Job Category

Shipboard Officer / Personnel / Crew

Description

• 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

• Knife skills in preparation 11 years by 2016

Employers

• Chef De Partie at Viking Ocean Cruises
  Jun 2016 - Oct 2016

  Responsible for the Sauce Section as a Saucier
• Senior Chef De Partie at P&O Cruises, Carnival U.K
  Jan 2005 - Jan 2016

  Responsible for the Garde manger and fine dining outlet restaurants

Educations

• Bachelor of Hotel Mgmt
  Hotel Mgmt and Catering Echnology at S.R.M. I.H.M.
  2001 - 2004

Certifications

• 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