LIJO JOSE PUTHUMANA
Dubai,al jadaf
Summary
A detail oriented pastry chef with over 16year of experience crafting high-quality pastries and delicious desserts with a specialty in international dessert. Adapt at recipe creation, team management and maintaining the highest standards of food safety and hygiene. Noted for outstanding time management and problem-solving abilities . History of keeping costs under control and meeting demanding business objectives while attracting customers with tasty, beautiful dessert creations. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
14
14
years of professional experience
2
2
Languages
Work History
Senior Sous Chef
Palazo Versace Dubai
DUBAI
05.2022 - Current
- Maintained and controlled pastry kitchen supply inventory to minimize waste.
- Communicated new standards from management to kitchen staff members.
- Kept all work areas clean and organized for hygiene purposes.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Ensured compliance with all health department regulations while maintaining well-organized workspace for optimal efficiency.
- Incorporated dietary restrictions into menu planning to accommodate diverse
- Supervised and enhanced work of 20-person team producing more than 500 Covers per day.
- Promoted teamwork among kitchen staff, fostering positive work environment that encouraged creativity and collaboration.
- Met with customers to discuss details and planning of custom-made pastries and desserts for special occasions.
- Determined best way to present food and created decorative food displays.
- Upheld first-class health and safety levels for continued high quality output and compliance with regulations.
- Managed over 600+events successfully
- Promoted teamwork among kitchen staff, fostering positive work environment that encouraged creativity and collaboration
Sous Chef Pastry
The Westin Abu Dhabi Golf Resort & Spa
ABU DHABI
10.2021 - 05.2022
- Constantly researched new desserts presentations
- Exceptionally creative,skillful and resourceful pastry chef with good background in performing skilled
- Performed pastry trend and industry development research to offer innovative product offerings.
- Determined best way to present food and created decorative food displays.
- Prepared and presented pastry section budget to management for review and approval.
- Trained and mentored junior team members, instilling capability and confidence to deliver excellent results consistent with company standards.
- Checked quality of raw and cooked food products to verify high standards.
- Closely followed recipes, maintaining consistency across baking processes.
- Supervised and enhanced work of 10-person team producing more than 200 Covers per day.
Junior Pastry Chef
Shangri-la Hotel Qaryat Al Beri
ABU DHABI
11.2017 - 10.2021
- Consistently met tight deadlines for large catering orders without compromising quality or presentation standards.
- Collaborated with head chef to develop new, innovative dessert menu items.
- Monitored oven temperatures and adjusted as needed to ensure consistent baking results for all products.
- Contributed to positive business growth through excellent customer service and attention to detail in pastry preparation.
- Provided exceptional customer service by accommodating special requests or dietary restrictions when preparing pastries or baked goods.
- Developed seasonal dessert offerings, increasing menu variety and boosting sales during holiday periods.
- Assisted in inventory management, ensuring adequate stock levels of ingredients for daily production needs.
- Worked closely with other departments with in establishment to promote teamwork and streamline processes between kitchen staff.
- Streamlined pastry production process for increased efficiency and reduced waste.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Created unique daily specials to drive business growth.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Answered customer questions about products and services, helped locate merchandise, and promoted key items.
- Followed food safety standards when handling ingredients.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Supervised and enhanced work of 12-person team producing more than 400 Covers per day.
Pastry Senior Chef De Partie
Shangri-la Hotel Qaryat Al Beri
ABU DHABI
10.2015 - 11.2017
- Coordinated and ensured smooth and efficient flow of culinary operation in pastry kitchen
- Maintained all pastry department costs including labour,product and other expenses
- Implemented and maintained highest standards to highest level through creative menu development and presentation for seven outlets including multi Award Winning,SOFRA offering best brunch in town
- Led training sessions for new hires, fostering supportive learning environment that promoted skill development and job satisfaction.
- Maintained clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Collaborated with executive chef in development of innovative menu items, resulting in positive guest feedback and repeat business.
- Assisted with planning and execution of special events, ensuring seamless dining experience for guests amidst increased service demands.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Promoted positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
- Managed preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
- Supervised and enhanced work of 15-person team producing more than 400+Covers per day.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems
Pastry Chef De Partie
Shangri-La Hotel Qaryat Al Beri
ABU DHABI
02.2014 - 10.2015
- Manage food cost controls to contribute to Food & Beverage revenue
- Knowledge of activities in other departments and implications
- Ensure compliance with food hygiene and Health and Safety standards
- Review all written communication, i.e, daily/weekly, reservation, rooming list, BEOs, to determine
- Handling five outlets with pastry and bakery items
- Increased customer satisfaction by designing new pastries according to demands and upcoming cooking trends.
- Created orders on average within 30-minute timeframe, while maintaining complete accuracy.
- Improved consistency of plated desserts by designing clear presentation guidelines for serving staff.
- Reduced food waste by implementing proper storage techniques and ingredient rotation practices.
- Maintained clean and organized work area, adhering to strict sanitation guidelines.
- Consistently met production deadlines while maintaining high-quality standards for all baked goods.
- Conducting cooking class for schools
- Provided hands-on training to new hires, sharing technical skills and industry knowledge.
- Developed new recipes based on seasonal ingredients and current trends, keeping menu fresh and exciting
- Stayed up-to-date with current industry trends through ongoing research, attending workshops, conferences, or trade shows as necessary.
- Received numerous compliments from guests regarding unique flavor combinations and attention to detail in presentation.
- Contributed to positive work environment by maintaining professional attitude under pressure.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Cycled menus to keep offerings fresh and interesting for customers.
DEMI CHEF DE PARTIE
Shangri-la Hotel Qaryat Al Beri
ABU DHABI
12.2012 - 02.2014
- Was in charge of daily mise-en-place ala carte,All day dining, lobby lounge, Room service, Bord Eau(French restaurant)Shang palace (Chinese restaurant),Banquets
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.Bord Eau the best France and romantic restaurant in town 2011 till 2014 and Best France restaurant of the year on 2014(What on),Pearl&Caviar Best seafood restaurant in town and seafood restaurant of the yearReceived praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
- Helped in creation of monthly promotions for all outlet
- Successfully organize Austrian embassy function
- Supervise pastry and bakery personnel;including planning,organizing,scheduling and directing work,training personnel;Estimate baking needs, requisitions adequate supplies,inventories supplies and keep records of products.
Commis Chef
Shangri-la Hotel Qaryat Al Beri
ABU DHABI
04.2011 - 12.2012
- To make sure that company policy,the vision statement and departmental objectives are followed and utilized at all times
- To be fully aware of the Hotel Fire safety procedures and health& safety regulations
- VIP amenities.Making cakes for cake shop,lobby lounge pastries for Hi- tea
- Incharge for all ala carte in pastry make sure all mise - en- place are fresh and follow HACCP
- Managed multiple projects concurrently, effectively prioritizing tasks based on urgency and importance levels.
- Cutting pastry for buffet ,glazing,garnishing
- Making chocolate praline ,chocolate garnish
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Commis Chef
Le Meridien Hotel &
Conference
DUBAI
12.2009 - 04.2011
- Experience of producing quality baked goods by hand as well as by machinery
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Enhanced culinary skills by assisting in preparation of various dishes under guidance of experienced chefs.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
- Willing to accept responsibility and be directly accountable to pastry supervisor
- Followed best safety and sanitary practice while creating baked goods
- Gained trust,confidence and respect of management to train colleagues on best practices
- Played integral role helping to order new product and forecast following weeks production, Measuring,scaling,blending,whipping,piping,sheeting, defrosting, blast chilling,creaming,storing,wash and sanitizing,shaping, of different pastry and bakery items
- Buffet refilling
- Making live pancakes for breakfast for 100+guest daily
Education
Diploma - Hotel Operations & Management
Cannan School of Catering & Hotel
KeralaSecondary - Computer Application
Kerala State Board Of Vocational
Pass Shangri-la Food and Safety Management System Attended training for Delighting Engaging Guest, Recover to Gain Loyalty Attended training for - Supervision in Hospitality Industry
American Hotel & Lodging
KeralaHigh School Diploma -
KKNMVHSS
KERALASkills
Culinary artistry
Additional Information
- ACHIEVEMENTS , Got Bronze Medal in plated dessert competition in Abu dhabi Culinary 2014
Timeline
Senior Sous Chef
Palazo Versace Dubai
05.2022 - Current
Sous Chef Pastry
The Westin Abu Dhabi Golf Resort & Spa
10.2021 - 05.2022
Junior Pastry Chef
Shangri-la Hotel Qaryat Al Beri
11.2017 - 10.2021
Pastry Senior Chef De Partie
Shangri-la Hotel Qaryat Al Beri
10.2015 - 11.2017
Pastry Chef De Partie
Shangri-La Hotel Qaryat Al Beri
02.2014 - 10.2015
DEMI CHEF DE PARTIE
Shangri-la Hotel Qaryat Al Beri
12.2012 - 02.2014
Commis Chef
Shangri-la Hotel Qaryat Al Beri
04.2011 - 12.2012
Commis Chef
Le Meridien Hotel &
Conference
12.2009 - 04.2011
Diploma - Hotel Operations & Management
Cannan School of Catering & Hotel
Secondary - Computer Application
Kerala State Board Of Vocational
Pass Shangri-la Food and Safety Management System Attended training for Delighting Engaging Guest, Recover to Gain Loyalty Attended training for - Supervision in Hospitality Industry
American Hotel & Lodging
High School Diploma -
KKNMVHSS
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