FRANK GUEIZELAR

CAREER History

Work History
Jun 2015 - Present

Co-owner & Chef

G U Z Z L E R ’ S ​G​r i l l & G r o o v e  ​G​o a , I n d i a . 

Guzzler’s is a combination of a nightclub and cafe, serving multi cuisine, live grill and finger food.

  • With a total of 66 covers, all concept, setup, hr, management, menu design, food production and beverage layout and pricing, all handled and carried out by a team of 18 assigned by me.
  • Entertainment and performances handled by Lloyd Gueizelar.

Jan 2015 - Mar 2015

Inflight Chef

ETIHAD AIRWAYS A​bu Dhabi, UAE. 
  • Conducted all preflight checks and safety regulations as per company policies.
  • Incharge of complete service and galley production in first class.
  • Oversee and manage all galley operations, catering loading and food quality in the first class.
Feb 2014 - Dec 2014

Sous Chef

SEABOURN CRUISES S​eattle, USA.

  • Reported to the Executive Chef, conducted daily meetings regarding menu planning, costing, inventory, and daily production count.
  • Responsible for planning and directing food preparation in the galley, this involved supervising kitchen staff, keeping an eye out for problems that may arise and seizing control at a moment’s notice.
  • Public health checks, evaluations, safety management training and other administrative tasks to be carried out weekly & when required by company policy.
  • Overall incharge of daily operations in the galley, training of staff as per job requirement and to ensure all procedures and policies of all disciplines were followed.
Apr 2010 - Nov 2013

Chef de Partie

OCEANIA CRUISES​ M​iami, USA.
  • Head various departments & sections in the galley such as Saucier, Roast, Soup, Garde manger etc.
  • Incharge of restaurants consisting of French, Italian, Steakhouse and Oriental cuisines each consisting of 145 covers.
  • Trained and worked under Master Chef Jacques Pepin in the opening of the onboard french restaurant Jacques.
Aug 2009 - Jan 2010

Asst. Chef de Partie

YACHTS OF SEABOURN Miami, USA
  • Handled the position of cook tournant and worked as a CDP trainee.

  • To assist and follow up with sous chef on daily tasks and responsibilities.

  • Incharge of vegetable products and its storage and to ensure its availability throughout the cruise.

Jun 2008 - Mar 2009

Cook Rounds

CELEBRITY CRUISES Miami, Florida, USA. 
  • Responsible for Grill, Roast, Soup & Special diet sections.

  • Assisted the Sous chef with the finishing, plating and presentation of dishes.

  • Report to sous chef and follow up daily tasks.


Nov 2004 - Feb 2008

3rd Cook

PRINCESS CRUISES Santa Clarita, California, USA
  • Assisted in Sauce, Roast, Garde Manger, Fish & Lido buffet

  • Handled Breakfast and setup of Lido buffet counters.

  • Report to the first cook and sous chef & follow up as required.

PROFFESIONAL & EducationAL QUALIFICATION

Education

Certificate Course of USPH and HACCP, Basic Food Hygiene & Pest Management through Seabourn Cruises &Oceania Cruises.


Completed STCW ’95 requirements of Fire Prevention & Fire Fighting, Elementary First Aid, Personal Survival Techniques, Personal Safety & Social Responsibilities and Crowd Management.

Apr 2001

Certificate Course in Cookery

Kamat's Institute of Hotel Management

The State Board of Vocational Examination