Summary
Work History
Education
Skills
Personal Information
Timeline
GeneralManager
Shino Varghese Kaduthanam

Shino Varghese Kaduthanam

Hawkes Bay,India

Summary

Positive, hardworking ,passionate culinary Professional with 10+ years of progressive experience in the development and delivery of innovative experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labour, and supply costing, and food safety policies and guidelines. Contemporary menus that promote satisfaction and repeat custom across a diverse clientele. A notable capacity for fostering a culture of quality and class- leading service within high-volume. Experienced in provision of fine dining ,Casual Dining for Hotels & Resorts. Restaurants refining art of Culinary and developing impressive menus by culturally diverse regions around globe and committed to leaving patrons with an especially memorable dining experience. Creative, attentive, experienced Chef Exceptional time management and leadership skills with a focus on customer experience and quality of service.

Work History

Part-time Chef

Rosewood Luxury Hotel & Resorts Group
12.2024 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Chef

Masonic Care Home
12.2024 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • 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.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.

Sous Chef and Acting Head Chef

Peppers Blue Water
10.2023 - Current
  • Supervise or coordinate activities of cooks or workers engaged in food preparation
  • Check the quantity and quality of received products
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards
  • FHS District Council Food Safety Verification Passed under my supervision

Senior Chef

Novotel
12.2022 - 10.2023
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food
  • Order or requisition food or other supplies needed to ensure efficient operation
  • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets
  • Analyze recipes to assign prices to menu items, based on food, labour and overhead costs
  • Coordinate planning, budgeting, or purchasing for all the food operations
  • Order, receive, or stock supplies or retail products
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services
  • Monitor sanitation practices to ensure that employees follow standards and regulations
  • Demonstrate new cooking techniques or equipment to staff
  • Check the quality of raw or cooked food products to ensure that standards are met
  • Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning
  • Supervise or coordinate activities of cooks or workers engaged in food preparation
  • Check the quantity and quality of received products

Junior Sous Chef

Sheraton Grand
09.2021 - 08.2022
  • In charge of the club kitchen
  • Maintained a high standard of specified work in following with Executive Head Chef's instructions
  • Implemented strategies for kitchen that support the achievement of the Company goals
  • Monitored stock movement and be responsible for ordering on my section
  • Aided in achieving food cost, kitchen standard and overall objectives to carry out daily and weekly procedures including temperature checks, food labelling/dating, and storage
  • Removed any hazards and make safe any defects in the kitchen or its equipment and report any problems
  • Kept high standards of personal hygiene, clean uniform, and overall camaraderie
  • Adhered to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules, and hygiene regulations at all times
  • To ensure that juniors do properly their work

Chef De Partie

JW Marriott
10.2019 - 10.2020
  • In charge of the breakfast Asian side and Indian side and lunch western side for ala carte
  • In charge of Special care guests like a kosher guest and others too
  • Communicated and reinforce the service vision for the hotel to managers and employees
  • Created luxury for the senses by managing food preparation for a fine dining experience
  • Kept work area at all times in hygienic conditions according to the rules set by the hotel
  • Ensured highest standards and consistent quality in daily preparation and keep up to date with the new products, recipes and preparation techniques

Chef De Partie

The Ritz-Carlton
10.2019 - 01.2020
  • To support Banquet Kitchen and IRD Cold Kitchen
  • Communicated and reinforce the service vision for the hotel to managers and employees
  • Created luxury for the senses by managing the food preparation for a fine dining experience
  • Kept work area at all times in hygienic conditions according to the rules set by the hotel
  • Ensured the highest standards and consistent quality in daily preparation and keep up to date with the new products, recipes and preparation techniques

Demi Chef de Partie

Edition
08.2018 - 03.2019
  • Supported the pre-opening kitchen team
  • Worked in all-day dining (the market at edition by Chef Tom Aikens)
  • Market at edition giving New style of healthy Food and Beverages
  • Taken all dishes recipes to fix 1 year of experiments at Chef Tom lab in London
  • Maintained high standard as specified work in following with the Head Chef's instructions
  • Aided in achieving food cost, kitchen standard and overall objectives and helping Chef de Partie
  • Maintain the temperature of cooking logbook and check the expire product in the refrigerator and dry stores
  • Assisted with chef de partie in the day-to-day operation in the kitchen

Demi Chef de Partie

Bulgari Resort
09.2017 - 08.2018
  • Ensured the cleanliness and maintenance of all work areas, utensils, and equipment
  • Consistently offered professional, friendly and proactive guest service while supporting colleagues
  • Maintain complete knowledge of all menu items and daily features; prepare all dishes following recipes
  • Performed all tasks as directed by the Manager in pursuit of the achievement of business goals
  • Established and maintained effective employee working relationships

Commi Chef

The Ritz
06.2015 - 08.2017
  • Maintained a high standard of specified work in following with Executive Head Chef's instructions
  • Implemented strategies for kitchen that support the achievement of the Company goals
  • Monitored stock movement and be responsible for ordering on my section
  • Aided in achieving food cost, kitchen standard and overall objectives to carry out daily and weekly procedures including temperature checks, food labelling/dating, and storage
  • Removed any hazards and make safe any defects in the kitchen or its equipment and report any problems
  • Kept high standards of personal hygiene, clean uniform and overall camaraderie
  • Adhered to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times

Intern

Grill Restaurant
12.2014 - 05.2015
  • Take caring breakfast in the cold kitchen in 2 months
  • Worked in the Template section and Friday brunch buffet in 2 months

Education

BSc - Hospitality and Hotel Administration

IHM
Thiruvananthapuram, Kerala
06.2014

Skills

  • Communication
  • Creative
  • Friendly
  • Hardworking
  • Committed
  • Leadership skills
  • Leadership
  • Passionate
  • Problem solving
  • Proactive
  • Attentive

Personal Information

Gender: Male

Timeline

Part-time Chef

Rosewood Luxury Hotel & Resorts Group
12.2024 - Current

Chef

Masonic Care Home
12.2024 - Current

Sous Chef and Acting Head Chef

Peppers Blue Water
10.2023 - Current

Senior Chef

Novotel
12.2022 - 10.2023

Junior Sous Chef

Sheraton Grand
09.2021 - 08.2022

Chef De Partie

JW Marriott
10.2019 - 10.2020

Chef De Partie

The Ritz-Carlton
10.2019 - 01.2020

Demi Chef de Partie

Edition
08.2018 - 03.2019

Demi Chef de Partie

Bulgari Resort
09.2017 - 08.2018

Commi Chef

The Ritz
06.2015 - 08.2017

Intern

Grill Restaurant
12.2014 - 05.2015

BSc - Hospitality and Hotel Administration

IHM

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Shino Varghese Kaduthanam