Josvin Jose
Thodupuzha
Summary
A reliable chef with extensive experience in several areas of cuisines. Specialized in Continental cuisines but also practiced with Indian and Asian. Experienced in both Hot and Cold Kitchens. Comfortable in preparing food to exacting standards and familiar with all aspects of food hygiene and preparations. Specialized also in large-scale kitchen operations requiring strong communication and quick reaction time. Confident about entrusting tasks and ensuring that they are carried out to a level needed to create a dish of the highest standard. Previously worked on cruise lines, gaining valuable international exposure and experience in high-volume, fast-paced culinary environments.
Overview
8
8
years of professional experience
Work History
Chef De Partie
Kottavathil Hotel
Kochi
01.2023 - Current
- Leading a kitchen section independently, overseeing daily operations and coordinating with team members for smooth workflow.
- Responsible for menu planning, including dish development, portion control, and cost-effective ingredient usage.
- Train and guide junior staff, ensuring consistency and discipline in the kitchen environment.
- Collaborate with management on new menu rollouts, promotions, and customer feedback implementation.
Commis Chef
P & O Cruises
Southampton
01.2022 - 10.2022
- Worked in the Hot Galley, specializing in roast, grill, and fish preparation for both buffet and plated service.
- Assisted in the preparation and cooking of a variety of meat and seafood dishes, maintaining consistency and flavor.
- Handled marination, portioning, and cooking of proteins according to standard recipes and chef’s specifications.
- Ensured optimal use of ingredients while minimizing waste, following HACCP and hygiene regulations.
Commi - I
The Classik Fort
Kochi
08.2020 - 11.2021
- Actively supported the Chef de Partie in day-to-day kitchen operations across various sections.
- Assisted in food preparation, cooking, and plating for à la carte and banquet services.
- Ensured timely mise en place, cleanliness of workstations, and adherence to food safety standards.
Commis Chef
P & O Cruises
Southampton
08.2019 - 05.2020
- Worked aboard a cruise ship, primarily in the Hot Galley, handling high-volume food preparation for international guests.
- Rotated through multiple sections including Soup Station, Larder, Vegetable Preparation, and Sauce Station, gaining well-rounded culinary exposure.
- Assisted in preparing sauces, soups, and garnishes under strict timing and quality standards.
Commi - II
Windsor castle
Kottayam
11.2017 - 11.2018
- Designed and executed daily specials and à la carte menus tailored to guest preferences.
- Maintained consistency in taste, presentation, and quality across all dishes served.
- Ensured adherence to hygiene standards and food safety regulations as per hotel policies.
- Collaborated with kitchen staff for smooth coordination during peak service hours, events, and banquets.
IT Trainee
Park Hyatt
Chennai
06.2017 - 11.2017
- Maintained high standards of food hygiene, safety, and preparation protocols.
- Supported large-scale banquet functions and daily restaurant service, ensuring timely and quality food output.
- Developed strong foundational skills in communication, multitasking, and kitchen organization within a luxury hotel environment.
Education
BSS Diploma in Professional Cookery - Hotel Management
Indus Institute of Hospitality & Culinary Arts
Chennai05-2017
Skills
- Menu planning
- Team leadership
- Staff training
- Quality control
- Time management
- Cost control
Languages
Malayalam
First Language
English
Advanced (C1)
C1
Tamil
Upper Intermediate (B2)
B2
Reference
Justin CDC P&O +91 9048537871 (justinpellissery@yahoo.co.in)
Vincent Terin Dsilva CDP - Bluestone national park resort - +91 7907854405 (chefterryfood@gmail.com)
Gopan Executive Chef, Kottavathil - +91 7025235257 (guppi123@gmail.com)
Timeline
Chef De Partie
Kottavathil Hotel
01.2023 - Current
Commis Chef
P & O Cruises
01.2022 - 10.2022
Commi - I
The Classik Fort
08.2020 - 11.2021
Commis Chef
P & O Cruises
08.2019 - 05.2020
Commi - II
Windsor castle
11.2017 - 11.2018
IT Trainee
Park Hyatt
06.2017 - 11.2017
BSS Diploma in Professional Cookery - Hotel Management
Indus Institute of Hospitality & Culinary Arts
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