RIJO ABRAHAM
Kottayam
Summary
Seasoned Chef de Partie at MSC Cruises, adept in counter sanitization and leading teams, significantly enhanced kitchen efficiency and food quality. Excelled in garnish artistry and dish preparation, ensuring top-notch dining experiences. Proven track record in recruiting and training, fostering a culture of excellence. Renowned for meticulous attention to detail and innovative menu contributions.
Overview
21
21
years of professional experience
Work History
Chef De Partie
MSC Cruises Shipping Company
01.2012 - Current
- Currently working as Chef de Partie in MSC Cruises, with extensive experience across multiple ships, most recently onboard MSC Grandiosa
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Planned work schedules for staff members based on customer demand and budget constraints.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Supervised and trained kitchen staff to ensure quality standards of food production.
Demi Chef de Partie
Corniche Al Buharia Hotel
Sharjah
05.2011 - 11.2012
- Company Overview: Sharjah(UAE)
- Sharjah(UAE)
General Cook
Inter-cat Hospitality
Dubai
01.2009 - 05.2011
- Company Overview: Dubai(UAE)
- Dubai(UAE)
Commi-I
Hotel Brunton Botyard
Cochin
07.2008 - 01.2009
- Company Overview: Cochin (Casino Group hotel)
- Cochin (Casino Group hotel)
Commi- II
Hotel TAJ Residence
Ernakulum
02.2006 - 06.2008
- Company Overview: Ernakulum (Cochin)
- Ernakulum (Cochin)
Commi-III
Hotel Muthoot Cardamom Country
Thekkady
01.2005 - 01.2006
- Company Overview: Thekkady
- Thekkady
Trainee Cook
Hotel Grand Cochin
03.2004 - 09.2004
Industrial Trainee
Hotel Highway View
Mumbai
09.2003 - 03.2004
- Company Overview: Mumbai
- Mumbai
Education
One and Half year Diploma - Hotel Management and Catering Technology
VANI School of Hotel & Catering Management
Changanachery, Kerala01.2003
Pre-Degree Course -
Mahatma Gandhi University
Kottayam, Kerala, India01.2001
Secondary School Leaving Certificate (SSLC) -
N.S.S High School
Chingavanam, Kerala, India03.1999
Skills
- Counter sanitization
- Portion standards
- Recruiting and training
- Garnishes
- Proper food handling
- Dish preparation
Other
I successfully completed the Basic Food Hygiene Course as a Dubai Municipality.
Cdc
MUM345010, 07/12/18, 06/12/28
Certificateofcompetency
cook in the Merchant Navy, CC/MUM/2020/E005081
Languages
- English
- Hindi
- Malayalam
Disclaimer
I hereby declare that the above mentioned information is correct up to my knowledge and I have the responsibility for the correctness of the above mentioned particulars.
Areas Of Interest
Food and Beverage Production Department
Personal Information
- Passport Number: T8880944
- Passport Date Of Issue: 10/09/19
- Passport Expiry Date: 09/09/29
- Date of Birth: 05/13/83
- Gender: Male
- Nationality: Indian
- Marital Status: Married
Languages
Malayalam
First Language
English
Upper Intermediate (B2)
B2
Hindi
Intermediate (B1)
B1
Tamil
Intermediate (B1)
B1
Timeline
Chef De Partie
MSC Cruises Shipping Company
01.2012 - Current
Demi Chef de Partie
Corniche Al Buharia Hotel
05.2011 - 11.2012
General Cook
Inter-cat Hospitality
01.2009 - 05.2011
Commi-I
Hotel Brunton Botyard
07.2008 - 01.2009
Commi- II
Hotel TAJ Residence
02.2006 - 06.2008
Commi-III
Hotel Muthoot Cardamom Country
01.2005 - 01.2006
Trainee Cook
Hotel Grand Cochin
03.2004 - 09.2004
Industrial Trainee
Hotel Highway View
09.2003 - 03.2004
One and Half year Diploma - Hotel Management and Catering Technology
VANI School of Hotel & Catering Management
Pre-Degree Course -
Mahatma Gandhi University
Secondary School Leaving Certificate (SSLC) -
N.S.S High School
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