Food Safety Chef

Daniel Frank de Souza

SOUS CHEF

PERSONAL INFO

DOB

Nationality

Visa

Location

Driving License

**/**/****

Brazilian

B1/B2 (28 Jan 2029)

C1/D (28 Jan 2024)

Philippines

Yes

CONTACT INFO

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

+639*********(WhatsApp)

CERTIFICATES

Ship Cook Certificate

STCW

ENG1(exp. Jan 2022)

Security Awareness

Proficiency in survival craft and rescue

boats

Crowd management

USPH food safety

I am passionate, self-motivated, and super enthusiastic about creating an outstanding and unforgettable dining experience. I am hard-working with a great eye for detail, punctual and I keep my galley spotless all the time. My experience in catering for high profile clientele and first-class gastronomic expertise enables me to create unique menus with unusual ingredients and beautiful presentation, matched to the specific tastes of every individual. I am a hardworking and reliable person with an enthusiastic and positive attitude, equally comfortable managing others or working alone.

PROFESSIONAL SKILLS/CUISINES

Menu Planning

Cost Control

Food Safety

Dietary Knowledge

High Hygiene Level

Provisioning

Inventories

Customer Service

Fine Dining

Stock control

Pastries

Baking Bread

Basic Desserts

Events Catering

YACHT EXPERIENCE

Crew Chef - M/Y MARYAH 120m - Private

Dec 2014 - Jun 2015

Working closely in a team of 4 I was responsible for:

Crew chef, responsible for the preparation of all meals for crew: breakfast, lunch and dinner.

Also given support for the Head Chef and sous chef with the guest meals preparation.

Sous Chef – Royal Caribbean Cruise Lines

Oct. 2015 - Present

Responsible for Tournant station, Fish Station, Pantry Buffet, Sauce stations and Vegetable Station.

Taking responsibility for maintaining the standard the company follow recipes, work safely, supervise the station, taste all the food before go to the buffet line, make purchases, manage costs and expenses, teach courses to new hire

Responsible for feeding special diets (gluten free, lactose free, salt free, Vegan)

Always maintain the standard of the company.

Non-Smoker, No Visible Tattoos

OBJECTIVES

European

Mediterranean

American

Italian

Indian

Thai

Chinese

CRUISE SHIP EXPERIENCE

daniel.frank67

EDUCATION

CRUISE SHIP EXPERIENCE

Attendee / Appointed General - Bon Grille grilled Specialist 2005 -2009

Responsible for maintaining the inventory of the store, shopping, floor plan, group meeting, coordinating the operational, customer service and closing the box.

I participated in courses provided by the company for improvement

(security of work and basic course of operations), in which I have experience in the development of the training team. REFERENCES

Metodista University of São Paulo

University in Culinary- Campus Planalto

São Bernardo do Campo – Brazil

Course Head (Chef) of International Food

( Onboard ) Chef the Partie -

ACF(American Culinary Federation )

Period 08 /2009 to 04 /2010 -

ACFMembership

Course Head (Chef) of International Food

(Onboard ) Sous Chef - ACF(American

Culinary Federation ) Period 06 /2011 to

05 /2012 - ACFMembership

Participation in HARMONIZATION

WORK SHOP of breads, taught by Chef

Jean- Marc Berthomier the Institute

Paul Bocuse, on May 5, 2005, with

duration of 4 hours / class in the

center of gastronomy at the University

Anhembi murumbi.

Jefferson Francisco

Sous Chef M/Y Maryah

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

Raoni Cavaco

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

Head Chef M/Y Maryah

Jeffrey Lahayhay

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

Executive Sous Chef

Royal Caribbean Cruise Lines

Pizzaiolo and Cook - Casa Velha Buffet and Pizzeria 1997 - 2004

Worked in the confection of pizzas and in the preparation of various dishes of Brazilian cuisine, Arabic, Spanish with emphasis on Italian cuisine.

Experience in the routine of a kitchen and at all stages of a buffet. CERTIFICATES

Chef de Parties - Royal Caribbean Cruise Lines

2009 – 2014

Chef the parties for 6 years on board royal Caribbean Cruise ship:

Responsible for 36 employees in the kitchen

Prepare work schedule

Maintain cost control stations

Maintain the standard of logs as USPH (United States Public Health) to verify events,

Check the provision area when come store

Provide training to employees of job security and work safety. LAND BASED EXPERIENCE

HOBBIES AND INTERESTS

Movies

Reading

Riding Bike

Contact this candidate