Chef

Love Dale, Phone 074******** /

Moorkaveri, 095********

Kinnigoli, Mangalore E-mail:

- 574150 glennkevin12000@yaho

Karnataka. o.co.in

*********@*****.***

GLEN KEVIN FERNANDES

Objective Hardworking and motivated person, want to be the part of

such a reputed establishment to excel in my professional

skills and sound experience in cooking.

Date of Birth 18th Oct, 1982

Educational 1997 Xth, K.S.E.E.B

Qualification

1999 XIIth, K.S.E.EB

2000 Diploma in F&B Production & Bakery, Shrinivas

college of Hotel Management, Mangalore

Professional

experience 6 months as a training cook at THE VILLAGE BISTRO Vill.

Hauzkhas, N. Delhi - 16

6 months as Commi - I In HOTEL MAHARAJA REGENCY, Ferozpur

Road, Ludhiana

(Duration : June 2001-: Presently)

COMPANY PROFILE:

2001 : Joined as Asst Cook at Norwegian Cruise Line.

2003: Promoted as Cook

2004: Promoted as 1st Cook

2006: Worked as Acting Chef Tournant ( Sous Chef )

2007: Promoted as Chef Tournant ( Sous Chef )

2011: Trained for 6 month as Exec Sous Chef.

Presently working as Chef Tournant ( Sous Chef ) for

Norwegian Cruise Line.

( To be promoted as Exec Sous Chef in the new Coming

vessel this year 'April 2013' )

WORK PROFILE (Duties and responsibilities):

Worked in all the large outlets as incharge of Buffet,

Breakfast, Lunch, Dinner, Buffet Production area,

specialty restaurant & Main dinning room, stations like

Soup, sauce, roast, Fish, Veg, special order.

Worked for the implementation of new menu with the

corporate Chefs i.e Freestyle 2.O, MDR Menu, Stake House &

VIP Breakfast.

Worked in ( Ale carte ) Specialty Restaurant such as

Italian, French Bistro, Mexican, Stake House, Brazilian.

Ensures all food is prepared fresh and is of the highest

quality

Strictly adheres to all recipes, methods and instructions

from supervisor

Ensures team reports to work on time and in a clean

uniform.

Maintains an organized and efficient flow of production,

with regards to changes in forecasts and menus.

Ensures development of team members through on-going

training.

Recognizes team members for successful achievements and

contributions.

Coaches team members immediately and professionally to

minimize deficiencies and provide encouragement.

Responsible for inventories to enable team members to

successfully prepare mise en place.

Consistently checks temperatures in foods and follows

proper procedures in regards to chilling, re-heating and

holding food.

Maintains and reports waste log to supervisors on a

daily/weekly basis

Checks outlets prior to leaving to ensure cleanliness,

proper disposal / removal of food, and proper storing and

labeling.

Maintains USPH / FDA standards

Communicates and follows through with appropriate

departments to correct sanitation and or equipments

issues.

Responsible for accuracy in daily inventories and

requisitions

Ensures proper rotation, storage temperatures, and proper

storing procedures are observed

Communicates with provisions to ensure successful

coordination of requisitioning, and return to stocks,

including variances, spoilage and excess inventories.

Ensures all team members are properly equipped with

uniforms, supplies, and tools.

Communicates with Food & Beverage team in regards to

special events, changes in forecasts, etc.

Ensures recipes are constantly updated to reflect changes

created by availability or direction from Executive Chef.

Strives to continuously improve flow of production and all

other outputs by submitting ideas in writing to Executive

Chef.

Evaluates subordinates every three months.

Continuously monitors food and labor cost in accordance

with CBH

Controls and decreases waste by maintaining logs to submit

daily / weekly.

Adjust production levels to meet forecast demands.

Communicates with other departments to adjust production

for joint product needs.

Delegates workload to subordinates fairly and consistently

while continually striving to improve flow of production.

Adjusts scheduling appropriately in order to attend

mandatory meetings.

Schedules regular focus meetings with subordinates to

increase communication.

Continually maintains and updates daily and weekly reports

in a timely manner.

Achievements 2003 -04 : Awarded as Hard Working Employee of the year &

sent to the adventurous tour to Antartic Polar Region

6 Times awarded as Team member of the month

2 Times awarded as Manager of the month

Languages Known English, Hindi, Konkani & Kannada

DATE:

PLACE: (GLEN KEVIN FERNANDES)

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