Restaurants - Cafes - Hotels
Experience:
Highly motivated and dedicated Commis Chef with over 6 years of dynamic experience in high-volume operations, including luxury resorts and cruise environments.Bringing strong teamwork and communication skills, paired with quick learning ability, to any kitchen setting. Experienced in assisting with food preparation, maintaining cleanliness, and ensuring timely service. Committed to delivering high-quality dishes while supporting senior chefs and adapting quickly to needs of busy kitchen.
Education:
Certificate of Higher Education, Food Production Vidiyal Industrial School For Hotel Management and Catering Technology, Tiruchirappalli, Tamilnadu, India June 2018 - June 2019
Skills:
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Stock rotation and inventory
Recipe Execution and Yielding Guides
Team player and collaborative
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Positive and approachable manner
• Food safety Strong commitment to work
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• High-pressure performance • Knife handling • High energy level
Language skills:
English
Hindi
Additionally:
MSC cruises, Europe
Successfully executed daily meal service for over 2,500 passengers and 1,000 crew members across main dining rooms and buffet stations, maintaining consistency during high-pressure 'sea days'. Managed the specific station, e.g., cold/veg preparation, overseeing mise-en-place for threecourse dinner rotations and midnight buffets. Assisted with embarkation day loading, organising provisions in dry stores and freezers to minimise spoilage and maximise shelf life for 14-day voyages. Implemented strict food waste separation protocols in compliance with MARPOL regulations to minimise environmental impact. Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
