Food Safety Chef
Resume:
Indraneel Roy
***, ******* ******, ********* *****, Malad- West
Mumbai - 400095
India
************@*****.***
WORK EXPERIENCE
REGENT SEVEN SEAS CRUISES, MIAMI
Sous Chef, August 2016 – present
Headed the buffet restaurant (La Veranda) for breakfast and lunch, which every evening was transformed into the 160-cover specialty a la carte Italian restaurant (Sette Mare).
Was in charge of the Garde manger which catered to all cold food preparations for breakfast lunch and dinner for the buffet restaurant, and the main dining room along with all food preparations for the daily afternoon high teas, daily evening canapes, all canapes for the high-end cocktail receptions, and the elegant appetizers and salads for lunch and dinner for the main dining room.
Headed the high-end alternative dining steakhouse restaurant (Prime 7).
Was completely in charge of the hot galley, which catered to the main dining room and the buffet restaurant for breakfast lunch and dinner. Lunch and dinner services in the main dining room are a la carte, hence had to ensure that most of the food preparations were done to order and expedited in a timely manner.
During a shortage of Sous chefs on board, was in charge of the Crew galley where I had to ensure that all crew, officers and management were always happy with the quality of meals served.
During the ongoing Covid-19 pandemic, was in charge of the culinary operations onboard. Responsibilities included, but were not limited to, ordering fresh produce when required at the best prices from local vendors, depleting store room inventories in the best possible manner in order to stay within the given budget, as well as at the same time, striving to ensure, that products of high value were used up judiciously within the best by dates, to make the best use of available resources, and a varied culinary offering to the onboard workforce.
MV NOVA STAR, FLEET PRO PASSENGER SHIP MANAGEMENT
Executive Chef, May 2015 – July 2015
Was instrumental in opening up the ship for the inaugural season after the ship was brought in from dry dock.
All orders for perishables and non-perishables were carried out using MXP.
Menu planning, trails, dry run and subsequent implementation of the new menus for the buffet and the specialty restaurant were successfully conducted with the help of a newly hired culinary team after proper training according to company standards.
Was instrumental in the proper formulation and adherence of time plans for all culinary outlets, in addition to this, all logs pertaining to ware washing, cooling of PHF, cleaning cycles were also formulated and implemented, in conjunction with the fleet public health officer, to get the ship ready for the USPH and Canadian public health inspection.
Training of all new hire culinary team to get up to speed, to ensure the timely and successful inaugural cruise.
Vendors for the sustainable seafood program was developed after a proper research, and instead of frozen seafood, fresh seafood was sourced from local fish vendors adhering to the acceptable sustainable seafood program.
HOLLAND AMERICA LINE, Seattle, WA
Executive Chef, Apr 2014 – March 2015
Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Determine how food should be presented and create decorative food displays.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Estimate amounts and costs of required supplies, such as food and ingredients.
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Demonstrate new cooking techniques or equipment to staff.
Arrange for equipment purchases or repairs.
Record production or operational data on specified forms.
Submit various reports like the "End of the Voyage Report", End of the Voyage Budget Report", and the Electronic Guest Satisfaction Survey Report", in a timely manner to the head office.
Arrange the purchase of additional food supplies from local suppliers in conjunction with the Provision's Master and the Culinary Operations Manager for special events to the uphold the integrity of the menus.
2nd Executive Chef, Sep 2009 – Apr 2014
Ensured portion control and desired food quality was offered in alliance with specification laid down by organization.
Checked food requisition list for different cooking areas.
Tasted food items on random basis to assure quality meets specified standards.
Ensured food prepared in adherence with USPH guidelines and recipe book.
Developed, conducted and implemented training progress for staff working in gallery.
Ensured approved food storage procedures were maintained.
Maintained food preparation and presentation activities on ship
Managed gallery team and administered their tasks and performance.
Implementing, monitoring and reviewing food safety systems
Maintaining accurate records of food supplies, and freezer / fridge temperatures.
Demonstrating new cooking techniques and equipment to staff.
Sous Chef, Jun 2007 – Sep 2009
Train culinary staff in food preparation, and in service, sanitation, and safety procedures.
Supervise and participate in kitchen cleaning activities.
Estimate ingredients and supplies required to prepare a recipe.
Resolve customer complaints regarding food service.
Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
Observe and evaluate staff and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
Forecast staff, equipment, and supply requirements based on a master menu.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
Record production, operational, and personnel data on specified forms.
ROYAL CARIBBEAN CRUISE LINES, Miami, FL
Sous Chef, Jun 2003 – May 2007
Assisting with the preparation of all foods required for staff & guests.
Supervising the cleanliness of all food preparation areas.
Ensuring that all foods are produced in a safe and hygienic manner at all times.
Making sure meals are prepared and presented on time.
Assisting with some administration duties and management of the culinary staff.
Monitoring employee productivity & kitchen related costs to ensure efficiency.
Making sure stock control and rotation procedures are implemented.
Assisting with the training, management and development of catering staff.
NORWEGIAN CRUISE LINES, Miami, FL
1st Cook, Jun 2001 – Apr 2004
Assisted with the preparation of high-quality food as the Chef in charge of the Alternative Dining Restaurant "Bistro” and as the 1st Cook in charge of the Hot Buffet.
Ensured that all stations were properly set prior to service and made the necessary corrections if needed
Provide training and experience to staff to adhere to the quality standards of the section.
Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
Ensured that good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
Reported all questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste.
Performed other related duties as assigned.
CELEBRITY CRUISE LINES, Miami, FL
Cook Tournant, Jun 2000 – Dec 2000
Cleaned food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensured food was cooked as per recipe cards.
Prepped raw produce for use in finished products
Substitute for or assist other cooks during emergencies or rush periods.
Prepared relishes, garnishes and horsdeouvres.
HOTEL TAJ BENGAL KOLKATA, Kolkata,
Chef de Partie, Jun 1997 – Apr 2000
Worked in, and, was in charge of the different outlets of the kitchen- Indian, Continental and Chinese for a period of three years.
EDUCATION
Institute of Hotel Management Catering Technology and Applied Nutrition, Bhubaneshwar
The Three-Year Diploma in Hotel Management, 1994-1997
SKILL SETS
Strong experience in upscale hotel, cruise ship.
Immense knowledge of cruise ship catering services and functions.
A very good knowledge for ordering and procurement of produce and equipment for the successful galley operation.
Can work very well within given budget levels.
Sound knowledge of regulations and standards of public health, safety and sanitation.
Familiarity with food safety standards.
Very apt at imparting culinary and food safety related trainings.
Can adapt very well to situations and move ahead in the best possible manner.
Skilled at resolving conflicts and efficient in building team at work.
Ability to read, analyze and comprehend cooking manual and recipes.
Ability to speak English clearly with guests.
Ability to maintain high degree of patience even in toughest situation.
Strong management, teambuilding and conflict resolution skills.
Able to understand and work with software systems needed for a successful operation (MXP, CRUNCH TIME, FIDELIO)
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