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CV SHANU SENIOR CHEF DE PARTIE.doc1

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SHANU KURUVILLA
CHEF DE PARTIE
MADINAT JUMEIRAH
MINA SALAM, DUBAI, UAE.
Mob: 055 5627899
E-mail: shanu.kuruvilla@gmail.com
OBJECTIVE
As a Chef by profession for a high class establishment where my experience and culinary
specialties will be utilized in preparing a wide range of International cuisines. Generate
activity, seek new challenges to improve career in hospitality in Dubai.
Demonstrate awareness, making sound decisions, working as a team player and high level of
communication.
EMPLOYMENT HISTORY
MADINAT JUMEIRAH ABRABIAN RESORT
MINA SALAM February 2015 to till date.
CHEF DE PARTIE BHARI BAR (MAIN KITCHEN).
• In Charge for daily operation Handling functions above 150 pax.
• Assist Senior Sous Chef in implementing standards set by the Chef De Cuisine and
Executive Chef on food quality, preparation and food presentation.
• Assist Senior Sous Chef to design organization of work in the kitchen department
including assignments, Time Schedules and Vacation plans.
• Assist to maintain Food cost by Control of food wastage without compromising on food
quality.
• Ensures hygiene and cleanliness of the kitchen area and Equipment Maintance follow up
as per work orders.
• Maintaining all the temperature records like sanitizing,cooking,cooling,blastchilling to
keep the HACCAP Standards.
• Got a great opportunity to work in Tortuga Mexican Restaurant in Mina Salam, P&B
Smoke house Jumeirah Restaurants.
Page 1 of 5
• Keeping good relationship with all the colleagues in all the time.
ROTANA GROUP OF HOTELS.
SENIOR CHEF DE PARTIE (Main Hot kitchen) August 2013 to Feb 2015.
• Supervise Main kitchen in charge for the Room dinning and All day dinning Restaurant.
• Set up buffet for Multi cuisine restaurant theme night’s Italian pasta & pizza, Barbeque
steak, Seafood night, Tandoori curry night, Thai food, Mexican Tex Mex night.
• Sharing culinary skills and knowledge with all the team members for improvement.
• Organizing menu for special events, occasion and Ordering stores, market list and planning
menu with recipes
• Ensures hygiene and cleanliness of the kitchen area and equipment is maintained as
predetermined standards.
• Assist to maintain Food cost by Control of food wastage without compromising on food
quality.
• Ensures all the kitchen records are maintained properly at all times as per organizational
standards in the department.
.
BURJ ALARAB HOTEL
JUMERIAH GROUP OF HOTELS, DUBAI, UAE.
DEMI CHEF DE PARTIE (Main Hot Kitchen) Feb 2011 to July 2013.
• In charge for entermiter section in Main kitchen.
• Reporting to Chef de Cuisine and Assisting the Sous Chef for the smooth operation.
• Checking banquet functions and ordering items according to menu.
• Motivate the team and Provide constant on the job training and coaching to the colleagues.
• Maintaining temperature records for blast chillier, cooking and reheating temperature.
• Preparing International soups, pastas, potato dishes, Sauces Specialised in Italian, French,
Asian cuisines.
• Maintaining all temperature records and kitchen records as per the organisational
standards.
Page 2 of 5
FOUR POINTS BY SHERATON, Sheikh Zayed road, Dubai.
STARWOOD GROUP OF HOTELS
CHEF DE PARTIE (Main Hot Kitchen) April, 2008 to Feb 2011.
• Reporting to Executive Sous Chef/Senior sous chef.
• In charge for the main hot kitchen.
• Pre opening and opening team member for the grand opening.
• Assisting Sous chef taking responsibilities for the smooth operation
• Preparing buffets and a la carte menu for the day with hygiene.
• Specialized in hot kitchen in Continental/French/Italian/Indian cuisine.
• Continuously improve and innovate upon product and services.
• Facilitate learning and development for all the team members
• Monitoring Four Points by Sheraton Global Standard.
ROYAL CARIBBEAN CRUISE SHIP.
Leading cruise line Miami, Florida, USA.
SAUCE COOK Hot kitchen (Feb 2005 to March 2008)
• Reporting to Sous Chef.
• Preparing buffets and a la carte menu for the day with hygiene.
• Specialized in hot kitchen in Continental/French/Italian/Indian cuisine.
• Assisting Sous chef taking responsibilities for the smooth operation
• Continuously improve and innovate upon product.
• Preparing breakfast, buffet lunch and dinner as per the Standard menu (Continental).
• Responsible for assigned area in terms of following procedures, standards.
• Training of Trainee cooks and appraisal.
MAJORDA BEACH DELUXE RESORT.
SALCATE, GOA, INDIA.
DEMI CHEF DE PARTIE Hot Kitchen (June 2003 to Feb 2005)
• Direct reporting to continental chef.
• Trained by the continental chef preparing breakfast, buffet lunch and dinner.
• Managing A-la carte orders.
• Handles the butchery orders as per the requirement.
• Preparing buffets and a la carte menu for the day with hygiene
• Specialized in hot kitchen in Continental/French/Italian/Indian cuisine.
• Responsible for assigned area in terms of following procedures, standards.
• Training of Trainee cooks and appraisal
EDUCATIONAL QUALIFICATION
B.Sc. Degree in Hospitality from the Institute of Hotel Management and Catering
Technology presented by IGNOU , National council for Hotel Management and
Catering Technology under the Ministry of Tourism, Govt. of India in May 2003.
Page 3 of 5
INDUSTRIAL TRAINING EXPOSURE
Muthoot Plaza hotel Trivandrum, kerala, India Industrial Training done in all the major
department Specialized in culinary (08/10/2001 to 08/03/2002).
LANGUAGES KNOWN
English, Hindi, Malayalam, Tamil, Basic French.
ACHIVEMENTS AND STRENGTH
• Holding valid food safety and hygiene certificate.
• Participate in Saloon culinary competition in 2013.
• Creating Ultimate Experiences Certificate from Executive Chef Burj Al Arab.
• Certificate for pre opening form Four Points by Sheraton.
• Food hygiene certificate from Bockers Hygiene standards UK.
• Good communication skill in English.
• Good Team work and Team Supporter.
PERSONAL INFORMATION
Date of Birth : 20th
March 1983
Marital Status : Married
Driving License : Valid U.A.E, L.M.V. Driving License
Visa Status : Residence Visa
Passport No : K 2058778
Date of Expiry : 29-NOV-2021
Reference:
Chef Oscar Rito
Head Chef,Tortuga
Mina Salam, Jumeirah, Dubai.
Mob no: 055 2000744
Chef Sanjeewa
Chef de Cuisine
Burj Al Arab, Jumeirah, Dubai.
Mob no.: 0502410156
SHANU.K.KURUVILLA
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CV SHANU SENIOR CHEF DE PARTIE.doc1

  • 1. SHANU KURUVILLA CHEF DE PARTIE MADINAT JUMEIRAH MINA SALAM, DUBAI, UAE. Mob: 055 5627899 E-mail: shanu.kuruvilla@gmail.com OBJECTIVE As a Chef by profession for a high class establishment where my experience and culinary specialties will be utilized in preparing a wide range of International cuisines. Generate activity, seek new challenges to improve career in hospitality in Dubai. Demonstrate awareness, making sound decisions, working as a team player and high level of communication. EMPLOYMENT HISTORY MADINAT JUMEIRAH ABRABIAN RESORT MINA SALAM February 2015 to till date. CHEF DE PARTIE BHARI BAR (MAIN KITCHEN). • In Charge for daily operation Handling functions above 150 pax. • Assist Senior Sous Chef in implementing standards set by the Chef De Cuisine and Executive Chef on food quality, preparation and food presentation. • Assist Senior Sous Chef to design organization of work in the kitchen department including assignments, Time Schedules and Vacation plans. • Assist to maintain Food cost by Control of food wastage without compromising on food quality. • Ensures hygiene and cleanliness of the kitchen area and Equipment Maintance follow up as per work orders. • Maintaining all the temperature records like sanitizing,cooking,cooling,blastchilling to keep the HACCAP Standards. • Got a great opportunity to work in Tortuga Mexican Restaurant in Mina Salam, P&B Smoke house Jumeirah Restaurants. Page 1 of 5
  • 2. • Keeping good relationship with all the colleagues in all the time. ROTANA GROUP OF HOTELS. SENIOR CHEF DE PARTIE (Main Hot kitchen) August 2013 to Feb 2015. • Supervise Main kitchen in charge for the Room dinning and All day dinning Restaurant. • Set up buffet for Multi cuisine restaurant theme night’s Italian pasta & pizza, Barbeque steak, Seafood night, Tandoori curry night, Thai food, Mexican Tex Mex night. • Sharing culinary skills and knowledge with all the team members for improvement. • Organizing menu for special events, occasion and Ordering stores, market list and planning menu with recipes • Ensures hygiene and cleanliness of the kitchen area and equipment is maintained as predetermined standards. • Assist to maintain Food cost by Control of food wastage without compromising on food quality. • Ensures all the kitchen records are maintained properly at all times as per organizational standards in the department. . BURJ ALARAB HOTEL JUMERIAH GROUP OF HOTELS, DUBAI, UAE. DEMI CHEF DE PARTIE (Main Hot Kitchen) Feb 2011 to July 2013. • In charge for entermiter section in Main kitchen. • Reporting to Chef de Cuisine and Assisting the Sous Chef for the smooth operation. • Checking banquet functions and ordering items according to menu. • Motivate the team and Provide constant on the job training and coaching to the colleagues. • Maintaining temperature records for blast chillier, cooking and reheating temperature. • Preparing International soups, pastas, potato dishes, Sauces Specialised in Italian, French, Asian cuisines. • Maintaining all temperature records and kitchen records as per the organisational standards. Page 2 of 5
  • 3. FOUR POINTS BY SHERATON, Sheikh Zayed road, Dubai. STARWOOD GROUP OF HOTELS CHEF DE PARTIE (Main Hot Kitchen) April, 2008 to Feb 2011. • Reporting to Executive Sous Chef/Senior sous chef. • In charge for the main hot kitchen. • Pre opening and opening team member for the grand opening. • Assisting Sous chef taking responsibilities for the smooth operation • Preparing buffets and a la carte menu for the day with hygiene. • Specialized in hot kitchen in Continental/French/Italian/Indian cuisine. • Continuously improve and innovate upon product and services. • Facilitate learning and development for all the team members • Monitoring Four Points by Sheraton Global Standard. ROYAL CARIBBEAN CRUISE SHIP. Leading cruise line Miami, Florida, USA. SAUCE COOK Hot kitchen (Feb 2005 to March 2008) • Reporting to Sous Chef. • Preparing buffets and a la carte menu for the day with hygiene. • Specialized in hot kitchen in Continental/French/Italian/Indian cuisine. • Assisting Sous chef taking responsibilities for the smooth operation • Continuously improve and innovate upon product. • Preparing breakfast, buffet lunch and dinner as per the Standard menu (Continental). • Responsible for assigned area in terms of following procedures, standards. • Training of Trainee cooks and appraisal. MAJORDA BEACH DELUXE RESORT. SALCATE, GOA, INDIA. DEMI CHEF DE PARTIE Hot Kitchen (June 2003 to Feb 2005) • Direct reporting to continental chef. • Trained by the continental chef preparing breakfast, buffet lunch and dinner. • Managing A-la carte orders. • Handles the butchery orders as per the requirement. • Preparing buffets and a la carte menu for the day with hygiene • Specialized in hot kitchen in Continental/French/Italian/Indian cuisine. • Responsible for assigned area in terms of following procedures, standards. • Training of Trainee cooks and appraisal EDUCATIONAL QUALIFICATION B.Sc. Degree in Hospitality from the Institute of Hotel Management and Catering Technology presented by IGNOU , National council for Hotel Management and Catering Technology under the Ministry of Tourism, Govt. of India in May 2003. Page 3 of 5
  • 4. INDUSTRIAL TRAINING EXPOSURE Muthoot Plaza hotel Trivandrum, kerala, India Industrial Training done in all the major department Specialized in culinary (08/10/2001 to 08/03/2002). LANGUAGES KNOWN English, Hindi, Malayalam, Tamil, Basic French. ACHIVEMENTS AND STRENGTH • Holding valid food safety and hygiene certificate. • Participate in Saloon culinary competition in 2013. • Creating Ultimate Experiences Certificate from Executive Chef Burj Al Arab. • Certificate for pre opening form Four Points by Sheraton. • Food hygiene certificate from Bockers Hygiene standards UK. • Good communication skill in English. • Good Team work and Team Supporter. PERSONAL INFORMATION Date of Birth : 20th March 1983 Marital Status : Married Driving License : Valid U.A.E, L.M.V. Driving License Visa Status : Residence Visa Passport No : K 2058778 Date of Expiry : 29-NOV-2021 Reference: Chef Oscar Rito Head Chef,Tortuga Mina Salam, Jumeirah, Dubai. Mob no: 055 2000744 Chef Sanjeewa Chef de Cuisine Burj Al Arab, Jumeirah, Dubai. Mob no.: 0502410156 SHANU.K.KURUVILLA Page 4 of 5