Oriana Sous Chef
Resume:
Randolph Bertrand Hendricks
*** ** ******** ****, **** Bandra
Blk 4 Lot 1 Bombay400050
Las Verandas Villas, Buhay
Na Tubig Imus Cavite,
Philippines
Tel:+639*********-
Email: : Resi; +634********
*******************@*****.*** -
MY
ESSENCE
:
·
Extensive
management
experience
in
excess
of
over
of
20
years
in
5
star
kitchens.
·
Strong
organisation,
communication,
delegation,
time,
cost
and
staff
management skills.
·
Sound technical,
training,
and coaching
skills.
·
Eye for
detail
and best
quality
products keeping
in
mind budget
expectations.
·
Nurturing, developing
&
motivating upcoming
young
chefs.
·
Committed to
create
an HACCP
&
Environmental compliant
kitchen
operation.
· Experimenting progressive
trends
& cultures
of
gastronomy.
PERSONAL
STATMENT
A
Hardworking,
motivated
and
enthusiastic
Sous
Chef
who
has
a
real
passion
for
food,
and
who
is
sure
to
exceed
your
Guest
ex-
pectations.
My
leadership
style
is
to
always
lead
by
example
in
observing
standards,
rules
and
regulation.
I
have
a
unique
meth- od
of
cooking,
I
am
well
placed
to
improve
the
standards
of
Cuisine
in
the
kitchen
given
the
chance,
and
to
operate
in
a
healthy
cost
profit
margin.
By
possessing
extensive
knowledge
of
all
the
rules
and
regulations
concerning
personal
hygiene
and
appear- ance,
I
able
to
ensure
strict
compliance
of
the
CMC
and
HESS
with
the
highest
standards.
I
am
not
only
a
strong
leader
but
I
am
also
a
good
Team
player
who
has
the
experience
required
to
create
a
simulating,
positive
and
energetic
working
atmosphere.
Right
now
I
am
eager
to
develop
my
career
after
my
many
years
of
service
,
with
the
new
and
exciting
‘Pride’
&
moving
forward
with
the
all
new
GALA,
and
helping
to
inspire
people
and
new
to
sea
,by
treating
everyone
as
individuals;
with
this
Leading
company
built
for
and
to
cater
specifically
for
the
British
Guest.
Managing:
Schedule
optimisation;
Supervising,
Leadership
skills,
Business
management;
achieving
food
margins
(CSQ);
People
management.
Culinary:Dish
specification(Epicurean
3
months
2016);
Food
sampling,
Asian
recipes,
Kitchen
management,
Special
diets,
Induc -
tion
training
(HESS
,Start
safe,
day
to
day
Record
15
training
n
safety
and
Hygiene
standards
laid
down
by
the
company.
Dynamic:
Exceptional
host,
leading
by
example,
Inspiring
people,
Team
leader,
Commercial
judgement,
Positive
attitude.
Smart:
Food
ideas,
New
recipes,
Problem
solving,
Effective
Planning
Skills
(
Production
Chef
1
contract
for
HOT
role
out
Oceana;
3
months
Azura
2016-2017),
Innovative,
Resourceful.
CARRER HISTORY
• Apprentice Sheraton – Bombay 1989 -1991.
• JOINED P&O as a 2nd Cook 1994,Sea Princess(Old Victoria) 1994-1996
• 1st Commis on M/V ORIANA 1996-1997.
• JR CDP on M/V Oriana 1997-1999 (Confirmed).
• CDP on M/V Arcadia 1999-2001.
• Re rated to Snr CDP 2001 for one contract.
• Rejoined as Snr CDP 2001 -2003 (Confirmed in 2002).
• Rerated to Jr Sous Chef on M/V Arcadia 2004.
• Confirmed to Jr Sous Chef in 2005.
• Joined M/V Aurora as Sous Chef 2005-2008.
• Rerated to Sous Chef for 3 months in 2009-2010 & also in 2012.
• Worked on several other ship in the P7O fleet - Artemis, Oceana & currently was on Azura 2012-2017.
•
Responsible for leading by example by demonstrating high standards of cooking and customer service at all times.Also in charge of minimising wastage at all stages of food production and instilling in staff a culture of essential hygiene practices connected with food cooking,storage and meal preparation. Duties
•
Conducting regular staff performance (Appraisals) reviews and taking appropriate action to rectify and deficiencies.
• Making sure that all food which is presented to clientele is done so in a timely manner and in the correct sequence
(Epicurean).
• Giving both positive and negative feedback to kitchen staff on a daily basis.
• Providing appropriate training for all members of staff.
• Ensuring that all cleaning rota’s duties are carried out properly and that relevant administrative record are updat- ed.
• Checking quantity of food received from the Night production team, checking of the food cost for my relevant sta- tions in the brigade.
• Developing and maintaining good working relationships throughout the catering team. KEY COMPETENCIES
• Able to manage a diverse Multi National Team as well as prioritise and organise a large workload.
• Handling emergency situations i.e. having to produce larger amounts for extra meals at the last minute.
• Experience of food manufacturing, food production, as well as restaurant and catering work environments.
• Ability to foresee and recognise potential problems before they occur and to plan for them accordingly. ACADEMIC QUALIFICATION
• Proficiency in Survival Craft & Rescue Boats December 2014 (STCW Convention)
• Personal Survival Techniques 2014 (STCW Code A,Table A-VI/1-1).D-G Shipping Verified.
• Proficiency in Personal Safety & Social responsibilities 2014 D-G Shipping Approved.
• Certificate of Equivalency as a Ships Cook (Government of Bermuda Maritime Administration-2016)
• Integrated Pest Management (Level 2).
• International First aid 2008
• Level 3 in Supervising Food Safety in Catering 2007.
• Short Courses in Impression Management 2000
• Impression Management 2000.
• Hazard Analysis Critical Control Point 1999.
• National Council for Hotel Management & Catering Technology,New Delhi 1991-1992.
• ELEMENTARY AND Fire Fighting November1993. National Council for Hotel Management and Catering Technology, 1991-1992.
Joined BCCI Florida Apollo GROUPS as Executive Sous Chef on the 3rd of March 2018.
• Vocational Trainee (apprentice) - May to November 1992. References :
Mike Monahan : Coperate Chef Carnival UK: +440********** Niranjan Taste: Executive Sous Chef Sofitel Brisbane Central : +61 (0-468****** Rakesh Nair : Fleet Hr Carnival Cruises +912*-********
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