Anil sebastian, HEAD CHEF

Anil sebastian

HEAD CHEF

Location
India - Kozhikode
Education
High school or equivalent, Human resources management
Experience
25 years, 3 Months

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Work Experience

Total years of experience :25 years, 3 Months

HEAD CHEF
  • My current job since November 2020

NAME AND ADDRESS OF THE EMPLOYER:FOOD LIBRARY CAFE
CALICUT
BRAND NAME:THE CHEESE CAKE FACTORY
TYPE OF BUSINESS: International franchisee of various
multinational brands in food division and retail

CHEF DE PARTIE
  • June 2014 to August 2020

NAME AND ADDRESS OF THE EMPLOYER:M H ALSHAYA WLL KUWAIT.
BRAND NAME:THE CHEESE CAKE FACTORY
TYPE OF BUSINESS: International franchisee of various
multinational brands in food division and retail.
BUSINESS INFORMATION:MH alshaya wll is the very renouned company in
the middle east and europe, and worldwide.It franchises more than 70 reputed
international brands.working presently this company is really promising.this
company beleives in the mutual betterment its goodwill and employees

CHEF DE PARTIE
  • United States
  • November 2003 to July 2013

Celebrity cruise lines.
NAME AND ADDRESS OF THE EMPLOYER: CELEBRITY CRUISES, 1050

  • October 2001 to December 2003

NAME AND ADDRESS OF THE EMPLOYER:The Four catering services
., company, Abudhabi, UAE,
TYPE OF BUSINESS: Industrial catering.
5
BUSINESS INFORMATION: It was a reputed company which catered
offshore petrolium construction companies, hospitals and universities etc, it was a
pleasure to work with them

  • November 1999 to January 2001

NAME AND ADDRESS OF THE EMPLOYER: Kumarakom lake resorts, Kerala,
India.
TYPE OF BUSINESS: Five Star resort Hotel
BUSINESS INFORMATION: Kumarakom lake resorts, Kottayam, spreads
over 8 acres with 51 luxurious rooms and suites. It is popular with
international and domestic tourists for its luxurious comforts, personalized
service, contemporary architecture and amenities, This panoramic location
close to the vembanadu lake and the busy commercial enter of Alappey. It
offers an excellent opportunity of rejuvenation with its authentic Ayurveda
Center and a host of other facilities for recreation.
KITCHEN SECTIONS WORKED: Grill, Sauce, Vegetable and Pasta Sections.
TYPE OF CUISINES PREPARED: Kerala, Continental, Chinese and Indian.
CULINARY SKILLS SHEET
SKILL LEVELS
3 - Well Experienced. Proficient in performing this task. Also, able to teach and
supervise.
2 - Experienced and Competent. Can Perform this task proficiently

  • September 1996 to March 1999

Vacation trainee as a cook in different reputed hotels.
NAME AND ADDRESS OF THE EMPLOYER: Hotel The Atria Banglore, Hotel
Malabar Palace Calicut, Taj residency Calicut.
TYPE OF BUSINESS: All these hotels are reputed hotels in India and attracting a lot
of tourists every year from different part of the world. Service standards of these hotels
are renowned and the quality offered is outstanding.

Education

High school or equivalent, Human resources management
  • at St.Thomas College Palai
  • April 1999

PRINCIPAL SUBJECTS: Food production, Food production management, Food and

Bachelor's degree,
  • at PRESEDENCY COLLEGE OF HOTEL MANAGEMENT AND CATERING TECHNOLOGYBHMBOTANY (St.Joseph’s College Devagiri
  • January 1999

7 NAME AND ADDRESS OF THE INSTITUTION ●

Specialties & Skills

Cuisine
Italian cuisine
Cooking
Indian Cuisine
BUDGETING
COOKING
FILE MANAGEMENT
INVENTORY MANAGEMENT
MICROSOFT WINDOWS 2000
SUPERVISORY SKILLS
QUALITY

Languages

Arabic
Expert
Chinese
Expert
English
Expert
French
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Greek
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Hindi
Expert
Italian
Expert
Russian
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Spanish
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Thai
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