Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic
John Fernandes

John Fernandes

Mumbai

Summary

Dynamic culinary professional with extensive experience at Taj Lands End, excelling in menu planning and innovative techniques. Proven leadership in managing teams and enhancing food safety standards. Adept at problem-solving and quality assurance, consistently delivering exceptional dining experiences while optimizing kitchen efficiency.

Overview

9
9
years of professional experience

Work History

Demi Chef de Partie

Taj Lands End
Mumbai
07.2022 - Current
  • Menu planning and preparation
  • Kitchen management
  • Guest interaction
  • Collaboration with other staff members
  • Create new menus, handling high volumes
  • Innovate and implement new culinary techniques
  • Increase efficiency in food cost
  • Follow safe food handling HACCP & food storage
  • Co-ordinate and manage a team of 5 cooks

Team Leader

Just Dial
New Delhi
01.2021 - 04.2022
  • Handled a team of 6 sales executives.

Commis – Banqueting & Café

Crowne Plaza Greater Noida, an IHG Hotel
Greater Noida
11.2018 - 07.2020
  • Responsible for day-to-day operation of banquet kitchen
  • Brief banquet kitchen staff on current & upcoming events
  • Supervise & co-ordinate all activities of chefs & banquet kitchen staffs
  • Responsible for upkeep of banquet kitchen & equipment

Industrial Trainee

Sayaji Hotel
Indore
05.2018 - 10.2018
  • Assisting chefs & kitchen assistants
  • Exposed to hotel operations, specializing in kitchen.

Commis Chef

Palm Tree Hotel
Aligarh
03.2016 - 04.2017
  • Performed kitchen duties assisting chef de parties in meal preparation, receiving deliveries and rotating stock
  • Prepared salads and sauces
  • Handled inventory of restaurant supplies and notified the supervisor of low or depleted supplies
  • Performed workstations sanitization & plating and presenting of meal items

Education

Diploma - Hotel Management

Food Craft Institute
Aligarh, India
01.2017

Bachelor of Science -

Kalinga University
Chattisgarh, India
01.2016

SSC & HSC -

All Saints'
Bulandshahr, India
01.2013

Skills

  • Culinary trends knowledge
  • Culinary techniques
  • Time management
  • Problem solving
  • Quality assurance
  • Menu planning
  • Food safety
  • Team leadership and mentoring

Languages

English & Hindi

Timeline

Demi Chef de Partie

Taj Lands End
07.2022 - Current

Team Leader

Just Dial
01.2021 - 04.2022

Commis – Banqueting & Café

Crowne Plaza Greater Noida, an IHG Hotel
11.2018 - 07.2020

Industrial Trainee

Sayaji Hotel
05.2018 - 10.2018

Commis Chef

Palm Tree Hotel
03.2016 - 04.2017

Diploma - Hotel Management

Food Craft Institute

Bachelor of Science -

Kalinga University

SSC & HSC -

All Saints'

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John Fernandes