Jijo Vithayathil
Chef
Abu Dhabi
Summary
ABOUT ME Professional Chef with 19+ years of extensive experience in Southern Cuisine. while managing and motivating staff to perform to the best of abilities across every service. Consistently create new recipes and menus, implementing seasonal ingredients and modern techniques.
Overview
19
19
years of professional experience
Work History
Sous Chef
Ruwais
05.2017 - Current
- Hospitality Catering
- Oversaw daily recipe preparation, food storage, cooking, and presentation
- Developed recipes and recommended menu item pricing
- Researched and selected ingredients based on seasonal availability and quality
- Continuously monitored and controlled food costs
- Provided performance feedback and additional instruction in biannual reviews and one-on-one counseling sessions
- Conducted interviewing, hiring, and training functions, ensuring that individual performance met the highest possible culinary standards
Chef
Abhudabi, Bon Food LLC
07.2008 - 02.2014
- Oversaw daily recipe preparation, food storage, cooking, and presentation
- Developed recipes and recommended menu item pricing
- Researched and selected ingredients based on seasonal availability and quality
- Continuously monitored and controlled food costs; provided performance feedback and additional instruction in biannual reviews
- Conducted interviewing, hiring, and training functions, ensuring that individual performance met the highest possible culinary standards
Commis II
Thekkadi, Spice Village
10.2008 - 11.2008
Commis III
The Avenue Regent
Kochi
01.2005 - 02.2007
Hotel Prasanth
Thiruvanandapuram, KitchenTrainee
10.2004 - 04.2005
Education
Two
GSHS
Diploma - Cookery
Consult Inn Institute of Hotel Management
Highfield Level 4 International Award in HACCP Man
Aman Integrated Solutions
Abu Dhabi 04.2001 -
Skills
DIGITAL SKILLS
MS office
Stocking and replenishing
Recipes and menu planning
Sales planning
Safe handling
Special requests
Performance improvement
Operations support
Catering background
Commanding leadership style
Menu development
Food spoilage prevention
Menu memorization
Food preparation and safety
Timeline
Sous Chef
Ruwais
05.2017 - Current
Commis II
Thekkadi, Spice Village
10.2008 - 11.2008
Chef
Abhudabi, Bon Food LLC
07.2008 - 02.2014
Commis III
The Avenue Regent
01.2005 - 02.2007
Hotel Prasanth
Thiruvanandapuram, KitchenTrainee
10.2004 - 04.2005
Highfield Level 4 International Award in HACCP Man
Aman Integrated Solutions
04.2001 -
Two
GSHS
Diploma - Cookery
Consult Inn Institute of Hotel Management