Chief Cook
- Shipboard Officer / Personnel / Crew
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- 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
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- Knife skills in preparation 11 years by 2016
- Employers
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Chef De Partie at Viking Ocean Cruises
Jun 2016 - Oct 2016Responsible for the Sauce Section as a Saucier -
Senior Chef De Partie at P&O Cruises, Carnival U.K
Jan 2005 - Jan 2016Responsible for the Garde manger and fine dining outlet restaurants
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- Educations
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Bachelor of Hotel Mgmt
Hotel Mgmt and Catering Echnology at S.R.M. I.H.M.2001 - 2004
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Bachelor of Hotel Mgmt
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- Certifications
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- 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
February 2024
