RESUME

Name :- SANDIP CHATTERJEE

Address :- C – 12, LILY,

ASHIANA GARDENS

SONARI,

JAMSHEDPUR,

PIN 831011

JHARKHAND .

# ( Mobile ) :- 091******** / 094******** .

Email :- adsggg@r.postjobfree.com

OBJECTIVE :-

To serve the organization with my best knowledge with effective project coordination and management .

PERSONAL PROFILE :-

Date of Birth :- 2 nd October 1974 .

Place of Birth :- Jamshedpur .

Sex :- Male .

Marital Status :- Married .

Nationality :- Indian .

DESIRED POSITION :- Sous Chef

PRESENT POSITION :- Executive Chef

SKILLED EXPERIENCE :-

Working with XLRI ( Xavier School Of Management ) INTERNATIONAL as HEAD CHEF

Worked with BEST WESTERN GROUPS OF HOTELS – THE GANGA REGENCY as EXECUTIVE CHEF

Worked with THE GINGER ( A TATA ENTERPRISE) as EXECUTIVE CHEF ( MARCH 2012 – DECEMBER 2013 )

Worked with THE HOTEL GANGA REGENCY GROUP as SR . SOUS CHEF (2011-2012)

Worked with GOBAL CRUISES LINER as CDP ( 2010 – 2011 )

Worked with P & O CRUISES as Jr . CDP (2008---2009)

Worked for NORWEGIAN CRUISE LINER (USA) from 2000 – 2008 as Cook .

Worked for TEA CENTRE (MUMBAI) as COMMI – II .1999 TO 2000

Worked for R,K .MARINE SERVICE as COMMI – III .1998 TO 1999

Worked for JAZZ BY THE BAY (MUMBAI)as COMMI – III 1997 TO1998.

Worked as HOTEL TRAINEE for HOTEL HIGHWAY VIEW (NAVI MUMBAI)

WORKING DETAILS OF CRUISE SHIP :-

SHIP NAME

FROM

TO

DESIGNATION

GLOBAL CRUISE LINER

March 2010

Aug 2011

CDP ( as chef tournent )

ORIANA (P&O)

Sept 2008

May 2009

Jr . CDP

NCL DAWN

Feb 2008

May 2008

As acting chef tournent but as Cook

NCL AMERICA

Oct 2007

Feb 2008

As acting chef tournent but as Cook

NCL SUN

July 2006

April 2007

As acting chef tournent but as Cook

NCL WIND

July 2005

April 2006

As acting chef tournent but as Cook

NCL DAWN

Aug 2004

April 2005

As Cook

NCL CROWN

Sept 2003

April 2004

As Cook

NCL S/S NORWAY

July 2002

May 2003

As Cook

NCL S/S NORWAY

Aug 2001

May 2002

As Asst Cook, then Promoted as Cook

NCL S/S NORWAY

July 2000

May 2001

As Asst Cook

( Worked in all station in Hot and Cold Kitchen )

EVALUATION :-

• NORWEGIAN CRUISE LINER - 2000 - 2001 - GRADE – GOOD.

COMMENTS BY EXECUTIVE CHEF, HOTEL

MANAGER & CAPTAIN - HE WORKS WELL

BUT IMPROVE THE QUALITY OF FOOD .

JAN 2002 - PROMOTED AS COOK BY

CORPORATE CHEF – TONY

POTZKAI.

MAY 2002 - GRADE – EXCELLENT.

COMMENTS BY EXECUTIVE CHEF, HOTEL

MANAGER & CAPTAIN - HE DID

EXCELLENT JOB AND HAS A VERY GOOD

ATTITUDE AS A COOK .

MAY 2003 - GRADE - VERY GOOD.

COMMENTS BY EXECUTIVE CHEF, HOTEL

MANAGER & CAPTAIN - HE HAS SHOWN

VERY GOOD WORK PERFORMANCE AND

ABILITY TO PREPARE ALL TYPES OF FOOD

ITEMS AS PER MENU CYCLES & STANDARD

RECIPES IN HOT BUFFET STATION, HIGH

TEAM SPIRIT & PLEASANT ATTITUDE .

APRIL 2004 - GRADE - VERY GOOD.

COMMENTS BY EXECUTIVE CHEF, HOTEL

MANAGER & CAPTAIN - HE HAS DONE

VERY GOOD JOB IN SOUP STATION & A

SERIOUS CREW .

APRIL 2005 - GRADE - USUALLY EXCEEDS

EXPECTATIONS FOR THE POSITION .

COMMENTS BY EXECUTIVE CHEF, HOTEL

MANAGER & CAPTAIN - HE HAS DONE

VERY GOOD JOB IN PANTRY STATION,

ALWAYS LOOKS FOR IMPROVEMENT FOR

GUEST SATISFACTION, NEED MINIMAL

SUPERVISION .

APRIL 2006 - GRADE - MEETS ALL

EXPECTATIONS FOR THE POSITION .

COMMENTS BY EXECUTIVE CHEF, HOTEL

MANAGER & CAPTAIN - HE HAS DONE

VERY GOOD JOB IN ALL STATIONS,

FLEXIBLE, GOOD PERSONALITY & GOOD

WORKER .

APRIL 2007 - GRADE - USUALLY EXCEEDS

EXPECTATIONS FOR THE POSITION .

COMMENTS BY EXECUTIVE CHEF, HOTEL

MANAGER & CAPTAIN - HE HAS DONE

VERY GOOD JOB IN ALL STATIONS,

VERY GOOD EMPLOYEE, ALWAYS GOES TO

EXTRA MILE TO INSURE GUEST

SATISFACTION .

FEB 2008 - GRADE - USUALLY EXCEEDS

EXPECTATIONS FOR THE POSITION .

COMMENTS BY EXECUTIVE CHEF, HOTEL

MANAGER & CAPTAIN - HE HAS DONE

OUTSTANDING JOB IN ALL STATIONS,

VERY SKILLED AS CULINARIAN, SHOULD

TAKE MANAGEMENT COURSE FOR

BETTER GROWTH .

MAY 2008 - GRADE - USUALLY EXCEEDS

EXPECTATIONS FOR THE POSITION .

COMMENTS BY EXECUTIVE CHEF, HOTEL

MANAGER & CAPTAIN - HE IS VERY

DEPENDABLE, TRUSTWORTHY & HARD

WORKING .

• P & O CRUISES - MAY 2009 - GRADE - MEETS AND OFTEN EXCEEDS ALL

EXPECTATIONS FOR THE POSITION.

COMMENTS BY EXECUTIVE CHEF, HOTEL

MANAGER & CAPTAIN - PROVIDING

EXCELLENT FOOD WITH GOOD TASTE &

PRESENTATION IN ALL PRODUCTION

STATIONS .

• GLOBAL CRUISE LINER - MARCH 2010 - GRADE - EXCELLENT.

COMMENTS BY EXECUTIVE CHEF, HOTEL

MANAGER & CAPTAIN - HE HAS DONE

VERY GOOD JOB IN BUFFET STATION,

TRUSTWORTHY & HARD WORKING, HAS

VERY GOOD KNOWLEDGE IN CHEESE .

PROFESSIONAL QUALIFICATION :-

1994 - 1997

3 yrs diploma in hotel management & catering from NIHMC, Bhubaneshwar

PROFESSIONAL TRAINING :-

• Worked as HOTEL TRAINEE for HOTEL HIGHWAY VIEW (NAVI MUMBAI)

• Worked as INDUSTRIAL TRAINEE for HOTEL LEELA KEMPINSKI (MUMBAI) .

TRAINING DETAILS :-

MONTH / YEAR

COMPANY

COURSES DONE

MAY 2000

PELICAN SHIPPING

COMPANY

STCW 95 - FIRE PREVENTION & FIRE FIGHTING

MAY 2000

SCMS MARITIME TRAINING INSTITUTE

STCW 95 - ELEMENTARY FIRST AID, PERSONAL SURVIVAL TECHNIQUES, PERSONAL SAFETY & SOCIAL RESPONSIBILITY

JULY 2000 TO

MARCH 2008

NORWEGIAN CRUISE LINER &

NCL AMERICA

USAPH FOR THE FOOD HANDLERS

OCTOBER 2007

SEAFARERS HARRY LUNDEBERG SCHOOL OF SEAMANSHIP, MARYLAND, USA

( APPROVED BY US COAST GUARD )

FIRE PREVENTION & FIRE FIGHTING, ELEMENTARY FIRST AID, PERSONAL SURVIVAL TECHNIQUES, PERSONAL SAFETY, SOCIAL RESPONSIBILITY &

4 – HOUR CROWD MANAGEMENT COURSE

AUGUST 2008

CHARTERED INSTITUTE OF ENVIRONMENTAL HEALTH, UK

LEVEL 2 FOOD SAFETY IN CATERING

APRIL 2009 &

APRIL 2010

CHARTERED INSTITUTE OF ENVIRONMENTAL HEALTH, UK

ORIENTATION CLASS TAKEN FOR UNITED KINGDOM PUBLIC HEALTH

ACADEMIC QUALIFICATION :-

1990 - 1993

Intermediate from BIEC, Patna .

1990

Secondary School Examination Board, Patna .

EXTRA CURRICULAR ACTIVITIES :-

Knowledge in UKPH, USPH and HACCP from chartered intstitutue of UK

and presentation, FOOD COSTING, manning, taking classes, sharing knowledge, can produce and serve 5000 meal at a time .

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