Basil Joy
Ernakulam,India
Summary
Dynamic and detail-oriented professional with expertise in customer feedback reception and time management in kitchen settings. Proficient in the use of baking equipment, with a strong focus on artistic cake decoration and pastry filling preparation. Committed to maintaining high standards of hygiene and sanitation compliance, while consistently demonstrating high energy levels. Aspires to leverage skills in a challenging culinary environment to enhance customer satisfaction and operational efficiency.
Overview
1822
1822
years of professional experience
4038
4038
years of post-secondary education
Work history
Commi I
H World International
Ras al-Khaimah, UAE
09.204 - Current
- Currently working RAS AL Khaimah
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Maintained high cleanliness standards to guarantee hygienic working environment.
- Assured freshness by daily baking of diverse pastries, breads, and cakes.
Commi II
Novotel Kochi Infopark
Kerala, India
07.2023 - 08.2024
- Decorated completed baked goods with glazes, icings and artistic elements.
- Attracted customers with seasonal fruit tarts and desserts.
- Managed inventory levels, reducing waste and cost overruns.
- Maintained cleanliness of kitchen area to maintain health and safety regulations.
Commi II
Flora Airport Hotel
Nedumbassery, Cochin, India
04.2023 - 06.2023
- Working in bakery and confectionery
- Worked by hand and with mixing machinery to combine taking ingredients and chocolates.
- Designed displays to showcase baked produce.
Commi III
Flora Airport Hotel
Nedumbassery, Cochin, India
12.2022 - 03.2023
- Working in bakery and confectionery
- Assisted head chef to ensure smooth service during busy periods.
- Improved speed of service through efficient mise-en-place preparation.
OJT
Flora Airport Hotel
Nedumbassery, Cochin, India
11.2021 - 11.2022
- Prepared a variety of pastries for daily service, ensuring freshness and quality.
- Utilised knowledge of baking techniques for consistent product outcome.
- Followed recipes meticulously, ensuring consistency in taste and texture of products.
Trainee
Cochin Marriott Hotel
Kerala, India
02.2021 - 04.2021
- Ensured hygiene standards with regular cleaning of kitchen equipment.
- Assisted senior chefs for timely meal preparation and service.
- Contributed to menu planning with innovative recipe ideas.
Education
SSLC - 10TH STANDERED
St Mary's high school kombanad
Ernakulam, KeralaHigher Secondary - undefined
Mar kauma higher secondary school
Ernakulam, KeralaBSc. - Catering science and hotel management
Nehru arts and science college
Coimbatore, Tamilnadu /2018 - 01.2021
Skills
- Customer feedback reception
- Time management in kitchen
- Knowledge of baking equipment
- Artistic cake decoration
- Pastry filling preparation
- Hygiene and sanitation compliance
- High energy levels
LANGUAGE SKILLS
MOTHER TONGUE(S): Malayalam
Other language(s): English
Listening B1
Spoken production B1
Reading B1
Spoken interaction A2
Writing B1
Levels: A1 and A2: Basic user - B1 and B2: Independent user - C1 and C2: Proficient user
References
- Sagheer, U A, Executive chef, +919633471319, Flora Airport Hotel Cochin
- Deep Mithra, Takur, Chef, +91 9674234493, Novotel Kochi Infopark
Passport Details
- Passport No : V6837211
- Date of Issue : 2022-03-21
- Date of Expiry : 2032-03-20
- Place of Issue : Cochin
Timeline
Commi II
Novotel Kochi Infopark
07.2023 - 08.2024
Commi II
Flora Airport Hotel
04.2023 - 06.2023
Commi III
Flora Airport Hotel
12.2022 - 03.2023
OJT
Flora Airport Hotel
11.2021 - 11.2022
Trainee
Cochin Marriott Hotel
02.2021 - 04.2021
Higher Secondary - undefined
Mar kauma higher secondary school
SSLC - 10TH STANDERED
St Mary's high school kombanad
BSc. - Catering science and hotel management
Nehru arts and science college
/2018 - 01.2021
Commi I
H World International
09.204 - Current
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