THOMAS RAJU
CHEF
Kottayam
Summary
Driven individual seeking to excel as Chef de Partie. Brings strong culinary skills and teamwork abilities, paired with keen eye for detail and creativity in menu planning. Aims to elevate culinary standards and enhance dining experiences.
Resourceful Chef de Partie with creative flair for dish creation and presentation. Team player offering well-developed culinary abilities and advanced knife skills. Proven history training new kitchen personnel to maintain rigorous high standards.
Experienced culinary professional with focus on high-quality, consistent food preparation and presentation. Capable of enhancing menu offerings through innovative techniques and precise execution. Committed to maintaining kitchen standards and fostering cohesive team environment.
Overview
11
11
years of professional experience
2013
2013
years of post-secondary education
Work History
Chef de partie
AX PALACE SLIEMA MALTA
MALTA, MALTA
06.2022 - Current
- Aided management to practice food hygiene standards.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Perfected traditional cooking methods including baking, grilling and braising.
- Executed efficient mise en place to facilitate smooth service.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Maintained inventory control without compromising on food quality or taste.
Commi 1
EXCALIBUR HOTELS &RESORT
Kottayam, Kerala
11.2018 - 01.2022
- Work with Executive Chef to plan and direct daily kitchen opetration and develop seasonal menus reflecting Lounges frame to table mission.
- Develop new recipes and standard techniques for food prepration and presentation,portion food work with Lounge manager to establish sale.
- Maintained cleanliness of all kitchen areas,and assisted kitchen staff to clean store and maintained all kitchen equipment,supplies,and food inventories
Commis chef
Plaza Premium Lounge
Bengaluru, Karnataka
12.2016 - 10.2018
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Prepared ingredients for head chef to ensure efficient service.
- Managed waste efficiently to minimise restaurant costs.
- Enforced health and safety guidelines amongst the team, promoting a safe working environment.
Chef trainer
The Zuri Kumarakom, Kerala Resort & Spa
Kottayam, Kerala
06.2014 - 10.2014
- Handled special events catering orders, ensured timely delivery and impeccable taste.
- Introduced innovative cooking techniques to enhance food presentation.
- Established a positive working environment through clear communication and mutual respect.
- Boosted kitchen efficiency with comprehensive cooking demonstrations.
Education
BHM - college
KLE SOCIETY S.NIJALINGAPPA COLLEGE
Bangaloure University 03.2012 - 05.2016
PLUS TWO -
NATIONAL INSTITUTE OF OPEN SCHOOL
NIOS 03.2011 - 10.2011
SSLC -
SECONDARY SCHOOL LEAVING CERTIFICATE EXAMINATION
Skills
Strong work ethic
Timeline
Chef de partie
AX PALACE SLIEMA MALTA
06.2022 - Current
Commi 1
EXCALIBUR HOTELS &RESORT
11.2018 - 01.2022
Commis chef
Plaza Premium Lounge
12.2016 - 10.2018
Chef trainer
The Zuri Kumarakom, Kerala Resort & Spa
06.2014 - 10.2014
BHM - college
KLE SOCIETY S.NIJALINGAPPA COLLEGE
03.2012 - 05.2016
PLUS TWO -
NATIONAL INSTITUTE OF OPEN SCHOOL
03.2011 - 10.2011
SSLC -
SECONDARY SCHOOL LEAVING CERTIFICATE EXAMINATION
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