Summary
Overview
Work History
Education
Skills
Timeline
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Joseph Raju Kochuparambil

Canberra,ACT

Summary

Dynamic and creative chef with over a decade of experience in diverse culinary environments, including high-end restaurants and hotels. Skilled in developing innovative menus, overseeing kitchen operations, and leading culinary teams to provide exceptional dining experiences. Demonstrated success in upholding high standards of food quality and presentation, improving kitchen efficiency, and ensuring compliance with strict hygiene and safety regulations. Passionate about utilizing fresh, locally sourced ingredients and dedicated to staying current with industry trends to elevate culinary offerings.

Overview

12
12
years of professional experience

Work History

Casual Chef

LDK
02.2025 - Current
  • Streamlined food preparation processes, reducing waste and improving efficiency in service delivery.
  • Collaborated with head chef to refine recipes, optimizing flavor profiles and ingredient balance.
  • Assisted in maintaining a clean, organized kitchen environment compliant with health regulations.
  • Monitored inventory levels to ensure adequate supplies while minimizing excess stock through effective forecasting strategies.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Chef De Partie

Lunetta
10.2024 - Current
  • Supervised kitchen operations to ensure timely and high-quality meal preparation.
  • Maintained inventory controls, ensuring proper stock levels of ingredients and supplies.
  • Researched and integrated new cooking trends, enhancing menu diversity and customer satisfaction.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Complied with portion and serving sizes as per restaurant standards.
  • Trained and mentored junior kitchen staff in culinary techniques and safety protocols.
  • Collaborated with head chef to develop seasonal menu offerings based on ingredient availability.
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.

Head Chef

Fattoush Global Diner
07.2023 - 08.2024
  • Led kitchen operations, ensuring high-quality food preparation and presentation standards.
  • Planning of the kitchen setup for the new projects.
  • Developed and implemented seasonal menus, enhancing customer satisfaction and dining experience.
  • Trained and mentored culinary staff, fostering a collaborative and efficient kitchen environment.
  • Maintained compliance with health and safety regulations, ensuring safe kitchen practices at all times.
  • Looking after recruitment of staff and training them to work in the way project requires.
  • Menu planning, trails and implementation of new dishes.
  • Leading the team in corporate events and catering services.
  • Sourcing of ingredients and keeping track of stock and inventory.
  • Taking part in social media advertising and marketing.

Sous Chef

Lotus Hospitality
06.2022 - 06.2023
  • Second in charge to the daily kitchen operations.
  • Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
  • Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
  • Leading the team, make sure all standard operating procedures are followed.
  • R&D on new menu and dishes.
  • Training new hires and current employees.
  • Sourcing of ingredients, stock keeping, ensuring the quality of the products received.
  • Planning duty rosters.
  • Ensuring the hygiene and cleanliness, temperatures is followed as per the kitchen standards and government norms.

Line Cook to Head Chef

Tulsi Fine Indian cuisine
05.2015 - 01.2022
  • Cooking of dishes as per the followed recipes.
  • Mise en place.
  • Setting up of station to run smooth operation during the service time.
  • Setup of live station, operating the live counters in corporate events and outdoor catering.
  • Ensuring hygiene and cleanliness is followed as per standards.
  • Bulk production of sauces and gravies required to run the day.
  • In charge of the kitchen operations.
  • Training new hires up to the standard operating procedures.
  • Ordering of supplies and stock keeping.
  • Research and development of new menu and implementation.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.

Commis Chef

Hyatt Regency
05.2013 - 03.2015
  • Attend trainings to get to know company policies and perform accordingly.
  • Mise en place.
  • A la carte- Preparing orders according to the way they are received.
  • Preparation of dishes and setting up of lunch and dinner buffets.
  • Preparation of breakfast buffet, setting up of egg station to prepare eggs according to the order.
  • Processing of meat to the desired cuts and marination of the meat.
  • Help in the brunch production, setup live stations such as live pasta station, barbeque station, carving station and perform in the designated station.
  • Ordering of indent for particular section.
  • Work as a team and give others hand in the busy service time.

Education

Bachelor of Science - Hospitality and Hotel Administration

Institute Of Hotel Management Catering Technology And Applied Nutrition
01.2013

Bachelor of Science - Tourism and Travel Management

Indira Gandhi Nation Open University
01.2013

Skills

  • Culinary operations management
  • Menu design
  • Strong interpersonal skills
  • Culinary skills

Timeline

Casual Chef

LDK
02.2025 - Current

Chef De Partie

Lunetta
10.2024 - Current

Head Chef

Fattoush Global Diner
07.2023 - 08.2024

Sous Chef

Lotus Hospitality
06.2022 - 06.2023

Line Cook to Head Chef

Tulsi Fine Indian cuisine
05.2015 - 01.2022

Commis Chef

Hyatt Regency
05.2013 - 03.2015

Bachelor of Science - Tourism and Travel Management

Indira Gandhi Nation Open University

Bachelor of Science - Hospitality and Hotel Administration

Institute Of Hotel Management Catering Technology And Applied Nutrition

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Joseph Raju Kochuparambil