JISSON PAUL
HEAD PASTRY CHEF
Dubai
Summary
Accomplished Executive Pastry Chef with high-level technical expertise and passion for pastries. Managed team of pastry chefs for large Scale production facility and earned recognition for creativity and quality of work. Excellent organizational skills and mastery of pastry & Chocolate styles led to exceptional results.
Overview
14
14
years of professional experience
17
17
years of post-secondary education
2
2
Certifications
4
4
Language
Work History
Head Pastry Chef
Paramount Hotel Midtown
12.2021 - Current
- Oversee daily pastry and bakery operations, ensuring exceptional product quality, timely production, and adherence to hygiene and safety standards.
- Responsible for the preparation, replenishment, and stock control of all pastry-related ingredients, including dry stores; proactively report shortages to the Executive Chef.
- Coordinate and manage supplier orders based on business demands, maintaining strong relationships with vendors to ensure consistency and quality of ingredients.
- Ensure seamless production and service execution by collaborating with other kitchen departments and service teams to prepare for and support daily operations.
- Supervise and mentor pastry team members; provide hands-on training for new hires and ongoing development for existing staff.
- Enforce strict hygiene and safety protocols in compliance with HACCP and Dubai Municipality regulations, promoting the safe and efficient use of kitchen equipment and facilities.
- Maintain accurate documentation of food safety logs, temperature checks, and other daily compliance reports in accordance with company and regulatory guidelines.
- Monitor staff punctuality and discipline, addressing concerns as needed to maintain a professional and efficient work environment.
- Lead the implementation of food cost control measures by monitoring ingredient usage, proper storage, and minimizing overproduction and wastage.
- Ensure high standards of food presentation and consistency in line with the Executive Chef’s expectations.
- Maintain and update all section recipes, SOPs, and mise en place documentation, ensuring consistency and clarity across the department.
- Oversee cleanliness and organization of all pastry kitchen and cold storage areas, especially following each service, to facilitate efficient ordering and preparation.
- Support administrative responsibilities, including collection and organization of all required food safety documentation and health marks.
- Maintained safe and sanitary kitchen conditions by enforcing strict adherence to food safety guidelines.
- Managed daily operations of the pastry department, ensuring timely completion of tasks while maintaining high quality standards.
Pastry Sous Chef and Consultant Chef
25 Lounge Restaurant and Café
11.2020 - 11.2021
- Working as a pastry Sous chef and consultant chef for Sharjah ruling family
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Demonstrated adaptability by adjusting recipes as needed based on available ingredients or client requests without compromising quality or taste.
Pre-opening Junior Sous Chef Pastry
Five Hotels and Resorts
07.2017 - 11.2020
- Worked as a Pre-opening Junior Sous chef pastry (Started as chef de parties)
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Prepped daily menu items to quickly deliver upon request.
Pre-opening Chef de parties Pastry
The Oberoi hotels and resorts
01.2017 - 07.2017
- Pre-opening Chef de parties Pastry
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Pre-opening Demi Chef De Parties
Palazzo Versace Dubai
10.2015 - 01.2017
- Pre-opening Demi Chef De Parties
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
Commies 2
The Ritz Carlton Grand Canal
02.2011 - 02.2012
- Commies 2
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
Commies I
Vivanta by Taj Kumarakam
06.2008 - 02.2011
- Commies I
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
Commi-3
The Zuri hotels and resorts Kumarakam
04.2007 - 06.2008
- Commi-3
- Worked well in a team setting, providing support and guidance.
- Passionate about learning and committed to continual improvement.
Education
No Degree - Swiss baking
Richemont Master Baker Swiss Baking And Pastry School
Dubai, United Arab Emirates 04.2001 - 01.2017
Bachelor of Science - Hospitality Management
MANGALORE UNIVERSITY
MANGALORE, KARNATAKA, INDIA05-2011
Skills
Data-driven efficiency
Emotional maturity
Effective communication in diverse work environments
Knowledge of health and hygiene standards
Proven ability to achieve target gross profit percentages
Team leadership
Culinary menu design
Sourcing quality ingredients
Culinary recipe development
Staff development
Chocolate expertise
extensive chocolate knowledge
References
Dhaval, Dhedhia, Pastry chef, +971569549370, Oberoi hotels and resorts, Al Zorah Ajman
Accomplishments
- Finalist of Richemont Pastry and Baking Championship Middle east 2019
- Merit award for open pastry showpiece at the Emirates salon Culinary-Dubai 20
- Employ of the month 2015 in Ritz Carlton Abu Dhabi grand canal
- The Best kitchen employee of the month 2018, Five palm Jumeirah Dubai
Training
- Completed 04 month cross-training (every day 03 hours 5 days in a week) in bakery at Zuri hotels
- Completed 1 month cross- training in Viceroy hotels.
- 4 months work experience in bakery section at Zuri hotels
Certification
HACCP Level 3
Timeline
Basic Food Hygiene
07-2025
HACCP Level 3
08-2023
Head Pastry Chef
Paramount Hotel Midtown
12.2021 - Current
Pastry Sous Chef and Consultant Chef
25 Lounge Restaurant and Café
11.2020 - 11.2021
Pre-opening Junior Sous Chef Pastry
Five Hotels and Resorts
07.2017 - 11.2020
Pre-opening Chef de parties Pastry
The Oberoi hotels and resorts
01.2017 - 07.2017
Pre-opening Demi Chef De Parties
Palazzo Versace Dubai
10.2015 - 01.2017
Commies 2
The Ritz Carlton Grand Canal
02.2011 - 02.2012
Commies I
Vivanta by Taj Kumarakam
06.2008 - 02.2011
Commi-3
The Zuri hotels and resorts Kumarakam
04.2007 - 06.2008
No Degree - Swiss baking
Richemont Master Baker Swiss Baking And Pastry School
04.2001 - 01.2017
Bachelor of Science - Hospitality Management
MANGALORE UNIVERSITY