Lijo Thomas
Auckland,New Zealand
Summary
Experienced chef with 18 years in fine dining across Hotels, Restaurants and Aviation. Proven ability to create innovative dishes using fresh, seasonal produce while accommodating diverse dietary needs. Committed to enhancing organisational success through culinary excellence and teamwork.
Overview
20
20
years of professional experience
Work History
Executive Sous Chef
Gate Gourmet New Zealand Ltd
01.2025 - 04.2026
- Oversee high-capacity, efficient production of meals, ensuring consistent quality, food safety, and compliance with HACCP and airline specifications.
- Manage food cost budgets, control stock levels to minimize waste, and manage daily food requisitions.
- Lead a team of 30 chefs (permanent staff and agency), including setting work schedules and handling performance management.
- Implemented quality control measures to maintain food safety and hygiene standards.
- Identified improvement areas in kitchen team, focusing on training needs and workflow adjustments to enhance overall performance.
- Created in-flight menus and presentations customized for specific flight routes, enhancing passenger experience.
- Coordinate with logistical teams to ensure strict timelines are met, ensuring on-time delivery for flights.
- Collaborated with airline clients to gather feedback and refine menu offerings, ensuring alignment with customer preferences.
- Oversaw daily kitchen operations and ensured compliance with safety standards.
Sous Chef
Daphnes Bar Taverna
Auckland, New Zealand
05.2023 - 12.2024
- Oversaw daily kitchen operations, managing inventory, food ordering, and ensuring quality control.
- Assisted head chef and investors with cost control measures to optimize kitchen budget.
- Incorporated local and seasonal ingredients into menu to enhance freshness and flavor.
- Assisted the Head Chef in menu planning, following standard recipes and food preparation.
- Ensured the kitchen was always ready and prepped for a good service.
- Updating daily cooking temperatures, cleaning schedules and health records on CHOMP.
Sr. Sous Chef
Dear Donna
Delhi, India
09.2021 - 05.2022
- Supervised day-to-day kitchen operations of 30 Kitchen staff and 6 kitchen stewarding in a 200 cover restaurant.
- Ensured kitchen compliance with all sanitary and food safety regulations.
- Creating recipes and developing dishes ensuring variety and quality.
- Collaborated with team to enhance dish quality and train staff.
- Recruited and trained kitchen staff to ensure high performance.
- Determining food inventory needs, stocking and ordering.
In-Flight Chef
Etihad Airways
Abu Dhabi, United Arab Emirates
11.2014 - 11.2020
- Led culinary operations as In-Flight Chef for exclusive Residence and First Class, ensuring exceptional service and guest satisfaction.
- Delivered bespoke fine dining experiences in First Class and Residence Flights, enhancing guest enjoyment and loyalty.
- Developed and maintained a restaurant-quality fine dining environment onboard, fostering a memorable experience for guests and team members.
- Provided exceptional Emirati hospitality to enhance guest experience.
- Onboard leadership and conducting team briefings.
- Handled various in-flight tasks to promote safety and traveler satisfaction.
- Frequent guests are VIPs including Royal Family members, distinguished businessmen and other esteemed guests.
- Tasting menu paired with a selection from the wine cellar.
Chef de Partie
Marco Pierre White
Abu Dhabi, United Arab Emirates
07.2013 - 10.2014
- Runner up for 'The Young Chef of The Year, 2014' Time Out Magazine, Abu Dhabi'.
- An interview Featured in Time Out Magazine in May 2014.
- Assisted Head Chef with daily restaurant operations, ensuring smooth service and kitchen efficiency.
- Special tasting menu for all major events.
- Engaged with guests to gather feedback and addressed off-menu requests, enhancing guest satisfaction.
- Monitored and managed food costs to ensure budget compliance.
- Ordering and requisitioning of all perishable and non-perishables.
- Trained and mentored team members, fostering skill development and teamwork in the kitchen.
- New concepts of cooking and techniques.
Chef de Partie
The Oberoi Raj Vilas Hotel
Jaipur, India
11.2009 - 06.2013
- Managed breakfast, lunch, and fine dining dinner operations in European cold and hot cuisine.
- Supervised a team of 12 kitchen staff for the 140 cover restaurant.
- Engaged with guests to deliver personalized service and enhance their dining experience.
- Assisting the Executive Chef with the daily special menu planning and kitchen operations.
- Guest engagement and exceeding their expectations.
- Duty Rosters on a weekly basis and annual leave plans for the team.
- Trained and developed team to uphold operational standards and improve service quality.
- Employee engagement and motivation with correct coaching and mentoring.
Commis
The Oberoi Raj Vilas Hotel
Jaipur, India
06.2007 - 11.2009
- Hands-on skills in Butchery, European Hot & Cold sections of the kitchen.
- Supervised Gar de Manger section, optimizing preparation of cold dishes for timely service.
- Assisted CDPs in organizing kitchen operations to enhance workflow and service delivery.
- Maintained clean working area and hygiene standards.
- Managed daily poolside operations, prioritizing guest satisfaction and safety.
Kitchen Trainee
Le Meridien
Delhi, India
08.2006 - 03.2007
- Facilitated meal preparation by collaborating with chefs during kitchen apprenticeship.
- Organized ingredients and assisted chefs to streamline meal preparation.
- Maintained cleanliness and sanitation standards in kitchen areas.
- Operated kitchen equipment to ensure safe and efficient food preparation.
Education
Executive Development Programme -
Oberoi Centre For Learning & Development (OCLD)
Delhi, India09-2012
Certified Departmental Trainer -
Oberoi Centre For Learning & Development (OCLD)
05-2008
Graduation -
Indira Gandhi National Open University
Delhi, NCR01-2007
B. Sc. - Hospitality & Hotel Administration
National Council For Hotel Management & Catering Technology (IHM PUSA)
Delhi06-2006
High School - CBSE
Assisi Convent School
Delhi, NCR03-2003
Skills
- Culinary Techniques
- Food Safety and Sanitation Practices
- Knife skills
- Culinary Creativity
- High-volume production
- Quality Assurance
- Inventory Management
- Staff training
- Time Management
- Culinary Operations
- Ability to Work Under Pressure
- Adaptability
- Ability to Work in a Team
- Leadership Skills
- Problem Solving Skills
- Excellent Communication Skills
- Fast Learner
References
References available upon request
Personal Information
- Date of Birth: 08/30/85
- Nationality: Indian
Timeline
Executive Sous Chef
Gate Gourmet New Zealand Ltd
01.2025 - 04.2026
Sous Chef
Daphnes Bar Taverna
05.2023 - 12.2024
Sr. Sous Chef
Dear Donna
09.2021 - 05.2022
In-Flight Chef
Etihad Airways
11.2014 - 11.2020
Chef de Partie
Marco Pierre White
07.2013 - 10.2014
Chef de Partie
The Oberoi Raj Vilas Hotel
11.2009 - 06.2013
Commis
The Oberoi Raj Vilas Hotel
06.2007 - 11.2009
Kitchen Trainee
Le Meridien
08.2006 - 03.2007
Executive Development Programme -
Oberoi Centre For Learning & Development (OCLD)
Certified Departmental Trainer -
Oberoi Centre For Learning & Development (OCLD)
Graduation -
Indira Gandhi National Open University
B. Sc. - Hospitality & Hotel Administration
National Council For Hotel Management & Catering Technology (IHM PUSA)
High School - CBSE
Assisi Convent School