As an Executive chef was actively engaged to train and manage kitchen personnel and supervise/coordinate ,all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and implement menus.
Overall Food Production operation on the assigned ship, producing up to 12,000 meals a day
Manage kitchen manpower of 140 plus Culinary staff, 1or 2 senior sous-chefs ,5 Sous Chefs and 6-10, junior sous chef, 10 -12 Chef De Parties
Menu planning, food ordering, costing and other technical and administrative aspects.
Responsible for food quality, presentation and cost, product analysis, product deficiencies, product tests, manpower management
Additional responsibility as a Sous Chef trainer. Have trained over 12 Sous chefs for Carnival Cruise Lines
Actively responsible to ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. As The Executive chef on board was responsible to oversee special catering events and was a leader to offer culinary instruction and/or demonstrate culinary techniques. The chef de cuisine/executive chef directly supervises kitchen personnel with responsibility discipline, performance reviews and initiating pay increases. Typically reports to director culinary development and corporate executive chef
Played an integral role as part of the executive opening team for newer ship inaugural such as Carnival Imagination,/Fascination,/Spirit and M/S Legend
Responsible for the compilation of weekly and monthly cost reports and maintaining appropriate culinary event costs for all functions.
Responsible for and managing a 115 person culinary team as well as the coordinating and training ,guiding and development of the said team
1992 - Present (32 Years)
Carnival Cruise LINES, India
As an Executive chef was actively engaged to train and manage kitchen personnel and supervise/coordinate ,all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and implement menus.