Summary
Overview
Work History
Education
Skills
Languages
Interests
Timeline
Generic

Santhosh John William

Tiruchirapalli

Summary

Looking for an exciting and dynamic role where I can utilize my skills and experience to drive tangible results. The solid foundation in classical and modern cuisine. Proficient in mise en place, prep, and kitchen organization. Focused on precision, efficiency, and hygiene. Passionate about learning advanced gastronomy.

Overview

3
3
years of professional experience

Work History

COMMIS I

LMU RESTAURANT
08.2025 - Current
  • Support Chef de Partie in mise en place, production, and service across hot, cold, and pastry sections.
  • Execute classical and modern cooking techniques – roasting, braising, poaching, sous-vide, flambé, and sauté – ensuring fine-dining standards.
  • Incorporate molecular gastronomy methods such as spherification, foams, gels, dehydration, and liquid nitrogen applications for innovative plating.
  • Ensure consistency in taste, texture, and presentation while adhering to HACCP and food hygiene standards.
  • Manage portion control, reduce food cost and wastage, and maintain kitchen efficiency.
  • Mentor and guide junior commis in culinary techniques, mise en place, and plating skills.
  • Stay updated with global gastronomy and contemporary culinary trends to enhance menu innovation.

COMMIS I

DYNAMIC CLUB AND F-BAR LUXURY BY FASHION TV RESTAURANT
06.2024 - 08.2025
  • Food Preparation: Execute advanced prep tasks like marinating, grilling, sautéing, and plating under minimal supervision.
  • Assist Senior Chefs: Support the Demi Chef or Chef de Partie in daily kitchen operations and during service.
  • Maintain Quality Standards: Ensure food is prepared according to recipes, presentation standards, and hygiene rules.
  • Supervise Juniors: Guide and assist Commis II and III, offering mentorship and overseeing their work quality.
  • Stock and Inventory Management: Help monitor and organize kitchen stock; report shortages to supervisors.
  • Maintain Cleanliness and Safety: Ensure workstations are clean, sanitized, and safe at all times.
  • Ensure Timely Service: Prepare and deliver food promptly during busy periods without compromising quality.
  • Continuous Learning: Stay updated with new recipes, techniques, and kitchen practices.

COMMIS III

RADISSON SALEM
02.2023 - 04.2024
  • Basic food preparation (e.g., chopping vegetables, preparing ingredients).
  • Assisting senior chefs (Commis I, II, Demi Chef, Chef de Partie).
  • Maintaining cleanliness in the kitchen and workstations. Following hygiene and food safety standards.
  • Learning recipes, cooking methods, and kitchen procedures.

INDUSTRIAL TRAINING

RENAISSANCE RACE COURSE HOTEL MARRIOTT
04.2022 - 10.2022
  • Assist in Daily Operations: Support routine tasks as directed (e.g., food prep, cleaning, setting up workstations).
  • Learn Standard Procedures: Understand and practice company policies, workflow, and service standards.
  • Support Team Members: Help senior staff with basic duties and respond to requests quickly and efficiently.
  • Maintain Cleanliness: Keep the work area organized and hygienic, following health and safety guidelines.
  • Practice Safe Work Habits: Follow all safety protocols during tasks and report hazards or incidents.

Education

CRUISE CULINARY PROGRAMM

KAMAXI COLLEGE OF CULINARY ARTS
03.2022

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SVM HIGHER SECONDARY SCHOOL
03.2022

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DON BOSKO MARTIC HIGH SCHOOL
03.2019

Skills

  • Specialized in classical, contemporary, and molecular gastronomy techniques, recognized for creativity and precision
  • Executed classical and contemporary cooking techniques with precision and consistency
  • Maintained strict HACCP standards, ensuring hygiene and food safety compliance
  • Delivered fine dining plating and presentation with strong attention to detail
  • Knowledge of meat, poultry, seafood, and vegetable cuts & cooking methods
  • Garnishing and plating techniques
  • Portion control and consistency in dishes
  • Adaptability and willingness to learn new cuisines

Languages

Tamil
English

Interests

Molecular Gastronomy

Timeline

COMMIS I

LMU RESTAURANT
08.2025 - Current

COMMIS I

DYNAMIC CLUB AND F-BAR LUXURY BY FASHION TV RESTAURANT
06.2024 - 08.2025

COMMIS III

RADISSON SALEM
02.2023 - 04.2024

INDUSTRIAL TRAINING

RENAISSANCE RACE COURSE HOTEL MARRIOTT
04.2022 - 10.2022

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SVM HIGHER SECONDARY SCHOOL

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DON BOSKO MARTIC HIGH SCHOOL

CRUISE CULINARY PROGRAMM

KAMAXI COLLEGE OF CULINARY ARTS

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