Ashly Janson
Birmingham
Summary
Accomplished professional with expertise in customer service and organizational management. Proven leadership and teamwork abilities, supported by advanced communication skills and meticulous attention to detail. Proficient in HACCP compliance, menu development, and waste reduction strategies, ensuring high hygiene standards and effective conflict resolution. Strong problem-solving skills under pressure, with basic computer proficiency, focused on leveraging skills in ordering and procurement for career advancement.
Overview
2
2
years of post-secondary education
14
14
years of professional experience
Work history
Senior Chef de partie
Lea Marston Hotel
Birmingham
2025.06 - 2026.07
- Prepared high-quality dishes during peak service times, maintaining consistent output and guest satisfaction.
- Developed seasonal menus, managed stock levels, and coordinated supplier orders to optimise kitchen operations.
- Led kitchen section operations while training junior staff to uphold service standards, ensuring a cohesive team performance.
Sous Chef
Holiday Inn
Bolton
2023.06 - 2025.05
- Supervised and trained kitchen staff, enhancing skills to consistently deliver high-quality dishes aligned with Holiday Inn Bolton standards.
- Contributed to menu planning and execution for daily service and large-scale events, ensuring offerings met guest expectations.
- Supported Head Chef in coordinating daily kitchen operations to ensure smooth service.
- Ensured compliance with food safety and hygiene regulations, maintaining excellent audit scores.
- Managed inventory and food costs, reducing waste and supporting cost efficiency.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
OUTLET CHEF INCHARGE
COCOATREE Avenue Hospitality
Kerala India
2021.12 - 2023.04
- Monitored Line and Prep Cooks to ensure dishes met Head Chef’s specifications and standards
- Monitoring the kitchen area and the staff to ensure sanitation standards are maintained
- Trained new kitchen employees on restaurant standards and regulations to maintain service quality
- Addressing and resolving diners’ and clients’ complaints quickly
- Checked food products for expiration dates to ensure freshness and safety before preparation
- Enhanced team productivity with effective delegation of tasks.
- Supervised all kitchen staff to maintain high quality standards.
- Transformed under-utilised ingredients into special menu items.
- Developed new recipes for a diverse culinary experience.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Maintained high safety standards during food preparation and serving procedures.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Implemented cost-effective strategies in purchasing and inventory management.
SENIOR SOUS CHEF
GHAYA GRAND HOTEL DUBAI
Dubai
2014.08 - 2020.09
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Assisted Executive Chef with menu planning and food preparation
- Contributed to preparation and design of food and drinks menus
- Resolved unexpected kitchen issues to ensure smooth service that arise and seize control of any problematic situation
- Managed inventory by ordering supplies to ensure adequate stock levels
- Maintained high standards of food hygiene for superior customer satisfaction.
Jr Sous Chef
CROWNE PLAZA
Dubai
2013.01 - 2014.08
- Maintained kitchen standards to ensure consistency and quality.
- Monitored food quality and ensured kitchen hygiene standards.
- Controlling kitchen sanitation & personal hygiene.
- Provided ongoing training to kitchen staff to enhance skills.
- Oversaw banquet production to align with event specifications.
- Coordinated with fellow chefs for smoother kitchen operations.
Chef de Partie
CROWNE PLAZA
Dubai
2012.12 - 2013.12
- Managed and trained demi-chef de parties and commis to maintain consistent kitchen standards
- Prepared, cooked, and presented speciality dishes to enhance menu offerings
- Assisted sous chef and head chef in brainstorming and designing innovative dishes and menus to attract customers
- Ensuring you and your team have high standards of food hygiene
- Ensured cleanliness in the kitchen to maintain health and safety standards.
Education
Plus Two - Science
St Alberts Higher Secondary School
Ernakulam, Kerala 1998.01 - 2000.01
Skills
- Personal hygiene standards
- Communication skills
- Ability to work under pressure
- Leadership and teamwork
- Customer service expertise
- Basic computer proficiency
- Problem-solving skills
- Organisational management
- Conflict resolution
- Attention to detail
- Ordering and procurement
- Menu development
- HACCP compliance
- Waste reduction strategies
References
Available Upon Request
Declaration
I hereby declare that the above Information true and correct to best of my knowledge and assure My best effort to perform my duties honestly to the entire satisfaction of the organization.
Personal Information
- Father’s Name: N J JANSON
- Date of Birth: 1983-05-20
- Sex: Male
- Religion: Christian
- Nationality: Indian
- Marital status: Married (2 children)
- Driving License: Yes
Passport Details
- Passport No.: W3232556
- Place of Issue: Cochin (Kerala, INDIA)
- Date of Issue: 2022-08-02
- Date of Expiry: 2032-08-01
Timeline
Senior Chef de partie
Lea Marston Hotel
2025.06 - 2026.07
Sous Chef
Holiday Inn
2023.06 - 2025.05
OUTLET CHEF INCHARGE
COCOATREE Avenue Hospitality
2021.12 - 2023.04
SENIOR SOUS CHEF
GHAYA GRAND HOTEL DUBAI
2014.08 - 2020.09
Jr Sous Chef
CROWNE PLAZA
2013.01 - 2014.08
Chef de Partie
CROWNE PLAZA
2012.12 - 2013.12
Plus Two - Science
St Alberts Higher Secondary School
1998.01 - 2000.01