Dream Skyline Complex, Building #C-2, Flat #303
Calwaddo, Navelim, Goa - India, 403707
To use my organizational management, highly skilled culinary insight and 15+ years of experience as a platform to showcase my innovative approach in delivering creative fusion of international cuisine, unique food presentation and unparalleled professionalism, leadership and service.
Royal Caribbean International [Anthem of the Seas] May 2009 – Present
Executive Sous Chef
Monitoring the assembly of the workstation for the next meal preparation shift, including the cleaning and preparation of food storage areas and refrigerators.
Enforcing and following USPH and HACCP procedures for sanitation and cleanliness, and monitoring workstations and staff for adherence to those procedures.
Collaborating with the Executive Chef to plan menu requirements, serving arrangements, guest comments and other related details.
Providing on-the-job training to strengthen my team's current performance and prepare them for possible advancement.
Administering daily schedules and managing overtime for my team.
Training and supervising all levels of cooks and chefs for proper skills and service.
Maintaining food cost at reasonable levels without affecting quality and standards; reviewing and approving the food requisitions from the various workstations.
Enforcing the storage & disposal of over-production food items according to organizational rules & regulations.
Reviewing all food and beverage related costs and consumptions in accordance with financial targets.
Ensuring that all food expenses are properly recorded against the appropriate budget, and any variations from the budgeted amounts are properly documented.
Submitting budget requests to the Executive Chef in a timely manner.
Demonstrating the proper operation of all equipment to staff according to proper procedures, and testing equipment to ensure accuracy of temperature gauges, heating or cooling elements.
Prepared special dishes for customers with food allergies or intolerances (including vegan, gluten free and kosher meals).
Overseeing the hot and cold galley and supervising the service of the meals in the formal and speciality dining rooms, casual restaurants and buffets.
Princess Cruises April 2007 – March 2009
Prepared, cooked and serviced all food items for a la carte and/or buffet menus or individual dishes according to ship recipes and standards.
Created a variety of gravies and sauces for cooked meals, desserts, appetizers and other dishes.
Followed kitchen policies, procedures and service standards and all safety and sanitation policies when handling food and beverages
Ensured proper labeling, dating and storage of all items in the kitchen.
Ensured cleanliness and maintenance of work areas, utensils, and equipment and controlled waste and spoilage.
Trained and supervised junior staff in preparation, cooking and handling of food.
Prepared dishes for customers with food allergies or intolerances.
Consistently maintained professional, friendly and proactive customer service.
Other duties as assigned.
Emirates Golf Club [Dubai, UAE] September 2004 – February 2007
Nad Al Sheba Club [Dubai, UAE] September 2003 – May 2004
Sunquriem, Bardez Goa May 2003 – August 2003
Commis Chef/Trainee Chef
•Assisted with the preparation and cooking of menu items as directed by the Sous Chef and/or Executive Head Chef
•Assisted with the development and planning of menus, including identifying future food trends and displaying a passionate approach towards the development of new styles of service and concepts.
•Ensured that food storage areas were maintained in accordance with the company’s Food Hygiene, Healthy and Safety and Environmental policies and procedures.
•Ensured that necessary paperwork, administration, controls and records are undertaken and maintained as directed by the Head Chef to include Health & Safety, Food Safety and any other as requested.
•Attended meetings and participate in training programs as required and, in liaison with the Head/Sous Chefs.
•Covered various aspects of different job roles as appropriate and as directed.
•Maintained the highest standards of professionalism and superior customer service.
Institute of Hotel Management Catering and Nutrition (IHM)
New Delhi (1-1/2 years) – TM provide actual year
National Council for Hotel Management and Catering Technology
New Delhi (academic years 2002-2003)
H.S.S.C. in Science through Goa Board (academic year 2001)