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<pre>Array ( [var] => cut_url ) </pre> Resume for Soyi mathai M. for Chef / Food Preparation / Hotel & Lodging in Manama, Bahrain. Search More Resumes for Chef / Food Preparation on Resumark.com #QD3HX82ED
 

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Resume for Soyi mathai M. for Chef / Food Preparation / Hotel & Lodging in Manama, Bahrain




Occupation: Chef / Food Preparation Industry: Hotel & Lodging
Country: Bahrain City: Manama
State: Al Manamah ZIP: 973



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      SOYI M.

Kathalikattil house, Kaithaprom P,O

Kannur District, Kerala, India

Pin cod 

Contact No:

India

Bahrain

Email:  

Personal Data

Date of Birth         —

Nationality            Indian

Material Status; Married 
 

OBJECTIVES 

To work with a team in hospitality trade who work with professionalism & as a team in whole. To share my experience & knowledge with total quality management, also in return to gain others experience to better our experience as whole. Also to have experience accepted & appreciated by higher superiors. 
 

EMPLOYMENT HISTORY 

September to till now 

Block             Senior Sous Chef 

Working as a Head chef.  
 
 

October to September  

Ramada Hotel Bahrain                Sous Chef 

In charge of whole F&B. outside Catering, Restaurant and Outlets Kitchen Staff and Stewards

Duties and Responsible

                     Kitchen organizing

                     Duty Rota making

                         Briefing with chefs

                     Menu planning 

During my time in Hotel Ramada I am fully responsible for all the function with food preparation and set up for a different buffet. So as catering we are doing an international food. 

March —October

Carnival Cruise Line USA                      Chef  De Parties 

In this time I worked in different Vessels and different sections like soup, sauce and roasting. I worked with more than nationalities, its good experience for my patience. — sitting a la cart service us doing lunch and dinner. In this Ship I used to working in the hot pass in the a la carte time to pick up and serve the meals for the guest. International menus, we made banqueting up to guests. Out side catering for guest up to guest in the royal weeding and the private parties.  
 

March March 

Carnival Cruise Line USA                                Demy Chef de Parties 

I joined the Cruise line to make more experience of the international food cooking and to work with a team coming from a different country. There I started to cook a different kind of food with a different presentation in the five star ways and making a different style of set up Gala buffet, African night, Mexican night Indian night and a lot of live station set up and training for the cooking. 

September March 

Hotel Taj Residency, Calicut, Kerala, India                              Commie 

To learn cooking different style like Chinese, Continental, Tandoor and Indian we preparing for buffet and ala cart. This five star hotel give me the basic cooking technique lot. This time I working in cooking range and taking order as per KOT. And I learn some vegetable carving and Ice carving. 

May September 

Hotel Holiday in Bangalore, India                           Commie 

To learn cooking culinary terms and practically how to prepare vegetables meats cuts and learn as five star standards.  

August May 

Hotel Samudra Kovalam, Kerala, India                      Commie Trainee  

To learn all the basic cooking method and as multinational restaurant we were cooking all the traditional food which included the mother sauces and all the other basic cooking technique. 
 

Certificates 

* Secondary School leaving Certificate 

*Course and conduct Certificate from Food Craft Institute 

*Kerala government Certificate Examination in Food Craft 

*Certificate of Cooks Training Program by Carnival Cruise Line USA 

*Certificate of Crowd Management Course 

*Certificate of English Language Evaluation 
 

Training 

,   Food and Safety course  

,    Hygienic & Grooming 

,    QSF Quality safe food 

,     Health & Safety 

,     Hygienic & Sanitation 

,     Bacterial Growth 

               All the above comply with HACCP regulation.

, Company Image 

, Fire and Safety 

, Western and Far –east cuisine 

, General Live cooking and Plate Presentation and Design 

Education 

month             Carnival Cooks College 

—                  Food Craft Institute Trivandrum, Kerala. 

                  Pre degree   University of Calicut, Kerala 

—                  Secondary School Leaving Certificate 

Languages 

English                                      Reading, Writing, Speaking 

Hindi                                         Reading, Writing, Speaking 

Malayalam mother tongue     Reading, Writing, Speaking 

Computers Skills 

Microsoft Office    Internet 

Interests 

Traveling, Music, Reading, Food Creation, Carving vegetable, fruits, ice 

Characteristics

Honesty

Ability to work & perform under difficult conditions

Trustworthy

Hard working 

References 

Mr. Sureshkutty. Chef de Cuisine rtd Carnival Cruise Line 

                    Email  ; Tel   

Mr. Kochu     F&B manager Hotel Ramada Bahrain. Tel  
 
 
 
 


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