SlideShare a Scribd company logo

CV SHANU SENIOR CHEF DE PARTIE.doc1

•Download as DOC, PDF•
•
S
Shanu Kuruvilla

Shanu Kuruvilla is a Chef de Partie currently working at Madinat Jumeirah in Dubai. He has over 15 years of experience working in kitchens in Dubai hotels including Rotana, Burj Al Arab, and Four Points by Sheraton. He is skilled in international cuisines and holds a B.Sc. in Hospitality Management. His objective is to utilize his culinary experience and specialties in preparing international cuisine for a high-class establishment in Dubai.

1 of 6
Downloaded 50 times
SHANU KURUVILLA CHEF DE PARTIE MADINAT JUMEIRAH MINA SALAM, DUBAI, UAE. Mob: 055 5627899 E-mail: shanu.kuruvilla@gmail.com OBJECTIVE As a Chef by profession for a high class establishment where my experience and culinary specialties will be utilized in preparing a wide range of International cuisines. Generate activity, seek new challenges to improve career in hospitality in Dubai. Demonstrate awareness, making sound decisions, working as a team player and high level of communication. EMPLOYMENT HISTORY MADINAT JUMEIRAH ABRABIAN RESORT MINA SALAM February 2015 to till date. CHEF DE PARTIE BHARI BAR (MAIN KITCHEN). • In Charge for daily operation Handling functions above 150 pax. • Assist Senior Sous Chef in implementing standards set by the Chef De Cuisine and Executive Chef on food quality, preparation and food presentation. • Assist Senior Sous Chef to design organization of work in the kitchen department including assignments, Time Schedules and Vacation plans. • Assist to maintain Food cost by Control of food wastage without compromising on food quality. • Ensures hygiene and cleanliness of the kitchen area and Equipment Maintance follow up as per work orders. • Maintaining all the temperature records like sanitizing,cooking,cooling,blastchilling to keep the HACCAP Standards. • Got a great opportunity to work in Tortuga Mexican Restaurant in Mina Salam, P&B Smoke house Jumeirah Restaurants. Page 1 of 5
• Keeping good relationship with all the colleagues in all the time. ROTANA GROUP OF HOTELS. SENIOR CHEF DE PARTIE (Main Hot kitchen) August 2013 to Feb 2015. • Supervise Main kitchen in charge for the Room dinning and All day dinning Restaurant. • Set up buffet for Multi cuisine restaurant theme night’s Italian pasta & pizza, Barbeque steak, Seafood night, Tandoori curry night, Thai food, Mexican Tex Mex night. • Sharing culinary skills and knowledge with all the team members for improvement. • Organizing menu for special events, occasion and Ordering stores, market list and planning menu with recipes • Ensures hygiene and cleanliness of the kitchen area and equipment is maintained as predetermined standards. • Assist to maintain Food cost by Control of food wastage without compromising on food quality. • Ensures all the kitchen records are maintained properly at all times as per organizational standards in the department. . BURJ ALARAB HOTEL JUMERIAH GROUP OF HOTELS, DUBAI, UAE. DEMI CHEF DE PARTIE (Main Hot Kitchen) Feb 2011 to July 2013. • In charge for entermiter section in Main kitchen. • Reporting to Chef de Cuisine and Assisting the Sous Chef for the smooth operation. • Checking banquet functions and ordering items according to menu. • Motivate the team and Provide constant on the job training and coaching to the colleagues. • Maintaining temperature records for blast chillier, cooking and reheating temperature. • Preparing International soups, pastas, potato dishes, Sauces Specialised in Italian, French, Asian cuisines. • Maintaining all temperature records and kitchen records as per the organisational standards. Page 2 of 5
FOUR POINTS BY SHERATON, Sheikh Zayed road, Dubai. STARWOOD GROUP OF HOTELS CHEF DE PARTIE (Main Hot Kitchen) April, 2008 to Feb 2011. • Reporting to Executive Sous Chef/Senior sous chef. • In charge for the main hot kitchen. • Pre opening and opening team member for the grand opening. • Assisting Sous chef taking responsibilities for the smooth operation • Preparing buffets and a la carte menu for the day with hygiene. • Specialized in hot kitchen in Continental/French/Italian/Indian cuisine. • Continuously improve and innovate upon product and services. • Facilitate learning and development for all the team members • Monitoring Four Points by Sheraton Global Standard. ROYAL CARIBBEAN CRUISE SHIP. Leading cruise line Miami, Florida, USA. SAUCE COOK Hot kitchen (Feb 2005 to March 2008) • Reporting to Sous Chef. • Preparing buffets and a la carte menu for the day with hygiene. • Specialized in hot kitchen in Continental/French/Italian/Indian cuisine. • Assisting Sous chef taking responsibilities for the smooth operation • Continuously improve and innovate upon product. • Preparing breakfast, buffet lunch and dinner as per the Standard menu (Continental). • Responsible for assigned area in terms of following procedures, standards. • Training of Trainee cooks and appraisal. MAJORDA BEACH DELUXE RESORT. SALCATE, GOA, INDIA. DEMI CHEF DE PARTIE Hot Kitchen (June 2003 to Feb 2005) • Direct reporting to continental chef. • Trained by the continental chef preparing breakfast, buffet lunch and dinner. • Managing A-la carte orders. • Handles the butchery orders as per the requirement. • Preparing buffets and a la carte menu for the day with hygiene • Specialized in hot kitchen in Continental/French/Italian/Indian cuisine. • Responsible for assigned area in terms of following procedures, standards. • Training of Trainee cooks and appraisal EDUCATIONAL QUALIFICATION B.Sc. Degree in Hospitality from the Institute of Hotel Management and Catering Technology presented by IGNOU , National council for Hotel Management and Catering Technology under the Ministry of Tourism, Govt. of India in May 2003. Page 3 of 5
INDUSTRIAL TRAINING EXPOSURE Muthoot Plaza hotel Trivandrum, kerala, India Industrial Training done in all the major department Specialized in culinary (08/10/2001 to 08/03/2002). LANGUAGES KNOWN English, Hindi, Malayalam, Tamil, Basic French. ACHIVEMENTS AND STRENGTH • Holding valid food safety and hygiene certificate. • Participate in Saloon culinary competition in 2013. • Creating Ultimate Experiences Certificate from Executive Chef Burj Al Arab. • Certificate for pre opening form Four Points by Sheraton. • Food hygiene certificate from Bockers Hygiene standards UK. • Good communication skill in English. • Good Team work and Team Supporter. PERSONAL INFORMATION Date of Birth : 20th March 1983 Marital Status : Married Driving License : Valid U.A.E, L.M.V. Driving License Visa Status : Residence Visa Passport No : K 2058778 Date of Expiry : 29-NOV-2021 Reference: Chef Oscar Rito Head Chef,Tortuga Mina Salam, Jumeirah, Dubai. Mob no: 055 2000744 Chef Sanjeewa Chef de Cuisine Burj Al Arab, Jumeirah, Dubai. Mob no.: 0502410156 SHANU.K.KURUVILLA Page 4 of 5
Page 5 of 5
Page 5 of 5

More Related Content

CV SHANU SENIOR CHEF DE PARTIE.doc1

  • 1. SHANU KURUVILLA CHEF DE PARTIE MADINAT JUMEIRAH MINA SALAM, DUBAI, UAE. Mob: 055 5627899 E-mail: [email protected] OBJECTIVE As a Chef by profession for a high class establishment where my experience and culinary specialties will be utilized in preparing a wide range of International cuisines. Generate activity, seek new challenges to improve career in hospitality in Dubai. Demonstrate awareness, making sound decisions, working as a team player and high level of communication. EMPLOYMENT HISTORY MADINAT JUMEIRAH ABRABIAN RESORT MINA SALAM February 2015 to till date. CHEF DE PARTIE BHARI BAR (MAIN KITCHEN). • In Charge for daily operation Handling functions above 150 pax. • Assist Senior Sous Chef in implementing standards set by the Chef De Cuisine and Executive Chef on food quality, preparation and food presentation. • Assist Senior Sous Chef to design organization of work in the kitchen department including assignments, Time Schedules and Vacation plans. • Assist to maintain Food cost by Control of food wastage without compromising on food quality. • Ensures hygiene and cleanliness of the kitchen area and Equipment Maintance follow up as per work orders. • Maintaining all the temperature records like sanitizing,cooking,cooling,blastchilling to keep the HACCAP Standards. • Got a great opportunity to work in Tortuga Mexican Restaurant in Mina Salam, P&B Smoke house Jumeirah Restaurants. Page 1 of 5
  • 2. • Keeping good relationship with all the colleagues in all the time. ROTANA GROUP OF HOTELS. SENIOR CHEF DE PARTIE (Main Hot kitchen) August 2013 to Feb 2015. • Supervise Main kitchen in charge for the Room dinning and All day dinning Restaurant. • Set up buffet for Multi cuisine restaurant theme night’s Italian pasta & pizza, Barbeque steak, Seafood night, Tandoori curry night, Thai food, Mexican Tex Mex night. • Sharing culinary skills and knowledge with all the team members for improvement. • Organizing menu for special events, occasion and Ordering stores, market list and planning menu with recipes • Ensures hygiene and cleanliness of the kitchen area and equipment is maintained as predetermined standards. • Assist to maintain Food cost by Control of food wastage without compromising on food quality. • Ensures all the kitchen records are maintained properly at all times as per organizational standards in the department. . BURJ ALARAB HOTEL JUMERIAH GROUP OF HOTELS, DUBAI, UAE. DEMI CHEF DE PARTIE (Main Hot Kitchen) Feb 2011 to July 2013. • In charge for entermiter section in Main kitchen. • Reporting to Chef de Cuisine and Assisting the Sous Chef for the smooth operation. • Checking banquet functions and ordering items according to menu. • Motivate the team and Provide constant on the job training and coaching to the colleagues. • Maintaining temperature records for blast chillier, cooking and reheating temperature. • Preparing International soups, pastas, potato dishes, Sauces Specialised in Italian, French, Asian cuisines. • Maintaining all temperature records and kitchen records as per the organisational standards. Page 2 of 5
  • 3. FOUR POINTS BY SHERATON, Sheikh Zayed road, Dubai. STARWOOD GROUP OF HOTELS CHEF DE PARTIE (Main Hot Kitchen) April, 2008 to Feb 2011. • Reporting to Executive Sous Chef/Senior sous chef. • In charge for the main hot kitchen. • Pre opening and opening team member for the grand opening. • Assisting Sous chef taking responsibilities for the smooth operation • Preparing buffets and a la carte menu for the day with hygiene. • Specialized in hot kitchen in Continental/French/Italian/Indian cuisine. • Continuously improve and innovate upon product and services. • Facilitate learning and development for all the team members • Monitoring Four Points by Sheraton Global Standard. ROYAL CARIBBEAN CRUISE SHIP. Leading cruise line Miami, Florida, USA. SAUCE COOK Hot kitchen (Feb 2005 to March 2008) • Reporting to Sous Chef. • Preparing buffets and a la carte menu for the day with hygiene. • Specialized in hot kitchen in Continental/French/Italian/Indian cuisine. • Assisting Sous chef taking responsibilities for the smooth operation • Continuously improve and innovate upon product. • Preparing breakfast, buffet lunch and dinner as per the Standard menu (Continental). • Responsible for assigned area in terms of following procedures, standards. • Training of Trainee cooks and appraisal. MAJORDA BEACH DELUXE RESORT. SALCATE, GOA, INDIA. DEMI CHEF DE PARTIE Hot Kitchen (June 2003 to Feb 2005) • Direct reporting to continental chef. • Trained by the continental chef preparing breakfast, buffet lunch and dinner. • Managing A-la carte orders. • Handles the butchery orders as per the requirement. • Preparing buffets and a la carte menu for the day with hygiene • Specialized in hot kitchen in Continental/French/Italian/Indian cuisine. • Responsible for assigned area in terms of following procedures, standards. • Training of Trainee cooks and appraisal EDUCATIONAL QUALIFICATION B.Sc. Degree in Hospitality from the Institute of Hotel Management and Catering Technology presented by IGNOU , National council for Hotel Management and Catering Technology under the Ministry of Tourism, Govt. of India in May 2003. Page 3 of 5
  • 4. INDUSTRIAL TRAINING EXPOSURE Muthoot Plaza hotel Trivandrum, kerala, India Industrial Training done in all the major department Specialized in culinary (08/10/2001 to 08/03/2002). LANGUAGES KNOWN English, Hindi, Malayalam, Tamil, Basic French. ACHIVEMENTS AND STRENGTH • Holding valid food safety and hygiene certificate. • Participate in Saloon culinary competition in 2013. • Creating Ultimate Experiences Certificate from Executive Chef Burj Al Arab. • Certificate for pre opening form Four Points by Sheraton. • Food hygiene certificate from Bockers Hygiene standards UK. • Good communication skill in English. • Good Team work and Team Supporter. PERSONAL INFORMATION Date of Birth : 20th March 1983 Marital Status : Married Driving License : Valid U.A.E, L.M.V. Driving License Visa Status : Residence Visa Passport No : K 2058778 Date of Expiry : 29-NOV-2021 Reference: Chef Oscar Rito Head Chef,Tortuga Mina Salam, Jumeirah, Dubai. Mob no: 055 2000744 Chef Sanjeewa Chef de Cuisine Burj Al Arab, Jumeirah, Dubai. Mob no.: 0502410156 SHANU.K.KURUVILLA Page 4 of 5