CURRICULUM VITAE

Personal Information

NAME : CHRISTOPHER PALMER

DATE OF BIRTH : 17th April 1981

NATIONALITY : Indian

MARITAL STATUS : Married

LANGUAGES KNOWN : English, Hindi and Bengali

PERMANENT ADDRESS : 130, Laxmi Narayan Road,

Dum Dum Cantonment,

Kolkata – 700065,West Bengal,India.

CONTACT NUMBER : 009***********,009***********

E-MAIL : ac0h0f@r.postjobfree.com

ac0h0f@r.postjobfree.com

SKYPE ID : christopher19075

PASSPORT NUMBER : J9593745

PLACE OF ISSUE : KOLKATA

DATE OF ISSUE : 22/11/2011

DATE OF EXPIRY : 21/11/2021

SEAMAN’S BOOK ( PANAMA) : CTB555953 Date of issue – 11/09/2012,

Date of expiry- 11/09/2017

SEAMAN BOOK (Marshall Islands) : MH440658 Date Of Issue-26/10/2015

Date of expiry25/10/2020

Objective:

To utilize my abilities and experience in a systematic approach for making special variety multi-cuisine dishes and to apply my culinary skills in order to improve the quality of the food production and to give training to staffs under my supervision for continuous improvement program. I would emphasize on making innovative, creative, cost effective and quality food.

Summary:

An innovative Chef with an exceptional record of service and experience of over 10 years in handling multiple clientele and expertise in all facets of cooking and management of Hotel/ Restaurant kitchens with specialization in Western, Indian Cuisine and Garde Manger.

Culinary innovator, with exceptional culinary skills known for producing top- quality, creative dishes and contributing to revenue growth while simultaneously reducing food and labor costs.

Manage all aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages. Understanding all key health and sanitation concerns related to kitchen operations based on HACCP- international food safety system.

Expertise at developing and testing recipes and techniques for food preparation, ensuring consistent high quality with minimized food costs and supply waste.

Focused and hardworking, with excellent professional credentials; self-motivated and team oriented; willing to go the extra mile, effective team player with excellent communication and inter-personal skills.

Core Competencies

Menu Planning/ Costing Guest Relations/ Satisfaction Kitchen Organization & Recipe Creation Staff Training Food Promotions Quality Assurance Performance management Food Production Food Cost and Budget Control Food & Beverage Operations & Management Leadership Skills Cross Functional Coordination

Educational Qualification

Bachelor Of Commerce Degree course from St. Xavier’s College, Kolkata under Calcutta University in 2002.

Technical Qualification

Diploma in Hotel Management from National Institute of Labour Education & Management [NILEM], Chennai in 2006 .

Diploma in Food & Beverage Production from Metro School of Hotel Management, Kolkata in 2003.

Diploma in Travel & Tourism Management from Trade-wings Institute of Management, Kolkata in 2001.

Diploma in Web-Centric Computing from National Institute of Information Technology [NIIT], Kolkata in 2001

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Seaman Courses

1. BOSIET ( OPITO Approved) from Emirates Technical & Safety Development Centre - Issued on 13/05/2014 and Valid Till 12/05/2018,Abu Dhabi

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2. H2S (OPITO Approved) from Emirates Technical & Safety Development

-Centre- issued on 24/02/2016 and Valid Till 23/02/2018,Abu Dhabi.

3. STCW 2010 1) Elementary First Aid 2) Personal Safety and Social Responsibilities 3)Personal Survival Techniques and 4)Fire Prevention and Fire Fighting and 5) Security Training for Seafarers from Mercantile Marine Academy, Kolkata.( DG Approved).

4. Certificate of Proficiency in Ship’s Cook under MLC2006 Regulation 3.2 from AIMS Institute of Maritime Studies, Belapur, Navi Mumbai. (Issued on 29/11/2014 and Valid Till 28/11/2019)

Professional Experience

May’14 till date

Aramark Gulf Limited, Abu Dhabi (offshore)

Cook:

To prepare high quality Indian, Arabic and Continental dishes. In charge of hot and cold kitchen, bakery and butchery in GMS Barges and Topaz Vessels.

Maintaining proper hygiene in the kitchen. Check the quality of food. Report to the Campboss.

Sep’12 –Nov’13

Ligabue Catering, Italy

Cook :

Entrusted with the responsibility of supervising & food production in the Cold Galley in Saipem Field Development Ship.

Responsible in total preparation of different types of salads, different cold cuts, different types of cheese etc. with appropriate garnishes and carvings.Report everything to the Catering Manager concerned..

Mar’09 - Jan’12

EXPRESS SUPPORT SERVICES LIMITADA, ANGOLA

(A Member of Compass Group Plc)

Western and Indian Chef :

Entrusted with the responsibility of supervising food production for 2000 heads (Bechtel clients) at ALNG Project.

Played a vital role of Quality in-charge, accountable for maintaining the food quality and hygiene according to the HACCP standards.

Led efforts across planning and enhancing menus and creative cuisine. Ensured strict compliance to standard production procedures and recipes as per standards

Organized and coordinated the daily operations, aiming to provide high quality meals in the most cost efficient manner, and in accordance with the organization’s relevant policies and procedures

Ensured the implementation of the organization’s policies, manuals, procedures and instructions on all matters pertaining to food handling/ processing, sanitation, safety and environmental protection.

Ensured all staff adheres to local/ international sanitation & hygiene regulations, especially in relation to food preparation & storage, periodically checked all areas to substantiate that they are clean, sanitary & hygienic, and took all necessary precautions to eliminate food spoilage, health risks and other health and safety hazards

Formulated & implemented strategic plans to enhance service quality standards & implemented strict measures to optimize guest satisfaction & retention.

Jul’07 – Feb’09

GULF INTERNATIONAL CONTRACTING CO. (GIC), KUWAIT

Senior Cook

Carried out the responsibility of preparing food In the Ministry of Health Hospital concerning the patients, doctors, nurses etc.

Ensured to maintain the standards of the kitchen and the food. Checked the quality of the meat on a everyday basis

Indented and maintained daily inventory, filled out Food requisitions & adhered to control systems to assure quality, portion size & consistency.

Oct’04 – Feb’07

SAYAJI HOTEL LTD, INDIA

Commis – 1

Responsible for handling a’ la carte and banquet Kitchen and Reporting to Demi Chef de Partie.

Prepared Continental, Indian, Tandoor and Chinese cuisine and ensure to adhere the quality of the sauces, gravies etc.

Maintained the highest standards of cleanliness and hygiene in the display of the kitchen and food.

Mar’03 - Oct’04

HOTEL MAURYA PALACE, JAIPUR, INDIA (A Subsidiary of Maple Hotels & Resorts Pvt Ltd)

Commis – 2 (Sep’03-Oct’04)

Industrial Trainee (Mar’03- Sep’03)

Managed kitchen especially in Indian, Continental and Chinese sections and Reported to Demi Chef de Partie.

Prepared Indian, Continental and Chinese cuisine. Maintained good food quality and hygiene of the kitchen.

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