Paul Perris
Email - [email protected]
Mobile No - +91 9123747429, +91 9903642820
Skype ID – paul_perris
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CAREER OBJECTIVE: Pursue career development through working in a professional organization where in integrating resources of hands-on work experience, expertise and skills to assist the company in growth.

RANGE OF EXPERIENCE 29 Years’ experience in GCC Countries as a Chef. Having knowledge of all kind of cooking particularly in Continental, Bakery, Cold Kitchen, Indian and Arabic dishes
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Experience:

• Executive Chef at Golden Tulip Hotels, Suites & Resorts (UAE)
Louvre Hotels

April 2008 – December 2018

- Tulip Inn Mega Mall Sharjah
- Grand Continental Flamingo Hotel Abu Dhabi
- Golden Tulip Al Barsha Dubai
- Tulip Inn Al Khan Sharjah

- Implemented new strategies and created new menus that increased sales by 15 %.

- Developed use records for the operation team to insure high level of service.

- 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

- Tasked with purchasing, vendors, and manufacturers to develop unique signature products Achieved optimum food service operating costs for the corporation at a critical juncture:

- Kept restaurant food costs at 26.5% versus industry standard of 30-34%, and owner goal of 30% Maintained whole staff labor costs at 26% versus industry standard of 30%

• Sous Chef with Jebel Ali Golf Resort & Spa (UAE)

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.

- Packages all products to proper specifications. Performs opening, closing and side work duties as instructed and according proper guidelines.

- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.

- Follows and upholds all health codes and sanitation regulations.

- Sets up and operated kitchen equipment.

- Uses waste control guidelines and records all waste on spoilage sheet.

- Help in the preparation and design of all food and drinks menus

- Produce high quality plates both design and taste wise

- Resourcefully solve any issues that arise and seize control of any problematic situation

- Order supplies to stock inventory appropriately

- Ability to work varied hours/days, including nights, weekends, and holidays, as needed.

- Controlled food and operating expenses while enhancing food quality and improving kitchen techniques: Maintained restaurant food costs at 30%, in line with industry standard of 32 - 34%

• Chef De Partie at Doha Golf Club (Qatar)

January 2004 - January 2005

- Takes care of preliminary of meats, poultry and fish i.e., washing, slicing, trimming, de-boning, rending, Portioning, storing to actual food preparation.

- Help maintain cleanliness, sanitation and safety in food Preparation.

- Organize the kitchen 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 Executive Chef

- Direct implementation of company set standards on food hygiene.

- Manages the resources of the kitchen (e.g., people, raw materials, Equipment’s,
(machines, facilities, etc.)

• Chef de Partie at Norwegian Cruise Line (USA)

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.

- Ordering of stock in cooperation with Executive Chef Correct handling of all products and equipment Ensuring of perfect cleanliness in working area in accordance with USPH rules.

- Conducting stock takes; inventory according to company procedures

- Preparation to open and close ships at start and end of season

- Assistance in other departments upon Instruction from supervisors if required.

- Performance according to company standards and USPH rules.

- Participation in loading processes correct storage of stock, establishing of par levels.

- Active participation in on-board training programs
• Chef at Veranda Bungalow Village Resort (Mauritius)

August 2000 - August 2003

- Supervise and control of prep and quality.

- Prepares the schedule of the staff in the unit for the approval of the kitchen operations manager.

- Distributes work assignments based on the workload.

- Helps build team spirit and camaraderie within the unit.

- Taking care of all the Theme Night and Brunch buffet.

- Taking care of Food Festival.

- 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

• Chef De Partie at Crowne Plaza Hotel (Muscat)

November 1996 - February 2000

- Takes care of preliminary of meats, poultry and fish i.e., washing, slicing, trimming, deboning, rending, Portioning, storing to actual food preparation.

- Help maintain cleanliness, sanitation and safety in food Preparation. Responsible for implementation of company set standards on food and hygiene.

- Organize the kitchen 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 operations manager.

- Distributes work assignments based on the workload. Helps build team spirit and camaraderie within the unit. Taking care of all the Theme Night and Brunch buffet. Taking care of Food Festival.

• Chef at Mina Al Fahal SAF Aqua Club (Muscat)

1993 -1996

- Preparing, cooking and presenting dishes within our specialty.

- Managing and training any Demi-chef de parties and commis working with me.

- Helping the Head Chef to develop new dishes and menus Ensuring that the team have high standards of food hygiene and follow the rules of health and safety

- Monitoring portion and waste control to maintain profit margins
• Head Cook at Riyadh Al Kharj Hospital

1988 – 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.

- Serves the proper serving sizes to meet the necessary requirements with regard to the ages of those served per production sheets.

- Records all food requisitions from the storeroom, and records all meals served as required by state standards.

- Oversees the locking of the storeroom, freezer, and refrigerator, and maintaining of a correct monthly inventory.

- Calls in orders of all necessary supplies to approved vendors Supervises and assists with the daily cleaning of all kitchen equipment, and the washing and sterilizing of all dishes, silverware, and utensils.

• Cook 1 at Emirates Flight Catering (Abela Catering) (UAE)

1984 - 1987 (3 years)

- Prepares or assists in preparation of complete meals - preparing and cooking meats, gravies, vegetables, desserts, salads, baked goods, etc.

- Acts as Assistant to Charge Cook in preparation and cooking.

- Take charge of a shift in absence of Charge Cook.

- Responsible for supplies and groceries in work area.

- Assists in the cleaning of kitchen area and general maintenance of equipment and inventory control. Performs other related duties as assigned
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Pre- Opening

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

Education:

Maharaja Sayajirao University of Baroda, Vadodara
Certificate Course, Hotel & Catering Management, 1983 - 1984

St Anthony High School Kolkata WBBSE High School, 1981 – 1983

Computer Skills:

Operating System: Win9x, NT, Me, 2000, XP
Programs: MS Outlook, Power Point, and MS Excel
Internet: email and Web Browsing

Skills

Effectively communicate direction, commit people to action, and convey complex information in easily understood formats.

Managing work teams effectively while maximizing resources for greatest impact.

Networking with suppliers for optimum product flexibility and research-oriented approach

Managing recipe development, menu planning, and menu design functions for special events, which encompassed determining quality, hygiene, nutritional value, palatability, and cost for each serving.

Handling all aspects of food service management including food costing, pricing, inventory management, and vendor relationship management. Supervise and train restaurant staff.

Introducing cost control initiatives, which significantly reduced operating expenses.

Increase customer satisfaction levels through exceptional relationship management skills.

Cost control expert, able to significantly reduce operating expenditures through application of restructuring techniques and change management.

Efficient organizing, activating, controlling and decision-making, towards turning around the underperforming units into performing ones.

Recruit, develop and manage staff with the competencies required to achieve budgetary and business plan targets.

Establishing a solid, positive and productive working environment by understanding the role and needs of the staff members, while developing a skill-based team willing to practice a consistent and proactive approach towards continuous improvement on assigned areas.

Implementation of systems to motivate both management and staff members in order to facilitate/enhance their individual performances to achieve corporate objectives
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Training Certificates:

February 1999
Certificate of Achievement Hygiene Intercontinental Hotels

April 2002
Mercantile Marine Academy STWC

July 2005
Life Saver from St. John Ambulance

July 2005
Foundation Certificate in Food Hygiene from Jebel Ali Golf Resort & Spa

September 2005
Intermediate food Hygiene Training from TUV Nord Middle East

2008
Customer Service: Extra Mile from TUV Nord

February 2008
ISO 9001Haccp Awareness from Incon Quality Consultants Dubai

February 2008
Internal QMS Auditor Training Course from LRQA

March 2012
Module 1V – Management & Team Building

July 2011
EHSMS Auditor Training

March 2012
Module V – Manager’s Essentials, ME 1 Time Management, ME 2 Performance
Management (Assessment & Appraisals)

December 2013
Module V Manager's - Essentials, ME 2 Leadership Studies - Phase – 2
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Reference:

Mr. Tarek Lofty
Ex. General Manager & Regional Director of Revenue of Golden Tulip
Email: [email protected]
Mob: +971 50 5752153

Mr. Melroy Vonage
Food & Beverage manager of Tulip Inn Sharjah
Email: [email protected]
Mob: +971 50 5497187