Pastry Chef Customer Service
Resume:
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 : *********@*****.***
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 :
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