Skills: Reliability, Creativity, Problem Solving, Negotiation, Communication, Leadership, Business Acumen, Flexibility, Team Management, inventory management, Cost Control, Replishment Planning, Budgeting, Operations, Food Allergen Management, Food Safety & Regulation, HACCP, First Aid, Culinary Expertise, Menu Development, Ingredient Selection, Ms Excel, MS PowerPoint, Crunch Time, Fidelio.
Licenses / Certificates:
STCW2010(06/2022-06/2027)
Endorsement # 13ZL8787 | Standards of Training, Certification &WatchkeepingcertificateissuedbyDirectorateGeneralofShipping-Govt. of India for Elementary First Aid & Personal Safety and SocialResponsibilities
Security Awareness(12/2013 -Present)
ID # 236844 | Issued by Carnival Cruise Line in compliance with STCW1978&approvedbytheBahamas+PanamaMaritimeAuthority
Age: 51
Years Of Experience: 27+
Languages: English/ Hindi
Willing to Relocate: Yes
Visible Tattoos: No
Smoker: Yes
Monitoredweeklylivebarbecuefor1000+guestsserving40kgsofhotdogs,200kgsofribs,120kgsofchicken,80kgsofburgerpatty,coleslaw,potatosalad,russiansalad&dicedfruits
Weekly Half Moon Cay Private Island Barbecue Parties(05/2009-11/2010)
Prepared&monitoredlivebarbecuefor2000+guests&crewmembers
CastawayCayPrivateIslandBarbecueBeachParties(02/2011-05/2013)
Prepared&monitoredweeklylivebarbecuefor3000+guests&crewmembers
Special7-day Indian Menu(04/2002- 04/2005)
Managedanelaboratebreakfast,lunch&dinnerfor7continuousdayson2occasionsfor150+VIPguestsonboardMSCelebration&MSSpirit, SousChef
MSCCruises
08/2022-Present, Genoa,Italy
Responsibilities
EscalatingissuestoExecutiveChef&FoodManager
Assistingexecutivecheftoplanmenus,trainingnewjoiners&managinginventory
Training co-workers on food handling, recipes, personal hygiene, safety & equipment maintenanceCreatingroster&assessingstaffperformance, Supervisedcooks &kitchen stafffor operationalexcellence ona daily basis
Personalized vegan & food allergies sensitized menu for senior leadershipProcuredsuppliesfor~200employeesperiodically
Managedinventory&vendorstoensurequality+costsavings, Monitoredmaingalleyfoodprep,breakfast,lunch&dinnerfor~2200guestsperday
Supervised&inspectedallpreparation&cookingequipmentonaregularbasistoensurehygiene/operationMaintaineddailyHACCPlogs&servicerelatedcomplaints
Supportedjuniorkitchenstaffwithlinecooking,foodpreparation&dishplating, Ensuredefficient,cost-effectiveoperations&profitabilityoffoodproduction
Coordinatedwithexecutivechefinplanning&directingfoodpreparationfor~2800guests
Adhered to USPH standards of sanitation & HACCP / ISO standards of food quality, preparation, recipes & presentationMonitoredholding/storageoperationsforstock&foodrotationtoguaranteefoodservicesanitation, Coordinatedmealpreparation&serviceactivities@CabanaOpenDeckpatiofor200+guests
Directedbothkitchen&restaurantstaffonprocedures&assignedresponsibilityforvariousmealelementsMaintainedrestaurant’squality&reputationbymonitoringfoodservedto3500+guests
Inspectedplatestoensuremealsarecorrectlyportioned&presented
Tastedfood&observedkitchenstaffthroughoutcookingprocesstoensuredishesarecooked&seasonedPreparedmenusinadvancebasedoncustomerdemand,seasonalingredientavailability&specialevents, Collaboratedwithchefondailyspecials,seasonalmenus,specialfunctions,charitydinners,banquets&cateredevents
Conducteddailyinventory&restockedbanquetkitchen&soupkitchenrequirementsEnsuredpre-definedmethodsofcooking&garnishing.
Profile Photo
