Jithin Ps

Knowledgeable, creative, and resourceful chef with a background in the preparation of pastries and other baked foods for hotels, high-end restaurants, retail outlets and catering functions. I am seeking to align with a progressive company poised for strong growth and market leadership. B.Sc. in hotel management and catering science along with diploma in hotel management and catering technology. Over 7 years of work experience in professional kitchens across India, Saudi Arabia and Canada.

Assistant Pastry at Wilder Institute/Calgary Zoo (2025-04 – Present)

Expertly crafted and presented a variety of desserts, including cakes and pastries for zoo operations.

• Expertly crafted and presented a variety of desserts, including cakes and pastries, ensuring high quality and visual appeal
• Maintain a clean and organized workstation, adhering to health and safety protocols to ensure a safe kitchen environment
• Prepared diverse baked goods, including cakes and pastries, following both traditional and innovative recipes

Production Team Lead at Cobs Bread (2025-08 – Present)

Oversaw daily bakery operations and supervised the baking team.

• Oversaw daily bakery operations, ensuring product quality and adherence to health standards
• Supervised the baking team, fostering a collaborative and productive environment
• Managed all aspects of bakery operations, including baking

Baker at Cobs Bread (2025-01 – 2025-07)

Assisted with production of various breads and operated commercial baking equipment.

• Assisted with the production of various breads, including sourdough, baguettes, and specialty loaves
• Operated commercial baking equipment and machinery, ensuring optimal performance and minimizing downtime
• Maintained proper sanitation and hygiene standards, resulting in consistent high scores during health inspections

Cook Bakery/Pastry at Toben Food by Design (2023-06 – 2024-07)

Worked as team baker and assisted with menu development for large guest functions.

• Worked as an energetic, collaborative, and professional team baker
• Assist with the development of full, tasting and special event menus for more than 500 guests
• Acted as a good team player when required to maintain continuity of service and quality

Chef de Partie Pastry at Chocomelt (2023-02 – 2023-05)

Oversaw three outlets and central kitchen operations with focus on quality improvement.

• Oversee the three different outlets and Central Kitchen
• Improved Restaurant quality of Food
• Maintained an organized and efficient work environment
• Doing Food Costing and Menu engineering
• Supervised and trained Kitchen staff in proper safety

Commis 1 Pastry Chef at Chocomelt (2021-10 – 2023-01)

Participated in opening two outlets and maintained kitchen organization and food control.

• I got an opportunity to open two outlets of Chocomelt Restaurants
• Maintaining a highly organized kitchen, instilling a focus on attention to detail with staff
• Responsible for all aspects of food and beverages control for this very busy operation
• Inspired and supported team members to participate in decision making processes to assume responsibility and authority

Demi Chef de Partie - Pastry at Grand Hyatt Kochi (2019-02 – 2021-04)

Prepared and delivered high quality desserts in busy restaurant and function kitchen.

• To prepare and deliver high quality desserts in a busy restaurant and function kitchen
• Able to undertake a varied list of good preparation for the kitchen on a daily basis
• Ensuring and controlling levels of guest satisfaction, quality, and operation within set food costs on an ongoing basis
• Manage and undertake Commis
• To set up the pastries every day in restaurants and banquets
• Provide quick service for last minute changes
• Dealing with customer complaints as well as service recovery if required
• Take caring night shift and Banquet functions

Commis - Pastry at Grand Hyatt Kochi (2017-11 – 2019-01)

Preopening pastry associate at 5-star luxury property. Prepared high quality desserts and maintained pastry shop.

• Joined Grand Hyatt Kochi as a Preopening Commis Associate Bakery/pastry. (5-star luxury property with 264 room and 10,000 pax conventional areas)
• Take caring Pastry shop with classic desserts and pastries
• To prepare and deliver high quality desserts in a busy restaurant and function kitchen
• Able to undertake a varied list of good preparation for the kitchen on a daily basis
• Ensuring and controlling levels of guest satisfaction, quality, and operation within set food costs on an ongoing basis
• Manage and undertake trainees
• To prepare mis en place to the standards set by the pastry chef /Chef de parties
• To set up the dessert buffet every day in restaurants especially for the Brunch
• To wear the correct uniform and maintain a high standard of personal hygiene on duty
• Dealing with customer complaints as well as service recovery if required
• Doing daily store requisition for the operation

Industrial Trainee – Pastry at Grand Hyatt Kochi Goa (2016-07 – 2016-11)

Maintained high hygiene standards and prepared ingredients for senior chefs.

• Maintaining high standards of hygiene
• Preparing the ingredients for a more senior chef
• Measuring dish ingredients and portion sizes accurately Dealing with stock rotation

Bachelor of Hospitality and Diploma in Catering Technology in Hotel Management and Catering Science – Munnar Catering College (2014 – 2017)

Intermediate Education – St-Annes High School (2010 – 2012)

Higher Secondary Education – Hdpy English Medium Public School (2009 – 2010)