Bibin Joseph
Chef De Partie
Cochin
Summary
Astute Chef de Partie highly skilled in plating and designing elaborate food garnishes. Talented individual offering extensive culinary abilities and thriving on mentoring newly hired kitchen personnel. Exceptional banquet displays, dessert table creation and ice sculpture design ideas.
Overview
20
20
years of professional experience
2
2
years of post-secondary education
1
1
Certification
3
3
Languages
Work History
Chef De Partie
Metro hospitality ( Aster DM Healthcare )
Cochin
12.2014 - Current
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Complied with portion and serving sizes as per restaurant standards.
- Collaborated with staff members to create meals for large banquets.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Placed orders to restock items before supplies ran out.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
Cook
Sodexo ( Kelvin catering service LLC )
Abu Dhabi
07.2007 - 05.2014
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Ordered and received products and supplies to stock kitchen areas.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Managed kitchen staff to supervise preparation of foods and explain steps for readying specialty items.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Tasted, smelled and pierced food with fork to verify sufficient cooking.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Inspected appliances, commercial fryers and ovens to verify proper working order.
Assistant Cook
Kamayakam resort
Ernakulam
06.2002 - 06.2007
- Distributed food during busy peak periods to drive customer satisfaction.
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
- Worked closely with head chef to create banquet menu for 2000 wedding guests.
- Adapted menus to changing seasons and supply inventories to decrease food waste.
- Worked on salads, desserts and meat preparation to increase kitchen speed.
- Prepared food orders to support waitstaff and other team members.
- Ordered food and supplies based on detailed inventories and changing restaurant needs.
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
- Verified proper portion sizes and consistently attained high food quality standards.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Education
High School Diploma -
Academy For Management Studies
Ernakulam,India 04.2005 - 04.2006
High School Diploma -
H S S of Jesus
Ernakulam,India 06.1999 - 03.2000
Skills
Food spoilage prevention
Counter sanitization
Portion standards
Proper food handling
Recipes and menu planning
Attention to taste
Safety standards and protocols
Freezer/refrigerator temperature oversight
Operations support
Schedule Management
Food preparation and safety
Catering background
Commanding leadership style
Menu development
Certification
Food Safety and hygiene certificate
Timeline
Chef De Partie
Metro hospitality ( Aster DM Healthcare )
12.2014 - Current
Cook
Sodexo ( Kelvin catering service LLC )
07.2007 - 05.2014
High School Diploma -
Academy For Management Studies
04.2005 - 04.2006
Assistant Cook
Kamayakam resort
06.2002 - 06.2007
High School Diploma -
H S S of Jesus
06.1999 - 03.2000