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CV Cruises Chef with 10 years of international culinary experience.

 
Cruises Chef with 10 years of international culinary experience.

Resume built for oil and gas job opportunities by a jobseeker with experience in Cruises Chef with 10 years of international culinary experience. - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 86789

Location (Residence): Maruthankuzhy, India
Citizenship: India
 
Languages:
  Native: Hindi
  Other: Tamil
 
Education & Experience: Work Authorization & Relocation:
Education:
  Bachelors in Hotel Management

Years of Experience: 9 years
Authorized to work in:
   United States
Present Location:
   India, Trivandrum
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 16 years
Other Catering Experienced 5 years
Other Hospitality Experienced 15 years
Other Catering Experienced 16 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

Dear Sir / Madam,

I m very much interested in applying for the position of chef with off shore catering companies, I bring along with me around 10 years of international culinary experience and most of them being with major hospitality companies operating worldwide. Im currently looking forward to a challenging and rewarding career opportunity as well as to take up my career to next level of culinary heights.

2. Work Experience - CV/Resume Part 2 [Mandatory]

WORK EXPERIENCE
CHEF DE PARTIE
OCEANIA CRUISES,
MIAMI, USA Feb 2008-Present

Facilities : Oceania cruises , a premium cruise company operating worldwide with three mid sized ships. The company well known for its gastronomic delight and food served on board boasts of the luxurious dining experiences on board and considered as the finest at sea.

Reporting to : Chef de Cuisine and Executive Sous Chef.

Job Profile - Responsible for the restaurant lunch and dinner operations and the menus related with it.
- Working under the HACCP procedures and USPH principles.
- Responsible for liaising with different sections in the galley and maintaining internal requisitions for smooth functioning of the restaurant.
- Responsible for carrying out daily food requisitions and submitting to the stores thus ensuring prompt delivery of items for the menu cycle to be followed.
- Responsible for maintaining temperature logs, blast chiller logs and coordinating with other sections for a smooth function.
- To make sure that all junior staff are working according the company’s standards and rules and regulations and also to check for recipes guidance system being followed in the galley.

CHEF DE PARTIE ( LA BAIE )
THE RITZ CARLTON DUBAI
UAE. Dec 2006 – Dec 2007.

Facilities : The Ritz Carlton Dubai – Winner of Dubai Quality Gold Award,2006. A 5* deluxe luxurious resort with 135 rooms & suites and 5 different dining outlets to cater to and with a busy banqueting operations.
LA BAIE : The signature fine dining seafood restaurant in Ritz Carlton, Dubai.
Winner of grumpy gourmet award 2004 for the best French Cuisine, best Service and has been re elected in 2006, also been constantly rated among the top ten restaurants in U.A.E.

Reporting to : Chef de Cuisine and Executive Chef.
Job Profile - Responsible for the overall restaurants function working in close coordination with the chef de cuisine.
- Was Part of the Swedish Royal Dinner held in coordination with the Swedish embassy.
- Working under the HACCP procedures and principles.
- Receive and examine food stuffs and supplies to ensure quality and quantity that meet established standards and specifications.
- Responsible for carrying out daily food requisitions and preparing market lists thus ensuring smooth running operations.

CHEF DE PARTIE.
ROYAL CARIBBEAN CRUISE LINES,
MIAMI, USA. Jun 2006 – Nov 2006

Facilities : Luxury Cruise Line Carrying 2700 passengers and 900 crew members.
Reporting to : Sous Chef and Executive Sous Chef.

Job Profile - Responsible for individual sections in all aspects of operations.
- Working under the HACCP procedures and principles, and also supervise the functions in the galley as per USPH standards.
- Responsible for carrying out daily food requisitions thus ensuring smooth running operations.


DEMI CHEF DE PARTIE
P&O CRUISES, LONDON, UK. Oct 2005 – Mar 2006

Facilities : Luxury cruise liners carrying 2200 Guests and 850 Crew Members.
Reporting to : Sous Chef and Premier Sous Chef.
Job Profile - Responsible for the overall Functional efficiency and profitability of various sections in the main galley in co ordination with Sr. Chef de Partie.
- Was working in the main kitchen taking care of the sauce section, preparing sauces for lunch and dinner menus, coordinating with other sections for smooth running of the galley department.


DEMI CHEF DE PARTIE
NOVOTEL/IBIS ELLERSLIE
(ACCOR HOTELS), AUCKLAND, NEW ZEALAND. Jul 2004-Jan2005.

Facilities : 247 room property, a 5* business hotel, a dual brand of ACCOR HOTELS.
Reporting to : Sous Chef and Executive Sous Chef.
Job Profile - As a demi chef was in charge of the busy restaurant’s a’la carte operations for dinner with live cooking.
- Fine display of cooking skills performing in front of guests according to there choices and likes.
- Working in close co-ordination with Chef de Cuisine and Sous Chef in all aspects of kitchen operations including inventory control.
- Working with chef in designing and implementing new menus and its costing related procedures.

COMMIS CHEF
CARNIVAL CRUISE LINES,
MIAMI, USA. Oct. 2000 – Jul 2003

Facilities : Luxurious mega liners carrying Guests up to 3500 with around 1300 Crew.
Reporting To : Chef de Partie and Sous Chef
Job Profile - As a Commis Chef was working in different sections of galley, both hot and cold kitchens on a rotation basis serving fine French and American cuisine.
- Specialized in working with live cooking counters for pastas, grill and pizzeria and other various outlets, interacting with guests.
TR CHEF DE PARTIE
HOTEL WHITE FORT,
KERALA, INDIA. Jul 1999 – Dec. 1999

Reporting To : Sous Chef and Executive Chef
Job Profile - Was part of the Opening team, working with the corporate management in setting up the kitchen infrastructure as well as operating procedures.
- Responsible for inventory control and working in close coordination with stores department. Also played a major role in Negotiating with Vendors and Suppliers for Quality Price and product Specification along with senior chefs.

INDUSTRIAL TRAINEE
HOLIDAY INN MANALI, INDIA. Apr 1996 – Sep 1996

Facilities : A 5*Resort with 80 Luxury Romantic Suites set amidst Formal gardens and F&B outlets, Recreational Facilities, Swimming Pool and a Helipad.


3. Education & Training - CV/Resume Part 3 [Mandatory]

EDUCATIONAL QUALIFICATIONS
Advanced Diploma in Hotel Management - Graduated from Pacific International Hotel Management
(Diploma from IHTTI, Switzerland) School, New Zealand. (Jan2004-Dec,2004.)

Advanced Course in Continental Cuisine - Indus Cruising Culinary Institute, New Delhi, India.
Jan 2000.

Diploma in Hotel Management - Graduated from Institute of Hotel Management & Catering
& Catering Technology Technology (IHMCT), Pusa, New Delhi, India.(1995-1998).

Pre Graduation (10+2) - University of Kerala,, India on Science and Maths stream. (1993-1995)

PROFESSIONAL ACHIEVEMENTS

 Awarded BRONZE medal by the Emirates Culinary Guild for the MLA BLACK BOX Culinary Challenge held at the JW Marriott Dubai, June,2007.

ADDITIONAL QUALIFICATIONS

 Certificate in Food Hygiene Basics Approved by Dubai municipality, at the Ritz Carlton Dubai.
 Certificate in Art of Facilitation training at the Ritz Carlton Dubai,2007.
 Certificate of Training in STCW-95 as per the requirements of IMO resolution A770 based on STCW Code section A-V1/1.( Issued by Bahamian Maritime Authority)
 Certificate of Proficiency in Survival Craft as per the requirements of IMO 1978 Convention on STCW for Seafarers, 1995, TableA–VI/2-1.(Issued by Panamanian Maritime Authority)
 Certificate in Crowd Management Systems under the Corporate Training Centre, Carnival Cruise Lines, Miami, USA.
 Best Outgoing Student for the Academic year 1995-98, IHMCT, India.
 Team Member of the Culinary Department with Albert Abela & Company LLC, Dubai International Air Show 1997.


4. Computer Skills - CV/Resume Part 4 [Mandatory]
 Knowledge of Windows – Microsoft office package
5. Other Skills - CV/Resume Part 5 [Optional]
COMPETENCIES
 Working knowledge under the rules & regulations of United States Public Health (USPH)
 Awareness of Hazard Analysis Critical Control Point (HACCP) principles.
 Extensive background of creativity & quality cooking.
 Demonstrated command of food basics, technique and philosophy.
 Knowledge of Windows – Microsoft office package
 Positive attitude & great team player to get work done
6. Additional Information - CV/Resume Part 6 [Optional]
Language skills : English, Hindi, Malayalam, Culinary French


PROFESSIONAL ASSOCIATION
- Associate Member of the Institute of Hospitality (AIH), London, UK.


 

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Cruises Chef with 10 years of international culinary experience.
CV/Resume ID no.: 86789

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