BONY CHERIAN
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Lead cook with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
13
13
years of professional experience
1
1
Certification
Work History
LEAD COOK.
Araxi Restaurant & Oyster Bar
09.2022 - Current
- Supervised line cooks to monitor food safety and order accuracy.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Taught kitchen staff safety protocols and restaurant standards.
- Took over line positions in event of emergency.
CDP Patisserie
Carnival Cruise Lines
05.2014 - 09.2021
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Supervised and enhanced work of 18 person team producing more than 4500 plates per day.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Commis Chef
Ramada Plaza .Kerala. India.
11.2013 - 04.2014
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
Kitchen Service Associate
Radisson Blu Hotels & Resorts
10.2010 - 09.2013
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
Education
Bachelor of Tourism & Hospitality Management - Tourism And Hospitality Management
DSET Trust's College of Hotel Management
HASSAN ,MYSORE . INDIA.05.2008
Skills
- Conflict resolution
- Menu planning
- Team leadership
- Problem-solving abilities
- Food safety knowledge
- Customer service focus
- Recipe development
- Strong communication
- Time management
- Active Learning
Languages
English
Full Professional
Certification
- Certified , Food Handler Certificate from Canadian institute of food Safety on 21November, 2023 to November 19 , 2028.
- Galley Operator Training for HI-FOG System on carnival Horizon 12to18 of July 2018 .
- Proficiency in Crisis Management and Human Behavior Training on Passenger Ships Course 4/26/2019 .
- Crowd Managements,passenger Safety and Safety Training on passenger ship Course 6/1/2019 .
Timeline
LEAD COOK.
Araxi Restaurant & Oyster Bar
09.2022 - Current
CDP Patisserie
Carnival Cruise Lines
05.2014 - 09.2021
Commis Chef
Ramada Plaza .Kerala. India.
11.2013 - 04.2014
Kitchen Service Associate
Radisson Blu Hotels & Resorts
10.2010 - 09.2013
Bachelor of Tourism & Hospitality Management - Tourism And Hospitality Management
DSET Trust's College of Hotel Management
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