Executive Chef Goa

KRISHNA GIRI

Nationality: Indian

Date of birth: 04 July 1986

Visa : US C1/D {EXPIRE – 19/11/2025}

Discharge book: Indian (CDC No.:- MUM 303788)

British (CDC No.:- DB00078130)

Marital Status: Married

Languages: English & Hindi

Current Location: Hajipur, India

Driver’s License: no

Non smoker/Smoker Non Smoker

Visible tattoos: No

Contact info:

Email: ***************@*****.***

Mobile No: +91-963*******

WhatsApp +91-963*******

Skype: krishnagiri4719861

Covid-19 Vaccinated (Janssen) (Pfizer, booster shot) Personal Profile

Professional Chef with 10+ years of Extensive Experience in multinational cuisine . Capable of managing large number of dining services. Consistently create new recipes and menus and implementing seasonal ingredients and modern techniques.

Licences and Certification

• STCW Safety Training

• PDSD & Security Awareness

• Cooking qualification

• Food & Hygiene (Level – 2)

• Valid Seafarer’s Medical Certificate

Work Experience

October 2021- Present Seadream Yacht Club Ltd. Chef De Parti M/Y Seadream – 2

108 m (charter/ private)

Food production (guest & crew)

Cook a wide verity of menu selections

Portion & cost control

Provisioned with budget

Cleanliness & Sanitation

May 2021 – Sept. 2021 Sea Chefs Cruises Ltd. Sous Chef M/S ISLAND SKY

112 passengers capacity Expedition Vessel

2nd IN charge of the Galley team

Responsible for food Production as per menu

Portion and cost control

Ordering provisioned with budget

Responsible to maintain the highest standards of – Cleanliness and Sanitation in the Galley.

December 2018 – March 2020 Seadream Yacht Club Ltd. Chef De Partie M/Y Seadream – 2

108 m (charter/ private)

Food production (guest & crew)

Cook a wide verity of menu selections

Portion & cost control

Provisioned with budget

Cleanliness & Sanitation

March 2018 – November 2018 Princess Cruises Chef De Partie M/V Crown Princess

3400 passenger capacity Cruise Ship

Hole & sole in charge of speciality Fine dining Gastronomic restaurant Cooked a wide verity of menu selections.

Food & kitchen safety

Portion & cost control

Ordering provisioned with budget

Cleanliness & sanitation

January 2017 – July 2017 Regent Cruises Asst. Chef De Partie M/V Navigator

700 passenger capacity Cruise ship

Worked as second in charge in cold section

Worked as salad man, canapé man

Worked as roast cook

Food & kitchen safety

Portion & cost control

Cleanliness & sanitation

November 2011 – July 2016 P&O Cruises Demi Chef De Partie 5 years long working journey with P&O Cruises

Worked in different ships, from 1900 to 3600 passengers capacity. Worked almost all the sections from hot to cold

Night team, Production team, crew cook, curry cook, Roast cook, Sandwich man, canapé man, meat man,

Speciality restaurant etc.

Cleanliness & sanitation

January 2011 – April 2011 Alila Diwa Goa Commie

5* deluxe Hotel

Worked in continental section, food production (buffet & A-La-Carte both). Mise-en-place & maintaining high level hygiene in the kitchen. March 2010 – November 2010 The Leela Kempinski Goa Commie-3 5* deluxe hotel

Worked in multi cuisine fine dining A-La-Carte restaurant. Preparation of mise-en-place, cleanliness & sanitation. Education

D. C. G. O. (Culinary Academy Of India, Hyderabad ) Food Production (National Council of Hotel Management and catering technology, pusa New Delhi ) Bachelor of Arts (Delhi University)i

Hobbies

Water sports, Computers, Fishing, Tourism, Listening to music References

Divide Mehnabo. Tracey Whitlock

Chef De Cuisine ( Princess Cruises ). Executive Chef (Sea Chefs Cruises Ltd) Mobile & WhatssApp:- +39-348*******. Mobile & WhatssApp:- +44-795******* ITALY UNITED KINGDOM

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