Aby Ani
Dublin
Summary
To excel as a Commi chef by leveraging my culinary knowledge, enthusiasm, and strongwork ethic. I am eager to learn and contribute to a professional kitchen environment, honing my skills under the guidance of experienced chefs. With a focus on efficiency, precision, and creativity, I aim to assist in creating delectable dishes and maintaining impeccable standards of food quality. Highly skilled Commis Chef with experience in preparing a diverse range of cuisines and assisting lead chefs. Demonstrated ability to handle high-pressure kitchen environments while maintaining quality standards. Known for creativity in menu development, food presentation skills, and commitment to maintaining cleanliness in kitchen areas. Contributed significantly to enhancing customer satisfaction by delivering consistently delicious meals at previous establishments.
Overview
8
8
years of professional experience
Work History
Commis Chef
Herbert Park Hotel and Park Residence
Dublin
07.2024 - Current
- Followed proper plate presentation techniques when serving dishes.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Communicated effectively with the team regarding menu changes or special requests from customers.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Observed food safety and sanitation protocols to reduce germ spread.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Chef
Lotus Asian Food Take Away
Dublin
03.2024 - 07.2024
- Planned menus, ordered supplies and managed kitchen staff.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
Deli Assistant
Daybreak
Dublin
12.2023 - 03.2024
- Cleaned and sanitized food preparation areas, equipment, utensils, dishes, and silverware.
- Prepared sandwiches using specified ingredients while adhering to safety standards.
- Stock deli cases with fresh products such as meats, cheeses, salads, and other prepared foods.
- Provided excellent customer service by greeting customers in a friendly manner and answering questions about products and services offered at the deli counter.
- Sanitized and kept work areas tidy by cleaning surfaces, equipment, and floors, removing trash and maintaining machinery.
- Stored food in designated areas following wrapping, dating, food safety and rotation procedures.
Chef
Lotus Asian Food
09.2022 - 12.2023
- Create unique signature dishes and incorporate modern culinary techniques
- Recruit, train, and supervise kitchen staff
- Foster a positive work environment and conduct performance evaluations
- Implement and maintain high standards of food hygiene and safety
- Ensure compliance with health and safety regulations through regular inspections
- Negotiate with suppliers to obtain the best prices for ingredients and supplies
- Engage with customers to gather feedback and ensure satisfaction
- Address complaints promptly and organize food tasting events and promotions
- Greet and engage with our many customers daily
- Keep our deli counter fresh and replenished
- Maintain cleanliness at all times
- Be diligent in maintaining relevant paperwork
- Follow opening/ closing procedures
Commi III
Sanjeevani Resort
Wayanad
05.2019 - 03.2020
- Prepared and executed mise en place for all kitchen stations, ensuring efficiency during service hours
- Cooked a variety of traditional Indian dishes, focusing on authenticity and quality
- Assisted senior chefs with food preparation and presentation techniques
- Monitored inventory levels and coordinated with suppliers for timely replenishment of ingredients
- Ensured compliance with health and safety regulations, maintaining a clean and organized kitchen
- Collaborated with the kitchen team to develop new menu items and improve existing recipes
- Trained and mentored junior kitchen staff on proper cooking techniques and hygiene practices
Industrial Trainee
Las Palms
Munnar
04.2017 - 08.2017
- Company Overview: Completed a comprehensive industrial exposure training program in the Food & Beverage production department
- Assisted in the preparation, cooking, and presentation of a diverse range of dishes
- Participated in daily kitchen operations, including food preparation, cooking, and plating
- Gained experience in various cooking techniques and equipment handling
- Ensured adherence to food safety and sanitation standards, regularly cleaning and maintaining kitchen equipment and workspaces
- Supported the kitchen staff in managing inventory, including receiving and storing deliveries
- Contributed to the development of new recipes and menu planning, providing input based on culinary trends and guest preferences
- Completed a comprehensive industrial exposure training program in the Food & Beverage production department
Education
MSc - Management Practice
Dublin Business School
Dublin, Ireland01.2023
BSc - Travel and Tourism in Hospitality Management
SMS College
Kottayam, India01.2020
Skills
- Bulk food preparation
- Ingredient set up
- Stock control
- Recipe development
- Portion control
- Sanitation
- High hygienic standards
- Stock rotation
- Kitchen assistance
- Team Leadership
- Communication
References
- Sonu PookottilSathyan, CDP (Chef de partie), The Lopster Pot Restaurant, Ireland, 0894817905
- Pratheesh, Chef de partie, Abbey Tavern Howth Restaurant, Ireland, 0894257967
- Dhanesh Ashok, Material Controller, Dnata, Ireland, 0892552496, dhanesh.ashok@dnata.com
- Ashish, Daybreak Manager, Daybreak, Patrick Street, 0876373631
References
References available upon request.
Timeline
Commis Chef
Herbert Park Hotel and Park Residence
07.2024 - Current
Chef
Lotus Asian Food Take Away
03.2024 - 07.2024
Deli Assistant
Daybreak
12.2023 - 03.2024
Chef
Lotus Asian Food
09.2022 - 12.2023
Commi III
Sanjeevani Resort
05.2019 - 03.2020
Industrial Trainee
Las Palms
04.2017 - 08.2017
MSc - Management Practice
Dublin Business School
BSc - Travel and Tourism in Hospitality Management
SMS College
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