
International city, France cluster
Dubai, U A E
Mobile No: 009**-**-***-****
Email Address: axleau@r.postjobfree.com
Permanent address 17, Pattimedu road,
Pasupathi nagar,
Madurai 625 017
Tamil Nadu, India
Phone No: 0091 452-***-****
Nationality: Indian
Date & Place of
Birth: 16th December 1980, Madurai
Marital Status: Married
Passport Number: J6473605
Valid till: 2021
Issued at: Trichy, Tamil Nadu
EXPERIENCE
Since June 2012-Till now working in Atlantis the palm, Dubai, uae.It is
the one of the biggest hotel in Middle East.
Position: sous chef
Outlet: saffron-Pan Asian restaurant
Assisting chef de cuisine in all day to day operations. Making periodic
menus and doing food promotional activities. Doing staff development
training and ensuring haccp is effectively followed by the staff to provide
safe food.
Saffron is the pan Asian restaurant with 600 covers. It won the best
brunch in town in Whatson awards 2012.It has 20 live cooking stations and
wide varieties of Asian and western food display.
December 2007- June 2012 worked in Raffles Dubai. It is an allied group of
Fairmont and swiss hotels.It has 250 rooms and seven f&b outlets.
POSITION: JUNIOR SOUS CHEF
MAIN KITCHEN [2012-TILL NOW]
Assiting the chef de cuisine in Ird cold and banquet operations. Making
periodic menus and improving the market matix by conducting trainings.
AZUR ALL DAY DINING [2009-2012]
It has exclusive and huge displays of international food in breakfast,
lunch and dinner. It has the capacity of 150 covers.I was the in charge for
the whole operation since 2009. My job is to make menus for the whole
buffet and for the festive occasions. Driving the whole team for
distinctive food quality with the exceptional hygienic conditions.
(Cont 2)
MAINKITCHEN AND BANQUETS [2007-2009]
In main kitchen, my job is to assisting my chef de cuisine in room service
and banquet Operations. I am the responsible for all cold kitchen
operations including lounge menus, Tapas menus, room service and banqueting
menus.
Driving the whole team for the exceptional food quality and high hygienic
working environment. Conducting trainings for the team on various culinary
aspects.Assisting him in all day to day operations like recepies and cost
control, wastage control activities. Having a pleasant experience of
working with master's chef like Nicolas la bec, Atul kotcher and Philip
Howard in raffles food and wine arts promotions.
June 2003-December2007
The pre-opening team member for the Mina A Salam, Dubai, the first phase of
the Madinat Jumeirah, which is a 900 room property, a hotel from Jumeriah
International, Dubai.
POSITION: CHEF DE PARTIE
Main kitchen, cold kitchen
Al muna all day dining; 2005-2007
Al muna is the 220 cover restaurant serving international and Arabic
cuisines.
Main kitchen and cold Kitchen is responsible for the almuna buffet
breakfast, lunch and dinner operations. My job responsibility includes
preparation in which I have to take in consideration of the selection of
dishes and its colour combination and
Especially cold food Buffet presentation and salads.
POSITION: DEMI CHEF DE PARTIE
Banquets; 2004-2005
Mina a Salam has a huge banquet capacity, which includes 5 banquet halls
I am responsible for shift operations. I assist chef in all banqueting
functions such as plated functions, buffet, themed buffets.
POSITION: COMMIS-1
The Wharf; 2003-2004
Wharf is the seafood specialty restaurant with 120 cover capacity. I worked
there as a saucier and gardemanger.
POSITION: KITCHEN OPERATION TRAINEE
June 2001 to June 2003: Holiday Inn Khajuraho (India)
JOB DESCRIPTION
Started in hot kitchen for the first 6 months then I was put up in a
Italian section for 3 months. Then rest of the months I was in a cold
kitchen. Every evening I was working in hot kitchen. I was taking care of
Ala Carte & Buffet preparation.
TRAINEE EXPERIENCE
Hotel : Burj Al Arab (Worlds best Hotel) - Dubai
Duration: One month (June 2003)
Job title : As a trainee in cold kitchen
Hotel: Hotel Abu Palace - Chennai
Duration: One month.
Job title: As a trainee in continental kitchen
Hotel: Le royal Meridian - Chennai
Duration: One month
Job title: As a trainee in Conti Kitchen
Hotel: Hotel Viceroy - Hyderabad
Duration: Six months
Job title: As a trainee in Conti Kitchen
EDUCATION
Diploma in Hotel Management & catering Technology
Institution: State Institute of Hotel Management & Catering Tech
Place Trichy - Tamil Nadu
Year 1998-2001
Masters Degree in Tourism Management
Institution: Madurai Kamaraj University
Place : Madurai- Tamil Nadu
Year : 2001-2003
Cornell University -USA
Managing people effectively-2010
EXTRA EDUCATIONAL QUALIFICATION:
French diploma course in Alliance Fran oise.
Diploma in Computer Application in Jpsoft.
ACHIEVEMENTS:
BRONZE MEDAL in SALON CULINARE for canap s and tapas.
BRONZE MEDAL in SALON CULINARE for four plated vegetarian dishes.
MERIT in FOUR COURSE APPITIZERS.
Co-ordinator of the Intermission - 2 K theme festival in year 2001
2nd place in the chef of the Year in the relish competition.
HOBBIES: Reading Books, Playing guitar, Swimming, Listening Music
Reference:
CHEF SANTOSH CHEF PUTU
CHEF DE CUISINE CHEF DE
CUISINE
RAFFLES DUBAI ARMANI
HOTEL
Cont No: 050-***-**** Cont no:
Declaration
I hereby declare that all the information furnished above is true to the
best of my knowledge.
DATE;
PLACE; P Joseph Christofer
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