Nilson Thekkuden Cheriyan
Elizabeth East
Summary
Bringing positive, upbeat attitude and passion for culinary excellence, with deep knowledge of food preparation and kitchen management combined with advanced skills in recipe creation and plating. Adept at maintaining high standards of kitchen hygiene and efficiency, ensuring smooth operations and exceptional dining experiences. Committed to delivering innovative dishes and enhancing guest satisfaction.
Offering strong culinary skills and dedication to learning and growing in dynamic kitchen environment. Contributes solid foundation in food safety and preparation techniques, paired with quick ability to master new cooking methods. Ready to use and develop creativity and teamwork in Sous Chef role.
Overview
17
17
years of professional experience
Work History
Sous Chef
ALH Group
02.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Sous Chef
Majid Al Futtaim,
07.2021 - 05.2023
- Assisting the Head Chef to create menu items, recipes and develop dishes
- Directing the food preparation process and delegating tasks
- Ensuring food quality and excellent standards are maintained for all dishes created
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Maintain a positive and professional approach with coworkers and customers
- Adhere to and implement sanitation regulations and safety regulations
Sous Chef
Legoland Dubai Hotel,
12.2020 - 06.2021
- Directs food preparation and collaborates with executive chef
- Ensure that the kitchen operates in a timely way meets our quality standards
- Manage the kitchen team in the executive chef’s absence
- Monitor and record inventory, and if necessary, order new supplies
- Keeps stations clean and complies with food safety standards
- Offers suggestions and creative ideas that can improve upon the kitchen’s performance
- Oversees and supervises kitchen staff
Chef De Partie
Hilton Al Seef,
03.2018 - 11.2020
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
- Manage ingredients that should be frequently available on a daily basis
- Check periodically expiry dates and proper storage of food items in the section
- Improving food preparation bases on feedback
- Full awareness of all menu items, recipes, methods of production and presentation standards
- Guide and trains the subordinates on a daily basis to ensure high motivation and economical working environment
- Ensure the cleanliness and organization of designated section
Chef De Partie
Jumeirah Beach Hotel
11.2014 - 02.2018
- Take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the hotel
- Coordinates daily tasks with the Sous Chef
- Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
- Operate and maintain all department equipment and reporting of malfunctioning
- Personally responsible for hygiene, safety and correct use of equipment and utensils
- Collaborating with the rest of the team to ensure high-quality food and service
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Commis I
Hilton Creek, Hotels & Resorts
10.2011 - 11.2014
- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits
- Accurately measure meal ingredients for the Chef de Partie
- Plates meal items under the chef de partie’s supervision
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality
- Completes assigned tasks as quickly as is safely practical
- Keep work area at all times in hygienic conditions according to the rules set by the hotel
- Control food stock and food cost at the section
Baker
Waleed Catering and Services Co. LLC
08.2009 - 09.2011
- Sets time and speed controls for mixing machines, or blending machines, so that ingredients will be mixed or cooked according to instructions
- Measures and weigh flour or other ingredients to prepare butters, dough, fillings, or whipped cream, using scales or graduated containers
- Assemble all dry and wet goods for production
- Shape dough to prepare different types of pastries, including croissants, cookies and sweet rolls
- Adjust oven temperatures to ensure proper baking
- Decorate baked products using glaze, icing and other toppings to achieve a finished appearance
- Ensure the proper storage of baking utensils
Commi 2
Joys Palace
12.2008 - 08.2009
- Set-up the station with par stocks of menu items, and prepare the dishes designated for the station
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
- Carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
- Diposes of spoiled items and adheres to sanitation policies
- Check and ensure the correctness of the temperature of appliances and food
- Report any faults on the kitchen equipment to the head chef
- Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment
Commi II
LSG Sky Chefs Pvt. Ltd
01.2008 - 12.2008
- Prepare the daily mis-en-place and food production in different sections of the kitchen or satellites
- Attend all meeting and training sessions as required
- Checks supplies and prep list and ensures all items are prepared in timely fashion
- Ensures that all products are stored properly in the correct location at the appropriate levels at all times
- Replenishes service lines as needed and restocks and prepares the workfashion for the next shift
- Pass all information to the next shift about functions, product levels or other related business needs
- Provide the highest and most effective level of hospitality service to the customers
Education
Diploma - Commercial Cookery 4
William Angliss Institute of TAFE
Melbourne, VIC01-2022
Bachelor of Science - Hotel Management
Bangalore Uni
Bangalore, Karnataka, India.01-2008
10+2 - Higher Secondary Education
St. Anthony’s Higher Secondary School
Kerala, India01.2003
SSLC - School leaving certificate
St. Joseph’s Model H S Kuriachira
01.2001
Skills
- Team leadership
- Team management
- Hygiene practices
- Team player
Timeline
Sous Chef
ALH Group
02.2024 - Current
Sous Chef
Majid Al Futtaim,
07.2021 - 05.2023
Sous Chef
Legoland Dubai Hotel,
12.2020 - 06.2021
Chef De Partie
Hilton Al Seef,
03.2018 - 11.2020
Chef De Partie
Jumeirah Beach Hotel
11.2014 - 02.2018
Commis I
Hilton Creek, Hotels & Resorts
10.2011 - 11.2014
Baker
Waleed Catering and Services Co. LLC
08.2009 - 09.2011
Commi 2
Joys Palace
12.2008 - 08.2009
Commi II
LSG Sky Chefs Pvt. Ltd
01.2008 - 12.2008
Diploma - Commercial Cookery 4
William Angliss Institute of TAFE
Bachelor of Science - Hotel Management
Bangalore Uni
10+2 - Higher Secondary Education
St. Anthony’s Higher Secondary School
SSLC - School leaving certificate
St. Joseph’s Model H S Kuriachira
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