JACOB JOY
MONTON,Canada
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
10
10
years of professional experience
1
1
Certification
Work History
CHEF DE PARTIE /Lead Line Cook
Core Breakfast & Lunch Restaurant, New Brunswick
05.2023 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Handled portion control activities according to specified instructions provided by chef.
- Developed process that reduced waste and improved supply turnover.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Verified proper portion sizes and consistently attained high food quality standards.
- Evaluated food products to verify freshness and quality.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Head Chef
Darbar Restaurant
08.2024 - Current
- Head Chef
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Supported cooks in daily mise-en-place, assigned preparation projects and inventory activities.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Planned and directed high-volume food preparation in fast-paced environment.
Executive Chef
GOLDEN F0RK
09.2022 - 04.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Chef-De-Partie
MARRIOTT INTERNATIONAL COCHIN
10.2021 - 07.2022
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
Executive Kitchen Manager
SEAZEN GROUP AL KUWAIT
10.2018 - 06.2021
- Worked effectively in fast-paced environments.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Skilled at working independently and collaboratively in a team environment.
- Passionate about learning and committed to continual improvement.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked flexible hours across night, weekend, and holiday shifts.
Commis Chef
Marriot Hotel
12.2016 - 10.2018
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Job Trainee
LE MERIDIAN COCHIN
07.2015 - 01.2016
- Job Trainee
- Learned new materials, processes, and programs quickly.
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
- Attended training courses to build understanding of processes, techniques, and industry.
- Supported departmental tasks to increase understanding of industry processes.
Education
Bachelor of Science - CULINERY
St. Joseph's Institute of Hotel Management And Catering Technology
INDIA05-2015
Skills
- Italian cuisine
- French cuisine
- Asian cuisine
- Canadian cuisine
- Kitchen management
- Team management
- Menu planning
- Fine-dining
- Verbal and written communication
- Food inventories
- Food safety & hygiene
- Forecasting and planning
- Equipment maintenance
Language
English
Certification
- HACCP
- Marriot Awards
- Emirates Culinary guid
The chef table competition 2023
Gold medal
- Emirates salon culinary 2023
Merit award
- La Cuisine du sial -Abu dhabi 2022
Bronze Medal
- The Chefs Table Competition - hotel show 2022
Silver Medal
Timeline
Head Chef
Darbar Restaurant
08.2024 - Current
CHEF DE PARTIE /Lead Line Cook
Core Breakfast & Lunch Restaurant, New Brunswick
05.2023 - Current
Executive Chef
GOLDEN F0RK
09.2022 - 04.2023
Chef-De-Partie
MARRIOTT INTERNATIONAL COCHIN
10.2021 - 07.2022
Executive Kitchen Manager
SEAZEN GROUP AL KUWAIT
10.2018 - 06.2021
Commis Chef
Marriot Hotel
12.2016 - 10.2018
Job Trainee
LE MERIDIAN COCHIN
07.2015 - 01.2016
Bachelor of Science - CULINERY
St. Joseph's Institute of Hotel Management And Catering Technology
Reference
Natalia
(Owner/Manager -Cora Breakfast and Lunch)
5068744982
natbou38@icloud.com
Unnikrishnan
(owner/Executive chef)
5063775244
Vipin Raj
+971553617628
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