SHOWN S ROZARIO
KERALA, THIRUVANANTHAPURAM
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience.
Overview
5
5
years of professional experience
Work History
HEAD CHEF ( CDP)
MIRAJ CINEMAS LTD
COIMBATORE
03.2024 - Current
- Inspected ingredients and equipment to ensure they meet quality standards.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared workstations with ingredients and tools to increase efficiency.
- Checked quality of food products to meet high standards.
- Supervised food preparation staff to deliver high-quality results.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
CDP
P.V.R INOX LTD
Thiruvananthapuram
02.2023 - 02.2024
- Supervised kitchen staff, including scheduling shifts and assigning tasks.
- Conducted daily line-up meetings with kitchen staff to review specials, upcoming events.
- Maintained accurate inventories of food, equipment, and other supplies.
- Resolved customer complaints in a professional manner.
- Implemented procedures designed to reduce waste and maintain cost efficiency.
- Trained new kitchen personnel on job duties and responsibilities.
- Ensured compliance with sanitation regulations and safety standards.
- Performed quality control checks throughout the day to ensure that all dishes meet high standards of taste and presentation.
- Managed the ordering process for food items from suppliers.
- Developed recipes for new dishes in collaboration with the Sous Chef.
- Assisted the Sous Chef in preparing and presenting high-quality dishes to customers.
- Provided guidance on preparation techniques when needed.
- Participated in menu planning meetings with other chefs.
- Monitored food supplies and placed orders as needed.
DCDP
Silver Spoon Multi Cuisine Restaurant
Chellavoor Calicut
12.2022 - 02.2023
- Identified needs of customers promptly and efficiently.
- Achieved cost-savings by developing functional solutions to problems.
- Completed day-to-day duties accurately and efficiently.
- Trained new chefs on proper cooking techniques and menu items.
- Prepared high-quality dishes according to established recipes.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Monitored temperatures of prepared food and cold-storage areas.
Commi 1
ARRAB AL BURGER
RIYAADH
05.2022 - 10.2022
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Resolved customer complaints regarding food quality or service issues.
- Stored foods correctly using correct storage containers and labelling systems.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Planned menus, ordered supplies and managed kitchen staff.
- Trained kitchen workers on culinary techniques.
Commi 1
CREAMS AND CRUMBS PATTOOR
Thiruvananthapuram
06.2021 - 12.2021
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Supervised food preparation staff to deliver high-quality results.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Trained new chefs on proper cooking techniques and menu items.
Continental Chef, Juice Maker, COMMI 3
Downtown Cafe
Kozhikode
05.2019 - 03.2021
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Created weekly schedules for employees based on projected business volume.
- Prepared high-quality dishes according to established recipes.
- Trained new chefs on proper cooking techniques and menu items.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Stored foods correctly using correct storage containers and labelling systems.
- Adjusted seasonings of dishes according to customers' tastes.
- Resolved customer complaints regarding food quality or service issues.
- Checked quality of raw materials before use.
Vivanta by TAJ
Trivandrum
- Four month Kitchen training at Vivanta by TAJ, Trivandrum (Mis-en-place Settings, Storage, service, Plate presentation)
- KNOW THE BASIC OF SOUTH INDIAN CUISINE, CONTINENTAL CUISINE, CHINESE CUISINE, NORTH INDIAN CUISINE AND BAKERY.
Vivanta by TAJ
Trivandrum
- Worked in 3 Outdoor Catering Services in Vivanta by TAJ Trivandrum
- Duties: Buffet setup, Table setup, Wiping, Clearance, Banquet hall settings and Food Pickup.
Education
DIPLOMA - MULTI CUISINE COOK
VIVANTHA BY TAJ
INDIA, THIRUVANANTHAPURAM06-2019
HIGHER SECONDARY - COMMERCE
ST ANTONY'S HSS
INDIA, THIRUVANANTHAPURAM04-2018
High School Diploma -
ST MARY'S HSS
INDIA, THIRUVANANTHAPURAM03-2016
Skills
- Eagerness to learn and apply new ideas
- Follow hygiene standards of kitchen systematically
- Self-motivated and hardworking
- Efficient in using knife, operation with kitchen equipment, knowledge in plating and storage
- Cooperative and leadership
- Budgeting and cost control
- Plating and presentation
- Ingredient Selection
- Food Safety Regulations
- Performance Assessments
- Menu development
- Vendor Relations
- Waste Reduction
- Staff Training
- Menu Supervision
- Food Safety
- Cost Management
- Team Management
- Cost Control
- Food presentation
- Cost Reduction
- Culinary techniques
- Workflow Coordination
- Dish preparation
Educationalqualification
Graduation
Assessmentrole
MULTICUISINECOOK at TAJ Trivandrum.
Highersecondaryeducation
St Antony’s H.S.S Valiathura Trivandrum
Extracurricularactivities
Playing Handball
Languagesknown
Malayalam, English, Hindi, Tamil
Academicqualification
Completed NSDC Certified Course in MULTI CUISINE COOK from TAJ TATA STRIVE HOSPITALITY SKILL CENTRE TRIVANDRUM.
Personal Information
- Date of Birth: 08/28/00
- Gender: Male
Hobbies and Interests
Drawing, Cooking, etc.
Languages
Malayalam
First Language
English
Upper Intermediate (B2)
B2
Hindi
Elementary (A2)
A2
Tamil
Elementary (A2)
A2
Arabic
Beginner
A1
Affiliations
- PLAYING CRICKET
- SPENDING TIME WITH FRIENDS
- TRYING TO MAKR NEW DISHES ETC...
Disclaimer
I Showns S Rozario hereby declare that the above-mentioned statement is correct and true to the best of my knowledge and belief.
Timeline
HEAD CHEF ( CDP)
MIRAJ CINEMAS LTD
03.2024 - Current
CDP
P.V.R INOX LTD
02.2023 - 02.2024
DCDP
Silver Spoon Multi Cuisine Restaurant
12.2022 - 02.2023
Commi 1
ARRAB AL BURGER
05.2022 - 10.2022
Commi 1
CREAMS AND CRUMBS PATTOOR
06.2021 - 12.2021
Continental Chef, Juice Maker, COMMI 3
Downtown Cafe
05.2019 - 03.2021
Vivanta by TAJ
Vivanta by TAJ
DIPLOMA - MULTI CUISINE COOK
VIVANTHA BY TAJ
HIGHER SECONDARY - COMMERCE
ST ANTONY'S HSS
High School Diploma -
ST MARY'S HSS
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