Download PDF


A challenging position as a Chef in the highly esteemed  organization of yours where I can use and develop my gastronomic knowledge and skills.

Work experience

Oceania cruises, Miami, USA

Jan 2016Present

Chef de partie

  • Taking care of daily food preparation and duties assigned through the superiors to meet the standard and the quality.
  • Following the instructions and recommendations from the immediate superiors to complete the daily tasks.
  • Estimating the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  • Ensuring highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Oceania cruises, Miami, USA

Feb 2015Jan 2016

Assistant chef de partie

  • Maintaining high level standards in terms of preparations, mise en plac, cooking and cleanliness as per the company's procedures and policies.
  • Following the pre specified recipes and platings.
Aug 2011Feb 2015


  • Coordinating with the senior chefs and subordinates
  • Assist with quality assurance as per company standards and other operational duties
  • Executed staff management and training within a section in the galley
  • Involved in food production and plating of food as per the standard presentation of the company for more than 2000 pax every meal

Experience in :  rotated in sauce section; basic prep of ingredients used in soup, preparing hot soups and its garnishes, misenplace in veg section, roasting of vegetables, rotation in fish section also rotated in larder section , preparing  fish mousses, starters.

plate presentation and service of food in a pre plated manner during different service times as per company standards.


Sep 2010Aug 2011

trainee chef de partie

  • Supervising daily jobs and activities in the live kitchen of the Mediterranean specialty restaurant “FIG AND OLIVE”
  • Various operational cost controlling methods for optimisation of resources available
  • Responsible for improving the guest satisfaction by giving better quality food as per company standards
Sep 2009Sep 2010

kitchen operational trainee

  • Trained in and as a Garde manger, continental, Indian and pantry section jobs
  • Responsible for helping in the preparation of the buffet and a la carte menu
    • Involved in different food festivals around the city
    • Greatly involved in HACCP certification procedure of the hotel
  • Worked in city’s busiest and most revenue earning live kitchen restaurant ”FORT KOCHI”
May 2007Oct 2007

Industrial trainee

Industrial Training in Front Office, Housekeeping, F&B Service and Food Production


Jan 2011Mar 2011

diploma in cruise galley operations

menu planning, dietary measures, standardization of menu, preparation of menu as per the recipes, team management

Aug 2006Apr 2009

bachelor in hotel management

food production, f&b service, accommodation, front office

Certificate in food safety in catering at Chattered Institute of Environmental Health, UK

food hygiene and sanitation

Visa Status

US C1D Visa Validity 2019


CHEF MANJIT SINGH(executive chef, Holiday inn, Goa) Contact info:09764487417

CHEF Daniel robertson (sous chef, Linden Hall, Macdonald Hotels, Morpeth, UK) Phone no. : +44 7772 750176

has been a great support to his section head, has a good eye for detail and takes pride in his product

CHEF JOMY THOMAS (sous chef, Eighth Bastion Hotel, CGH Earth group of Hotels)phone no. : 009197447 15998

a great worker , team member who always is willing to learn and achieve the goals

Chef Cathy Bull (sous chef, P&O Cruises)

a smart worker who always show he has a real passion for his work and always gives 100%

Chef Steve Bull (senior sous chef, P&O Cruises) [email protected]

a great support to the galley team , involved heavily in the implementation of new ways of working and during the certification of USPH and UKPH. He has shown that he really cares about what he is doing and how he presents the food, having a solid base to work on the future, always willing to put effort to achieve his goal