Melwin Mathew

Detail-oriented culinary professional with experience in fast-paced kitchen environments. As a Chef currently in Thrissur, Kerala, offering 5+ years of restaurant experience, I have worked in diverse kitchens across India, Singapore, and Scotland, UK. I possess a strong talent for building streamlined, cohesive teams, managing multiple priorities with a positive attitude, and taking on added responsibilities to meet team goals.

I am seeking a full-time position that offers professional challenges while utilizing my interpersonal skills, excellent time management, and problem-solving abilities.

KITCHEN MANAGER - LAILA EDINBURGH LTD - Edinburgh, United Kingdom

(2025-03 - 2026-04)

• Operations Management: Oversee daily kitchen flow, service, and standards, working closely with front-of-house.
• Food Safety & Hygiene: Deep knowledge of UK/Scottish regulations (HACCP, COSHH, etc.) and strict enforcement.
• Planning & Organisation: Creating duty rotas, managing stock, ordering, and controlling budgets.
• Staff Development: Recruiting, training, mentoring, and effectively handling performance issues.
• Commercial Awareness: Understanding costs, managing budgets, and controlling food waste.
• Hands-On Approach: Willingness to jump into any station and help the team as needed.
• Attention to Detail: Ensuring consistent quality and adherence to high hospitality standards.

SOUS CHEF (PROMOTED FROM CHEF DE PARTIE) - THE CANONS GAIT - Edinburgh, United Kingdom

(2024-06 - 2025-01)

Promoted from Chef de Partie to Sous Chef for strong leadership and operational performance.

• Followed recipes and kitchen procedures for consistent food quality, presentation, and standards.
• Restocked and rotated food items according to expiry dates to minimize kitchen waste.
• Stored and handled goods correctly to maintain freshness and peak condition.
• Maintained clean, organized stations for safe and hygienic preparation.
• Adhered to strict food safety regulations and hygiene standards to safeguard public health.
• Checked freshness and quality of ingredients regularly.

GRILL CHEF - BEEFEATER RESTAURANT - Stirling, United Kingdom

(2022-12 - 2024-05)

• Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
• Checked each food item for freshness and provided constructive feedback to the supervisor.
• Grilled meats and seafood to customer specifications.
• Cleaned and maintained kitchen equipment regularly to ensure safety and efficiency.

JUNIOR SOUS CHEF - CASUARINA BISTRO - Singapore

(2021-10 - 2022-03)

• Ordered food items and managed supply chains for upcoming catering events.
• Completed comprehensive kitchen product inventory checks.
• Oversaw general station cleanliness and food safety protocols.

CHEF DE PARTIE - Baskin Robbins Ice Cream - Singapore

(2020-08 - 2021-09)

• Stored, labeled, and replenished kitchen supplies efficiently.
• Maintained a clean, compliant kitchen workspace.
• Frosted and iced bakery and ice cream products to brand standards.

COMMIS PASTRY CHEF - HONEST BAKERY - Kerala, India

(2018-05 - 2019-11)

• Mixed various icings, toppings, and fillings.
• Cleaned, sanitized, and maintained pastry equipment.
• Prepared high-quality pastry items according to standard recipes.

Bachelor of Arts - International Hospitality Management - NAPIER UNIVERSITY (2024-07)

Higher Diploma - Tourism & Hospitality Management - INTERNATIONAL MANAGEMENT SPORTS COLLEGE (2022-04)

Advanced Diploma - Hospitality Cafe Management - BAKING INDUSTRY TRAINING COLLEGE (2020-07)

Grades 1-12 - DEVAMATHA CMI PUBLIC SCHOOL