Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

PUTHUSSERY PAVIANOSE BESTIN

Summary

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Meticulous [Job Title] eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

32
32
years of professional experience

Work History

Indian Chef

Sodexo Singapore Pte Ltd
12.2023 - Current
  • Prepared marinades to be used in such recipes as tandoori chicken utilizing wealth of different ingredients and spices.
  • Followed safety measures when operating tandoor for baking and cooking various authentic Indian recipes.
  • Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
  • Operated tandoor for baking and cooking various authentic Indian recipes.
  • Supervised portion control and plating of items prior to delivery to patrons.
  • Wiped down food surfaces and used disinfectants to minimize spread of germs while maintaining kitchen cleanliness.
  • Actively participated in planning menus for restaurant and for event catering.
  • Developed and implemented exciting menu with freshest ingredients for [Number]-seat Indian restaurant.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.

Junior Indian Chef

Grand Hyatt Hotel Singapore
12.2004 - 08.2016
  • Prepared marinades to be used in such recipes as tandoori chicken utilizing wealth of different ingredients and spices.
  • Followed safety measures when operating tandoor for baking and cooking various authentic Indian recipes.
  • Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
  • Operated tandoor for baking and cooking various authentic Indian recipes.
  • Supervised portion control and plating of items prior to delivery to patrons.
  • Wiped down food surfaces and used disinfectants to minimize spread of germs while maintaining kitchen cleanliness.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Utilized culinary techniques to create visually appealing dishes.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Disciplined and dedicated to meeting high-quality standards.
  • Assisted with menu development and planning.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Coordinated with team members to prepare orders on time.
  • Developed and implemented exciting menu with freshest ingredients for [Number]-seat Indian restaurant.
  • Fostered positive working environment by applying effective communication and organizational skills to support staff and business needs.
  • Actively participated in planning menus for restaurant and for event catering.

Chef

Ocean Oil Field Catering Company
06.1995 - 03.2004
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Coordinated with team members to prepare orders on time.

Continental Cook

Hotel Abad
04.1993 - 05.1995
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Communicated closely with servers to fully understand special orders for customers.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

Commie II

Hotel Guestline Days
07.1991 - 10.1992
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Worked effectively in fast-paced environments.
  • Excellent communication skills, both verbal and written.
  • Passionate about learning and committed to continual improvement.
  • Proved successful working within tight deadlines and a fast-paced environment.
  • Strengthened communication skills through regular interactions with others.
  • Organized and detail-oriented with a strong work ethic.
  • Adaptable and proficient in learning new concepts quickly and efficiently.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.

Education

No Degree - Cookery

School Of Hotel Management Catering Technology
Cochin, India
05.1991

High School Diploma -

Government High School
Mookkannoor, India
1989

Skills

  • Vegetarian Dish Expertise
  • Guest Experiences
  • Efficient Kitchen Management
  • Expert Curry Preparation
  • Attention to Detail
  • Innovative Flavor Pairings
  • Customer Service Excellence
  • Recipe Customization Abilities
  • Budgeting and Cost Control
  • Multitasking Capabilities
  • Food Safety and Sanitation
  • Advanced Spice Blending
  • Adaptability to Change
  • Continuous Learning Attitude
  • Authentic Tandoori Cooking
  • Collaboration and Teamwork
  • Stress Management Abilities
  • Inventory Control and Ordering
  • Cross-Cultural Understanding
  • Effective Time Management
  • Special Dietary Accommodations
  • Traditional Indian Breads
  • Interpersonal Communication
  • Strong Plating Techniques
  • Creative Menu Development
  • Regional Cuisine Specialization
  • Professionalism and Work Ethic
  • Team Leadership and Training
  • Quality Control
  • Supply Ordering
  • Customer Service
  • Staff Scheduling
  • Batch Cooking
  • Menu Development
  • Food Safety
  • Safe Food Handling
  • Food Production
  • Kitchen Operations Oversight
  • Quality Assurance
  • Meal Preparation
  • Purchasing
  • Kitchen Management
  • Staff Training
  • Kitchen Equipment Operation
  • Menu Item Pricing
  • Signature Dish Creation
  • Vendor Management
  • Order Management
  • Cost Control
  • Customer Retention
  • Food Prep Planning
  • Portion and Cost Control
  • Coordinating Kitchen Staff
  • Food Preparing, Plating, and Presentation
  • Food Inventories
  • Recipes and Menu Planning
  • Kitchen Staff Management
  • Menu Planning
  • Team Leadership
  • Special Events
  • Purchasing Equipment
  • Food Stock and Supply Management
  • Food Handlers Card
  • Staff Performance Assessments
  • Staff Supervision and Coordination

Languages

English
Upper intermediate (B2)
Hindi
Intermediate (B1)
Tamil
Intermediate (B1)
Malayalam
Bilingual or Proficient (C2)

Timeline

Indian Chef

Sodexo Singapore Pte Ltd
12.2023 - Current

Junior Indian Chef

Grand Hyatt Hotel Singapore
12.2004 - 08.2016

Chef

Ocean Oil Field Catering Company
06.1995 - 03.2004

Continental Cook

Hotel Abad
04.1993 - 05.1995

Commie II

Hotel Guestline Days
07.1991 - 10.1992

No Degree - Cookery

School Of Hotel Management Catering Technology

High School Diploma -

Government High School

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PUTHUSSERY PAVIANOSE BESTIN