SHAJIN K SHAJI
Dubai
Summary
Passionate about food and hygiene. a Chef experienced in working with busy hotel kitchens. Serving food in attractive ways I am adaptable conscientious, enthusiastic and self motivated individual with exposure of wide range of areas. I have strong orientation with guests. Work well under pressure. Adaptable and enterprising head chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Demi Chef De Partie
The Irish Village, Al Garhoud
03.2024 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
Demi chef de part
Media one Hotel Media City Dubai
10.2022 - Current
- Preparing, cooking and presenting high quality dishes within the specialty section
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Preparing meat and fish
- Assisting with the management of health and safety
- Improved work flow thru revised kitchen organization, resulting in greater efficiency and reduced waste
- Controlled costs, inventories, and budgeting.
Commi-1st
Hilton Grand inn Kuwait
03.2019 - 09.2021
- 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
- Quality levels of production and presentation in their respective areas
- Provides hands on supervision and assistance in all Kitchen areas assigned by Chef Performs related duties and special projects as assigned Proven track record of developing procedures, service standards & operational policies
- Planning & implementing effective control measures to reduce running costs of the kitchen
- Planning and implementing new ideas to continue improvement & Designing implementing training programs for kitchen staff, high energy level & team spirit in the employees
- Developing procedures, controlling systems for maintaining hygiene standards.
Commis-2nd
One &only Royal Miraj Dubai
05.2017 - 05.2019
- Proven track record of developing procedures, service standards & operational policies
- Planning & implementing effective control measures to reduce running costs of the kitchen
- Designing & implementing training programs for kitchen staff, high energy level & team spirit in the employees
- Developing procedures, controlling systems for maintaining hygiene standards
- Ensuring high quality services result in customer delight & optimum utilization for maximum service quality
- Handling operational functions such as pre shift staff briefings, creating the duty roster, shift management
- Imparting appropriate training on food preparation, service excellence & teamwork to restaurant & support the service staff.
Commis 3rd
The Zuri Kumarakam
11.2016 - 03.2017
- Ensuring high quality services result in customer delight & optimum utilization for maximum service quality
- Handling operational functions such as pre shift staff briefings, creating the duty roster, shift management
- Imparting appropriate training on food preparation, service excellence & teamwork to restaurant & support the service staff.
Education
Skills
- Strong chef skills and proven experience to similar hotel/restaurant operation
- Strong coaching skills with the ability to motivate a team
- Demonstrate competent techniques and cooking skills
- Good interpersonal communication
- Friendly, honesty and social with pleasing manners
- Cooking methods
- Recipe Adaptation
- Food safety knowledge
- Knife Skills
- Food presentation
- Allergen awareness
- Sauce preparation
- Mise en place
- Food Preparation
- Staff Motivation
- Food spoilage prevention
- Garnishing and Plating
- Kitchen leadership
- Team Leadership
- Safe Food Handling
Certification
- Has successfully completed the Culinary Academy Certification from MEDIA ONE HOTEL, Dubai
- Has Successfully completed one month F&B program named as ASTHER from MEDIA ONE HOTEL, Dubai
Personal Information
- Passport Number: N8593187
- Date of Birth: 03/07/95
- Gender: Male
- Nationality: India
- Marital Status: Single
- Visa Status: Employment Visa
References
- Chef Aneesh, Sous Chef, Fairmont hotel Abu Dhabi, Abu Dhabi, aneeshkrishnankutty@fairmont.com, +971 509579819
- Chef Abin, Sous Chef, Sheraton Hotel, Creek, Dubai
Functionalarea
Cold Kitchen & Hot Kitchen
Training
- Training and Job Training / Commi-3rd
- Holiday inn Kochi, Kerala, India
- Ensured apt portions, chopping and storage of ingredients as needed for preparation of food items
- Cleaned, peeled and plated fresh fruits and vegetables
- Prepared ingredients with right weigh, measure and mix
- Followed recipes meticulously to cook food keeping up with quality standards and presentation instructions
Disclaimer
I certify that the above are true and correct to the best of my knowledge and ability. If given a chance to serve you. I assure you that I will execute my duties for the total satisfaction of my superiors.
Timeline
Demi Chef De Partie
The Irish Village, Al Garhoud
03.2024 - Current
Demi chef de part
Media one Hotel Media City Dubai
10.2022 - Current
Commi-1st
Hilton Grand inn Kuwait
03.2019 - 09.2021
Commis-2nd
One &only Royal Miraj Dubai
05.2017 - 05.2019
Commis 3rd
The Zuri Kumarakam
11.2016 - 03.2017
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