THOMSON PULLOLIL
Erumely, Kottayam,India
Summary
Over 19 years of culinary experience, specializing in menu innovation, kitchen optimization, and large-scale event catering. Proven expertise in menu development, kitchen management, and staff mentoring, ensuring exceptional food quality. Recognized for ability to lead diverse culinary teams and enhance operational efficiency. Committed to delivering outstanding dining experiences through strategic planning and execution.
Overview
19
19
years of professional experience
33
33
years of post-secondary education
1
1
Certification
Work History
Executive chef
LULU India group
Kochi, India
08.2024 - Current
- Fostered a positive team atmosphere through effective communication initiatives.
- Delivered culinary training to junior staff, raising skill levels significantly.
- Ensured consistent food presentation to uphold brand reputation and standards.
- Recruited and mentored kitchen staff to develop a highly skilled team.
- Established strong relationships with suppliers to secure quality ingredients at competitive prices.
- Addressed customer inquiries and complaints promptly to maintain satisfaction.
- Responded promptly to customer inquiries or complaints, thus enhancing satisfaction level.
- Fostered positive working relationships with suppliers, securing quality ingredients at competitive prices.
Executive Chef
Sodexo-Aster Medicity
Kochi, India
01.2023 - 07.2024
- Streamlined kitchen operations for optimal efficiency and productivity.
- Attended relevant industry events for keeping up-to-date with culinary trends.
- Demonstrated creativity and attention to detail in plate presentation; enhanced visual appeal.
- Maintained high food quality standards to ensure customer satisfaction.
- Implemented health and safety regulations, ensuring a safe work environment.
Executive Chef
Rasatantra Multi Cuisine Restaurant
Angamaly, India
04.2023 - 03.2024
- Devised seasonal menus that captivated clientele's interest and taste buds.
- Demonstrated creativity and attention to detail in plate presentation; enhanced visual appeal.
- Cultivated an atmosphere of respect and positivity amongst the team by promoting open communication.
- Ensured consistency in food presentation to uphold brand reputation.
- Adhered strictly to hygiene standards; maintained cleanliness within the cooking area.
- Maintained high food quality standards to ensure customer satisfaction.
Executive Chef
Supreme Group of Bakeries and Restaurants
Trivandrum, India
03.2021 - 05.2022
- Responded promptly to customer inquiries or complaints, thus enhancing satisfaction level.
- Implemented health and safety regulations, ensuring a safe work environment.
- Provided culinary training for junior staff to improve their skills.
- Maintained high food quality standards to ensure customer satisfaction.
- Enhanced dining experience by introducing innovative menu items.
- Devised seasonal menus that captivated clientele's interest and taste buds.
- Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
Sous Chef
Sofitel Hotels
Manama, Bahrain
12.2017 - 04.2020
- Ensured quality control with strict adherence to hygiene regulations.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
Senior CDP
Ibis Hotel
Manama, Bahrain
10.2015 - 12.2017
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Sous Chef
Pastarito Italian Restaurant
Seef, Bahrain
06.2014 - 10.2015
- Streamlined kitchen processes by implementing effective time management strategies.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Fostered a positive working environment through clear communication and team motivation.
- Conducted staff training sessions to enhance culinary skills and knowledge.
Function Cook
Carnivel Cruise Line
Miami, USA
04.2009 - 11.2012
- Ensured freshness and quality of ingredients, maintaining culinary standards.
- Enhanced customer satisfaction by preparing and serving high-quality meals.
- Achieved consistent delivery of excellent dishes with meticulous attention to recipe details.
- Coordinated efficiently with wait staff for smooth dining experience for customers.
CDP
Italiya
Bangalore, India
04.2008 - 03.2009
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Increased customer satisfaction by resolving issues.
- Displayed energy and enthusiasm in fast-paced environment.
Commi
Orchid Residency
Kottayam, India
02.2007 - 12.2007
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Commi
Isola Di Cocco
Poovar, Trivandrum , India
06.2006 - 12.2006
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Education
HIGHER SECONDARY - National Open schooling
Mount Assisi School
Bhagalpur, Bihar 06.2002 - 03.2003
SSLC -
St Thomas Higher Secondary School
Erumely, Kerala 06.1990 - 03.2001
AMERICAN CULINARY CERTIFICATE (ACF) -
Indus Institute
Bangalore, Karnataka 01.2007 - 03.2007
DIPLOMA IN HOTEL MANAGEMENT & TOURISM - Hotel management
KITCO Institute
Kollam, Kerala 06.2004 - 03.2026
Skills
- Menu planning and development
- Recipe standardization
- Food quality control
- Kitchen management
- Staff training
- Event planning and catering
- Team supervision
- Cost control
- Food safety and sanitation
- Restaurant software proficiency
- Seasonal ingredient utilization
- Leadership skills
- Meat butchery
- Quality assurance
- Decision-making skills
- Modern cooking techniques
Certification
Food Safety Supervisor, 2023, Food Safety and Standards Authority Of India
Languages
Malayalam
Proficient (C2)
English
Proficient (C2)
Hindi
Fluent
Tamil
Upper intermediate
Affiliations
- Music,
- Traveling
Personal Information
- Date of birth: 02/10/83
- Gender: Male
- Nationality: Indian
- Marital status: Married
Custom
I hereby declare that the above-mentioned information is true and I bear the responsibility for the correctness of the above-mentioned particulars.
Timeline
Executive chef
LULU India group
08.2024 - Current
Executive Chef
Rasatantra Multi Cuisine Restaurant
04.2023 - 03.2024
Executive Chef
Sodexo-Aster Medicity
01.2023 - 07.2024
Executive Chef
Supreme Group of Bakeries and Restaurants
03.2021 - 05.2022
Sous Chef
Sofitel Hotels
12.2017 - 04.2020
Senior CDP
Ibis Hotel
10.2015 - 12.2017
Sous Chef
Pastarito Italian Restaurant
06.2014 - 10.2015
Function Cook
Carnivel Cruise Line
04.2009 - 11.2012
CDP
Italiya
04.2008 - 03.2009
Commi
Orchid Residency
02.2007 - 12.2007
AMERICAN CULINARY CERTIFICATE (ACF) -
Indus Institute
01.2007 - 03.2007
Commi
Isola Di Cocco
06.2006 - 12.2006
DIPLOMA IN HOTEL MANAGEMENT & TOURISM - Hotel management
KITCO Institute
06.2004 - 03.2026
HIGHER SECONDARY - National Open schooling
Mount Assisi School
06.2002 - 03.2003
SSLC -
St Thomas Higher Secondary School
06.1990 - 03.2001
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