Satheesh Kumar
Dubai,Emirates
Summary
Artistic professional with background in preparation, cooking and presentation of dishes. Creates innovative dishes by grilling, baking and frying to offer wide selection. Intensifies drive to deliver customer satisfaction.
Overview
16
16
years of professional experience
4
4
years of post-secondary education
Work history
Chef de partie
Queen Elizabeth 2 Hotel, Managed by Accor
Dubai, UAE
2022.05 - Current
- Managed by Accor To run and supervise any kitchen section to the required standards set by the Head Chef .
- To ensure all preparation of the designated section is complete and ready for each service.
- Ensure good stock and waste control is practiced.
- Be responsible for the quality control of stock and prepared foods.
- Execute cooking to the expected high standard quickly and efficiently.
- Ensure the cleanliness and organization of designated section .
- Support head (Sous) chef in the delivering required standard of food.
- Appropriately delegate jobs to junior chefs and apprentices and support them in their development.
- Maintain a positive and proactive attitude at all times and seek to improve and advance your skill set and performance.
- Comply with all health and safety regulations , the staff Code of Conduct and company policies.
- Perform other duties aa assigned by the head chef and management.
- Seek to ensure that all hotel guests and non-residents enjoy the best experience possible
Chef de partie
Food and Beverage, Ikcon Restaurant
Dubai, UAE
2021.03 - 2022.03
- Quality control.
- Staff training.
- Stock rotation.
- Menu implementation.
- Documentation and file keeping.
- Dealing food related customer feedback and follow up.
Sr. Chef de partie
Food and Beverage, Snugbowl Catering Services
Dubai, UAE
2017.10 - 2021.01
- Quality control.
- Staff training.
- Stock rotation
- Menu implementation
- Documentation and file keeping.
- Dealing food related customer feedback and follow up.
Commis
Food and Beverage, The Lime Tree Café & Kitchen LLC
Dubai
2013.11 - 2017.10
- Preparing top-quality menu in timely manner.
- Involve in internal hygiene and culinary training in weekly basis.
- Maintaining good hygiene practice in kitchen as well as in person.
- Quality check while receiving stores.
- Monitoring cooking temperature and chillers.
- Train junior chefs
COMMIS 2
TAJ GROUP OF HOTEL CALICUT
Kerala, INDIA
2012.04 - 2013.11
- Provide exceptional service and support the team.
- Preparing and cooking all food items by the recipe and to specification.
COMMIS 3
TAJ GROUP OF HOTEL CALICUT
Kerala, INDIA
2012.03 - 2013.02
- Ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef.
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Supported food service in busy restaurant environment.
APPRENTICE TRAINEE
TAJ GROUP OF HOTEL CALICUT
Kerala, INDIA
2009.02 - 2012.02
- Learning food preparation techniques.
- Following chef instructions.
- Storing food supplies
- Maintain kitchen clean and organized.
- Portioning food items and adhering to food hygiene standards
KITCHEN TRAINEE
TAJ GROUP OF HOTEL CALICUT
Kerala, INDIA
2008.04 - 2008.09
- Assist chefs for preparing mis-in-place.
- Maintain cleanliness of work area and utensils.
- Collecting perishables and non-perishables from main stores and arrange kitchen stores and walk in chiller.
- Cooperated well with kitchen teams, improving workflow and raising working standards.
Education
Diploma - FOOD PRODUCTION
NATIONAL CERTIFICATE FOR VOCATIONAL TRAINING
INDIA 2009.02 - 2012.02
Diploma - Hotel Management
Diploma in Hotel management BSS CERTIFIED,
INDIA 2007.01 - 2008.02
Diploma of Education - FOOD PRODUCTION
CONTINENTAL INSTITUTE OF HOTEL MANAGEMENT
INDIA2007
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Board of Higher Secondary Education, Government of Kerala
2005
Skills
- Good communication skills gained through my experience as Chef de partie
- Organisational / managerial skills
- Leadership
- Excellent Organizational skills
- Job-related skills
- Ability to work collaboratively as part of a team
- Problem Solving
- Meticulous attention to detail
- Poised under pressure
- Computer skills
- Good command of Microsoft Office tools
- Honours and awards
- Winner of dish of the month competition - November -2012
- Completed STCW95 from Euro Tech Maritime Academy Kochi, Kerala
Languages
English
Advanced
Malayalam
Fluent
Hindi
Advanced
Tamil
Fluent
Accomplishments
- WINNER OF DISH OF THE MONTH COMPETITION NOV-2012.
- COMPLETED STCW95 FROM EURO TECH MARITIME ACADEMY KOCHI, KERALA
Timeline
Chef de partie
Queen Elizabeth 2 Hotel, Managed by Accor
2022.05 - Current
Chef de partie
Food and Beverage, Ikcon Restaurant
2021.03 - 2022.03
Sr. Chef de partie
Food and Beverage, Snugbowl Catering Services
2017.10 - 2021.01
Commis
Food and Beverage, The Lime Tree Café & Kitchen LLC
2013.11 - 2017.10
COMMIS 2
TAJ GROUP OF HOTEL CALICUT
2012.04 - 2013.11
COMMIS 3
TAJ GROUP OF HOTEL CALICUT
2012.03 - 2013.02
APPRENTICE TRAINEE
TAJ GROUP OF HOTEL CALICUT
2009.02 - 2012.02
Diploma - FOOD PRODUCTION
NATIONAL CERTIFICATE FOR VOCATIONAL TRAINING
2009.02 - 2012.02
KITCHEN TRAINEE
TAJ GROUP OF HOTEL CALICUT
2008.04 - 2008.09
Diploma - Hotel Management
Diploma in Hotel management BSS CERTIFIED,
2007.01 - 2008.02
Diploma of Education - FOOD PRODUCTION
CONTINENTAL INSTITUTE OF HOTEL MANAGEMENT
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Board of Higher Secondary Education, Government of Kerala