Culinary Professional with Cruise Experience

SOHAN ANAND SALIAN

PROFESSIONAL SUMMARY

Dedicated and enthusiastic culinary professional with strong experience in cruise-line kitchens, restaurants, and catering operations. Skilled in managing kitchen workflow, maintaining high-quality food standards, and ensuring strict hygiene compliance. Known for teamwork, discipline, and the ability to learn quickly in fast-paced environments. Committed to deliver excellent guest experiences through quality food preparation and efficient kitchen management.

WORK EXPERIENCE

COOK — December 2023 – Present

THE APOLLO GROUP (CORDELIA CRUISES)

• Manage day-to-day kitchen operations aboard a high-volume cruise vessel, maintaining smooth coordination across food preparation and service.

• Train, guide, and supervise junior kitchen staff to ensure consistent quality and adherence to culinary standards.

• Oversee inventory management, ordering, stock rotation, and waste reduction to maintain operational efficiency.

FLAT NO 2501, J WING, BALAJI SYMPHONY 45/4,

PANVEL MATHERAN ROAD, NEW PANVEL ANNEX,

NAVI MUMBAI, 410206.

CONTACT DETAILS: 720-***-****

EMAIL ID: **********@*****.***

• Prepare pizzas, main courses, and special dishes across various sections, meeting menu guidelines and guest expectations.

• Maintain strict hygiene, sanitation, and safety standards aligned with maritime and international food regulations.

• Collaborate with senior chefs to support menu planning, preparation, and consistent food presentation.

PIZZAIOLO, 08/2022 – DECEMBER-2023

JAMIES PIZZERIA. NAVI MUMBAI, INDIA

Handled food deliveries, processing items, and accurately placing them into inventory.

• Place frequently used ingredients in proper storage containers and placed perishable items in the refrigerator.

Observed food safety and sanitation protocols to reduce germ spread.

• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.

• Prepared a variety of foods according to exact instructions and recipe specifications.

• Supervised food preparation staff to deliver high-quality results.

• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantries.

HOTEL SUPERVISOR, 09/2020 - 05/2022

AAPLA KITCHEN, PANVEL, INDIA

• Provided leadership, insight and mentoring to newly hired employee's to supply knowledge of various company programs.

• Managed kitchen staff team and assigned tasks for various stages of food production.

• Investigated and resolved complaints regarding food quality, service, or accommodations.

ASST. CHEF/ COOK

SATGURU CATERERS & DECORATORS, 01/2019 - 01/2020. PANVEL.

• Maintained cleanliness and order of kitchen prep areas and appliances as well as the convenient organization of ingredients.

• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.

• Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.

• Prepared and cooked quality meals in high-volume, fast-paced service environments.

• Prepared sandwiches, salads, and other specialty items according to customer specifications.

PERSONAL CHEF, 12/2016-11/2018 NUTRITION

KITCHEN, PANVEL.

• Created customized meal plans based on client dietary restrictions and preferences.

• Safely packaged and labelled each individual meal

• Planned promotional menu additions based on seasonal pricing and product availability.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

INTERN. 06/2014 - 10/2014

SOFITEL BKC, MUMBAI, INDIA

• Prepared workstations with ingredients and tools to increase efficiency.

• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.

• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish, and eggs had been prepared.

• Check the quality of food products to meet high standards.

• Keep the kitchen properly cleaned and maintained and all items put away after use.

ACADEMIC PROFILE

NAME OF THE UNIVERSITY /

BOARD

DEGREE YEAR PERCENTAGE

ITM-IHM (NERUL)

QUEEN MARGARET

UNIVERSITY (EDINBURGH)

BA IN

INTERNATIONAL

HOSPITALITY &

TOURISM

MANAGEMENT

2013/16

PASS

INTERNAINTERNATIONAL

COLLEGE (PANVEL)

MUMBAI DIVISIONAL BOARD

HSC 12TH 2013 54.83%

ST JOSEPH HIGH SCHOOL

(PANVEL)

MUMBAI DIVISIONAL BOARD

SSC 10TH 2011 76.55%

ACHIEVEMENTS

• ACHIEVEMENTS DISTRICT LEVEL FOOTBALL PLAYER

DISTRICT-LEVEL ATHLETICS

• EXTRACURRICULAR ACTIVITIES FITNESS ENTHUSIAST, I USED TO ALSO SERVE/COOK HEALTHY MEALS TO MY CLIENTS

EXTRACURRICULAR ACTIVITIES

• FITNESS ENTHUSIAST

• I USED TO ALSO SERVE/COOK HEALTHY MEALS TO MY CLIENTS

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