Aspiring Cruise Line Chef - Continental & Italian Cuisine Expert

PROFESSIONAL OUTLINE

Chef with * years of culinary experience specializing in Continental and Italian cuisines. Proven expertise in menu development, food presentation, and maintaining high-quality standards. Experience spans cruise lines, 5-star hotels, and renowned fine-dining restaurants. Skilled in leading kitchen teams, optimizing operations, and ensuring guest satisfaction. Recognized for creativity, consistency, and delivering exceptional dining experiences.

CAREER PROGRESSION & PERFORMANCE

CARNIVAL CRUISE LINES

Notables:

Highlights:

o CARNIVAL PARONAMA – Apr’ 23 – Oct’ 23 (Assistant Cook 2) o CARNIVAL MAGIC – Jan’ 24 - Apr’ 24 (Assistant Cook 1)

Honoured with the Best Team Member Award at Carnival Cruise Lines for exceptional performance and teamwork.

Supervised and guided kitchen staff during peak service hours, ensuring efficiency and timely delivery.

Developed and introduced innovative dishes, contributing to menu enhancement and guest satisfaction.

Lead, train, and mentor kitchen staff to ensure smooth operations and consistent service standards.

Plan and design daily menus while creating innovative dishes and developing new recipes.

Prepare and present food according to standardized recipes, maintaining high levels of taste and presentation.

Monitor ingredient freshness, manage food inventory, and place supply orders to optimize cost and quality.

Maintain proper food storage systems and ensure strict adherence to HACCP and food safety regulations.

Inspect kitchen areas and equipment regularly to uphold cleanliness, safety, and functionality.

Collaborate with executive chefs to oversee kitchen operations and deliver superior guest experiences.

JOSHUA JUDE DMELLO

M: +91-993**-***** DoB: 28-03-96

E: **************@*****.*** Marital Status: Single A: 801, Lourdes Heritage, Orlem, Malad (WEST), Mumbai - 400064, Maharashtra, India DIANNS RESTAURANT Mar’ 21 – Feb’ 23

Growth Path:

Commis II to Commis I

Notables:

Developed a signature dish that became the restaurant’s top-selling item and guest favourite.

Created innovative recipes and dishes that enhanced the menu and elevated dining experiences.

Consistently maintained high levels of customer satisfaction through quality, taste, and presentation.

Successfully catered for a variety of social events, delivering tailored menus to diverse audiences.

Minimized food wastage by introducing efficient inventory management and portion control practices.

Highlights:

Mentored and developed kitchen staff, identifying talent and enhancing overall team performance.

Introduced innovative recipes and culinary techniques, enriching menu variety and guest experience.

Adapted dishes to seasonal ingredient availability while ensuring consistency and quality.

Delivered timely, high-standard meals in line with guest expectations and brand requirements.

Ensured strict compliance with HACCP guidelines and maintained a safe, hygienic work environment.

Oversaw the upkeep and functionality of kitchen equipment to support seamless operations.

BRUNCH N’ MUNCH June 2024 – till date

Growth Path:

Commis I to Chef De Partie

Highlights:

In charge of organizing and cooking a range of breakfast and brunch meals that blended quality and inventiveness.

My responsibilities included overseeing culinary operations, guaranteeing food presentation and uniformity, upholding hygienic standards, and working with the team to provide prompt services during busy times.

By creating new dishes based on seasonal products and consumer tastes, I also helped to innovate the menu.

EARLY CAREER

The Retreat Hotel Convention Centre - Commis II (Continental Kitchen) Nov’ 19 - Feb’ 21 ACADEMIA

Diploma in Culinary Kitchen - Atharva College of Hotel Management – Oct’ 2018

STCW Training - Ocean Dream Marine Training Institute – Jun’ 22

HSC (Maharashtra Board) - Lord's Universal College – Oct’ 2014

SSC (Maharashtra Board) – St. Joseph’s School – Mar’ 2011 INTERNSHIPS

» J.W. Marriott Sahar Hotel – Oct’ 19

» Grand Hometel - Feb’ 19

» The Retreat Hotel Convention Centre - Dec’ 18

» Grand Hyatt - Dec’ 16

» Radiant Hospitality Services Pvt. Ltd - Apr’ 15

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