Abhijith Sasi
Peebles,Uk
Summary
"As a highly accomplished chef proficient in a wide array of cuisines, I am actively pursuing a compelling opportunity as a sous chef/junior sous chef. My exceptional communication, organizational, and kitchen management skills have consistently elevated productivity and guaranteed exceptional client satisfaction. I am eager to bring this expertise to your team and contribute to its continued success."
Overview
13
13
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work history
Chef De Partie
CRIEFF HYDRO FAMILY OF HOTELS
Peebles, United Kingdom
11.2021 - Current
- Developed culinary plans to lower expenses and increase gross profits
- Ensured personalised meal plans with attention to dietary needs
- Developed and presented trend-inspired and seasonal dishes to enhance menu offerings
- Performed routine stocktakes of ingredients and kitchen supplies, replenishing as necessary
- Mentored and developed junior chefs and trainees with tailored guidance
- Monitored and logged all supplies and deliveries
- Orchestrated day-to-day operations for the banquet catering crew
- Controlled food waste and streamlined mise en place processes
- Maintained safe food storage and minimised contamination risks adhering to health and safety standards
Chef De Partie
Royal Carribbean Cruises Limited
Miami, Florida, United States
01.2015 - 11.2019
- Led and organised kitchen staff in culinary tasks and food preparation
- Collaborated with departments to ensure seamless service for events
- Monitored and upheld kitchen sanitation standards
- Directed Main Galley, Buffet and VIP Functions in a Junior Sous Chef capacity
- Supported menu project team in developing Michelin-standard and classic dishes
- Maintained extensive product knowledge, recommending kitchen operation adjustments
- Guaranteed food quality and presentation remained consistent
Demi chef de partie
Hotel Oberoi Trident Group of hotels
Mumbai, India
02.2014 - 01.2015
- Performed opening mise-en-place duties, maintaining the professionalism of the restaurant
- Supported head chefs in menu design, showcasing innovative and strategic thinking
- Created innovative dishes with a focus on seasonal, local produce
- Delivered exceptional dishes ahead of expected timeframes
- Executed deep cleaning routines in kitchen and storage areas to uphold hygiene
Demi Chef De Partie
Mamma Mai Food Court
Cochin, India
05.2013 - 01.2014
- Followed directives from the head chef
- Ensured high-quality food and service through teamwork with culinary team
- Ensured kitchen safety and hygiene standards were met
- Conducted stocktaking and ordered necessary supplies
- Maintained rigorous hygiene practices and enforced HACCP compliance
- Optimised inventory to minimise wastage
Commis chef
Isola De Coco Ayurvedic Beach Resort
Trivandrum, India
02.2012 - 05.2013
- Maintained impeccable food hygiene and safety standards
- Executed tasks delegated by Chef De Partie
- Efficiently managed and reduced food waste
- Cooked and plated meals as per standardised guidelines
Commis Chef
Bivera Hotel & Suites
Trivandrum, India
08.2011 - 02.2012
- Worked alongside Chef de Partie in Continental culinary operations
- Upheld rigorous food hygiene and safety practices
- Analysed ingredient use and portion sizes to identify cost-saving opportunities
Education
Diploma in professional cookery - certificate of profeddional cookery
Food Production Food Craft Institute
Kottayam, India 04.2010 - 05.2011
Higher Secondary -
St. Ephrems H.S.S School
Kottayam, India 03.2008 - 03.2010
SSLC -
D .V. V Higher Secondary School
Kottayam, India 03.2007 - 03.2008
Skills
- Inventory oversight
- Health and hygiene enforcement
- Plating presentation
- Signature dish development
- Portion control
- Menu planning
- Efficient multitasking
- Quality Assurance
- Workflow optimization
- Forecasting and planning
Certification
- Level 2 food safety & hy girne
- Food allergies
- Certificate of Elementary first aid
- Certificate of proficiency in security training for seafarers with designated security duties
- Fire prevention and fire fighting
- Food safety level 2, February 2023
- Food sanitation, safety and microbiology
- Personal survival techniques
- Proficiency in personal safety and social responsibilities
- Time control, food sanitation & safety Royal Caribbean University
Languages
English
Fluent
Hindi
Fluent
Malayalam
Fluent
Spanish
Elementary
Timeline
Chef De Partie
CRIEFF HYDRO FAMILY OF HOTELS
11.2021 - Current
Chef De Partie
Royal Carribbean Cruises Limited
01.2015 - 11.2019
Demi chef de partie
Hotel Oberoi Trident Group of hotels
02.2014 - 01.2015
Demi Chef De Partie
Mamma Mai Food Court
05.2013 - 01.2014
Commis chef
Isola De Coco Ayurvedic Beach Resort
02.2012 - 05.2013
Commis Chef
Bivera Hotel & Suites
08.2011 - 02.2012
Diploma in professional cookery - certificate of profeddional cookery
Food Production Food Craft Institute
04.2010 - 05.2011
Higher Secondary -
St. Ephrems H.S.S School
03.2008 - 03.2010
SSLC -
D .V. V Higher Secondary School
03.2007 - 03.2008
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