Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Accomplishments
Work Availability
Work Preference
Interests
Personal Details :
Generic
Joseph Paul

Joseph Paul

Executive Chef
kolkata,West Bengal

Summary

Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience.

Overview

21
21
years of professional experience
1
1
Certification

Work History

Executive Chef

Sallyport Global
Iraq, Iraq
01.2016 - Current
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Provided guidance and support for Sous Chefs during peak service hours.
  • Coordinated with front-of-house staff regarding reservations and table management.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Monitored quality, presentation and quantities of plated food across line.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Monitored meals served for temperature and visual appeal.
  • Trained kitchen workers on culinary techniques.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Distributed food to service staff for prompt delivery to customers.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Checked quality of food products to meet high standards.
  • Supervised food preparation staff to deliver high-quality results.

Chef De Partie

Carnival Cruise Lines
USA, USA
12.2012 - 11.2015
  • Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
  • Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
  • Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Checked finished plates before they were served to guests, making sure all components met quality standards.
  • Prepared a variety of sauces from scratch according to recipes or customer requests.
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
  • Operated industrial mixers and other food processing machinery to support kitchen operations.
  • Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
  • Trained kitchen workers on culinary techniques.
  • Plated completed foods paying special attention to overall presentation and necessary garnishes.
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Sliced fruit and vegetables for various menu items and stored for later use in crisper.
  • Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Distributed food to service staff for prompt delivery to customers.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Supervised food preparation staff to deliver high-quality results.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Checked quality of food products to meet high standards.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.

Chef De Partie

DynCorp International
Afghanistan, Afghanistan
05.2012 - 10.2012
  • Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
  • Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
  • Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Checked finished plates before they were served to guests, making sure all components met quality standards.
  • Prepared a variety of sauces from scratch according to recipes or customer requests.
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
  • Operated industrial mixers and other food processing machinery to support kitchen operations.
  • Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
  • Trained kitchen workers on culinary techniques.
  • Plated completed foods paying special attention to overall presentation and necessary garnishes.
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Sliced fruit and vegetables for various menu items and stored for later use in crisper.
  • Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Distributed food to service staff for prompt delivery to customers.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Supervised food preparation staff to deliver high-quality results.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Checked quality of food products to meet high standards.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.

Executive Chef

Tamimi Global Co.ltd
Iraq, Iraq
02.2008 - 11.2011
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Provided guidance and support for Sous Chefs during peak service hours.
  • Coordinated with front-of-house staff regarding reservations and table management.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Monitored meals served for temperature and visual appeal.
  • Trained kitchen workers on culinary techniques.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Distributed food to service staff for prompt delivery to customers.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Checked quality of food products to meet high standards.
  • Supervised food preparation staff to deliver high-quality results.

Assistant Executive Chef

Gulf Catering
Iraq, Iraq
01.2005 - 11.2007
  • Conducted regular stock checks to identify any shortages or wastage issues.
  • Managed inventories of food, equipment, small wares and uniforms for the kitchen team.
  • Provided guidance to kitchen staff on how to properly handle, store and rotate food products.
  • Developed menus, recipes and costings for new dishes to ensure profitability.
  • Performed quality control inspections on all incoming goods prior to storage or use.
  • Ensured all dishes were prepared in a timely manner to meet customer expectations.
  • Organized special events such as banquets and catering services according to client needs.
  • Documented daily production records for menu items produced during service hours.
  • Collaborated with chefs de cuisine regarding menu changes or updates that may be necessary.
  • Reviewed monthly financial reports related to labor costs, inventory levels and other expenses.
  • Maintained high standards of food safety and hygiene in the kitchen.
  • Assisted with training junior staff on proper cooking techniques and methods.
  • Attended meetings with management team members to discuss upcoming plans or initiatives.
  • Inspected work areas regularly for cleanliness, sanitation practices, safety hazards and potential fire risks.
  • Planned meals according to dietary requirements while ensuring maximum guest satisfaction.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Monitored meals served for temperature and visual appeal.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Monitored quality, presentation and quantities of plated food across line.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Distributed food to service staff for prompt delivery to customers.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Checked quality of food products to meet high standards.
  • Supervised food preparation staff to deliver high-quality results.
  • Determined schedules and staff requirements necessary to prepare and plate food.

Assistant Cook

Hotel Si Heung Tourist
South Korea, South Korea
08.2003 - 08.2004
  • Communicated effectively with other staff members about any issues related to food service operations.
  • Provided assistance to cooks in preparing meals during busy periods.
  • Inspected all incoming shipments for freshness and quality control purposes.
  • Kept records of inventory levels for all food items used in the kitchen.
  • Maintained sanitation in the kitchen by adhering to health regulations.
  • Assisted with food preparation tasks such as chopping vegetables and grinding meats.
  • Cleaned work areas, equipment, utensils, dishes, and silverware.
  • Labeled containers properly with contents and date information.
  • Restocked shelves with new ingredients after use.
  • Checked quality of ingredients before adding them to a dish or meal.
  • Adhered to safety procedures when handling hazardous materials such as knives or cleaning supplies.
  • Monitored temperatures of ovens and other cooking equipment during meal preparation.
  • Organized storage areas for food supplies.
  • Ensured proper portion sizes were served during meal times.
  • Followed instructions from supervisors regarding menu changes or special orders.
  • Prepared and cooked meals according to recipes, standards, and dietary guidelines.
  • Performed daily maintenance on equipment such as cleaning and lubricating parts.
  • Operated commercial appliances including mixers, grinders, slicers, steamers.
  • Stocked kitchen items such as spices and condiments.
  • Grilled and deep fried various foods from meats to potatoes.
  • Prepared food for service based on daily specials and chef's needs.
  • Operated industrial mixers and other food processing machinery to support kitchen operations.
  • Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Regulated oven, broiler, and roaster operations for cooking at correct temperatures.
  • Used manual or electric appliances to clean, peel, slice and trim food.
  • Recorded temperatures on appropriate logs and reports to notify supervisor of discrepancies.
  • Washed preparation utensils, tools and machinery by hand or industrial dishwasher.
  • Assisted head chef by chopping and preparing cooking ingredients.
  • Prepared ingredients for daily menu items under head chef's guidance.
  • Maintained cleanliness and organization in the kitchen and prep areas.
  • Monitored work areas, serving lines and eating areas to verify safe food preparation and service environment.
  • Assisted in cooking and plating dishes according to restaurant standards.
  • Developed variety of menu items to cater to customers with food allergies and diet restrictions.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Garnished and arranged dishes into creative presentations.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.

Education

Bachelor of Arts - Culinary Arts

IIAS Programmed in Hotel Management Catering
Kolkata
10-2002

High School Diploma -

St. Lawrence High School
Kolkata
04-2002

Skills

  • Inventory Management
  • Kitchen Staff Management
  • Food Stock and Supply Management
  • Budgeting and cost control
  • Restaurant Operations
  • Team Leadership
  • Safe Food Handling
  • BOH Operations
  • Ingredients Selection
  • Quality Assurance
  • Staff Scheduling
  • Forecasting and planning
  • Banquets and catering
  • Food and beverage pairing
  • Food Prep Planning
  • Customer Service
  • Food preparation techniques
  • Sanitation Guidelines
  • Hiring, Training, and Development
  • Menu Planning
  • Culinary techniques
  • Staff Training
  • Staffing
  • Cost Control
  • Operations Management
  • Creative Thinking
  • Kitchen Management
  • Kitchen Operations Oversight
  • Equipment Maintenance
  • Recipe creation
  • Food presentation
  • Decision-Making
  • Food Service Safety Training
  • Menu development
  • Food Safety
  • Customer Retention
  • Performance review
  • Staff Management
  • Strong Work Ethic
  • ServSafe Certification
  • Plating and Garnishing
  • Sanitation Standards
  • Meal Preparation

Certification

ServSafe Certification.

Certificate Number 24031672.

Languages

English
Full Professional
Bengali
Full Professional
Hindi
Professional

Timeline

Executive Chef

Sallyport Global
01.2016 - Current

Chef De Partie

Carnival Cruise Lines
12.2012 - 11.2015

Chef De Partie

DynCorp International
05.2012 - 10.2012

Executive Chef

Tamimi Global Co.ltd
02.2008 - 11.2011

Assistant Executive Chef

Gulf Catering
01.2005 - 11.2007

Assistant Cook

Hotel Si Heung Tourist
08.2003 - 08.2004

Bachelor of Arts - Culinary Arts

IIAS Programmed in Hotel Management Catering

High School Diploma -

St. Lawrence High School

Accomplishments

  • Ensured safe and efficient kitchen operations while managing a BOH staff of 45
  • Designed whole new menu, including meal selections, beverages and pricing.
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Selected to create and prepare unique dishes for private parties with well-known celebrities.
  • Prepared 1500 meals, including appetizers and desserts, for high-volume catering event.

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference

Work Type

Full Time

Work Location

On-Site

Important To Me

Career advancementWork-life balanceCompany CultureFlexible work hoursHealthcare benefitsPersonal development programs

Interests

Cooking

Traveling

Listing Music

Personal Details :

Date of Birth : 12/10/1980

Gender : Male

Marital Status : Married

Father's Name : Lawrence Paul

Religious : Christian

Nationality : Indian

Passport Details :

Passport Number : Z4619018

Issue Date : 09.03.2018

Expiry Date : 08.03.2028

Issue at : Kolkata – INDIA

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Joseph PaulExecutive Chef