Shibin Dev Devadas
Sous Chef
Kanyakumari District
Summary
Experienced sous chef with expertise in multiple cuisines, demonstrating a proven track record of over 10 years in fast-paced, high-volume kitchens. Collaborative and achievement-oriented professional, worked closely with head chefs and kitchen staff to consistently exceed the highest standards for taste, presentation, and service.
Overview
12
12
years of professional experience
4
4
Languages
Work History
Sous Chef
Blue Diamond Hotel LTD
Juba
09.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Chef De Partie
Blue Diamond Hotel LTD
Juba
12.2021 - 04.2023
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Maintained well-organized mise en place to keep work consistent.
Demi Chef De Partie
Crowne Plaza Dubai
Deira, Dubai
07.2021 - 12.2021
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
Commis I Chef
Crowne Plaza Dubai
Deira, Dubai
11.2019 - 07.2021
- Placed orders to restock items before supplies ran out.
- 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.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Commis I Chef
KIMS (Kerala Institute of Medical Science)
Trivandrum, Kerala
02.2015 - 09.2019
- Placed orders to restock items before supplies ran out.
- 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.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Cook
Vayalil Restaurant
Trivandrum, Kerala
02.2013 - 01.2015
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Junior Sous Chef
Blue Diamond Hotel LTD
Juba
05.2023 - 08.2024
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Prepped daily menu items to quickly deliver upon request.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Ordered food items for upcoming events per sous chef request.
- Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
Education
Hotel Management -
Disney Institute of Hotel Management
Marthandam, Tamil NaduHSC - undefined
Aided Higher Secondary School
Kalluppalam, MarthandamSSLC - undefined
Aided Higher Secondary School
Kalluppalam, MarthandamSkills
Meal Preparation Expertise
Personal Information
- Passport Number: M8015879
- Passport Date Of Issue: 06/04/15
- Passport Place Of Issue: Madurai
- Passport Expiry Date: 06/04/25
- Notice Period: Applicable as per the hotel's policy
- Date of Birth: 05/28/94
- Gender: Male
- Nationality: Indian
- Marital Status: Single
- Visa Status: Work Permit
Disclaimer
I solemnly declare that the information in this resume is true to the best of my knowledge and belief.
Timeline
Sous Chef
Blue Diamond Hotel LTD
09.2024 - Current
Junior Sous Chef
Blue Diamond Hotel LTD
05.2023 - 08.2024
Chef De Partie
Blue Diamond Hotel LTD
12.2021 - 04.2023
Demi Chef De Partie
Crowne Plaza Dubai
07.2021 - 12.2021
Commis I Chef
Crowne Plaza Dubai
11.2019 - 07.2021
Commis I Chef
KIMS (Kerala Institute of Medical Science)
02.2015 - 09.2019
Cook
Vayalil Restaurant
02.2013 - 01.2015
HSC - undefined
Aided Higher Secondary School
SSLC - undefined
Aided Higher Secondary School
Hotel Management -
Disney Institute of Hotel Management
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