Jothish Maniyalil Thilakan
Merrijig,Victoria
Summary
Energetic culinary professional with over 12 years of diverse culinary experience in Australia and India. Currently serving as Sous Chef at the Sebel Pinnacle Valley Resort in Merrijig, part of the Accor Vacation Club portfolio owned by Travel and Leisure. Bring 4 years of relevant experience in Australia, including work in busy city restaurants, hotels, and regional hotels, providing a comprehensive understanding of hospitality operations. Career began with completion of a diploma in Food and Beverage production from the Food Craft Institute in Kerala, followed by an internship at the prestigious 5-star luxury Taj Vivanta in Cochin.
Overview
12
12
years of professional experience
Work History
Sous Chef
The Sebel Pinnacle Valley Resort
09.2022 - Current
- Aid head chef in designing the menu for the restaurant, including menus specific to vegan and vegetarian clients and constantly evolving with the seasons
- Managing and running the restaurant kitchen along with the head chef
- Train all staff to ensure all standards and specifications are defined
- To ensure the smooth preparation and service to standards of all food items ensuring quality, consistency and maximum food cost efficiency throughout
- Monitor and rectify all operational and non-operational discrepancies
- Monitor quality and presentation of all food items, provide corrective action where necessary
- Provide training in all Public Health procedures and ensure same is carried out on daily basis by all employees
- Ensure that all daily requisitions from store and supplier are transported properly and that rotation and storage practices are complied with
- Ensure timely and efficient cleaning of the kitchen and all equipment
- Conduct regular operational and sanitation inspections of all kitchen areas
- Ensure garbage separation standards are enforced throughout the kitchen
- Ensure all food products in receiving meet set standards; if not product deficiency to be reported to supplier
- Work on the weekly inventory of stores regarding food products, discuss variance with the Head Chef
- Actively participate in research, try and construct menus for a la carte, specials and promotions.
Casual Chef
Pinnacle people
07.2022 - 09.2022
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Chef
Foreign Return Modern Indian Kitchen and Bar
01.2021 - 09.2022
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Chef
Malabar South Indian restaurant
06.2020 - 12.2020
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Chef Assistant
Sarovar Portico
03.2013 - 01.2019
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
Trainee Chef
Vivanta by Taj
04.2012 - 01.2013
- Cleaned kitchen counters, refrigerators, and freezers.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Read through recipes and set up ingredients for [Type] chef.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
Education
Skills
- Proven ability to work in a fast-paced deadline driven environment
- Highly adaptable with ability to maintain a sense of humor under pressure
- Articulate and confident with fluent written and verbal English communication skills
- Task driven and ability to handle complex situations with an analytical mind set
- Sound knowledge of culinary techniques, cost analysis and inventory control
- Experience in food and beverage production, quality and quantity control
- Supportive team player with an open style of management and hands on approach
- Knowledge of Microsoft office tools with a good understanding of logistics
- Food Safety
- Customer Service
- Menu Memorization
- Inventory Management
- Portion Control
- Food Preparation
- Cost Control
- Employee Scheduling
- Performance Improvement
- Recipe creation
- Culinary Trends Monitoring
- Team Leadership
- Staff Training
- Food spoilage prevention
- Food presentation
- Recipes and menu planning
References
- Chef Siddharth Kalyanaraman, Head Chef, The Sebel Pinnacle Valley Resort, Merrijig, Victoria, +61405822780, siddharth.kalyanaraman@gmail.com
- Chef Mohammed Sali, Malabar South Indian Restaurant, Darlinghurst, NSW, +61413123426, mohammed@malabarcuisine.com.au
Timeline
Sous Chef
The Sebel Pinnacle Valley Resort
09.2022 - Current
Casual Chef
Pinnacle people
07.2022 - 09.2022
Chef
Foreign Return Modern Indian Kitchen and Bar
01.2021 - 09.2022
Chef
Malabar South Indian restaurant
06.2020 - 12.2020
Chef Assistant
Sarovar Portico
03.2013 - 01.2019
Trainee Chef
Vivanta by Taj
04.2012 - 01.2013
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