Paul Varghese

Paul Varghese

Sous Chef at Elite Plaza
Lives in Kochi, India
over 6 months ago

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Enduring physical strength is what I have found, necessary for this job. And I have plenty of it. I focus on the perfection of the job entrusted to me. I understand that learning a new cuisine is not difficult if you focus and perfect what you are doing presently.

What I am an expert is south India cuisine, continental and Chinese. To be honest, the continental and Chinese that I have prepared are changed to suit the Indian tastes and therefore might loose the original flavours. But, I am quick in learning and am sure about my capacity to adapt to any conditions.

I do have a difficulty in my English, and this is written by my friend. I understand that language is not the most important for communication, but the desire to communicate accurately. And I am proud of my team playing spirit and communicating it with my collegues.


  • Sous Chef

    Elite Plaza - Kochi, India

    January 2015 - Now · 4 years and 1 month

    The work includes timely delivery of food for fine dining co-ordinate the trainees work oversee hygiene overseeing the supplies for the kitchen

  • Chef de partie

    Novo Taste - Dubai, United Arab Emirates

    January 2013 - September 2013 · 9 months

    Indian cuisine food production overseeing hygiene overseeing supply of materials for the kitchen


  • Diploma in Hotel Management (Catering)

    Food Craft Institute of Kerala Government, Perunthalmanna - Kochi, India

    July 2005 - July 2006


  • Malayalam
    Native or fluent
  • Hindi
    Professional working
  • Tamil
    Professional working
  • English
    Limited working


  • Chinese:- Beginner
  • Continental Cuisine
  • south indian cuisine
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