Aspiring Continental Cook for Cruise Galley

AGNI RAI

Namchi, South Sikkim, India

+919********* ️ **************@*****.***

Objective

Motivated and disciplined culinary professional with hands-on experience from leading 5-star hotels, seeking an entry-level chef position aboard. Passionate about delivering high-quality continental cuisine, maintaining hygiene standards, and providing exceptional guest satisfaction in a multicultural environment.

Professional Summary

Completed culinary internships at The Oberoi Cecil, Shimla, and JW Marriott Sahar, Mumbai, gaining exposure to both fine dining and large-volume kitchen operations.

Skilled in continental cuisine, kitchen organization, mise en place, and maintaining HACCP and hotel food safety standards.

Eager to apply culinary knowledge and teamwork skills in the dynamic environment of a cruise ship galley.

Strong adaptability, communication, and commitment to continuous learning in the hospitality industry.

Education

Bachelor in Hotel Management

Sikkim Professional University, Sikkim

Internship Experience

Major department of hotel – The Oberoi Cecil, Shimla (Jan 2022 – July 2022)

- Assisted chefs in continental and Indian kitchen operations, including hot range, cold section, and bakery.

- Supported buffet and à la carte services for hotel restaurants and banquets.

- Maintained hygiene and safety protocols according to Oberoi Group standards.

- Prepared mise en place and ensured quality presentation under supervision of Jr.Sous chef

Specialization on western cuisine – JW Marriott Sahar, Mumbai (16th June 2025 – 15th Dec 2025)

- Worked in the continental kitchen section; assisted with preparation of sauces, salads, grills, soups, main course and done ala carte orders.

- Learned international plating techniques and portion control.

- Ensured kitchen cleanliness, temperature control, and food rotation as per HACCP guidelines.

- Collaborated with a diverse team during high-volume service periods.

Skills

Continental Cuisine (Hot & Cold Kitchen)

Food Preparation & Presentation

Buffet & À la Carte Service

HACCP / Food Safety Practices

Teamwork & Time Management

Adaptability to Shipboard Environment

Basic Knowledge of Bakery & Pastry

Certifications (In Progress / Planned)

• Food Safety & Hygiene Certificate (Level 2/3) – [Insert Institute]

HACCP Certification – [Insert Institute]

STCW – [Planned]

Additional Information

Valid Indian Passport

Willing to travel internationally and work

References available upon request from supervisors at The Oberoi Cecil and JW Marriott Sahar

Kudos from The Oberoi Cecil, Shimla

M Star certificate and appreciation certificates from JW Marriott Sahar, Mumbai

Contact this candidate