Jerome Paiva is an experienced chef with over 20 years of experience working for Hyatt hotels. He has worked his way up from commis chef to chef de cuisine and is now seeking a new challenging opportunity in a corporate environment utilizing his skills and experience. Paiva has a strong work history managing teams and kitchen operations at Hyatt hotels in Dubai, Cairo, and Toronto. He is highly motivated with good communication skills and the ability to manage diverse teams.

1. Jerome Paiva
Email: jeromepaiva@gmail.com
Mobile# : 647 470 0950 Home : 637 342 9092
OBJECTIVE
I am an outlet chef with over 20 years of Hyatt experience. I am seeking a challenging opportunity to utilize my
skills and further my career in a corporate environment. I am highly motivated and posses very good
communication skills. I have the ability to engage with people of all nationalities ensuring a healthy working
environment while managing the team.
WORK EXPERIENCE
Migrated to Canada on10th April 2012,and joined Payk Hyatt Toronto
As culinary apprentice todate.
Chef de cuisine
Hyatt Regency Dubai- April 1987 to April 2012.
 Supervising the operations of 5 commis chefs and 2 demi chefs during food production
for daily functions and outlet buffets.
 I am the chef responsible for the ordering, receiving and distribution of all fruits and vegetables for
the hotel.
 Daily training of the sop’s from the Hyatt Regency School of Hospitality.
 Attending catering meetings with the events department and up-dating the Executive Chef
/ Executive Sous Chef on points raised.
 Holding daily and monthly meetings with department colleagues and reporting to the
Executive Chef / Executive Sous Chef.
 Planning menus and improving recipes while maintaining our food cost budget.
 Maximizing colleagues’ productivity and morale while maintaining discipline following the
Policies and procedures of Hyatt.
 Inspecting twice daily all food stores and refrigerated areas and suggest, where
necessary, correct storage methods to comply with Health & Safety regulations.
 Planning rosters and scheduling staff for various functions.
 Supervising all kitchen operations and ensuring high standards of food, health and
hygiene are achieved thereby meeting guest’s expectations and Dubai municipality
regulations.
Assistant Chef de cuisine– Cold Kitchen
Hyatt Regency Dubai

2. 01Januarry 2001 – June 2008
Chef de partie – Cold Kitchen
Hyatt Regency Dubai
1997 - 2002
Demi chef – cold kitchen
Hyatt Regency Dubai
1996 - 1997
Commis 1 – cold kitchen
Hyatt Regency Dubai
1988 - 1996
Demi chef – Butchery
Inter-Continental Hotel Abu Dhabi
1984 - 1987
 I attended a butchery course Pyke Biggs exports ltd.
Butchery cook 1
Intercontinental Hotel Muscat, Oman
1981 – 1984
Cook
Greyhound catering services, Saudi Arabia
1978 - 1979
TRAINING COURSES
Completed Ontario Traders Certufucate/ Red Seal Examination.
Competency workshop
Conducted by Hyatt International EAME, Hyatt Regency Dubai
Basic Food Hygiene to Intermediate Food Hygiene
Hyatt Regency Dubai
Leadership skills programme
Hyatt Regency Dubai
Basic First Aid training

3. Hyatt Regency Dubai
Person In Charge level 3 Programme
Hyatt Regency Dubai
Basic Frist Aid and CPR Trainning
Hyatt Regency Dubai
EDUCATIONAL BACKGROUND
Hotel school Swiss Lanka
Diploma in international cookery
Passed the G.C.E. (O/L) Examination
3 credits - English, Accounting and Commerce.
4 passes - Economics, Geography, Mathematics and Christianity
Passed the G.C.E. (A/L) Examination
4 passes – Geography, Economics, Commerce and Accounts
GENERAL INFORMATION
Date of Birth : August, 29th
1956
Place of Birth : Colombo
Marital Status : Married
Nationality : Sri Lankan
Languages Spoken : English and Tamil
Areas of interest : Cold kitchen
Personal Achievments
-Certificate of Merit salon culinaire 1991
-Emirates Culinary Guild merit for cold Seafood 1995
-Empolyee of the month January 1995
-Empolyee of the month October 2001
-Task force Grand Hyatt Cairo. Jan 2008 to assist in re-organising and
upgrade the Cold which included training of staff.
-Contributed as a task force member to the success of the Global Hyatt
General Managers Meeting in Grand Hyatt Dubai in March 2008

4. CHARACTER REFERENCES
Chef joan Monfaredi
Executive chef. Park hyatt Toronto
Joan.monfaredi@hyatt.com
 Chef Thierry Buffeteau,
Executive Chef, Hyatt Regency Istanbul
thierrybuffeteau@hotmail.com
 Mr. Geroge Matthew
Human Resources Director, Hyatt Regency Dubai
 Chef Dirk Holscher
Executive chef, Hyatt Regency New Delhi
dirk.holscher@hyattintl.com
 Mr. Gordon Campbell
General Manager, Hyatt Regency Kiev
I hereby certify that the above information is true and correct to the best of my
knowledge.
Respectfully Yours
Jerome Paiva