binu resume (1) (2) (1)
TRANSCRIPT
PROFESSIONAL SUMMARY OF
BINU JOSEPH
Work Experience
Address: Binu josephKannambuzha [H]Rippon [P.O],WayanaduKerala, India - 673577
DOB: 22 / 08 / 1986
M: +971509520558
Email: [email protected] Web: tastebinu.com [email protected]
Summary of Skills &Attributes
Multi -Cuisine Skilled Planned & Organised Team Player Multi Tasking
AimTo become a chef of world class stature with global understanding of food and continuous exertion of my innovative cooking skills. To become a pioneer in the hospitality industry through my strong educational and professional skills
Applying post: . SOUS CHEF
About myselfI have been working as a chef with 10 years of experience in different class of establishments, and knowledgeable in various cuisines and is always equipping myself to be multi skilled in the kitchen, which is an asset to the company. I am a team player who is organised and planned and produces positive results. I love good quality of work and it encourages me to work with the best in the industry.
Profile
RESULT ORIENTED PERSUASIVE COMMUNICATOR HARDWORKING ACHIEVEMENT ORIENTED TEAM BUILDER UPTO DATE WITH THE LATEST TRENDS
Academic Qualification
Three year Hotel Management and Catering Technology2004-2007(Naipunnya school of management studies,cherthala, kerala,India.-Elementary food hygiene course-2007(The Royal Environmental health Institute of Scotland)-Essential food safety training course done by Abudhabi Food Control Authority (2009)
-Chef Apprenticeships –culinary –city guilds approved-world association of chefs societies-from HTA SOUTH AFRICA.
1)Presently working with JW MARRIOTT DUBAI AS A. CHEF DE CUISINE-GARD MANGER(12/04/2014 TO STILL)
1)In charge of whole kitchen in terms of manning (,in charge of 13 chefs)
2)In charge of the production for the big outside catering like maydan horse rising 2015 world cup-6500 pax,rugby chambionship-5000 pax,football 5500 pax,Dubai air show etc
3 )in charge of 6 outlet
4) To have a complete understanding of, and adhere to the company's policy relating to "What we expect "policies in our Navigator Handbook.
5) To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
6) To actively participate in the training, development the Culinary colleagues, according to the monthly training plan, "comment cards", hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests.
7) Conducts colleague performance appraisals to review colleagues' general performance and discuss any areas for fine tuning/development - and highlight areas of strength.
8) Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.
9) To report accidents and sickness in the log Book and to report any such incidents immediately to the -Executive Chef , with clear and concise updates if required, and follow up completed.
10 ) Attends meetings and briefings as instructed by the Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner
11) To conduct regular meetings with the Culinary colleagues to assist, provide support , build morale and enhance credibility
12) To inform and keep the Executive Chef up-to-date on challenges and irregularities and recommend courses of action.
13) To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
14) Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them..
15) To be an ambassador of Lateral service for the team
Make sure that all the pay roll for kitchen staff to be done. Organizing all the staffs, training program ,vacation ,duty timing,etc To solve the problems of staffs, and give instructions to new staff. Conducting staff programs(tour, staff party, sports ,entertainement,celebrations of national days and birth
day celebrations etc) Organising Theme night, create costing sheets, revenue reports, staff manning list, staff performance
review, consumption reports, staff PDR(performance review )etc.
2) Joined as a Demi chef de partie (2011) and promoted as CHEF DE PARTIE in HILTON ABU DHABI (2012 ) in cold kitchen ..
Duties & Responsibilities ( Under the supervision of Executive Chef & Sous Chef..
Oversee the smooth operations of the Breakfast and various other buffets. Menu planning, organizing and executing. Monitor staff grooming and personal hygiene and maintain highest standards. Maintain the best hygiene practices. Plan and execute all VIP and special functions with as required. Planning various Theme Nights and other functions of food production. Ensure HACCP procedures are followed and clear records are maintained at all times.
Liaise with all departments in professional manner and ensure smooth operation. Assist the Chef to create, cost and implement menus incorporating the standardized menu format. Oversee stock taking and rotation of items, product.
3. Worked with Crowne plaza Abudhabi,as a commi-1 (2009 des to 2011 nov Cold kitchen.
Duties and responsibilities (under supervision of sous chef)
Preparation of the Breakfast and various other buffets. Preparation for the Banquet functions and Ala Carte
Maintain the best hygiene practice. Worked in a live cooking ,and communicating with different guest to make them happy. Handling evening shift,prepare cold canapés ,sandwiches ,and different kind of suhies,and sehemies. Making pizzas for the guest(live counter) Attending team briefing,make reports.
4.. Worked with Emirates flight catering Dubai UAE as a team member ,(2007-july 4 th to 2009 nov) .
Duties & Responsibilities (Under Supervision Of CDC & Sous chef.
Worked in a first class ,and business class kitchen,and vip flights(british air ways,Lufthansa,cathe passafic,Air france,singapoore airlines, falcon etc.
Acroding to flight guest specification, to make a food(special meal like DBML,AVML,etc) Ensure all food is good condition and a proper temperature. Maintain the best hygiene practice. Ensure HACCP procedures are followed and clear records are maintained at all times. Assisting chef to make presentation of different food for different flight Assist the Chef to create, cost and implement menus incorporating the standardized menu format. As per the menu, preparing food , presenting and delivering to the different flights.
5.. Worked as a industrial trainee in Taj Savoy OOTY , (2006-april to 2006 sept )(in all department )Duties
Responsible for the Mise-en-place of Ala carte and Breakfast. Responsible for the mise-en-place of the FIRE open BBQ restaurant, operating three days a week. Responsible for the supply, for the stock rotation. Taking care of HACCP records.
6..Two months industrial training in Riviera suites Cochin(April 2005-to June 2005) with food and beverage service.
Duties :Making different set up for functions, store pick up, assisting the staff.
HIGHLIGHTS
LANGUAGES KNOWN
English,Hindi,Tamil, and Malayalam COMPUTER SKILLS Ms Word, Ms Excel, oasyis, Fidelio, prolific, internet, briicstreet etcTRAINING SKILLS
Fire Training,Haccp training, complaints handling training, food and hygiene training,departmental training. -Company employee of the month 2009 November (Emirates Flight catering Dubai)
-Best service award in Crowne Plaza Abudhabi july 2010(Inter Continental group)
-Nominee of Yung chef of the year-2013 (Abudhabi) -Star of the hotel for safty and security(2012) -participated liwa food festival organized by abudhabi liwa association. -participated gourmet Abudhabi and won the Gold medal(2013) -Worked with three Michelin star chef Gennaro Esposito,,for the gourmet
Abudhabi 2012.. -Best departmental Trainer award -2013 -Food competition bronze medal saloon culinary guild- Dubai 2015
AWARDS AND ACHIVEMENTS
REFERENCE1. Rama Singh
Executive chefEmirates flight cateringDubai, [email protected]
2. Ranjith PereraSenior sous chefHilton [email protected]
Declaration: I do hereby declare that the above furnished details are true and correct to the best of my knoweledge and belief.
BINU JOSEPH