KURIAN JACOB
BOURNEMOUTH,Dorset
Summary
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.
Overview
9
9
years of professional experience
2
2
years of post-secondary education
Work history
Chef de partie
RAJ REGENT
KOTTAYAM, KERALA
01.2021 - 11.2023
- Aided management to practice food hygiene standards.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Monitored line production to achieve consistent quality.
- Executed efficient mise en place to facilitate smooth service.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Maintained clean and tidy food preparation areas.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Prepared, produced and packed food in tight timescales.
Kitchen assistant
GOLCONDA HOTEL
HYDERABAD, TELANGANA
03.2015 - 11.2020
- Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
- Cooperated well with kitchen teams, improving workflow and raising working standards.
- Observed health and hygiene standards to minimise food contamination.
- Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
- Used kitchen equipment as instructed and to safety protocols.
- Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
- Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
- Took orders and portioned food for delivery to client tables.
- Cleaned food preparation and storage areas in line with schedule.
- Kept kitchen areas clean, orderly and well-stocked for smooth service.
- Cleared tables to remove dirty utensils and leftover food items.
- Assisted in preparation of meals to exact recipes.
- Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
Education
Diploma of Higher Education - CATERING
DIPLOMA IN PROFESSIONAL COOKERY
COCHIN, INDIA 03.2000 - 05.2001
Certificate of Higher Education - MATHS
ST.MARYS SCHOOL, MANARCADU
KERALA,INDIA 06.1996 - 03.1997
Skills
- Hospitality
- Culinary arts
- Utensils knowledge
- Food allergy understanding
- Workflow optimization
- Forecasting and planning
- Recipes and menu planning
- Portion and cost control
- Banquets and catering
- Meal preparation
- Food plating and presentation
- Cleaning and sanitizing methods
Languages
English
Intermediate
Timeline
Chef de partie
RAJ REGENT
01.2021 - 11.2023
Kitchen assistant
GOLCONDA HOTEL
03.2015 - 11.2020
Diploma of Higher Education - CATERING
DIPLOMA IN PROFESSIONAL COOKERY
03.2000 - 05.2001
Certificate of Higher Education - MATHS
ST.MARYS SCHOOL, MANARCADU
06.1996 - 03.1997