Muhammed Yaseen
Ernakulam
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
4
4
years of professional experience
Work History
Sous Chef/Cook, NOSH HAUS
Vineeth
10.2023 - 06.2024
- As the Head Chef, I led a team dedicated to culinary excellence, transforming ingredients into unforgettable dining experiences.
- My role included not only crafting tantalizing menus, but also nurturing a culture of creativity and collaboration.
- I empowered my team to surpass expectations through mentorship and a relentless pursuit of perfection.
- With a keen eye for detail and a passion for culinary artistry, I ensured every aspect of the dining experience reflected our commitment to gastronomic mastery.
Chef De Partie, Lila - Curated Experiences
Princy Paul
03.2023 - 09.2023
- Managed a team of over 10 kitchen workers in day-to-day activities, ensuring a smooth flow of work and compliance with quality measures. -Pooled ideas with the chief chef to come up with new food items that are creative, but which use fresh ingredients and observe specific preferences of customers. -Controlled stock and other measures for food cost, thereby reducing the amount spent on cooking by 15%. Instructed junior chefs in culinary techniques, ultimately improving their productivity and motivation. -Maintained good sanitation standards and followed hygiene guidelines to pass all health tests. -Cooked complex dishes in a busy service, continually satisfying or surpassing customer expectations. -Improved kitchen procedures in order to facilitate faster ticket times, thereby increasing the satisfaction level among a large number of consumers. -Kept staff motivated through open lines of communication, building team spirit, resulting in a 20% reduction in average staff turnover rate.
Commis 1 (Sushi,Continental), D7 VENTURES PVT LTD
07.2022 - 02.2023
- As a Commis 1, I immersed myself in a world of culinary exploration
- Every day brought a new adventure as I delved into a rich variety of cuisines, mastering unique techniques that transformed ingredients into culinary masterpieces
- Alongside seasoned chefs, I co-crafted exciting new menus that tantalized the taste buds of our restaurant patrons
- From sizzling grills to delicate pastas, I savored the opportunity to expand my repertoire, diving deep into the art of plating to elevate each dish to a work of art.
Commis 3 - Commis 2 (Sushi,Dimsum), MAAN RESTAURANT PRIVATE LIMITED
11.2021 - 07.2022
- After quickly adapting to the kitchen due to prior experience, I began my training as a hotel trainee
- Given the role of commis chef, I delved into the fundamentals of crafting delicious meals and ensuring everything was well-organized
- This involved arranging ingredients in a manner that maximized convenience and accessibility, honing my skills in creating top-notch dishes.
Training, ACCOR GROUPS GRAND MERCURE BANGALORE
12.2020 - 03.2021
- Assisted chefs in various daily kitchen tasks such as preparing food, cooking and plating under close supervision. -Learned how to accurately follow recipes, manage portion sizes and ensure high standards of food quality. -Became thoroughly conversant with the usage and handling of kitchen equipment to promote safety and efficiency. -At menu planning sessions, I came with fresh ideas and suggestions for seasonal dishes that could be incorporated into it. -When things get pretty hectic in the restaurant business my colleagues know they can count on me because they appreciate my ability to adapt easily as well as function within a team context.
Education
BSC Culinary Arts and Catering Technology -
Mount Royal College
01.2021
High Secondary -
01.2018
Skills
- Continental
- Chinese
- Italian
- Japanese
- Asian
- Thai
- Food Safety
- Mentoring and Coaching
- Menu Memorization
- Detail Oriented
Languages
English
Hobbies and Interests
- Embarking on culinary adventures with unfamiliar delicacies
- Crafting exquisite dishes for festive gatherings
- Offering personalized culinary experiences as a private chef
Timeline
Sous Chef/Cook, NOSH HAUS
Vineeth
10.2023 - 06.2024
Chef De Partie, Lila - Curated Experiences
Princy Paul
03.2023 - 09.2023
Commis 1 (Sushi,Continental), D7 VENTURES PVT LTD
07.2022 - 02.2023
Commis 3 - Commis 2 (Sushi,Dimsum), MAAN RESTAURANT PRIVATE LIMITED
11.2021 - 07.2022
Training, ACCOR GROUPS GRAND MERCURE BANGALORE
12.2020 - 03.2021
BSC Culinary Arts and Catering Technology -
Mount Royal College
High Secondary -
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