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Paul Perris, Head Chef

Paul Perris

Head Chef·European and Flaming Asia

India

High school or equivalent, Haccp

Work experience

Total years of experience: 38 years, 6 months

Head Chef

September 2022 - Present

European and Flaming Asia

Kolkata, India

September 2022 - Present

Swiggy, Zamato takeaway, capacity of 50 covers restaurant, Multi cuisine outlet.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Head Chef

April 2021 - August 2022

11 Greeks Sphera Sports Feder

Kolkata, India

April 2021 - August 2022

Kitchen Operations, on job training, current food trends plating, involved in vendor supplies, stock rotation and food cost saving
Company industry:
Sports & Outdoor Activities
Job role:
Hospitality and Tourism

Private Chef

February 2021 - April 2022

Bengal Neuro Science Institute

Kolkata, India

February 2021 - April 2022

Company industry:
Medical Hospital
Job role:
Hospitality and Tourism

Operation Incharge

June 2020 - December 2020

Cloud Kitchen

June 2020 - December 2020

Sunshine Cloud Restaurant)
Company industry:
Catering, Food Service, & Restaurant
Job role:
Logistics and Transportation

Executive Chef

April 2008 - December 2019

Louvre Group of Hotels

India

April 2008 - December 2019

Implemented new strategies and created new menus that increased sales by 15 %.
Worked with the marketing Department on promotions elaboration and execution authored recipes, procedures and cost analyses for the food and beverage department
Trained staff in food cost, product quality and equipment use Drafted and implement food safety procedures as per UAE Municipality Standard
Organize different menus and theme nights for the event Management department
Planed and directed food ordering and activities as per the business Forecast Leveraged the process of storage and handling (food and equipment's).
Recruit and manage kitchen staff
Rectify arising problems or complaints.
Give prepared plates the “final touch”
Perform administrative duties
Keep time and payroll records
Maintain a positive and professional approach with coworkers and customers.

Sous Chef with Jebel Ali Golf Resort & Spa (UAE)
Company industry:
Hospitality & Accomodation
Job role:
Management

February 2005 - April 2008

February 2005 - April 2008

Prepares food to specifications before and during operations. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
Cooks all Food to Proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
Ensures proper food temperatures are maintained and food is stored correctly.
Ensures freshness and quality of all menu items.
Uses waste control guidelines and records all waste on spoilage sheet

Chef de Partie

January 2004 - January 2005

Doha Golf Club

Qatar

January 2004 - January 2005

Responsible for implementation of company set standards on food and hygiene.
Manages the resources of the kitchen raw materials, preparation and presentation Equipment's, machines, facilities,
etc
Company industry:
Sports & Outdoor Activities
Job role:
Other

Chef de Partie

August 2003 - December 2003

Norwegian Cruise Line

United States

August 2003 - December 2003

Preparation and distribution of daily meals including breakfast, lunch, tea time, dinner, etc. for crew and guests in accordance with Executive Chef manual and menu cycle
Company industry:
Hospitality & Accomodation
Job role:
Other

August 2000 - August 2003

Veranda Bungalow Village

Mauritius

August 2000 - August 2003

Taking care of all the Theme Night and Brunch buffet.
Responsible for implementation of company set standards on food and hygiene. Organize the Buffet for efficient operation and supervision.
Supervise and control of prep and quality.
Prepares the schedule of the staff in the unit for the approval of the kitchen operation

Room Service

November 1996 - February 2000

Crowne Plaza Hotel

United Arab Emirates

November 1996 - February 2000

Coffee Shop (Tropcana Restaurant)
Takes care of
Company industry:
Hospitality & Accomodation
Job role:
Other

May 1993 - July 1996

Mina Al Fahal SAF Aqua Club

May 1993 - July 1996

Preparing, cooking and presenting dishes with the Requirements.Maintain high standards of hygiene and sanitation and follow the rules of health and safety

Head Cook

February 1988 - January 1991

Riyadh Al Kharj Hospital

February 1988 - January 1991

Assists other cooks in the preparation of food. Supervises and instructs kitchen personnel in the safe, proper, and efficient use of all kitchen equipment.
Maintains a neat and orderly kitchen with the highest standards of safety and cleanliness.
Determines the quantities of each food to be prepared daily according to a planned menu using tested and uniform recipes.

Cook 1 at Emirates Flight Catering (Abela Catering
Company industry:
Medical Hospital
Job role:
Hospitality and Tourism

March 1984 - September 1987

March 1984 - September 1987

Prepares of complete meals - preparing and cooking Meats, Poultry, Rice, Sauces and Vegetables.
Responsible for supplies and groceries in work area.

……………………………………………………

Pre- Opening

Arabian Ranches/Polo club (Dubai - 2005)
Tulip Inn Al Khan Hotel **** (Sharjah - 2018)

Education

TUV Nord Middle Eas

February 2008

February 2008

High school or equivalent, Haccp

United Arab Emirates

ISO 9001Haccp Awareness from Incon Quality Consultants Dubai Ok

LRQA

February 2008

February 2008

High school or equivalent, QMS Auditor

United Arab Emirates

courses: Internal QMS Auditor Training Course

TUV Nord Middle Eas

January 2008

January 2008

High school or equivalent, Food Hygiene

United Arab Emirates

courses: Foundation Certificate in Food Hygiene from Jebel Ali Golf Resort & Spa

St. John Ambulance

July 2005

July 2005

High school or equivalent, life saver

United Arab Emirates

Life Saver from

Mercantile Marine Academy STWC

April 2002

April 2002

High school or equivalent,

India

Maharaja Sayajirao University of Baroda

August 1984

August 1984

Diploma, Hotel Management

India

courses: Module 1V – Management & Team Building

West Bengal Board Exam

August 1984

August 1984

High school or equivalent, English General

India

GPA (percentage): 58%

GPA (percentage): 58%

The Maharaja Sayajirao University Of Baroda

March 1984

March 1984

Diploma, General Course

India

General Hotel Management Couse as Cookery & Bakery, Restaurant Operation, Food & Beverage,

Maharaja Sayajirao University of Barod

January 1984

January 1984

High school or equivalent,

India

courses: Certificate Course, Hotel & Catering Management

West Bengal Board of Secondary Education

January 1983

January 1983

High school or equivalent,

India

West Bengal Board of Secondary Education

August 1982

August 1982

High school or equivalent, General Studies

India

GPA (percentage): 58%

GPA (percentage): 58%

Skills

Customer Service
Expert
Customer Service
Expert
Food Cost
Expert
Food Cost
Expert
Cooking
Expert
Cooking
Expert
Team Leadership
Expert
Team Leadership
Expert
Team Motivator
Expert
Team Motivator
Expert
ADMINISTRATION
Expert
ADMINISTRATION
Expert
APPROACH
Expert
APPROACH
Expert
COOKING
Expert
COOKING
Expert
EVENT MANAGEMENT
Expert
EVENT MANAGEMENT
Expert
MARKETING
Expert
MARKETING
Expert
PAYROLL PROCESSING
Expert
PAYROLL PROCESSING
Expert
POLICY ANALYSIS
Expert
POLICY ANALYSIS
Expert
QUALITY
Expert
QUALITY
Expert
SAFETY
Expert
SAFETY
Expert
SALES
Expert
SALES
Expert
food cost
Intermediate
food cost
Intermediate
Customer Service
Expert
Customer Service
Expert
Food Cost
Expert
Food Cost
Expert
Team Motivator
Expert
Team Motivator
Expert
Cooking
Expert
Cooking
Expert
Team Leadership
Expert
Team Leadership
Expert

Languages

Bengali

Native Speaker

English

Expert

Hindi

Expert