Summary
Overview
Work History
Education
Skills
Languages
Timeline
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MITHUN KUMAR MOHANA

Rawdath Al Khali Street,Doha Qatar

Summary

Dynamic and creative Chef with 5 years of experience in high-volume culinary environments. Seeking to contribute expertise in menu development, kitchen management, and team leadership to a progressive restaurant committed to exceptional dining experiences.

Overview

4
4
years of professional experience

Work History

Sous Chef

The Oyster Village Restaurant
11.2023 - Current
  • Led a team of kitchen staff in a busy, upscale restaurant known for its innovative cuisine and high standards of quality.
  • Developed seasonal menus, incorporating locally sourced ingredients to enhance freshness and sustainability.
  • Implemented cost-control measures that reduced food waste by [percentage], resulting in significant savings.
  • Collaborated with suppliers to ensure timely delivery of fresh, high-quality ingredients.
  • Assisted the head chef in all aspects of kitchen management, including menu planning, inventory control, and staff supervision.

Chef De Partie

Jeevas Manasa Catering Services
01.2021 - 10.2023
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

COMMIE-1

The Garden Village Restaurant
  • Prepared and cooked a variety of dishes under the supervision of senior chefs, ensuring consistency and quality.
  • Demonstrated proficiency in knife skills, food handling, and portion control techniques.
  • Maintained a clean and organized workstation according to food safety standards, contributing to a smooth kitchen operation.
  • Assisted in menu planning and inventory management, optimizing ingredient usage and minimizing waste.

COMMIE-2

Raj Residency Kanhangad
  • Developed and maintained courteous and effective working relationships
  • Worked flexible hours,night, weekend, and holiday shifts
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked well in a team setting, providing support and guidance.
  • Served customers in a friendly, efficient manner following outlined steps of service.

TRAINEE

The Residency Tower
  • Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity
  • Proved successful working within tight deadlines and fast-paced atmosphere.
  • 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 organizational objectives with help from existing employees.

Education

Diploma in hotel management -

Food Craft Institute
01.2015

SSLC -

GVHSS
KARADKA, KERALA
01.2012

Skills

  • Menu Planning and Development
  • Culinary Creativity and Innovation
  • Kitchen Management and Operations
  • Team Leadership and Staff Training
  • Food Safety and Sanitation Standards
  • Cost Control and Budget Management
  • Vendor Relations and Negotiation

Languages

Malayalam
Native or Bilingual
kannada
Full Professional
Hindi
Full Professional

Timeline

Sous Chef

The Oyster Village Restaurant
11.2023 - Current

Chef De Partie

Jeevas Manasa Catering Services
01.2021 - 10.2023

COMMIE-1

The Garden Village Restaurant

COMMIE-2

Raj Residency Kanhangad

TRAINEE

The Residency Tower

Diploma in hotel management -

Food Craft Institute

SSLC -

GVHSS

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MITHUN KUMAR MOHANA