Ezekiel Ebenezer Fredrick

# **, ******* ******, ********* ****, Kamamnahalli, Bangalore – 560084

Mb: +91-761******* / +91-808******* adilqt@r.postjobfree.com;

adilqt@r.postjobfree.com

Education:

Diploma in Hotel

SOUS CHEF

Management and Experience in Fine Dining International Cruise Lines

Food Craft

Certificate

Objective: seeking a position as an “Executive Sous chef”

Craft Course in that will effectively utilize acquired expertise, creative talents

Food Production

and commitment to excellence.

at the institute of

Hotel

Management,

Bangalore, INDIA Current Employment: Sea Chefs Cruises Limited.

March 1991 to Date of Employment: 25th June 2016 to Present

September 1992

Previous Employment: Celebrity Cruise Lines, USA

Date of Employment: 14th Oct 2001 to 21st Jan 2016.

Position Held: Sous Chef

Australian

Education Qualifications

May 2012 - Certificate III in Hospitality (Asian Cookery)-

Certificate III in SIT30907 - Culinary Solutions Australia

Hospitality (Asian

Cookery)- 1991-1992 – Industrial Training in Food Production

SIT30907 -

Culinary

Solutions Key Skills

Australia

Hospitality & Culinary Guest Service

Management Excellence

May 2012

Front- & Back-of-House Multioutlet

Operations Operations

Budgeting & Cost Controls Restaurant & Kitchen

Five-Star Dining/Menu Design

Development Specialist in Indian

Teambuilding/Training/Supe and Continental

rvision foods.

Safety/Sanitation/Quality Creative Carvings

Controls

Innovative new dishes

Work Positions at Celebrity Cruise Lines

.

Industrial Commenced as Assistant Cook

Promoted to Round Cook

Training: Promoted to First Cook

Promoted to Cook Tournant

As part of my

Diploma Promoted to Chef de Partie

requirements I

underwent training Promoted to Junior Sous Chef

for 6 months at the Promoted to Sous Chef

Hotel Windsor Manor

Sheraton Group of

Hotels. Bangalore.

Duties Undertaken

I progressively undertook the following tasks on a day to day

basis:

Supervised Cooks

Used advanced methods of cookery

Work Prepared weighing of meat and ingredients

History: Identify the food, cook apportion, serve, garnish, season

Celebrity and present food such as meat, poultry, game, seafood,

Cruise pastry cakes, yeast goods, ice-creams, vegetables, pasta,

Lines rice, curries, sweet meals, soups, terrines, pates, stocks,

Working from marinates, sandwiches, appetizers, salads, pies, fillings,

14th October

2001 to present glazes Sauces, farinaceous, cakes, pastries, breads ads,

biscuits, sauces, gravies, soups, snacks, appetizers and

salads.

Monitor and control the quality and presentation of food

prepared.

Examine, inspect and select food to ensure it is of good

quality.

Clean and maintain cooking utensils including baking

tins, trays and appliances.

Receive, store, chill, organize and display food.

Place prepared items into the ovens and control baking

times.

Monitor the cooking temperature and appearance of

products.

Monitor and assess the quality of the food during

preparation and the final preparation before the serving

of the meal.

Maintain the work environment and ensure the kitchen is

kept in proper order and condition.

Area of Follow hygiene, the wearing and use of personal

Expertise: protective equipment (PPE), health and safety guidelines

to ensure food quality and correct storage procedures.

Indian,

Indian Tandoor

Mexican

Italian Responsibilities

and Continental

Cuisine

I was requested to perform all functions in various services, and

venues throughout the ship in accordance with celebrity cruises,

.

pillar of safety service and style as well as through celebrity

connection. I ensured that I conducted myself in a professional

and courteous manner at all times. My responsibilities included:

1. Physical and verbal interaction with guest contract and celebrity

family member (CFM) areas.

2. Attend meetings and training activities courses conducted on the

ship.

3. Plan and allocate jobs and tasks to junior staff ensuring that all

clients’ procedures are conducted according to standard recipes,

portion yields and within agreed time limits with minimum

wastage.

4. Menu planning, estimating ingredients and food requirements,

monitoring, observing & supervising food procedures.

5. Help conduct training and development of junior staff in this area

of work and section.

6. Maintain records and evaluate the progress of junior staff.

7. Adhere to and ensure all food safety regulations and procedures

are followed.

8. Reporting any defective equipment or safety hazards within or

around the galley (kitchen) to the concerned department.

Proficient in

English

Tools and Equipment Used

Detailed below is a list of but not exhaustive to the tools and

equipment that I have used:

FOREIGN

LANGUAGE Refrigerators and ovens of various sizes.

(Conversant) Benches and sinks, mixing machines pots, pans,

French

Spanish Meat slicers, trays, tins, graters, storage and display

containers, display and cooling racks, measuring cups and

spoons, rolling machines and pins dough making

machines, kitchen knives and miscellaneous utensils,

rollers and shapers.

Storage rooms, tempering rooms, creamers, refiners,

spatulas, wipers, whisks, various spoons, beaters, glaze

brushes and decorating syringes, piping bags, cutting

utensils, cutting plates, moulds, aprons, gloves scales,

measuring equipment, zester, blender various knives, can

openers, tongs pastry brush, ladies, sieves, spatula,

microwave, ice – cream and sorbet market, mixing bowls

food preparation boards. Dishwashers and extractor fans.

Certificate and Training

1. Safety Course for Personal Nominated to Assist Passengers in

Emergency Situations- IMD Resolution A770. The contents of

the course are based on STCW 95 A – VI/I and included:

- First Aid

- Survival Craft Basics

- Fire Fighting

- Human Relationships

2. STCW – 95 Certificate of Training in “Crowd Management”

The main competencies of this course include:

Award: - Awareness of life saving appliances and control plans mustering

Service Award – True

Ambassador for Celebrity procedures.

Cruises 2006.

- Ability to communicate with passengers during emergency.

- Ability to demonstrate to passengers the use of personal life

saving appliances.

- The certificate was issued under the approved training program

and authority of the Bahamas.

- Maritime Authority to comply with the International convention

on standards of Training Certification and watch keeping for sea

fearers 1978 as amended under this course meet the

specifications in the Stew code, section A-v 3-1 and 3 on

November 2007.

3. 2004 – Preventing Sexual Assault and Harassment – – Royal

Caribbean International - Celebrity Cruises

4. 2009 - United States Public Health Training – Galley (Kitchen)

– Royal Caribbean International – Celebrity Cruises. Trianing

included: Food sanitation, Safety and Microbiology.

5. 2007 – Crisis Management and Human Behavior Training -

STEW 95 Regulations V/3

6. Successfully completed the Carnival College workshop presented

by quality resources and recognized for demonstrating the pride

and professional necessary to deliver outstanding service to co-

worker and guest from the CARNIVAL COLLEGE U.S.A. – 1994.

Passport:

Passport No. : K9145441

VISA Currently held : CI/D Visa to U.S.A. valid for 5 years

(2018 – 2023)

Date of Birth : 21-12-1971

Ezekiel Ebenezer Fredrick

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