JOHN MOSES K
Wellington,NSW
Summary
Seeking a role in the culinary arts Australia in a challenging environment that encourages continuous learning and provides exposure to new ideas, a wide mix of food cultures, and to be a part of a dynamic, growth-oriented organization that will aid in both my personal and professional development.Talented chef with several years of experience preparing memorable dishes. Specializing in menus known for attracting and retaining customers. Provides culinary management skills to fast-paced kitchens.
Overview
10
10
years of professional experience
Work History
CHEF
DOSA HUT CANBERRA
Canberra, Australia
11.2022 - Current
- Preparing gravies and sauces
- Mise en place and preparation of Dum biryanis
- Marination of meat for different preparation
- Preparation of breakfast.
- Meat and other cooking preparations using methods of roasting,grilling,frying,baking,sauteing,etc.
- Opening and setting up kitchen
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards
- Prepare and cooking range of Indo Chinese starters (Schezwan, Manchurian, chilli, 65)
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Stored foods correctly using correct storage containers and labelling systems.
HEAD CHEF
MASALA ONLINE
06.2021 - 08.2022
- Company Overview: HOMEGIENIC FOOD PRODUCTS PVT LIMITED
- Developed the logistical skills and knowledge in all aspects of Kitchen operations by working in Garde Manger, Meat section, Butchery, Poissonnerie sections and as well as Bakery
- In Fish section I served as Entremetier to the Poissonniere where I prepare mise en place for the whole service, section and also prepare garnishes for the soups
- In meat station I worked with various meats, also handle the mise en place which includes vegetables prep, potato preparations and all the garnishes required for the service
- Assisted other Chefs in the kitchen during all operation, preparation and service
- Prepared ingredients, chopping, peeling vegetables, cutting meats, ensured great presentation by plating and dressing the dishes in an aesthetic way
- Preparing stocks, soups and various sauces
- Ensured safety and hygiene of the kitchen by sanitizing and keeping the kitchen environment properly
- Setting up the station in an efficient way for an accurate service
- Worked on line, handling very busy service everyday, even on events and parties
- Shadowed and coordinated with Executive Chef learning various techniques and daily routines
- Ensured the storage and preservation of all food products, mise en place, meat and seafood
- HOMEGIENIC FOOD PRODUCTS PVT LIMITED
KITCHEN PRODUCTION CO-WORKER
IKEA FOOD
Hyderabad, India
04.2018 - 08.2020
- Company Overview: IKEA INDIA PVT LIMITED
- In Garde Manger I prepared Salads, cold soups, fresh fruits, cheese, cold meat and charcuterie platters, prepared dressings for salads and garnishes for all the dishes served, learned platter presentation and prepared daily requisition for supplies and food items for production
- In Fish section I served as Entremetier to the Poissonniere where I prepare mise en place for the whole service, section and also prepare garnishes for the soups
- I worked with various meats, supervised and assisted in prep and the mise en place
- Coordinated with other Chefs in the kitchen during all operation, preparation and service
- Preparing stocks, soups and various sauces
- Ensured safety and hygiene of the kitchen by sanitizing and keeping the kitchen environment properly
- Setting up the station in an efficient way for an accurate service
- Ensured the storage and preservation of all food products, mise en place, meat and seafood
- Maintaining stock according to FIFO/FEFO and registering the consumption and monitoring
- IKEA INDIA PVT LIMITED
PARK HYATT
07.2017 - 03.2018
- Preparing mise en place, basic sauces, cutting, setting up of working areas
- Sorting, storing and distributing ingredients
- Ensuring the food preparation areas are clean and hygienic
- Performed marinating activities and sliced meats according to chefs instructions
- Restocked all items throughout shift to ensure chefs had the necessary ingredients
- Assisted the chefs in preparation of various dishes
- Plating and serving the food in a delicious and professional manner
- Replenished raw food, garnishes and other ingredients to plating and serving lines
- Assisted chefs with basic food preparations, which included making salads and sandwiches
- Followed recipes and food preparation specifications as set by the management
- Performed cleaning activities of various areas of the kitchen ensuring hygiene
Intern
TRIDENT HOTELS
Hyderabad, India
07.2015 - 10.2015
- Worked in all the core departments (Food Production, Food & Beverage Service, Front Office and Housekeeping)
- Worked in four different Food Production areas: In-Room-Dining Kitchen, Garde Manger, Butchery and Bakery
Education
BACHELOR'S DEGREE - HOTEL MANAGEMENT AND CATERING TECHNOLOGY
NATIONAL COUNCIL FOR HOTEL MANAGEMENT AND CATERING TECHNOLOGY
NOIDA, INDIA06.2017
Bachelor of Science - Hotel Management
INSTITUTE OF HOTEL MANAGEMENT- SHRI SHAKTI
HYDERABAD, INDIA04-2017
Skills
- Food preparation(grilling,frying,baking,sauteing)
- Sauce preparation
- Mise en place
- Meat marination
- Kitchen sanitation
- Team collaboration
- Plating techniques
- Inventory management
Computer Languages
Microsoft Office, Desktop Publishing, Photoshop, English, Advanced, Telugu, Native, Advanced, Hindi, Advanced
Accomplishments
- BACHELOR'S DEGREE IN HOTEL MANAGEMENT AND CATERING TECHNOLOGY, NATIONAL COUNCIL FOR HOTEL MANAGEMENT AND CATERING TECHNOLOGY, GOVT. OF INDIA MINISTRY OF TOURISM, NOIDA, UTTAR PRADESH, 201301, 07/01/14, 06/30/17, http://nchm.nic.in/
- BACHELOR'S DEGREE IN HOTEL MANAGEMENT AND CATERING TECHNOLOGY, INSTITUTE OF HOTEL MANAGEMENT- SHRI SHAKTI, HYDERABAD, TELANGANA, https://www.ihmshrishakti.com/
Personal Information
- Date of Birth: 11/04/96
- Nationality: INDIAN
References
References will be furnished upon request.
Additional Skills Experience Awards
- Certification in Basic Bartending
- Participation of merit in various culinary, entrepreneurial and photography competitions.
- Volunteered in Ayudh India leaders training summit 2017.
- Industrial participation for ODC at PARK HYATT, TAJ FALAKNUMA, TAJ KRISHNA, ITC KAKATIYA.
Internship
TRIDENT HOTELS, HYDERABAD, TELANGANA, 07/01/15, 10/31/15, Worked in all the core departments (Food Production, Food & Beverage Service, Front Office and Housekeeping), Worked in four different Food Production areas: In-Room-Dining Kitchen, Garde Manger, Butchery and Bakery
Timeline
CHEF
DOSA HUT CANBERRA
11.2022 - Current
HEAD CHEF
MASALA ONLINE
06.2021 - 08.2022
KITCHEN PRODUCTION CO-WORKER
IKEA FOOD
04.2018 - 08.2020
PARK HYATT
07.2017 - 03.2018
Intern
TRIDENT HOTELS
07.2015 - 10.2015
BACHELOR'S DEGREE - HOTEL MANAGEMENT AND CATERING TECHNOLOGY
NATIONAL COUNCIL FOR HOTEL MANAGEMENT AND CATERING TECHNOLOGY
Bachelor of Science - Hotel Management
INSTITUTE OF HOTEL MANAGEMENT- SHRI SHAKTI
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