Summary
Overview
Work History
Education
Skills
LANGUAGES
Reference
Timeline
Generic
Abhijith Cherukunath

Abhijith Cherukunath

Summary

Passionate and detail-oriented Culinary Arts graduate with hands-on experience interning at a Michelin-starred restaurant. Skilled in modern cooking techniques, kitchen operations, and high-pressure service environments. Disciplined individual with a strong work ethic, who is eager to bring creativity to the job, with a focus on continuous learning and culinary excellence.

Overview

2026
2026
years of professional experience

Work History

Culinary Intern

Perry St. Jean George's Restaurant
09.2024 - Current
  • Supported daily mise en place for multiple stations including garde-manger, hot line, and pastry
  • Assisted in plating and service during lunch and dinner under the guidance of senior chefs
  • Practiced advanced knife skills, sauce work, and ingredient preparation in a high-volume kitchen
  • Maintained exceptional hygiene and station organization according to Michelin-level standards
  • Adapted quickly to changes in menu and service flow in a fast-paced, high-pressure environment

Culinary Trainee

Novotel
01.2022 - 05.2022
  • Rotated through multiple kitchen departments including garde-manger, hot kitchen, bakery, and banquet
  • Supported chefs with daily mise en place, vegetable prep, basic butchery, and stock preparation
  • Assisted in buffet setup, food replenishment, and live cooking stations for in-house and event services
  • Gained exposure to HACCP standards, kitchen hygiene protocols, and time management in a professional setting
  • Observed and practiced plating techniques for à la carte and buffet menus


Outdoor Catering Assistant

Taj Hotel
  • Assisted in food preparation and live service for high-volume outdoor events hosted by a luxury 5-star property
  • Ensured food safety and hygiene standards were maintained in challenging outdoor conditions
  • Handled guest interactions during service with professionalism and attention to presentation


Education

BBA - Culinary Arts

Indian Culinary Institute
03.2024

Skills

  • Knife skills (chopping, slicing, dicing, julienne)
  • Cooking methods (boiling, roasting, sautéing, steaming, grilling)
  • Food presentation
  • Stock and sauce preparation
  • Basic pastry and baking knowledge
  • Following recipes and instructions accurately
  • Cleaning , maintaining kitchen equipments
  • Assisting senior chefs with prep and service
  • Knowledge of HACCP & food safety regulations
  • Safe food storage and labeling
  • Effective communication
  • Teamwork
  • Customer service
  • Time management
  • Attention to detail

LANGUAGES

English (Fluent)
Malayalam (Mother tongue)
Hindi (Intermediate)
Tamil (Intermediate)

Reference

Jumin Bae

Executive chef

Jean George’s Perry st.

New York, USA

(Contact available upon request)

Timeline

Culinary Intern

Perry St. Jean George's Restaurant
09.2024 - Current

Culinary Trainee

Novotel
01.2022 - 05.2022

Outdoor Catering Assistant

Taj Hotel

BBA - Culinary Arts

Indian Culinary Institute

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