Summary
Overview
Work History
Education
Skills
Languages
References
Training
Special Courses
Personal Information
Timeline
Generic
Jeril Varghese

Jeril Varghese

Kelowna,Canada

Summary

Dynamic culinary professional with extensive experience at West Coast Seafood + Raw Bar, excelling in food preparation and presentation. Proven ability to lead teams and innovate menu items, ensuring high-quality service and kitchen hygiene. Skilled in cost control and effective communication, consistently enhancing customer satisfaction and operational efficiency. Disciplined cook committed to impeccable food preparation and presentation for restaurants. Recognized for preparing high-quality cuisine aligned to restaurant standards and consistency requirements. Familiar with diverse culinary, pastry and baking techniques.

Overview

18
18
years of professional experience

Work History

Cook

West Coast Seafood + Raw Bar
Kelowna, Canada
03.2024 - Current
  • Prepare and cook complete meals, or individual dishes and food.
  • Portion, arrange, and garnish food.
  • Prepare food as required to ensure the line is always stocked.
  • Notify the chef in advance of likely shortages.
  • Maintain inventory and records of food temperatures.
  • Maintained cleanliness and organization of kitchen workstations and storage areas.
  • Collaborated with team members to ensure timely service during peak hours.

Cook

West Coast Grill Prestige Hotel
Kelowna, Canada
09.2022 - 03.2024
  • Prepare and cook complete meals or individual dishes and food
  • Portion, arrange and garnish food
  • Notify chef in advance of likely shortages
  • Maintain inventory and records of food temperatures
  • Set up and oversee buffets
  • Constantly use safe and hygienic food handling practices
  • Performs other duties as directed by the Head Chef or GM
  • Operated kitchen equipment safely, including grills, fryers, and steamers.
  • Wrapped, dated and labeled food items in storage for safety and freshness.

Cook

Vythiri Village
Wayanad, India
01.2015 - 08.2022

  • Prepared fresh dishes following standard recipes and presentation guidelines.
  • Assisted in training new staff on food preparation techniques and safety standards.
  • Developed daily specials based on seasonal ingredients and customer preferences.
  • Responsible for barking food orders in the allotted departments.
  • Responsible for food preparation and presentation for à la carte and buffet.
  • Responsible for cleaning and sanitation for this department.
  • Responsible for daily vegetable indenting and receiving, and quality check of vegetables.
  • Maintain inventory and records of food-handling practices.
  • Performs other duties as directed by the head chef or general manager.
  • Plan menus, determine the size of food portions, and garnish food

Commi 1, Demi Chef de Partie

DLF Emporio Restaurants Ltd
New Delhi, India
05.2012 - 06.2015
  • Preparing specific food items and meal components.
  • Following directions provided by the head chef.
  • Collaborating with the rest of the culinary team to ensure high-quality food and service.
  • Keeping area of the kitchen safe and sanitary.
  • Stocktaking and ordering supplies for station.
  • Improving food preparation methods based on feedback.
  • Assisting in other areas of the kitchen when required.
  • Serve food in proper portion on to correct serving vessels and plates.

Commi 2, Commi 1

Park Residency
Cochin, India
12.2011 - 03.2012
  • Check and ensure correctness of the temperature of appliances and food.
  • Assist in providing on the job training and development of new cooks.
  • Worked in the designated station as set by executive chef.
  • Review status of work and follow-up actions required with the Head Chef before leaving.
  • Prepare all menu items by strictly followed recipes and yield guide.
  • Minimize waste and maintain controls to attain forecasted food cost.

Commi 3

Hotel Angel
, India
02.2009 - 06.2010
  • Work according to the instructions of superiors.
  • Always keep work area in hygienic conditions according to the rules set by the hotel.

Job Trainee

Casino | CAFS
Cochin, India
06.2008 - 12.2008

Industrial Trainee

Hotel Angel
, India
06.2007 - 12.2007

Education

B.A - SOCIOLOGY

SDE Kannur University
01.2018

Advanced Diploma in Hotel Management -

01.2008

HIGHER SECONDARY - HUMANITIES

St. Mary's H SS
Mullankolly, Wayanad
01.2006

SSLC -

St. Mary's H SS
Mullankolly, Wayanad
01.2004

Skills

  • Multi-tasking ability
  • Innovative
  • Dynamic
  • Team player
  • Excellent presentation skills
  • Leadership quality
  • Ability to Delegate
  • Good Communication
  • Interpersonal skills
  • Customer Service
  • Food Preparation
  • Planning Menus
  • Cost control
  • Kitchen Hygiene
  • MS Office
  • Basic Operations
  • Internet & E-Mail

Languages

  • English
  • Hindi
  • Malayalam
  • Tamil

References

Available upon request

Training

  • Job Trainee, Casino | CAFS, Cochin, Kerala, India, 06/01/08, 12/01/08
  • Industrial Trainee, Hotel Angel, Tamil Nadu, India, 06/01/07, 12/01/07

Special Courses

  • IELTS (International English Language Testing System)
  • IDS Software

Personal Information

  • Passport Number: T 8519283
  • Passport Date Of Issue: 01/01/19
  • Passport Expiry Date: 09/30/29
  • Marital Status: Married

Timeline

Cook

West Coast Seafood + Raw Bar
03.2024 - Current

Cook

West Coast Grill Prestige Hotel
09.2022 - 03.2024

Cook

Vythiri Village
01.2015 - 08.2022

Commi 1, Demi Chef de Partie

DLF Emporio Restaurants Ltd
05.2012 - 06.2015

Commi 2, Commi 1

Park Residency
12.2011 - 03.2012

Commi 3

Hotel Angel
02.2009 - 06.2010

Job Trainee

Casino | CAFS
06.2008 - 12.2008

Industrial Trainee

Hotel Angel
06.2007 - 12.2007

B.A - SOCIOLOGY

SDE Kannur University

Advanced Diploma in Hotel Management -

HIGHER SECONDARY - HUMANITIES

St. Mary's H SS

SSLC -

St. Mary's H SS

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Jeril Varghese