Karan Konnayil
Mumbai
Summary
To get a challenging career in a professionally managed concern where there is potential for development and growth and utilize the opportunity to harness my skill and knowledge. Adaptable professional with a quick-learning ability and a talent for adjusting to new environments. Skilled in rapidly acquiring new knowledge and applying it effectively. Driven by a passion for continuous learning and successfully navigating change.
Overview
9
9
years of professional experience
Work History
Senior Chef de Partie
Tamimi Global
Tabuk
04.2024 - Current
- Specialized in Kids menu, assisting the Sous Chef with different tasks, maintaining food quality by following and guiding the team with standard recipes, controlling allergens, and explaining the importance of SOPs.
Head Chef
STUN
02.2021 - 11.2021
- Maintaining food quality, ordering from suppliers, menu engineering, guest handling, managing wastage, training team on allergens and cross-contaminations.
Head Chef
Veg Thoughts
Mumbai
02.2019 - 07.2020
- Managing kitchen operations, menu engineering, ordering raw materials, and maintaining food quality.
Free Lancing, Menu Engineering
Bharat Restaurant
Grant Road, Mumbai
02.2018 - 11.2018
- Menu engineering, specializing in fast food and Indian curries, managing food cost, and preparing recipe cost for clients.
Commi 1, CDP Rotisserie, Grill and Cold Kitchen
East Side Catering Company
Kuwait
11.2015 - 08.2016
- Learning rotisserie cooking methods, managing waste control, assisting Head Chef with ordering, portioning, checking expiries, and costing.
1st Commi Chef and Section Head Pizzeria and Grill
Seazen Hospitality Management & Catering Company
Kuwait and Saudi Arabia
- Learning cooking methods, assisting with preparation and presentation of food, managing quality of raw products, and taking guest feedback.
2nd Commi Chef
Keys Hotel Nestor
Mumbai
- Assisting commis chefs and CDP by completing tasks.
Education
S.S.C. -
Mumbai
01.2009
H.S.C. -
Mumbai
01.2007
Apprenticeship -
Kohinoor Continental
Skills
- Strong education and hands-on experience in the preparation and management of meals and menus
- Solid understanding of how to adjust taste and ingredients to accommodate a variety of tongues, diets, cultures, etc
- Exceptional communication skills for giving instructions and training staff in the best ways to design, and cook present foods
- Creative and innovative with presentation of foods for guests
- Organized, utilizing the best ways to save costs and manage time, whether preparing simple short orders or complicated dishes
- Knowledgeable in the proper handling of foodstuff and keeping food areas clean and safe
- Organized Planner for Menu Development
- Follows HACCP preventive system to food safety
- Experience in food allergen controls
- Communicate with guests and resolve for their complaints and queries
- Basic knowledge of Computer Hardware
- Recipe creation
- Menu development
Personal Information
- Passport Number: N1689660
- Date of Birth: 07/31/91
- Nationality: Indian
- Marital Status: Married
Languages
- Malayalam
- Marathi
- Hindi
- English
Timeline
Senior Chef de Partie
Tamimi Global
04.2024 - Current
Head Chef
STUN
02.2021 - 11.2021
Head Chef
Veg Thoughts
02.2019 - 07.2020
Free Lancing, Menu Engineering
Bharat Restaurant
02.2018 - 11.2018
Commi 1, CDP Rotisserie, Grill and Cold Kitchen
East Side Catering Company
11.2015 - 08.2016
1st Commi Chef and Section Head Pizzeria and Grill
Seazen Hospitality Management & Catering Company
2nd Commi Chef
Keys Hotel Nestor
S.S.C. -
Mumbai
H.S.C. -
Mumbai
Apprenticeship -
Kohinoor Continental
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