BASIL NARIYELIL PAUL
Hawthorndale
Summary
Experienced and dedicated cook with a strong background in both commercial and residential kitchen environments. Proven ability to supervise staff, manage kitchen operations, and maintain efficient stock control and ordering systems. Well-versed in food safety regulations and dietary requirements, with expertise in planning and delivering compliant menu cycles. Recognised for excellent organisational, communication, and time management skills. A compassionate team player with a can-do attitude and a genuine passion for providing high-quality meals and service. Flexible and dependable, with the availability to work weekends as required.
Overview
24
24
years of professional experience
Work History
Cook
Bupa Care Home
Invercargill
08.2020 - Current
- Discuss food preparation issues with Managers
- Monitored and managed the entire food as well as staff health and safety with food hygiene practices
- Ordered supplies as needed for the kitchen.
- Resolved customer complaints regarding food quality or services provided.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
Head Chef
Aroma Foods and Events
Cochin
03.2016 - 08.2019
- Controlled and directed the food preparation process along with approving and polishing dishes before they reach the customer
- Handled the overall menu designing along with order management coordinating with the client focusing on cost control and optimization in order to benefit both the parties
- Managed and worked closely with other staffs; heading, guiding and directing the team of 30 members
- Created menu items, recipes and developed dishes ensuring variety and quality; deciding as per client's needs and requirements
- Determined food inventory needs, stocking and ordering ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Chef De Partie
Norwegian Cruise Line
04.2012 - 03.2015
- Followed-through on any request within the area of responsibility received from the direct supervisor or manager on duty; including show plates, food samples and random food tastings
- Conducted workstation spot checks to ensure items were correctly cleaned and stored by team to minimize deterioration and wastage
- Controlled production levels and recommended ideas for improvements and better cost controlling leading the team of 10 - 15 members of the staff
- Prepared daily food requisitions needed for the section production and counterchecked deliveries for its accuracy; reported any discrepancies to immediate supervisor
- Oversaw three main sections (Sauce, Fish and Roast) and its entire food production; maintained the daily food ordering, plating and more
Chef De Partie
Meat Company Abu Dhabi
Abu Dhabi
09.2008 - 03.2012
Commis I
Abu Dhabi National Hotel
Abu Dhabi
05.2005 - 09.2008
Commis II
Hotel Rivera Suits, Cochin
Cochin
11.2003 - 04.2005
Commis III
Hotel Mughal Park, Cochin, India
Cochin
06.2002 - 11.2003
Trainee
Hotel Hardo Nagpur, India
Nagpur
02.2002 - 06.2002
Trainee
Hotel Woodlands Cochin, India
Cochin
08.2001 - 12.2001
Education
Certificate in Catering Level 4 - Catering
SERVICE IQ
New Zealand 05.2024 - 05/2025
Diploma -
Skills
- Cooking Efficacy
- Baking & Frosting
- New Cuisine
- Team Work
- Cost Control
- Kitchen management
- Food safety protocols
- Menu development
- Staff supervision
- Nutritional knowledge
- Time management
- Problem solving
- Positive and professional
References
As per request
Timeline
Certificate in Catering Level 4 - Catering
SERVICE IQ
05.2024 - 05/2025
Cook
Bupa Care Home
08.2020 - Current
Head Chef
Aroma Foods and Events
03.2016 - 08.2019
Chef De Partie
Norwegian Cruise Line
04.2012 - 03.2015
Chef De Partie
Meat Company Abu Dhabi
09.2008 - 03.2012
Commis I
Abu Dhabi National Hotel
05.2005 - 09.2008
Commis II
Hotel Rivera Suits, Cochin
11.2003 - 04.2005
Commis III
Hotel Mughal Park, Cochin, India
06.2002 - 11.2003
Trainee
Hotel Hardo Nagpur, India
02.2002 - 06.2002
Trainee
Hotel Woodlands Cochin, India
08.2001 - 12.2001