Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Generic
Jerrin  Paul

Jerrin Paul

Chef
Naduvilepallipurath H, Kinginimattom P O, Palackamattom, Kolenchery, Ernakulam, Kerala

Summary

Highly skilled kitchen leader and team motivator with a proven track record of maintaining staff focus and productivity in high-volume, fast-paced operations. Adept at working with multiple cuisines, sourcing quality ingredients, managing budgets, and elevating restaurant profiles. Forward-thinking professional with over 8 years of experience in fast-paced kitchens, known for remaining focused and productive in high-stress situations and maintaining composure during busy periods. Possesses excellent and demonstrable skills.

Overview

17
17
years of professional experience
3
3
years of post-secondary education
4
4
Certifications

Work History

Self Employed Business Partner

Bistro Events & Caters Pvt. Ltd.
2023.06 - Current
  • Successfully ran and managed an event management company as a self-employed business owner.
  • Oversaw all aspects of event planning and execution, including budgeting, logistics, vendor coordination, and client management.
  • Demonstrated strong organizational and leadership skills in delivering high-quality events.
  • Developed and maintained relationships with clients, vendors, and stakeholders to ensure smooth operations and client satisfaction.
  • Implemented effective marketing and promotional strategies to attract new clients and expand business reach.
  • Managed a team of event professionals, providing guidance and direction to achieve project goals.
  • Adapted quickly to changing demands and proactively resolved issues to ensure seamless event experiences.

Sous Chef

CHANDYS HOTELS
2017.06 - 2023.12
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.

Chef De Partie

Crowne Plaza
2011.01 - 2017.03
  • Managed inventory and planned vendor orders.
  • Maintained quality and consistency in food production.
  • Gathered guest feedback to improve product and service.
  • Trained kitchen staff under pressure.
  • Assisted in menu development and sourcing quality ingredients.
  • Implemented cost-saving and waste reduction initiatives.
  • Mentored new staff in safety, sanitation, and cooking techniques.

Commie 3

Ramada Resorts
2009.02 - 2010.11
  • Maintained organized mise en place for consistency.
  • Learned diverse cooking techniques by observing different chefs.
  • Assisted with ingredient preparation and supported head chef's recipes.
  • Directed high-volume food preparation in a fast-paced environment.
  • Seasoned and marinated meat, poultry, and fish.

Trainee

Casino Hotel
2007.07 - 2008.01
  • Quickly learned new materials, processes, and programs.
  • Attended training courses to expand knowledge of industry practices.
  • Shadowed senior team members to learn various job tasks.
  • Actively engaged in on-the-job training and sought guidance from supervisors.
  • Supported departmental tasks to gain insight into industry processes.

Education

Bsc - Catering Science And Hotel Management

CMS College of Science And Commerce
Coimbatore
2005.07 - 2008.06

Skills

Proficient in MS Office

Strong attention to detail

Excellent written communication skills

Effective teamwork and collaboration abilities

Sound decision-making skills

Exceptional multitasking abilities

Dependable and responsible

Expertise in team building

Proficient in critical thinking

Highly self-motivated

Skilled in training and development

Excellent verbal communication skills

Accomplishments

  • Selected to create and prepare unique dishes for private parties attended by well-known celebrities.
  • Successfully prepared meals, including appetizers and desserts, for a high-volume catering event.
  • Designed a completely new menu, including meal selections, beverages, and pricing.

Certification

GOLD medal winner in the Black Box competition hosted by the National Hospitality Institute and Chefs' Guild Oman, Muscat.

Timeline

Self Employed Business Partner

Bistro Events & Caters Pvt. Ltd.
2023.06 - Current

Sous Chef

CHANDYS HOTELS
2017.06 - 2023.12

Chef De Partie

Crowne Plaza
2011.01 - 2017.03

Commie 3

Ramada Resorts
2009.02 - 2010.11

Trainee

Casino Hotel
2007.07 - 2008.01

Bsc - Catering Science And Hotel Management

CMS College of Science And Commerce
2005.07 - 2008.06

GOLD medal winner in the Black Box competition hosted by the National Hospitality Institute and Chefs' Guild Oman, Muscat.

SILVER medal winner in the Tapas competition hosted by Oman Tourism College and Chefs' Guild Oman, Muscat.

BRONZE medal winner in the Black Box competition hosted by the National Hospitality Institute and Chefs' Guild Oman, Muscat.

Certified in HACCP Level 3 food safety.

Jerrin Paul Chef