1. Application for the post as Manager Operations / Food Quality controller
SANTOSH JOSEPH JOHN
Operation Manager
Abu Dhabi National Hotel Compass
P.O Box; 117961
DUBAI, U.A.E
Mobile; 050 2540095 / 056 2196201
E-mail: joseph.santosh@adnhcompassme.com
sanjoseph1@rediffmail.com
Successful professional qualified by 18 years of visible achievements in the food service &
production hospitality industry. An Expert Hotelier in planning and producing food at reduced
cost without compromising on quality and taste.
Can handle high pressure environments and make dishes of good taste and health for large
volumes in stipulated time efficiently. Also efficiently managing a team of Supervisors, Waiters,
chefs, cooks and conducted training for them to handle tasks efficiently and make good
delicious dishes.
Objective:
Train and develop the Executive chefs and the unit managers to achieve the budget and to run the
operation to the entire satisfaction of the customers and for the steak holders.
Qualification;
1993 –1996 : 3 year Degree in Hotel management catering and applied nutrition from I.H.M,
All India Council for Technical Education, New Delhi, India.
1987-1989 : Pre-Degree (10+2) N.C.E.R.T program by C.M.C College, Mahatma Gandhi
University, Kerala, India. From C.M.S. College,
1997 – 1998 : Attended and Successfully Completed Six Months course in Windows and
Excel from N.I.E.T, New Delhi.

2. Achievements and skills:
• Have excellent managerial ability and have managed various Properties with great efficiency
in the Hospitality Division in the Middle East U.A.E and Metropolitan cities in India.
• Proven leadership quality and successfully done the pre-opening of various Restaurants for
Abu Dhabi National Hotels and with Rotan a Group of hotels in the Various Part of UAE.
• Have ability to produce cost-effective quality healthy delicious dishes.
• Have experience of managing all operations related to dish in star hotels.
• Have also trained team mates, by conducting practical and training cooking classes.
• Have got many appreciation and certification, for making excellent new delicious dishes.
Have the ability and experience to prepare quality variety dishes in the stipulated time.
• Have expertise in variety of techniques in cooking to prepare healthy tasty dishes
Strengths
• Can handle and prepare delicious quality healthy food to handle large orders in stipulated
time.
• Efficient in making different delicious menu charts to attract customers
• Efficient in cost control while preparing delicious quality healthy food and thereby gives profit
to the organization as well as satisfactions to customer.
Career progress [In U.A.E from February 2005 toJune 2016]
Executive Training and Development, U.A.E
ADNH COMPASS, Abu Dhabi
Time Period May 2010 - Till Date 5 Years 7 Months
Currently working as an Executive training and development chef with Abu Dhabi national
Hotel Compass Group. The sectors functionally taking care are Hotel Sector, Exhibition Centers,
oil & gas sector, Hospital sector, Defense and police sector.
Food & Beverage Manager for the Rotana group of Hotels, Dubai .U.A.E
Time Period March 2008- May 2010 2 ¼ Years
Worked as a Food & Beverage Manager for the Rotan a group of Hotels, Dubai .U.A.E
Reporting Directly to General Manager .
Executive chef for the Rotana group of Hotels, Dubai, U.A.E
Time Period February 2005 – March 2008 3 Years
Worked as an Executive chef for the Rotan a group of Hotels, Dubai, U.A.E Reporting to General
Manager & Corporate Executive Chef

3. Career progress with Taj Group of Hotels, [In India from February 2005 to June 2014]
Designation Responsibilities Period
Taj Group of Hotels 1996 Novemberto 2005 January
1
Food & Beverage
Manager / Executive
chef
In charge of food &
beverage Production &
Restaurant /Banquet
Taj Garden Retreat [Taj
group of hotels,
Bangalore, India[ five
star resort property]
[1]. Created recipes for menu items and
daily specials.
[2.] Improved quality of coffee shop / in
room dining / authentic regional cuisine
specialty restaurant menus and daily
specials.
[3] Developed presentation and
Garnishment.
[4] Responsible for interviewing, hiring,
scheduling, and management of all
restaurant staff and the food production.
2002 to 2005
Jan
2
Exécutive Sous-chef
In charge of Seagull,
Multi cuisine restaurant,
and Sea food restaurant.
Taj Fisherman’s Cove
Chennai,5 star deluxe
110 cottage property.
Chennai
[1], Assisted with menu development,
including daily specials and new menu
items, for the specialty restaurants/
seafood grill restaurant/ coffee shop/
Mediterranean restaurant.
[2] Developed presentation and
garnishment in the ala carte restaurant
kitchen.
[3] Active participation with the cooks
during the buffet food preparation / ala
carte kitchen operation.
2001 to 2002
3
Sous-Chef/ Senior Chef
De Partie
(Assistant chef in
charge.) Taj Garden
Retreat, Thekkady,
Kerala.5 star resort
property.
[1] Active participation with the cooks
during the buffet food preparation / ala
carte kitchen operation.
[2] Assisted with menu development,
including daily specials and new menu
items, for the coffee shop/ specialty rest.
1998 to 2001
4 Chef De Partie,
In continental & Indian,
kitchen, hot range. Taj
Malabar, Cochin, Kerala
5 star Deluxe property.
[1] Active participation with the cooks
during the buffet food preparation / ala
carte kitchen operation.
[2] Assisted with menu development,
including daily specials and new menu
1997 to 1998

4. items, for the coffee shop/ multi cuisine
restaurant.
[3] Kitchen hygiene and maintaining
quality hygienic standards during the
operation of kitchen, assuring the cooks
are following strict grooming habits in
work place.
5 Trainée Chef De Partie,
continental Kitchen, hot
range. Taj Mahal, New
Delhi
[1] Active participation with the cooks
during the buffet food preparation / ala
carte kitchen operation.
[2] Assisted with menu development,
including daily specials and new menu
items, for the coffee shop/ multi cuisine
restaurant.
[3] kitchen hygiene
1997 (6
months)
6 Industrial Training Ashok Hotel, New Delhi 1994 (6
Months)
7 Vocational Training Qutab Hotel, New Delhi 1993 (3
Months)
SPECIALISED TRAINING, OTHER QUALIFICATION:
Sl.No. Name of Institution
Area
Year Details of course
1
Gefinor Rotana Hotel,
Beirut, Lebanon.
Leading hotels of the
world
Food & Beverage Workshop
for Food and beverage
Manager / Executive chef
2006 Workshop covered
Current market
trends/ case
studies/Success
Stories of the
different rotana
hotels.
2
Abu Dhabi Beach
Rotana Hotel & Towers
Food & Beverage Workshop
for Food and beverage
Manager
2005 Work shop covered
methods of
successful
management of
restaurants/up
selling/food costing.
3
Taj exotica, Goa.5 star
deluxe beach resort.
15 days executive chefs
training programmer in 2004
Course covered
presentation of

5. international food
presentation, advanced
western cooking.
main course,
starters, and
desserts.
4
Taj palace hotel, 5 star
deluxe, 550 room
property, New Delhi.
45 days basic cooking in
Mediterranean Dishes. Café
Fontana kitchen
2002 Mediterranean
Cooking
5
Taj Palace, New Delhi
Café Fontana, Masala
Art
11/2 Months 2002 North Indian
Cooking
6
Taj Coromandel,
Chennai Patio
Restaurant
01 Months 2001 Italian & Basic
Continental
7 Taj Thekkady, 01 Month course on basic
Mexican cooking by chefs
from Mexico.
2000 Mexican Cooking
8 Taj Malabar, 5 star
deluxe hotel,
01 Month advanced
cooking in Kerala cuisine
and Tamilnadu dishes.
1998 South Indian
Cooking
PROJECT WORK / SPECIAL ASSIGNMENTS UNDER TAKEN
Sl.No. Title Brief Out Line Year
1
Food Standardization
competition
Standardization competition
South Indian Break Fast
(For Taj Leisure Division)
1998 First Prize
2
Food Standardization
Competition
Participated in Food
Standardization competition,
North Indian Main Course Taj
Residency, Cochin.
1999
Second Prize
3
Train the trainer
workshop, center of
excellence Taj west end.
Center of excellence, Taj west
end, Bangalore.
2003 -2005
Certified
departmental trainer.
4
Tata business excellence
award, leisure division,
Bombay
For the upkeep of best
hygienic kitchen, Taj garden
retreat Chikmagalur for the
year 2004 to 2005.
Year 2004-2005
5
Best Food & Beverage
Revenue Generating
hotels among the
Fourth best revenue
generating food and beverage
department among the whole
Year 2006-2007

6. Rotana. group Rotana of Small hotels.
PERSONAL
AGE & DATE OF BIRTH : 42 Years, 13-02-1972
CONTACT NUMBER : Mobile No 056 2196201
SEX : Male
NATIONALITY : Indian
RELIGION : Christian
PASSPORT DETAILS : E9682639<7ind7202135m1408083<
VISA STATUS ; Immigration Visa/ Valid till June 2016
STATUS ; Family Visa
LANGUAGE KNOWN : English, Hindi, Tamil, Malayalam.
Date: 10/12/2015
Place: Dubai
Santosh Joseph John