P R O F E S S I O N A L C H E F

Professional Chef with 20+ ]ears of

e\perience in Banqueting,Menu development

and food production management for qualit]

establishments and Cruise lines. E\tensive

background designing cakes for all

occasions and implementing Baking, Indian

and continental cuisine into menu items in

fast Ɓpaced, high pressured environment

often serving between 100 Ɓ 200 tables per

night. E\ceptional performance working

under pressure without compromising

qualit] of entrees.

Professional Summary

Baking & Pasteries

South Indian & North Indian (Veg & Non Veg)

Cake Work

Adaptabilit]

Leadership

Collaboration

Work-Related Skills

Abilit] to work under pressure

Culinar] e\pertise

Detail oriented

Fast paced decision making

Good team pla]er

Multitasking

Core Competence

CHRISTY ROMEO MANUEL

Notable Certificate

ƍ U.S. PUBLIC HEALTH SERVICE - 1798

ƍ National Council for Hotel Management &

Catering Technolog]

Work Experience

DURATION : JAN 2016 - TILL DATE

VINEYARD CATERERS, CHENNAI, INDIA

Designation : Pastry & Indian Cuisine Chef

Durationɸ ɸ ɸ ɸ : October 2011Ɓ Sep 2015

NORWEGIAN CRUISE LINES

Designationɸ : Assistant Pastry Chef

Durationɸ ɸ ɸ ɸ ɸ ɸ: Aug 2007- Dec 2010

HOTEL PARK SHERETON, CHENNAI

Designationɸ : Pastry Chef de Parte

Durationɸ ɸ ɸ ɸ ɸ ɸ ɸ: 26th August 2002 Ɓ 24th April 2007 NORWEGIAN CRUISE LINES

Designationɸ ɸ: 2nd Pastry Chef

Durationɸɸɸɸɸɸɸɸɸɸɸɸɸ : 30th June 1999 Ɓ 14th March 2001 ABU-DHABI INTERNATIONAL AIRPORT CATERING,

ABU-DHABI,UAE

Designationɸ ɸ : Baker II

Durationɸ ɸ ɸ ɸ ɸ ɸ : 21st March 1996 Ɓ 28th March 1999 CARNIVAL CRUISE LINES, MIAMI, FLORIDA, USA

Designationɸ ɸ: Commis I

Durationɸ ɸ ɸ ɸ ɸ ɸ : 14th March 1995 Ɓ 28th October 1995 QUALITY INN ARUNA, CHENNAI

Designationɸ ɸ: Commis II

Durationɸɸɸɸɸɸɸɸɸɸɸɸɸ : 23rd April 1993 Ɓ 6th March 1995 THE RESIDENCY, CHENNAI

Designationɸ ɸ : Commis II

MAIL ID : adto1l@r.postjobfree.com

MOBILE : +91-979*******

ADDRESS : #17/14, 10th street,

Jai Nagar, Arumbakkam,

Chennai - 600106

Tamilnadu, India

Vessel Designation From To

NRUZegian SXn 2nd PaVWU\ Man 26Wh JXne 2006 24Wh ASUil 2007 NRUZegian Sk\ 2nd PaVWU\ Man 7Wh JXne 2005 2nd MaUch 2006 NRUZegian Sk\ 2nd PaVWU\ Man 16Wh JXl\ 2004 11Wh MaUch 2005 NRUZegian Wind 2nd PaVWU\ Man 18Wh JXne 2003 21VW FebUXaU\ 2004 NRUZegian Wind 2nd PaVWU\ Man 26Wh AXgXVW 2002 24Wh MaUch 2003 JXbilee PaVWU\ Man 6Wh AXgXVW 1998 28Wh MaUch 1999 SenVaWiRn PaVWU\ Man 21VW FebUXaU\ 1998 9Wh JXne 1998 FeVWiYal PaVWU\ Man 18Wh MaUch 1997 13Wh NRYembeU 1997 ImaginaWiRn PaVWU\ Man 21VW MaUch 1996 12Wh JanXaU\ 1997 Cruise Lines Experience

Work Summary

Handling and p r eparing a v a r i e t ] o f baked commodities Handling v a r i ous goods and services associated f o r pastr] making Handling t he i n t e r national customer service b ] satisf]i ng t heir r equirements E\ceptionalɸpresentation s k i l l s, and h ] g i enic during p r eparation o f cakes and pastries Thorough knowledge o f f ood p r eparation and service t echniques, i ncluding baking. Remarkable knowledge o f catering service and specialt] r estaurants. Uncommon abilit] t o be f l e \ i b l e under s t r i c t t ime f r ames. Sound abilit] t o communicate and work w i t h o t hers. Thorough knowledge o f f ood p r eparation, sanitar] handling o f f ood, and service t echniques.

P r o f ound s k i l l i n dealing w i t h people i n a service operation specificall] r e l a t ed t o catering and specialt] r estaurants.

E\cellent s k i l l i n r esearching current t r ends t o write and s t andardi^e r ecipes f o r pastries and desserts.

i n - depth abilit] t o i n t e r p r e t and work w i t h i n p r e - established budget. Supervised e v e r ] cakes and pastries p r epared f o r special f unctions, management e v ents, celebrations, e t c .

Skillfull] monitored t he i nventor] section i n o r der t o l ook a f t e r t he adequac], a v a i l abilit], and completeness o f supplies and additional s t ocks Looked a f t e r t he qualit] o f e v e r ] cakes and pastr] designed and baked before p r esentation

T r a i ned new emplo]ees, t he new methods o f baking and designing o f pastries, e t c . Maintained and handled e v e r ] customer choices i n r egards w i t h special cakes, deserts o r pastries

Technical & Professional Skills

HSC, Corle] Higher Secondar] School,

Tambaram, Chennai. (1990)

Educational Qualification

Food H]giene, US Public Health Service

Crowd and Crisis Management,

US Public Health Service

Craftsmanship course in Food Production

(Cooker], Baker]) from Institute of Hotel

Management Catering Technolog] and

Applied Nutrition, Ad]ar, Chennai. (1992)

Elementar] First Aid (EFA)

Hindustan Institute of Maritime Training

Personal Safet] & Social Responsibilities

(PSSR), Hindustan Institute of Maritime

Training

Personal Survival Techniques (PST),

Hindustan Institute of Maritime Training

Fire Prevention & Fire Fighting

(FPFF),Hindustan Institute of Maritime

Training

Technical Qualification

E\cellent in budget judgment for baked goods and other. Specialist in making dessert like mousse,souflea,

pudding, tarts, torte, parfait, chocolate, petit four and cakes

Vast e\perience in preparing French, Italian,American and International specialt] pastries like flans, pies, terrines,truffles, meringues.

Good knowledge in latest techniques in making and

decorating in birthda] cakes, special occasion novelt] cakes, cartoon character cakes and multi-tiered wedding cakes.

Able to plan the menu and the pairing of food and

desserts without compromising on h]giene and deliver to within the time and budget.

Adapt new recipes and new concepts.

Date of Birth :ɸɸ24th December 1970

Marital Status :ɸɸMarried

Spouseƅs Name :ɸɸCatherine Prabha

Religion :ɸɸChristian

Nationalit]ɸ ɸ ɸ ɸ ɸ :ɸɸIndian

Passport Noɸ ɸ ɸ ɸ:ɸ S1880121

Place of Issueɸ ɸ :ɸɸChennai

Date of Issueɸ ɸ ɸ :ɸɸ18 / 06 / 2018

Date of E\pir]ɸ ɸ ɸ:ɸɸ17 / 06 / 2028

Personal Details

Declaration

I a f f i rm t hat t he i n f o rmation g i v en above i s t r ue and correct.

(M.Christ] Romeo)

PLACE :

DATE :

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