Summary
Overview
Work history
Education
Skills
Languages
Custom
Personal Information
References
Timeline
Generic
SONY JOSEPH

SONY JOSEPH

Riyadh,Saudi Arabia

Summary

Dynamic and adaptable professional with expertise in decision-making and time management, excelling in leadership excellence and kitchen efficiency improvement. Specialises in fusion cuisine, demonstrating culinary creativity while juggling multiple tasks with resilience and patience. A flexible team player who prioritises effectively, embraces new ideas, and takes calculated risks to drive success. Career goals include enhancing culinary innovation and leading teams to achieve operational excellence.

Overview

17
17
years of professional experience
1
1
year of post-secondary education

Work history

Executive chef

Gastronomica
Riyadh, Saudi Arabia
09.2022 - Current
  • Cultivated an atmosphere of respect and positivity amongst the team by promoting open communication.
  • Provided culinary training for junior staff to improve their skills.
  • Strengthened supplier relations by negotiating contract terms beneficial to the establishment.
  • Streamlined kitchen operations for optimal efficiency and productivity.
  • Achieved harmonious kitchen environment, fostering effective team collaboration.
  • Ensured consistency in food presentation to uphold brand reputation.
  • Implemented health and safety regulations, ensuring a safe work environment.
  • Organised special events catering; successfully executed large orders under pressure.
  • Hired, trained and mentored staff resulting in a highly skilled kitchen team.

Executive Chef

Special Burger Restaurant
Riyadh
07.2021 - 08.2022
  • Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  • Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • Should be able to provide direction for all day-to-day operations in the kitchen.
  • Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
  • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
  • Determines how food should be presented, and create decorative food displays.
  • Recognizes superior quality products, presentations and flavor.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

Jr.Sous Chef

Burger Boutique
Riyadh
01.2019 - 07.2020
  • Ensure consistent and smooth running of food production.
  • Ensure effective stock purchase, its receipt and storage.
  • Ensure that working areas are always kept clean.
  • Assist other kitchen staff as need arises.
  • Supervise performance of kitchen staff to ensure proper activity.
  • Perform other administrative tasks as will be communicated by superiors.
  • Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety.
  • Work towards exceeding customer’s expectation by encouraging and promoting high level of service.
  • Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly.
  • Give appropriate support or guidance to members of kitchen when need arises.
  • Resolve possible disputes within the kitchen and report any unresolved.
  • Promote good team spirit regularly.
  • Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature.
  • Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules.
  • Prepare substitute items.
  • Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods.
  • Ensure proper arrangement and garnishing of food.
  • Manage food logs.
  • Monitor the quality and quantity of food prepared.
  • Assist in recruiting, hiring, and training employee cooks.
  • Report the need for maintenance to appropriate staff.

Sr.Chef de Partie

Burger Boutique
Riyadh
03.2017 - 12.2018
  • Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
  • Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
  • Coordinates daily tasks with the Sous Chef.
  • Responsible to supervise junior chefs or commis.
  • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  • Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Demi –chef de partie

Open Flame Kitchen
Kuwait city
04.2011 - 02.2017
  • Verify that prepared food meets requirements for quality and quantity.
  • Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order.
  • Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
  • Maintain sanitation, health, and safety standards in work areas.
  • Measure ingredients required for specific food items being prepared.
  • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Read food order slips or receive verbal instructions as to food required by patron.
  • Order and take delivery of supplies of store ingredients.
  • Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
  • Report maintenance, hygiene and hazard issues.

Line cook

B+F Burger boutique
Riyadh
07.2009 - 03.2011
  • Prepare and present high quality dishes within company guidelines.
  • Keep all working areas clean and tidy and ensure no cross contamination.
  • Prepare all mis-en-place for all relevant menus.
  • Assist in positive outcomes from guest queries in a timely and efficient manner.
  • Ensure food stuffs are of a good quality and stored correctly.
  • Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets.
  • Assist other departments wherever necessary and maintain good working relationships.
  • Comply with hotel security, fire regulations and all health and safety and food safety legislation.
  • Awareness departmental targets and strive to achieve them as part of the team.

Line cook

TGI Friday’s
Mumbai
03.2008 - 07.2009

Education

Diploma - hotel management and catering technology

chavara institute of hotel management
08.2002 - 08.2003

Secondary Exam - undefined

Skills

  • Microsoft Office
  • Outlook
  • Flexible team player
  • Ability to prioritize
  • Juggling multiple tasks
  • Highly adaptable
  • Mobile
  • Positive
  • Resilient
  • Patient
  • Risk-taker
  • Open to new ideas
  • Decision-Making expertise
  • Time management mastery
  • Culinary creativity
  • Fusion cuisine specialisation
  • Kitchen efficiency improvement
  • Leadership excellence

Languages

English
Hindi
Malayalam
Tamil
Arabic (learner)

Custom

The above stated details are true and correct to the best of my knowledge and belief.

Personal Information

Date of birth: 02/29/84

References

References available upon request.

Timeline

Executive chef

Gastronomica
09.2022 - Current

Executive Chef

Special Burger Restaurant
07.2021 - 08.2022

Jr.Sous Chef

Burger Boutique
01.2019 - 07.2020

Sr.Chef de Partie

Burger Boutique
03.2017 - 12.2018

Demi –chef de partie

Open Flame Kitchen
04.2011 - 02.2017

Line cook

B+F Burger boutique
07.2009 - 03.2011

Line cook

TGI Friday’s
03.2008 - 07.2009

Diploma - hotel management and catering technology

chavara institute of hotel management
08.2002 - 08.2003

Secondary Exam - undefined

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SONY JOSEPH