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CV Marine Chef / Cook MSC Cruise Line, Cuisine Continental / French / Italian / Mexican / Cold

 
Marine Chef / Cook MSC Cruise Line, Cuisine Continental / French / Italian / Mexican / Cold

Resume built for oil and gas job opportunities by a jobseeker with experience in Marine Chef / Cook MSC Cruise Line, Cuisine Continental / French / Italian / Mexican / Cold - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 97631

Location (Residence): MUMBAI, India
Citizenship: India
 
Languages:
  Native: Urdu
  Other: Tamil
 
Education & Experience: Work Authorization & Relocation:
Education:
  High School in S.S.C

Years of Experience: 13 years
Authorized to work in:
   European Union
Present Location:
   INDIA, MUMBAI
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 20 years
Other Catering Basic 5 years
Other Catering Trainee 2 years
Other Catering Experienced 7 years
Other Catering Basic 5 years
Other Catering Trainee 2 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

Application for a marine job

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

Total Work Experience : 14 years

July 2008 to till date : MSC Cruise Line

Position : As a Sous Chef

Section/Cuisine Knowledge : Continental / French / Italian / Mexican / Cold
Kitchen / Indian Food

Duties & Responsibilities :  Manages the financial aspects of the assigned food
operation, including the successful identification of expense reduction through cost control.
 On a daily basis, meets with the Executive Chef, to review the requirements of the day’s meals and timeframes for restaurant service.
 Reviews food requisitions from the various workstations and forwards to Executive Sous Chef for final approval.
 Monitors and manages the various workstation functions. Monitors the assignment of duties and responsibilities to employees.
 Trains and monitors all levels of cooks and chefs for proper skill and service. Conducts training for new recipes, techniques, equipment, etc.
 Demonstrates the proper operation of all equipment to staff according to proper procedures.
 Monitors at all times USPH and HACCP procedures for sanitation and cleanliness and monitors workstations and staff for adherence to those procedures.
 Collaborates with Executive Sous Chef and the Executive Chef to plan menu requirements, serving arrangements and other related details.
 Works with all galley personnel in a cooperative, productive and effective manner.



June 2007 to June 2008 : Tungarli Café

Position : As an Ex. Sous Chef

Section/Cuisine Knowledge : Continental / French / Italian / Mexican / Cold
Kitchen / Indian Food

Duties & Responsibilities :  An always improving quality of the food product
 Smooth running of daily kitchen operation
 Organization of daily purchases
 Daily kitchen briefings to organize all outlets
 To maintain the food cost
 Conduct and overview daily trainings
 Demonstrate co-operation and trust with colleagues, supervisors,
 Teams and across departments to deliver positive results.


July 2003 to Jan. 2007 : P & O Cruise Line, London

Position : As a Sr. C.D.P. in Cold Kitchen

Section/Cuisine Knowledge : Continental / French / Italian / Mexican / Cold
Kitchen / Indian Food (Fine Dining with 90 Covers)

Cruise Ship Information : A 5 Star Deluxe Cruise Ship with the capacity of 3000
Plus Passengers. A Deluxe Liner with 14 Bars – 2 Dining
Rooms, 1 Twenty Four Hours Coffee Shop, 1 Fine Dining,
5 Party Halls and also Shopping and Casino onboard.

Section / Kitchen : In charge of the 90 Covers fine Dining Restaurant.
Worked in Cold, Soup, Sauces, Grill, Vegetables and
Presentation.

Duties & Responsibilities :  Reports to the Sous Chef.
 Responsibilities for all function of food production in
Fine dinning to achieve the optimum production,
Quality and Sanitation.
 Over all incharge and responsible for all food production
in the Bistro Club which includes Lunch, Dinner, (soups,
Sauces, Cold Sauces, Accompaniments, Hot Appetizers and Desserts).
 Analysis and Control of Sales, Food Cost, Quality, Checking, Issues and Returns, Preparing Requisition Indenting of Stores, Butchery.
 Scheduling and Staffing of all Commis and Trainee Commis.
 Assisting Chef & Sous Chef in Planning and Preparing Special Function.
 Responsible for set up & Special Food for Special Function and Wedding.
 Train Commis and Trainee Commis about United State Public Health and Company Standard Recipes.
 Supervising to Commis & Tr. Commis to follow the Standard Recipes & Presentations.
 Developing and Maintaining temperature logs for all Food Products in the section in accordance with United States & United Kingdom Public Health and Maintaining the standard regularly.
 Cleaning Check Offs in accordance with United States & United Kingdom Public Health Standard.


August 1995 to March 1998 : Hotel the Retreat, Mumbai.

Position : General Cook (August 1995 – March 1999)
Demi Chef De Partie (April 1999 – Jan 2003)

Section / Kitchen : Worked in different Kitchen Outlets.

Hotel Information : A leading 5 star hotel with 282 rooms, 3 speciality restaurant
with 4 bars, 5 banquet halls with the capacity of 600 plus
guests.

Duties & Responsibilities : General Cook
 Reports to the Executive Chef.
 Worked in different restaurants under the supervision of
Chef.
 Following Company Specs.
 Checking Stores Indenting and Issuing.

Demi Chef De Partie
 Reports to Sous Chef.
 Specialized in Mexican Kitchen.
 Maintaining highest Standard of cleanliness and hygiene
in the display kitchen.
 Preparation and Checking the quality of Meats on daily
basis.
 Preparation and checking the quality of vegetables on
daily basis.
 Working on indenting and returns of stores on daily
basis.


1st Feb 2003 to 9th July 2003 : Advani Pleasure Cruise Co. Pvt. Ltd. Goa

Position : Chef De Partie

Section / Kitchen : Worked in different Kitchen Outlets.

Cruise Line Information : It’s a Casino Cruise Line with 2 different Restaurant, 1 fine
Dining Hall, 1 Casino Hall.

Duties & Responsibilities : Demi Chef De Partie
 Reports to Executive Chef.
 Specialized in Indian Kitchen.
 Maintaining highest Standard of cleanliness and hygiene
in the display kitchen.
 Preparation and Checking the quality of Meats on daily
basis.
 Preparation and checking the quality of vegetables on
daily basis.
 Working on indenting and returns of stores on daily
basis.


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

Hotel Qualification : Passed Cook, Theory & Practical in August 1993
to August 1995 from Royal Career College

STCW courses


4. Computer Skills - CV/Resume Part 4 [Mandatory]
M.S OFFES
5. Other Skills - CV/Resume Part 5 [Optional]
NO
6. Additional Information - CV/Resume Part 6 [Optional]
NO


 

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Marine Chef / Cook MSC Cruise Line, Cuisine Continental / French / Italian / Mexican / Cold
CV/Resume ID no.: 97631

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