Anto Jose
Kerala
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with multiple cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Meticulous Sous Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Overview
13
13
years of professional experience
Work History
Sous Chef
Another Slider
10.2022 - 10.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for establishment.
- Mentored junior kitchen staff, fostering collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within team.
- Ensured consistent quality control of all dishes leaving kitchen, resulting in reputation for excellence among patrons.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Assisted in budget planning and cost management efforts, helping establishment maintain profitability without sacrificing quality or service standards.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Assisted with menu development and planning.
JUNIOR SOUS CHEF
7icons Company
11.2016 - 04.2022
- Planned and directed food preparation in fast-paced environment
- Maintained well-organized mise en place to keep work consistent
- Designed successful menu offerings for Arabic, French and Continental Cuisines under the establishments
- Collaborated with staff members to create meals for large banquets
- Seasoned and marinated cuts of meat, poultry and fish
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Rotated food regularly, removing outdated items for proper disposal
- Mentored kitchen staff at all levels to prepare each for demanding roles
Owner
04.2016 - 03.2018
- Started and operated a South Indian Restaurant in Kuwait
CHEF DE PARTIE
Kuwait London Company
02.2014 - 11.2016
- Plated meals paying special attention to garnishes and overall presentation
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output
- Collaborated with staff members to create meals for large banquets
- Sanitized all counters properly to prevent food-borne illness
- Prepared items for roasting, sautéing, frying and baking
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Operated all kitchen equipment safely to prevent injuries
- Complied with portion and serving sizes as per restaurant standards
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Rotated stock to use items before expiration date
COMMIS CHEF
Rimal Hotel and Resort
12.2011 - 02.2014
- Learned specific cutting techniques for chopping vegetables and fresh spices
- Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff
- Assisted with routine stock rotation to keep ingredients fresh
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Mentored kitchen staff at all levels to prepare each for demanding roles
- Seasoned and marinated cuts of meat, poultry and fish
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques
TRAINEE
Abad Hotel
11.2010 - 11.2011
Education
DIPLOMA - HOTEL MANAGEMENT & CATERING TECHNOLOGY
NAIPUNYA INSTITUTE OF HOTEL MANAGEMENT
Skills
- Food Processing
- Experimenting & Creating New Menus
- Multiple Cuisines
- Budget Management
- Leadership
- Recipe Management
- Cost Control
- Kitchen Area Management
- Team Work
- Time Management
- Team Work
- Time Management
Personal Information
- Date of Birth: 08/12/88
- Nationality: Indian
Timeline
Sous Chef
Another Slider
10.2022 - 10.2023
JUNIOR SOUS CHEF
7icons Company
11.2016 - 04.2022
Owner
04.2016 - 03.2018
CHEF DE PARTIE
Kuwait London Company
02.2014 - 11.2016
COMMIS CHEF
Rimal Hotel and Resort
12.2011 - 02.2014
TRAINEE
Abad Hotel
11.2010 - 11.2011
DIPLOMA - HOTEL MANAGEMENT & CATERING TECHNOLOGY
NAIPUNYA INSTITUTE OF HOTEL MANAGEMENT
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