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FRANK GUEIZELAR

CAREER History

Jun 2015Present

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 2015Mar 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 2014Dec 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 2010Nov 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 2009Jan 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 2008Mar 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 2004Feb 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


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