CRM
MEARL THERESA PEREIRA
Chimbel
Summary
To enhance my knowledge and further develop my skills and talents in your establishment, for the benefit of the company, the customers and for my personal as well as professional growth. Seasoned Sous Chef specializing in Continatal cuisine. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Committed to ensuring customer satisfaction by providing exceptional service and unmatched support. Proficient in utilizing customer service best practices and adept at exploring different solutions to address customer needs effectively. Customer-centric and detail-focused Front Office Executive with experience overseeing fast-paced front offices in support of senior executive teams. Technologically savvy and personable professional with proven success at implementing new electronic processes for streamlined workflow and communication. Leads productive, loyal and confidential office teams in meeting and exceeding company and customer goals and objectives.
Overview
6
6
years of professional experience
9
9
years of post-secondary education
6
6
Certifications
3
3
Languages
Work History
Senior Sous Chef / Departmental Incharge
Coppa Club
12.2022 - 1 2024
- Opening the kitchen (ensuring required temperature in the walk-in fridge/freezer, morning deliveries etc)
- Morning Incharge (breakfast/lunch set up)
- Interviewing, recruiting and training employees
- Setting up weekly rosters
- Meeting vendors
- Ordering and checking weekly stock and inventory
- Managing the pass area
- Setting up new dishes
- Handling allergen diners
- Preparing new recipes and desserts
- Preparing full menu with costing
- Handling front of house duties
- Handling customized menus for events
- Responsible for weekly deep cleaning for BOH
Senior Marketing and Sales Manager
BearCo. Wellness
01.2024 - 10.2024
- Spearheaded collaborations with industry influencers to expand brand reach and generate buzz around new product launches.
- Delivered engaging presentations at industry conferences showcasing company expertise and thought leadership within the sector.
- Championed process improvements throughout the organization leading to increased efficiency in operations while maintaining a commitment to quality standards.
- Mentored junior team members, providing guidance on best practices in marketing and sales strategies.
- Enhanced online presence through a focused digital marketing strategy including SEO, SEM, social media, and email campaigns.
- Coordinated cross-functional teams to ensure successful execution of marketing initiatives.
- Streamlined sales processes for improved efficiency and increased revenue generation.
- Boosted customer satisfaction levels through regular feedback collection, analysis, and implementation of necessary improvements across touchpoints.
- Established meaningful partnerships with complementary businesses leading to mutually beneficial results.
- Increased brand visibility by implementing strategic marketing campaigns and targeted advertising.
- Cultivated and maintained strategic alliances with key partners and vendors.
- Resolved problems with high-profile customers to maintain relationships and increase return customer base.
- Held one-on-one meetings with sales team members to identify selling hurdles and offered insight into best remedy.
- Aligned company goals with customer outcomes and increased satisfaction by automating contact management systems.
- Liaised with sales, marketing, and management teams to develop solutions and accomplish shared objectives.
- Handled sensitive information discreetly, maintaining confidentiality of personal data and company records.
- Managed inbound correspondence effectively by sorting mail promptly upon arrival and directing it to the appropriate recipients.
- Maintained a clean and organized workspace, contributing to a positive work environment for all staff members.
- Streamlined front office operations by implementing efficient organizational systems and procedures.
- Liaised between departments to address scheduling conflicts or discrepancies in a diplomatic manner that resulted in effective resolutions.
- Provided backup support for other administrative roles as needed during peak times or employee absences to maintain smooth operation of the office.
- Maintained high levels of customer satisfaction by quickly and professionally greeting guests and offering beverages.
- Supported company initiatives through active participation in meetings, events, and project collaborations.
Head Bartender
Aux
09.2023 - 01.2024
- Handling stock and inventory
- Serving VIP guests
- Heading the team for the designated bar
Junior Sous Chef
Ivy Asia
02.2022 - 09.2022
- Helping in the opening/launch of the restaurant
- Incharge of the pastry and cold section
- Training new recruits
- Ordering and checking stocks and inventory
- Setting weekly rosters
- Handling management duties and checking daily attendance of staff
Senior Chef de Partie
Coppa Club
09.2021 - 02.2022
- Managing starters, main course and desserts for the restaurant and bar
- Independently handling the pasta section and the pass area
- Specialized in handling allergen diners
- Actively responsible for the hygiene and cleanliness of the department
- Maintain well organized mise en place to keep work consistent and efficient
- Evaluate inventory levels on weekly basis and place orders to restock dry and perishable items
- Work closely with the Head Chef to create banquet menu
Pastry Chef
Perfect Cup & Marc Brown
05.2021 - 09.2021
- Sales and taking customized cake orders
- Preparing new recipes with costing
- Meeting with suppliers
- Training employees
Chef de Partie
Coppa Club
06.2020 - 03.2021
- Managing starters, main course and desserts for the restaurant and bar
- Incharge of the cold section
- Specialized in handling allergen diners
- Actively responsible for the hygiene and cleanliness of the department
- Maintain well organized mise en place to keep work consistent and efficient
- Work closely with the Head Chef to create banquet menu
- Partially managing the Pizza & Pasta section
Commie Chef
Hilton Hotel & Resorts
12.2018 - 03.2020
- Independently managing the ladder department
- Looking after the cold section/buffet
- Handling breakfast, veg department and partially sauce department
- Independently taking charge of the hygiene and cleanliness of the department
- Maintaining company standards at all times
- Periodically attending work related courses from the Hilton University
- Taking charge of managing pass area in absence of the chefs
- Preparing the dishes for the breakfast buffet
- Assisted senior chefs with ingredients, preparation in support of recipes designed by the Head Chef
- Assisted with routine stock rotation to keep stock fresh
- Rotated food regularly, removing outdated items for proper disposal
- Preventing cross contamination from utensils, surfaces and pans when cooking and plating for allergen diner
Customer Team Member
Greggs
10.2019 - 02.2020
- Cashier
- Barista
- Serving the customers and preparing their order
- Cleaning and setting up areas
- Baking morning breakfast savouries
Industrial Trainee (pastry & Halwai)
Taj Exotica Resort & Spa
06.2018 - 09.2018
- Baking and storage of cookies
- Baking and finishing of cakes for VIP’s
- Set up and replenishment of dessert buffet
- Taking charge of cleanliness of baking section
- Trained in preparation of Indian sweets and savouries
Education
IGSCE General Studies -
Phoenix Residential School
Honga, Karnataka 05.2010 - 06.2015
12th grade - Business Studies & Accounts
Gogte College of Commerce
Belgaum, Karnataka 07.2015 - 03.2017
Diploma in Bakery & Confectionary - Course in food production & Patisserie
Institute of Hotel Management
Porvorim, Goa 07.2017 - 05.2018
Level 2 Certificate - General Patisserie & Confectionary
Reading College
09.2019 - 08.2020
Skills
Food Preparation
Food Safety
Cost Control
Menu Memorization
Inventory Management
Employee Scheduling
Workflow Optimization
Vendor Relationship Management
Team Leadership
Customer Service
Safe Food Handling
Staff Motivation
Cooking techniques
Special diets
Staff Training
Ordering and Requisitions
Mentoring and Coaching
Pastry Skills
Call Management
Product Knowledge
Active Listening
Scheduling
Appointment Scheduling
Account updating
Complaint Handling
Customer Relationship Management (CRM)
Microsoft Outlook
Customer Education
Team Development
Microsoft PowerPoint
Payment Processing
Sales expertise
Administrative Support
CRM software proficiency
Service Upselling
De-Escalation Techniques
Certification
Food safety & Hygiene Level 2
Personal Information
- Date of Birth: 08/29/98
- Nationality: Indian
Software
EXCEL
SOFTPHONES
Timeline
Senior Marketing and Sales Manager
BearCo. Wellness
01.2024 - 10.2024
Head Bartender
Aux
09.2023 - 01.2024
Senior Sous Chef / Departmental Incharge
Coppa Club
12.2022 - 1 2024
Junior Sous Chef
Ivy Asia
02.2022 - 09.2022
Senior Chef de Partie
Coppa Club
09.2021 - 02.2022
Pastry Chef
Perfect Cup & Marc Brown
05.2021 - 09.2021
Chef de Partie
Coppa Club
06.2020 - 03.2021
Customer Team Member
Greggs
10.2019 - 02.2020
Level 2 Certificate - General Patisserie & Confectionary
Reading College
09.2019 - 08.2020
Commie Chef
Hilton Hotel & Resorts
12.2018 - 03.2020
Industrial Trainee (pastry & Halwai)
Taj Exotica Resort & Spa
06.2018 - 09.2018
Diploma in Bakery & Confectionary - Course in food production & Patisserie
Institute of Hotel Management
07.2017 - 05.2018
12th grade - Business Studies & Accounts
Gogte College of Commerce
07.2015 - 03.2017
IGSCE General Studies -
Phoenix Residential School
05.2010 - 06.2015
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