BLESSON ABRAHAM
Ernakulam
Summary
Creative chef with more than 10 years of experience making kitchen run efficiently. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialities in Main Course. My intrapersonal skills help keep the kitchen crew learning, motivated, and on-point
Overview
10
10
years of professional experience
1
1
Certification
Work History
Head Chef
Calicut Paragon Restaurant
03.2024 - Current
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Developed close relationships with suppliers to source best ingredients.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Created recipes and prepared advanced dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Cooked memorable dishes that brought new customers into establishment.
Demi Chef De Partie
GRAND HYATT
10.2022 - 02.2024
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
Chef De Partie
CALICUT PARAGON RESTAURANT
06.2019 - 09.2022
- Preparation of different types of high quality meals
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Plated meals paying special attention to garnishes and overall presentation.
- Keep a check on stock and order for replenishments as and when necessary
- Work according to established health and safety guidelines
- Kept the kitchen area clean and hygienic
- Responsible for maintaining the hygiene and appearance of the Restaurant.
Demi Chef De Partie
Calicut Paragon Restaurant
05.2018 - 06.2019
- Set up and broke down kitchen for service.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Acted as head chef when required to maintain continuity of service and quality.
Commis Chef
Calicut Paragon Restaurant
05.2016 - 04.2018
- Cultivated strong relationships with vendors to ensure steady supply of fresh ingredients at competitive prices without compromising quality standards.
- Prepped daily menu items to quickly deliver upon request.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Maintained well-organized mise en place to keep work consistent.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Commi Chef
KTDC ARANYANIVAS
07.2014 - 05.2016
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Set up and broke down kitchen for service.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Monitored food production to verify quality and consistency.
- Maintained well-organized mise en place to keep work consistent.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Modernized work processes to reduce guest wait times and boost daily output.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
Industrial Exposure Training
KTDC ARANYA NIVAS
04.2014 - 06.2014
- Preparation of simple food items like vegetable preparation, salads, Cold starters etc.
- Followed food safety practices and sanitation guidelines.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
Education
BSC Hotel Management & Catering Service -
Indian Institute of Management Studies (IIMS)
01.2020
Food Production - National Hospitality Skill -
KTDC
01.2014
12th -
Nsphss
Idukki03.2013
High School Diploma -
Deepa High School
Idukki01.2011
Skills
- Willingness to take responsibilities and drive myself to fulfill them
- Excellent skill in inter personal communication and collaboration Able to work within tight schedule
- Mentoring Junior Chefs
- Able to develop creative and interesting new dishes
- Special Event Catering
- Food presentation
- Staff Supervision
- Purchasing management
- Multitasking Abilities
- Vendor relationships
- Problem-solving abilities
Certification
Kerala Tourism Development Corporation Ltd
Languages
English
Malayalam
Hindi
Personal Information
- Passport Number: 8594982
- Father's Name: A M Abraham
- Date of Birth: 08/13/95
- Gender: Male
- Nationality: Indian
- Marital Status: Single
References
- Shan Madhav, Cluster Chef, 9072891444
- Richu Jose, HR, 9072401555
Passport Expiry
03/13/26
Hobbies and Interests
- Cooking
- Travelling
- Listening Music
Disclaimer
I hereby declare that the particulars stated above are true and correct to the best of my knowledge and belief.
Timeline
Head Chef
Calicut Paragon Restaurant
03.2024 - Current
Demi Chef De Partie
GRAND HYATT
10.2022 - 02.2024
Chef De Partie
CALICUT PARAGON RESTAURANT
06.2019 - 09.2022
Demi Chef De Partie
Calicut Paragon Restaurant
05.2018 - 06.2019
Commis Chef
Calicut Paragon Restaurant
05.2016 - 04.2018
Commi Chef
KTDC ARANYANIVAS
07.2014 - 05.2016
Industrial Exposure Training
KTDC ARANYA NIVAS
04.2014 - 06.2014
BSC Hotel Management & Catering Service -
Indian Institute of Management Studies (IIMS)
Food Production - National Hospitality Skill -
KTDC
12th -
Nsphss
High School Diploma -
Deepa High School
Similar Profiles
Najma shaliNajma shali
Crew Member at PARAGON RESTAURANTCrew Member at PARAGON RESTAURANT
Jeffrey DenmetharuthJeffrey Denmetharuth
Restaurant Waiter at George's Paragon Seafood RestaurantRestaurant Waiter at George's Paragon Seafood Restaurant
AVISH ANANDAVISH ANAND
F&B Supervisor at FABLS CULINERIES, PARAGON RESTAURANT. KesavadasapuramF&B Supervisor at FABLS CULINERIES, PARAGON RESTAURANT. Kesavadasapuram