CREATIVE & INSPIRATIONAL SOUS CHEF TEAM LEADERSHIP | UNIQUE MENU DESIGN | HIGH-QUALITY PRODUCT & SERVICE STANDARDS Skilled culinary professional with 15 years of experience in banquet & a la carte Indian, Italian, continental and fine-dining cuisine. Adept at hiring, training and managing for the kitchen team. Demonstrated history of creating programs that improve efficiency, quality control and resource allocation with final focus on profitability. Hands-on innovative seasonal menu design. Customer-focused; aimed at preparing exquisite dishes that impress diners. Good listener with great interpersonal and communication skills to working with corporate executives, line chefs, suppliers and front of the house team to deliver exceptional service.

1. SABU MALPAN MATHAI
36/630A, Angel Villa, Kerala, India-682017
Date of Birth: 28th March 1973
Phone: +918129412111
Email: chefsabum@gmail.com
Skype ID: sabu.mm
CREATIVE & INSPIRATIONAL SOUS CHEF
TEAM LEADERSHIP |UNIQUE MENU DESIGN | HIGH-QUALITY PRODUCT &SERVICE STANDARDS
Skilled culinary professional with 15 years of experience in banquet & a la carte Indian, Italian,
continental and fine-dining cuisine. Adept at hiring, training and managing for the kitchen team.
Demonstrated history of creating programs that improve efficiency, quality control and resource
allocation with final focus on profitability. Hands-on innovative seasonal menu design.
Customer-focused; aimed at preparing exquisite dishes that impress diners. Good listener with
great interpersonal and communication skills to working with corporate executives, line chefs,
suppliers and front of the house team to deliver exceptional service.
CORE COMPETENCIES
Hiring, Training & Monitoring Inventory Management Budget & Cost Control
Operational Efficiency New concept Launch Quality Assurance
Creative Menu Design Communication & Leadership Profitability Focus
Procedure Implementation Team Work Customer Satisfaction
PROFESSIONAL CULINARY EXPERIENCE
Head Chef
Gozzip Corner Resto-Cafe, Kerala, India | Sept. 2013 - April 2015
Pre-opened and managed 120 cover casualdining resto-cafe with 25 team associates with multi
cuisine menu (Indian, Italian, American cuisines). Accountable & maintained the co-ordination
with kitchen and service team and ensure an efficiently run operation during dining hours to get
employee & customer satisfaction.
• Maintained food cost and created checklist for kitchen to achieve profitable food cost
margin consistently achieving 29-30% in food and 15-17% of labor cost within company
standards.
• Cross training of staff in different sections for smooth operations.
• Meeting with guests, and addressing their issues & orders.
• Introduced new fusion dishes from different cuisines to attract clientele.
Sous Chef
Crowne Plaza Hotel, Kerala, India | June 2012 - August 2013
Joined in Pre-opening stage. Associated with CDC & Exe. Sous Chef in the recruitment process
of kitchen team & all other pre-opening operations. Accountable of Indian cuisine for banquet &
mosaic (all day dining kitchen) all operations including production, menu planning and costing,
organizing special events, conducting food festivals.

2. • Develop and write standard recipes maintaining food quality standards and product
knowledge
• Prepare & implement new dishes and products
• Ensure that outstanding culinary technical skills are maintained
• Maintain a hygienic kitchen & Maintain personal hygiene
• Supervise and Training of assigned employees
• Works with CDC & Exe. Sous Chef in the preparation and management of the
Department’s budget
Chefde Cuisine
Tablez Food Company, Abu Dhabi | October 2010 - February 2012
• De Thali & Tanjara Fine Dining Restaurants – Exciting new concept that blends the
exceptional food of the streets & homes of Mediterranean and Indian cuisine in a
contemporary environment.
• One of the senior team member for the pre-opening operations, associated with Corporate
Chef for menu planning, staff recruitment and training, food presentation, standardization
of recipes, setting up of suppliers and finalizing of products and other aspects for a new
opening restaurant. After the grand opening, was overseeing all the kitchen operations
with the team of 20 kitchen brigadiers for a smooth running of the property.
Junior Sous chef
Le Meridien Hotel Dubai, U.A.E | August 2007 - August 2010
• Accountable of overseeing daily food production, operation and co-ordination with
Indian & Mediterranean kitchen.
• Maintain the consistency of food quality, food cost and daily store requisition for
outlets and banquet, M.E.P,inter transfer order for all outlets, staff scheduling.
• Training staff on safety, environment protection and HACCP procedures.
• Controlling food cost under the budgeted limit.
• Cross training of staff in different sections for smooth operations.
• Assisted CDC for menu planning for out lets (Yalumba, Juls bar, Meridien Village,
Royal Club etc…).
Chefin Charge
Golden Fork Restaurants, Kerala, India | February 2006 - January 2007
• Handling the entire operations of both central & show kitchen of the restaurants.
• Guiding & manage nineteen associates who works with my culinary team.
• Interacting with guests & designing the cost controlled menu by considering guest`s
suggestions.
• Ensuring the proper cleanliness and hygiene level always as per the Local Health
Department requirements.
• If need, the selection & recruitment of staff by arranging the interviews and food
trials.
Sous Chef
Silver Crest Resort, Kerala, India | March 2005 - Jan 2006
• In charge of entire kitchen operations with eleven culinary team members.
• Conducted seasonal food festivals, live cooking shows in the local TV Channels.
• Organized one week special tour package for the European gusts through the Forest &
Village area of Thekkady, Kerala,India by coordinated with local tour operators and

3. arranged all the food & beverage set up me & my culinary team by adding gust suggested
BBQ menu.
Junior Sous Chef
Hotel Presidency, Kerala, India | Nov 2003 - March 2005
• Supported Executive Sous Chef for the day to day operations in the kitchen.
• Was part of the pre-opening team member and in charge of the roof top themed seafood
restaurant called “FISH MARKET”. The menu was a-la-carte lunch and themed buffet
dinner with the team of 4 commis and 1 chef- de- partie.
Chef- De- Partie
Saj Flight Services & Catering, CIAL,Kerala, India | Aug 2002 – Nov 2003
• Supported sous chef in the day to day food preparations, packing and storing for the flight
service, in the right temperature of the chiller & freezer by maintaining the sanitation and
food preparation standards of the HACCP procedures.
• Managed the daily food orders, cost controlling, menu planning, staff scheduling, daily
inspection of the walk in chiller and dry store, make sure the day to day operations is
smooth and problem free and inventory on weekly and monthly basis.
Commi-1st
& 2nd |
Abad Group of Hotels, Kerala, India | Nov 2001 - July 2002
• Was a part of pre-opening team member of ABAD AIR PORT HOTEL,Cochin
international Air Port, India with 82 rooms, 1 restaurant serving multi cuisine and
banquet capacity of 300 cover.
• Got chance to exposures of a-la-carte & buffet cooking, pool side live cooking, grilling,
BBQ etc…
Commi - 3rd
Taj Residency, Kerala, India | Oct 2000 till Oct 2001
• Started my career in the hospitality industry here.
• Trained in all sections of the Food and Beverage Department and learned the important
value that has served me well all these years with “Give respect and take respect” also
attended a Goan cuisine workshop in Taj Residency at Marine Drive Cochin, India
EDUCATION
• 2000 – 2001 - Diploma in Professional Cookery from the Indian Institute of Management
Studies, Cochin, Kerala, India.
• Diploma in from I.T.I
• Secondary School Leaving Certificate.
COMPUTER SKILLS
• MICROS, Microsoft, Word, Excel and Power Point
• Well-developed Internet knowledge, Photoshop
LANGUAGES
• Malayalam – Native
• Hindi - Write, Read, Speak (Advanced)
• English - Write, Read,Speak (Fluent)

4. CULINARY ACHIEVEMENTS
• Awarded for the contribution towards Le Meridien Hotel Dubai achieving the No.1 Best
in Class award for the 1st Quarter 2009 based on the Gust Satisfaction Index
• Awarded for achieving ISO 22000:2005 ‘Food Safety Management System’ August 2008
from Le Meridien Hotel Dubai.
TRAININGS ATTENDED
• Basic & Advanced Food Hygiene Training
• EMS Training Program
• Health and Safety training
• Training for Role of Supervisor
• Training for Train the Trainer
• HACCP & ISO 22000-2005 Implementation training
REFERENCE ADDRESS
• Available on request
SD/
SABU MALPAN MATHAI