Sous Chef Crew Members
Resume:
Arvind R.Melighe
Culinary Professional
Seasoned expert in developing, implementing procedures and control systems for maintaining hygiene
& quality standards for profitable culinary operations **************@*******.*** +91-981**-***** Bombay, India linkedin.com/in/arvindmelighe SKILLS
Reliability Creativity Problem-Solving Negotiation Communication Leadership Business Acumen Flexibility Team Management Inventory Management Cost Control Replenishment Planning Budgeting Operations Food Allergen Management Food Safety & Regulation HACCP First Aid Culinary Expertise Menu Development Ingredient Selection MS Excel MS PowerPoint CrunchTime Fidelio ACHIEVEMENTS
Barbecue Night Management (07/2019 - 01/2020)
Monitored weekly live barbecue for 1000+ guests serving 40kgs of hotdogs, 200kgs of ribs, 120kgs of chicken, 80kgs of burger patty, coleslaw, potato salad, russian salad & diced fruits Monthly Crew Parties (10/2013 - 03/2019)
Monitored preparation of European, Continental, Caribbean, Oriental & Asian cuisine for 1200+ crew members
Weekly Half Moon Cay Private Island Barbecue Parties
(05/2009 - 11/2010)
Prepared & monitored live barbecue for 2000+ guests & crew members Yearly Dry Dock Management (12/1998 - 12/2019)
21 years * 21 day period of dry dock management
Castaway Cay Private Island Barbecue Beach Parties
(02/2011 - 05/2013)
Prepared & monitored weekly live barbecue for 3000+ guests & crew members
Cake Boss @ MS Disney Dream (02/2011 - 11/2011)
Assisted celebrity chefs to prepare mise en place for Cake Boss, an American reality television series aired on Disney Channel Special 7-day Indian Menu (04/2002 - 04/2005)
Managed an elaborate breakfast, lunch & dinner for 7 continuous days on 2 occasions for 150+ VIP guests onboard MS Celebration & MS Spirit Platinum Guest Galley Tour (03/2018 - 11/2018)
Personally welcomed & toured platinum guests for an hour everyday with detailed explanation of food prep & tasting
WORK EXPERIENCE
Sous Chef
MSC Cruises
04/08/2022 – 09/01/2024, Genoa, Italy
Escalating issues to Executive Chef & Food Manager Assisting executive chef to plan menus, training new joiners & managing inventory Training co-workers on food handling, recipes, personal hygiene, safety & equipment maintenance Creating roster & assessing staff performance
Chef Manager
Equitron Medica
12/01/2021 – 31/01/2022, New Bombay, India
Equitron Medica is a reputed Laboratory Equipment Manufacturer specializing in lab instruments for microbiology, organic chemistry & pathology Supervised cooks & kitchen staff for operational excellence on a daily basis Personalized vegan & food allergies sensitized menu for senior leadership Procured supplies for ~200 employees periodically
Managed inventory & vendors to ensure quality + cost savings Responsibilities
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WORK EXPERIENCE
Sous Chef
Apollo Cruises
04/07/2019 – 06/01/2020, Barcelona, Spain
The Apollo Group is an award-winning, full-service hospitality management company headquartered in Miami, USA Monitored main galley food prep, breakfast, lunch & dinner for ~ 2200 guests per day Supervised & inspected all preparation & cooking equipment on a regular basis to ensure hygiene / operation Maintained daily HACCP logs & service related complaints Supported junior kitchen staff with line cooking, food preparation & dish plating Sous Chef
Carnival Cruise Line
10/2013 - 03/2019, Miami, USA
Carnival is ranked first on the list of largest cruise lines based on passengers carried annually & total number of ships in fleet Ensured efficient, cost-effective operations & profitability of food production Coordinated with executive chef in planning & directing food preparation for ~2800 guests Adhered to USPH standards of sanitation & HACCP / ISO standards of food quality, preparation, recipes & presentation Monitored holding / storage operations for stock & food rotation to guarantee food service sanitation Asst. Chef De Cuisine
Disney Cruise Line
02/2011 - 05/2013, Orlando, USA
Disney Cruise Line is a cruise line operation that is a subsidiary of The Walt Disney Company Coordinated meal preparation & service activities @ Cabana Open Deck patio for 200+ guests Directed both kitchen & restaurant staff on procedures & assigned responsibility for various meal elements Maintained restaurant’s quality & reputation by monitoring food served to 3500+ guests Inspected plates to ensure meals are correctly portioned & presented Tasted food & observed kitchen staff throughout cooking process to ensure dishes are cooked & seasoned Prepared menus in advance based on customer demand, seasonal ingredient availability & special events Jr. Sous Chef
Carnival Cruise Line
04/2009 - 11/2010, Miami, USA
Carnival is ranked first on the list of largest cruise lines based on passengers carried annually & total number of ships in fleet Collaborated with chef on daily specials, seasonal menus, special functions, charity dinners, banquets & catered events Conducted daily inventory & restocked banquet kitchen & soup kitchen requirements Ensured pre-defined methods of cooking & garnishing Chef de Partie
Carnival Cruise Line
10/2007 - 04/2009, Miami, USA
Prepared menus in collaboration to ensure adequacy of supplies at cooking stations Followed guidance of executive / sous chef for presentation of dishes Contributed to menu development & assisted chef to gauge customer demand, seasonal ingredient availability & special events Responsibilities
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WORK EXPERIENCE
Demi Chef de Partie
Carnival Cruise Line
06/2002 - 10/2007, Miami, USA
Conducted meal preparation activities like steaks & other meats cooked-to-order Maintained kitchen cleanliness, safety & replaced equipment as per requirements Ensured ingredient quality by checking deliveries for freshness & correct quantities for proper storage / accessibility Assistant Cook
Carnival Cruise Line
03/1998 - 06/2002, Miami, USA
Prepared ingredients prior to meal service, such as chopping vegetables, butchering meat & cleaning seafood Managed all vegetarian dishes @ main galley & non-vegetarian soups for main dining, patio & crew mess Kitchen Supervisor
Kuwait Catering Co.
06/1995 - 04/1996, Kuwait City, Kuwait
Kuwait Catering Company (KCC) was established in late 1978 & operates the largest central kitchen in Kuwait today executing contracts for many government & private establishments
Managed kitchen porters & monitored inventory, storage, distribution of food / supplies, temperatures, surfaces & facilities Camp Boss
RKHS, Sodexo company
02/1992 - 04/1995, Bombay, India
Sodexo is a French food services & facilities management company headquartered in the Paris suburb of Issy-les-Moulineaux Maintained record & recap of daily presences of the client, inventory, cash & movement as per set guidelines AWARDS
Employee of the Month (05/2005 - 05/2005)
Carnival Cruise Line
Staff of 180+ crew members in the Culinary department Employee of the Month (04/2003 - 04/2003)
Carnival Cruise Line
Staff of 180+ crew members in the Culinary department CERTIFICATES
STCW 2010 (06/2022 - 06/2027)
Endorsement # 13ZL8787 Standards of Training, Certification & Watchkeeping certificate issued by Directorate General of Shipping - Govt. of India for Elementary First Aid & Personal Safety and Social Responsibilities
Proficiency in Crisis Management & Human Behavior
(11/2018 - 11/2023)
ID # 236844 Issued by Carnival Cruise Line in compliance with STCW 1978 & approved / authorized by Malta Maritime Authority Security Awareness (12/2013 - Present)
ID # 236844 Issued by Carnival Cruise Line in compliance with STCW 1978 & approved by the Bahamas + Panama Maritime Authority STCW 2010 (01/2018 - 01/2023)
- Endorsement # 13ZL8787 Standards of Training, Certification & Watchkeeping certificate issued by Directorate General of Shipping - Govt. of India
EDUCATION
Diploma in Hotel & Institutional Management
Institute of Hotel Management - YMCA Bombay
06/1989 - 06/1990, Bombay, India
Bachelor of Arts - Economics
University of Bombay
06/1989 - 05/1991, Bombay, India
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