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Shipboard Officer / Personnel / Crew
  • Plan menus after coordinating with the Executive Chef as per the availability of stores
  • Kept an eye on the stock level and ordered appropriately
  • Allocated duties and meal orders
  • Ensured high standard of cleanliness was maintained throughout the kitchen areas
  • Established controls to minimize wastage of food supply and theft
  • Managed all staff rosters
  • Trained all the new staff on board to handle dangerous equipment and avoid trip hazards
  • Trained and ensured all staff comply HACCP procedures while handling PHF Foods
  • Trained staff basic hygiene practices with policies & procedures of the company
  • Effectively manage work practices to improve staff efficiency and boost moral
  • Ensuring staff complies with Food Safety & Public Health Policy to provide quality product
  • Tasting and ensuring the quality of food are in line with the Corporate Menu Cycle
  • Complying with HESS procedures as outlined in Fleet Instructions
  • Provide feedback on improvements within the product, to reduce costs & increases efficiency

 

 

Skills
  • Knife skills in preparation 11 years by 2016
Employers
  • Chef De Partie at Viking Ocean Cruises
    2016 June - Oct 2016
    Responsible for the Sauce Section as a Saucier
  • Senior Chef De Partie at P&O Cruises, Carnival U.K
    2005 January - Jan 2016
    Responsible for the Garde manger and fine dining outlet restaurants
Educations
  • Bachelor of Hotel Mgmt
    Hotel Mgmt and Catering Echnology at S.R.M. I.H.M.
    2001 - 2004
Certifications
  • EFA Dec 2015
  • PSSR Dec 2015
  • Crisis Mgmt Dec 2015
  • FPFF Dec 2015
  • PST Dec 2015
  • Crowd Mgmt Dec 2015
  • DSD Dec 2015
  • PSCRB Apr 2015
Documents
Mumbai, Maharashtra,
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