Randolph Bertrand Hendricks

In India:

*** ** ******** ****, ****, Bandra

Bombay India 400050

M: +912***********

In Philippines:

Blk 4 Lot 1 Las Verandas Villas, Buhay Na Tubig Imus Cavite, Philippines

Tel: +639********* - : Resi; +634********

Email: adpx0y@r.postjobfree.com

Personal Statement

An hardworking, motivated and enthusiastic Executive Sous Chef with a real passion for food, and sure to exceed guest experience expectations. Always leading by example in observing standards, rules and regulations. I have a unique method of cooking, 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 appearance, 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 further and moving forward helping to inspire people and new to sea, by treating everyone as individuals; and leading the company to new heights in the culinary world.

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.

Managing & leading

Schedule optimisation;

Supervising, Leadership skills in business management;

Achieving or exceeding food margins (CSQ);

People management.

Culinary engagements:

Dish specification

Food sampling & special diets management

Food ideas & new recipes acumen

Dynamic, exceptional, innovative and resourceful individual

Career History

Sous Chef with Azamara Club Cruises 2019 -2020 (until the pandemic started).

Executive Sous Chef BCCI Florida Apollo Group onboard the Marella ships

Mar 2018 -2019

·Responsible for leading by example by demonstrating high standards of cooking and customer service at all times. Also in charge of minimizing wastage at all stages of food production and instilling in staff a culture of essential hygiene practices connected with cooking, storage and meal preparation.

Executive Sous Chef P&O Cruises, Southampton, UK

Aug 1994 to Jan 2018

·Responsible for leading by example by demonstrating high standards of cooking and customer service at all times. Also in charge of minimizing 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.

Worked on several other ship in the P&O fleet - Artemis, Oceana & was on Azura 2012-2017.

P&O progressive career history:

·Rerated to Sous Chef for 3 months in 2009-2010 & also in 2012

·Joined M/V Aurora as Sous Chef 2005-2008

·Confirmed to Jr Sous Chef in 2005

·Rerated to Jr Sous Chef on M/V Arcadia 2004.

·Rejoined as Snr CDP 2001 -2003 (Confirmed in 2002)

·Re rated to Snr CDP 2001 for one contract

·Joined as CDP on M/V Arcadia in 1999-2001

·Confirmed JR CDP on M/V Oriana 1997-1999

·Joined as 1st Commis on M/V ORIANA 1996-1997

·Joined P&O as a 2nd Cook 1994, Sea Princess (MV Victoria) 1994-1996

Apprentice Hotel Sheraton, Bombay

1989 -1991

·Vocational Training

Additional Skills & competencies

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 duties are carried out properly and that relevant administrative records are updated.

Checking quantity of food received from the Night production team, checking of the food cost for my relevant stations in the brigade.

Developing and maintaining good working relationships throughout the catering team

Able to manage a diverse multinational 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 according-ly. ACADEMIC

Qualifications

Personal Survival Techniques 2018 (STCW Code A, Table A-VI/1-1).D-G Shipping Verified(four in one

a) Fire Prevention & Fire Fighting

b) Elementary First Aid

c) Personal Safety & Social Responsibilities.

d) Personal Survival Techniques.

Certificate of Equivalency as a Ship’s 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

Hazard Analysis Critical Control Point 1999

National Council for Hotel Management & Catering Technology, New Delhi 1991-1992.

Elementary first aid & fire-fighting, November1993.

National Council for Hotel Management and Catering Technology 1991-1992.

Vocational Trainee (apprentice) - May to November 1992.

Personal

Date of Birth 02 December 1971

Nationality Indian

Passport no. Z2341205 valid until 2022

C1D Visa valid until 2020

Indian CDC valid until 2029 (Indos No.14HL2140)

Reference

Vinay Barnes, Beverage Manager, Holland America Line, 072190

adpx0y@r.postjobfree.com

Comments:

I have been in the Philippines since this pandemic until present …

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