Sous Chef

FREDERICK VERZOSA

CAREER HISTORY

SKILLS

Cooking / Food Preparation

Creativity

Ability to provision a budget

Knowledgeable of nutrition, diets and

allergies, food safety, and storage

Food / Hygiene regulation Kitchen

Menu Development

Staff Training / Leadership

Can work under pressure

Team player

Strong organizational skills.

PROFESSIONAL

PROFILE

17 years of Culinary Experience.

With 8 years of yachting experience

Cuisine (Continental, Oriental,

Mediterranean, Italian, Indian, European,

American)

Energetic, results-driven culinary

professional seeking a challenging

position as a crew chef. Bringing integrity,

professionalism, and skills to provide a

high standard of service.

CONTACT DETAILS

Mobile : +971-**-*******

***********.*******@*****.***

address : Jebel Ali

EDUCATION

Centro Escolar University

Bachelor of Science in Food Technology

2000-2004

Directing the food preparation process and delegating tasks Cooking and preparing high quality dishes

Assisting the Head Chef to create menu items, recipes and develop dishes Supervising all kitchen stations

Ensuring food quality and excellent standards are maintained for all dishes created

Assisting with determining food inventory needs, stocking and ordering Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Assisting the Head Chef & Sous Chef with Guest / Owner High Standard meal preparation and plating.

Prepare and cook crew meals

Galley and food inventory

Galley safety and sanitary standards

Maintain Food safety and storage standards

Set up and stock stations with all necessary supplies Perform all methods of cookery, portion control,

Follow recipes in accordance with standards set forth by Executive Chef. Monitor food quality while preparing food..

Perform Crew Chef duties on Crew Chef's absence

Side by side support to head chef and sous in delivering the required standard of food, and kitchen operation.

Prepare and cook food according to recipes, quality standards, Operate ovens, stoves, grills, microwaves, and fryers. Monitor food quality while preparing food. Set-up and break down workstation.

Ensure adherence to quality expectations and standards. Checks periodically expiry dates and proper storage of food items in the section

Handled FMC and purchasing orders.

Monitoring all back-ups and stock levels

Supports all kitchen employees in food production. Maintaining high cuisine standards

Ensuring that food is prepared and served to the clients on time. Ensuring that health and safety standards are upheld in the kitchen. Simplified ordering, Inventory

managing smooth operations at the back of the house. In charge of confirmation of the conducted training programs. Makeup pizza, pasta, salad, and soup.

Strictly implementing the standard procedures in food preparations. M/Y Quantum Blue - 104 m

Sous Chef – April 2022 to February 16, 2023

M/Y LUNA Yacht - 115m

Crew Chef – Jan 2021 to April 2022

M/Y DUBAI Yacht - 164m

GALLEY HAND / ASST CHEF - MAY 2014 TO JUNE 2020

presentation standards, and food preparation checklist. Cafe Italia (Sharaf Group)

CHEF IN-CHARGE - APRIL 2012 TO APRIL 2014

Yellowcab Pizza and co

SHIFT IN CHARGE - FEB 2005 TO JAN 2012

Contact this candidate