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.
06.2023 - 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
06.2017 - 12.2023
- 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
01.2011 - 03.2017
- 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
02.2009 - 11.2010
- 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
07.2007 - 01.2008
- 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 07.2005 - 06.2008
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.
06.2023 - Current
Sous Chef
CHANDYS HOTELS
06.2017 - 12.2023
Chef De Partie
Crowne Plaza
01.2011 - 03.2017
Commie 3
Ramada Resorts
02.2009 - 11.2010
Trainee
Casino Hotel
07.2007 - 01.2008
Bsc - Catering Science And Hotel Management
CMS College of Science And Commerce
07.2005 - 06.2008
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.
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