MAJO MATHAI PULLAN
Leduc,AB
Summary
Culinary professional with a flair for innovative dish creation and presentation. Proven track record in mentoring junior kitchen staff while maintaining high safety and quality standards. Experienced in collaborating with chefs to enhance menu offerings and optimize kitchen efficiency.
Overview
1
1
Certification
18
18
years of professional experience
Work History
Chef de Partie
coast, nisku inn
Nisku, AB
07.2025 - Current
- Supervised kitchen food preparation in demanding, high-volume environments.
- Supervised junior kitchen staff, ensuring proper training and workflow.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Monitored food quality and freshness, adhering to safety standards.
- Collaborated with the head chef to develop new menu items.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Prepared a variety of dishes in a high-pressure kitchen environment.
Cook
coast, nisku inn
Nisku, AB
06.2024 - 07.2025
- Prepared diverse menu items following established recipes and standards to deliver consistent quality.
- Used standardized recipes and other instructions to prepare food.
- Assisted in training new kitchen staff on proper cooking techniques and safety protocols.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Cleaned kitchen equipment, surfaces, utensils, and dishes to uphold sanitary conditions.
- Maintained clean working environment by sweeping, mopping floors, washing surfaces, and emptying trash cans to support kitchen operations.
Chef de Partie
Caesars, Bluewaters Dubai
Dubai, UAE
12.2021 - 01.2024
- Offering background working at high-end cafes and restaurants in dubai and seychelles
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Developed new recipes that received positive feedback from clients.
- Executed efficient mise en place to facilitate smooth service.
- Monitored line production to ensure consistent quality across all dishes.
- Plated completed meals with meticulous attention to presentation and portion control.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Oversaw storage and preparation of food items to correct recipe and portioning standards.
- Supervised and trained junior chefs in preparing specific dishes, enhancing overall kitchen performance.
- Built and maintained strong working relationship with staff across the business.
Chef de partie
JA The resort
Dubai, UAE
12.2019 - 03.2021
- Supervised 08 commis chefs in daily kitchen operations, ensuring smooth workflow and adherence to standards.
- Led team of 08 kitchen staff to streamline food production processes and assigned various stages of food preparation.
- Created tasty dishes using popular recipes, delighting patrons and generating return business
- Developed recipes and menus that aligned with culinary trends, enhancing guest satisfaction and meeting consumer demand.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
- Planned and prepared food products orders to maintain appropriate stock levels
- Inspected freezer and refrigerator prior to each shift to check temperature levels and proper functionality
- Prepared schedules, work assignments and constructed employee compensation packages
Chef de partie
JA The resort
Seychelles, Seychelles
11.2019 - 12.2019
Demi chef de partie
JA The resorts
Dubai, UAE
09.2014 - 10.2019
- Executed efficient mise en place to streamline service flow and enhance team coordination.
- Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
- Managed food usage by First-In, First-Out (FIFO) rules, minimizing waste and optimizing ingredient freshness.
- Maintained cleanliness in food preparation areas through regular sanitization and organized equipment, supporting a safe cooking environment.
Commis Chef
Robertos
Dubai
04.2012 - 12.2013
Team Member
Emirates Flight Catering
Dubai
06.2010 - 04.2012
Industrial trainee
Ramada Hotel
Goa, India
04.2009 - 08.2009
Industrial trainee
Casino Hotel
Cochin, India
04.2008 - 05.2008
Education
Diploma of Higher Education - Hotel Management
Naipunnya Institute Of Hotel Management
Kerala, India01-2010
Higher Secondary - Office Secretaryship
GVHSS
Kerala, India01-2007
High School Diploma -
SNVVHS
Kerala,India01-2005
Skills
- Dish preparation
- Food preparation techniques
- Advanced cooking techniques
- Quality assurance
- Food safety management
- Menu development
- Culinary presentation
- Portion and cost control
- Inventory control
- Sustainable cooking practices
- Team supervision
- Customer service
Languages
- English
- Hindi
- Malayalam
Certification
- food handler certificate
Timeline
Chef de Partie
coast, nisku inn
07.2025 - Current
Cook
coast, nisku inn
06.2024 - 07.2025
Chef de Partie
Caesars, Bluewaters Dubai
12.2021 - 01.2024
Chef de partie
JA The resort
12.2019 - 03.2021
Chef de partie
JA The resort
11.2019 - 12.2019
Demi chef de partie
JA The resorts
09.2014 - 10.2019
Commis Chef
Robertos
04.2012 - 12.2013
Team Member
Emirates Flight Catering
06.2010 - 04.2012
Industrial trainee
Ramada Hotel
04.2009 - 08.2009
Industrial trainee
Casino Hotel
04.2008 - 05.2008
Diploma of Higher Education - Hotel Management
Naipunnya Institute Of Hotel Management
Higher Secondary - Office Secretaryship
GVHSS
High School Diploma -
SNVVHS