Chef De Partie
Resume:
JeevanVellani Raphel
adnwck@r.postjobfree.com
Objective
To continue rewarding career in culinary arts, kitchen operationsin an organization with an exceptional focus on quality,production. Be an asset for the company with my talent and contributeto the organisation and my professional career development. Summary of Qualifications
Nationality –India, Very fluent in written and speaking English.
Team player and able to communicate effectively, and follow instructions from my supervisors.
Well trained in all aspects of USPH (United States Public Health) standards and expectations.
Currently ongoing training with Princess Cruises University in regards to safety, customer service and corporate compliance.
Hands on experience with large volume kitchens in following corporate recipes, producing consistent quality production of International cuisines.
Computer literate with proficiency in MS Office, maintaining section and department food stocks, requisitions and storage.
Very pro active, reliable, dependable and dedicated to the organization. Education
Diploma in Hotel Management, Avenue Institute of Hotel Management Studies
Cochin, India2003 – 2004
Completed Crew Skills Graduation Program fro Singapore and Phillipines
Successfully completed courses in Basic and advanced food safety, onboard from Princess Cruises University. Attend ongoing customer service, service recovery and training modules with Princess Cruise University
Work experience
Demi Chef De Partie Jun 2013 - Current
Princess Cruise Lines, USA
High end US based luxury cruise line with 18 ships around the world.
Promotedto current position at Diamond Princess with high volume production at main galley for 3000 passengers,per meal.
Well rounded hands on work experience in all sections –Soup, Saucier, Roast, Grill, Fish section, entremetier and Garde Manger.
Vellani House
Eravathoor PO,
Thrissur Dist.
Kerala – 680 734, India
Ph: 009*-***-*** 2458
Page 2 of 2
Worked closely with Commis Cooks in sections by attending pre meal briefings, training and implementation and followup of corporate recipes and standards.
Maintain strict USPH and Princess cleaning and sanitizing procedures for my galley and my sections at all times.
Assisting my Chef De Partie and Sous Chef in production requirements, ordering food requisitions, storage, and maintain food costs as required.
Commis 1
Steak House American RestaurantJune 2008 – Aug 2010 Al Khobar, Saudi Arabia
In 2 years I gained a lot of knowledge and experience in different cuts of meats, and executing the hot kitchen orders with different doness, sauces and accompaniments
Assisted the Butcher in trimming, portioning of steaks, utilize the trimmings for the additional menu items.
Initially I was in the cold kitchen with Mezzez platters, Arabian appetizers and desserts.
Assisted Banquet kitchen after duty hours to gain experience and and learn new techniques regarding high volume cooking during weddings and banquet functions. Trainee Cook
Hotel Avenue Regent, Cochin – India May 2004 – May 2008
During my training in 2 years I was scheduled in different sections of the kitchens – Garde Manger, Continental, Indian, and Vegetable preparation.
Learned the basic skills and fundamentals of misen place for the restaurant and banquet outlets.
I was later assigned in the hot kitchen ala carte, and banquet kitchen. References:
1. Ravi Ranganathan
Sous Chef
Princess Cruise Lines
USA
Email:adnwck@r.postjobfree.com or adnwck@r.postjobfree.com
2. Luca Draghetti
Executive Sous Chef
Princess Cruise Lines
USA
Email:adnwck@r.postjobfree.com
Mob: +393*********
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