Experience

  • HEAD CHEF

    at BALGONIE ESTATE RESORT &SPA

    December 2014 - at Present

    State of Victoria

    looking after culinary operations in this award winning 4.5 star resort with fine dining restaurant, casual dining, room service, and Banquets

  • HEAD CHEF

    at SPIRIT HOTELS

    March 2014 - October 2014

    State of Queensland

    first job in Australia, left due to the type of business

  • EXECUGTIVE HEAD CHEF

    at HOLIDAY INN NORWICH NORTH

    October 2007 - February 2014

    Norfolk

    Leading 4* F&B oriented,121 Rooms Business class hotel in Norwich, with over 2.1 (GBP) million food sales an year, serving seasonal fresh food, up to 180 seating ala carte restaurant, bar and lounge, 24hr room service, 700+ seating busy banqueting with 7 conference rooms, health club, team of 19 including three sous chefs, 6 kitchen porters and Chefs assistant • Achieved Executive Head Chef position by in-house promotion • Consecutive five stars in last five years for hygiene &food safety • Maintaining a stable food cost and staff budget level within budget for last four years • Lowest staff turnover in department within the hotel • Active contribution to take the hotel from a 1.3 million food sales an year to 2.1 million an year in five years. Main duties and responsibilities • To oversee and manage the day to day operation in the Kitchen and ensure that a cons

  • SOUS CHEF

    at Hilton Watford

    July 2006 - September 2007

    Hertfordshire

    4*business class hotel with 210 rooms, spa and leisure centre, up to 450 seating banqueting, 180 cover restaurant with TDH and carvery services; 12 conference rooms, bar and lounge service, 24 hour room service, and a brigade of 14, Joined as Chef De partie in 2006 and soon promoted as Sous Chef

  • chef tournant

    at celebrity cruises

    April 2004 - June 2006

    Florida

    http://www.celebritycruises.com 2 years Premium class 5*) in the position of Cook tournant (Sr. chef - De - Partie). At Normandie, the fine dining restaurant by Chef Mitchell Roux, Water side inn London

  • COOK,Speciality

    at ONE&ONLY ROYAL MIRAGE DUBAI U. A. E

    October 2003 - March 2004

    Dubayy

    • ONE&ONLY ROYAL MIRAGE DUBAI U. A. E

Education

  • FIRST AID

    at St Johns Ambulance

    2014 - at Present (4 years) State of Victoria

  • LEVEL 3 IN SUPERVISING FOOD SAFETY

    at CITY COLLEGE NORWICH

    2013 - at Present (5 years) Norfolk

  • LEVEL 3 IN FOOD SAFETY MANAGEMENT

    at CITY COLLEGE NORWICH, UK

    2012 - 2012 (1 year) Norfolk

  • 3 YEAR NATIONALAPPRENTICE SHIP IN COOKERY

    at ITDC, ASHOK HOTEL KOVALAM, KERALA, INDIA

    1995 - 1998 (3 years) Thiruvananthapuram - Kerala

  • CEAFT COURSE IN COOKERY

    at FCI KALAMASSERY

    1994 - 1995 (1 year) Ernākulam - Kerala

  • BACHELORS DEGREE

    at MG UNIVERSITY KOTTAYAM

    1992 - 1995 (3 years) Kottayam - Kerala

Languages

  • English Native

  • Hindi Elementary

  • Malayalam Native

  • Tamil Conversation

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