Jobin George Oommen

Jobin George Oommen

Executive Chef at The Place Resorts Freetown Sierra Leone
Lives in Pathanamthitta, India
over 6 months ago

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Myself Jobin George Oommen currently i am working in The Place Hotel & Resort Sierra Leon as Executive Chef since August 2016. Before joined in The Place I was working with Desert Palm Hotel ,Fairmont Hotel and One &Only Royal Mirage. Having experience in different sections of Culinary for the past 15 years in different hotels including U A E, INDIA,MALDIVES and West Africa(BANQUET,ALL DAY DINING,FINE DINING , FUSION ) would like to apply for the post as Executive Chef your esteemed property. I would be so great full to you if you could offer me the above position where I can show my caliber which makes sure Guest satisfaction. I would be available for an interview convenience to your date. Awaiting for an early response from you. Kindly find attached copy of resume .
my reference.

Pradeep Sawant
Operation Manager
The Place Resort
Tokeh beach ,Freetown
Sierra Leon
Email ID: Pradeep.sawant@stayattheplace.com


Lorraine Sinclair
Culinary Director
Sheraton Saigon Tower
Email ID:lorraine.sinclair@sheraton.com

Mark Beatie
Email ID: mark@pendolino.com.au

Your Sincerely,
Jobin George

Experience

  • Executive Chef

    The Place Resorts Freetown Sierra Leone - Freetown, Sierra Leone

    F&B kitchen
    August 2016 - September 2018 · 2 years and 2 months

    Supervised the dining and service operations of a 40-acre private resort,50 VILLAS,4 outlets(Fine dining restaurant, AL day dining, Sports Bar, Banquet(1000pax), 28 chefs and 16 Kitchen Stwarding) • Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5-star dining experience with a international cuisine; consulted weekly with the Organic Farmer (planting and harvest schedules for a small organic farm). • Provided personal chef services for residents and a variety of celebrities, to include a Gardner. • Coordinated and executed catering services, both on and off site for events ranging from weddings to conferences. • Created and implemented kitchen designs for both residential and commercial establishments on the resort. • Delegated and supervised responsibilities of trainee • Managed careful practices of raw material safe food handling procedures and cost • Ensured appropriate and regulated execution of recipe • Collaborated with accounting and management to manage finances and inventory

Education

  • Diploma in Hotel Management

    Basic Training centre

    June 2002 - March 2003

Languages

  • English
    Native or fluent
    100%
  • French
    Limited working
    40%
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