Ajo John
Muvattupuzha
Summary
Experienced Commis Chef specializing in Continental cuisine with over two years of expertise in food preparation, ingredient measurement, and station maintenance. Skilled in working in high-paced environments with a focus on quality and precision. Proficient in both Continental and Indian cuisines, with a strong foundation from training under renowned chefs like Jean-Georges Vongerichten. Passionate about culinary arts and eager to bring value to a reputable Continental restaurant team.
Overview
4
4
years of professional experience
Work History
Commis Chef
Six Senses
Kanuhura
11.2023 - Current
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Assisting with daily menu preparation, ensuring ingredients and dishes meet high standards of quality and presentation.
- Managing mise en place for efficient service during peak hours.
- Ensured all food was stored properly in accordance with safety regulations.
- Coordinating with senior chefs for food preparation, maintaining the resort’s culinary standards.
- Strictly adhering to health, safety, and hygiene standards, including HACCP protocols.
Commis Chef
W Doha
Doha
06.2022 - 10.2023
- Observed and learned from chefs to master various cooking and baking techniques.
- Maintained an organized mise en place for consistent work flow.
- Utilized fresh, local ingredients to enhance flavors and optimize costs.
- Ensured high food quality standards by closely monitoring preparation and delivery contents.
- Assisted in preparing lunch and special dinner buffets in the Continental kitchen.
Trainee Chef
The Westin Dubai Mina Seyahi Beach Resort & Marina
Dubai
09.2021 - 03.2022
- Assisted in the preparation of daily meals for restaurant customers.
- Organized and restocked ingredients and food items to ensure efficient kitchen operations.
- Followed recipes, portion controls, and presentation specifications as set by the chef.
- Collaborated with front-of-house staff for exceptional customer service.
- Created visually appealing dishes, ensuring consistency and high quality.
- Participated in food tastings and taste tests to refine dish presentation.
Chef Intern
The Leaf Resort
Munnar
12.2020 - 03.2021
- Enhanced skills through hands-on experience and working closely with senior chefs.
- Maintained a clean, safe and sanitary work environment.
Education
Bachelor of Science - Hotel Management And Culinary Arts
Yuvakshetra Institute of Management Studies
Palakkad 07-2021
Skills
- Cooking techniques
- Kitchen assistance
- Ordering and receiving
- Recipe execution
- Attention to detail
- Strong interpersonal and communication skills
- Ability to work under limited supervision
- Positive and approachable team player
- Measuring and portioning
- Stock control
- Ingredient set up
- Food presentation
- High hygienic standards
- Problem-solving abilities
- Nutritional knowledge
- Knife Skills
- Kitchen Safety
- Food Storage
Languages
Malayalam
First Language
English
Upper Intermediate
B2
Hindi
Intermediate
B1
Tamil
Upper Intermediate
B2
Timeline
Commis Chef
Six Senses
11.2023 - Current
Commis Chef
W Doha
06.2022 - 10.2023
Trainee Chef
The Westin Dubai Mina Seyahi Beach Resort & Marina
09.2021 - 03.2022
Chef Intern
The Leaf Resort
12.2020 - 03.2021
Bachelor of Science - Hotel Management And Culinary Arts
Yuvakshetra Institute of Management Studies