Sous Chef
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Self-motivated professional with leadership and interpersonal skills, ability to build rapport with customers and colleagues; innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure, challenging, and deadline-driven environments. Seeking to bring strong supervisory, food preparation and organizational skills to the table with a respected organization that values hard work, commitment, and vision.
Sous Chef - Hotel Cochin Palace - Ernakulam
Chef De Partie - United Coconut, RCP Hospitality Pvt Ltd - Thrissur
(2023-12-18 - 2025-09-24)
Demi Chef De Partie - Hycinth hotels - Trivandrum
(2021-08-20 - 2023-10-25)
Commis 2 - Taj Green Cove Resorts & Spa - Kovalam
(2016-02-01 - 2021-02-29)
On the job trainee - Taj Green Cove Resorts & Spa - Kovalam
(2015-07-15 - 2016-01-31)
Trainee - KTDC Mascot Hotel - Thiruvananthapuram
(2013-03-26 - 2014-05-03)
SSLC - Govt. VHSS Malayinkil (2007)
HSC - St' Xavier's HSS Peyad (2009)
Diploma - Hotel Management Food Production - IHMCT Kovalam
