An experianced chef with multicuisine knowledge specialised in indian and italian fusion seeking a sponsorship from restaurent or catering related sponsor
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I am the person who is passionate in culinery
willing to work and live in my dreamland USA
please check my CURRICULUM VITAE
Amakkadu c .joseph Amakkadu House
Chungom ward
Mukkavalakkal
Alappuzha -688011
Kerala state India
E-Mail : [email removed]
Mobile : 0091-9048190235
Phone no. : 0091-477- 2237472
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PERSONAL DATA
Sex&marital status : male , Married
Age & Date of birth : 35 years, 28th may 1973
Nationality : Indian
Religion & Caste : Christian , R.C
Languages Known : English,Hindi ,malayalam
Educational Qualification: +2 Passed from Kerala Board
Professional Qualification: 3 year Diploma (Cookery) passed from
N.C.V.T Mumbai ELPHINSTON TECHNICAL
SCHOOL, fort, Mumbai,Maharashtra state
Culinary Qualification : 3 year Apprenticeship in Sun N-Sand hotel mumbai
- successfully completed usph training inMSC crise lines
-successfully completed Culinery Training program
in carnival cruise lines, MIAMI, USA
Professional Summary : Total 15 years of working experience, currently
working in Carnival Cruise Line United States
of America which is the leading cruise line in the
world as a chef- de-partie, I have good experienced
in different section such as Indian , Indian
fusion, Italian, Continental, lebenese Mexican,and
Caribbean food.
BASIC FUNCTIONS
To Assist the chef in directing the activities of full food preparation and meal services, ensuring consistency, Quality, Coast effectiveness and highest level of sanitation are maintained. These to be in keeping with high standards.
To assist in the day to day training of all kitchen personnel
Total Work Experience : 15 years
Present job : Carnival Cruise Lines Miami U.S.A
Position : chef–de – Partie Since August 2005
Hotel Information : Carnival Cruise lines is the most popular cruise lines in the world they have 25 cruise lines in different class. Operating both west and east coast and the Caribbean island . catering all the International cusines for the guest need. The capacity of the vessel ranges from 2800guests to 5000guests ,operating different outlets from fine dining restaurant to casual outlets.
Total kitchen staff budget -120
Duties & responsibilities
• responsible to make the requisition for daily store requirements
• responsible to set up grand
• to maintain the food cost with expect to the budget fixed
• to check the quality of food as per companies standard specs & follow it as needed
• strictly follow the united states public health standard (HACCAP) to meet the requirements needed
• responsible to check the food is stored at right temperature & good condition
• maintain temperature log regularly for cold storage knowledge of Haccap
WORK EXPERIENCE
• Worked as a apprentice cook in sun-n-sand metal juhu beach, mumbai from 7th september 1992 to 6th september 1995.
• Worked as a Commis IInd in Ramada Palmgrove hotel Juhu beach Mumbai from 8th October 1995 to 31st August 1998.
• Worked as Commis I in holliday Inn Mumbai from 10th September to 8th November 2000.
• Worked as chef de partie in an American army Restaurant Hafuf Saudi Arabia from 21st November 2000 the October 2003.
• Worked as a chef- de- Partie in an Italian Cruise line, Genova,Italy from 05 December 2003 to November 2004.
• Worked as a chef de partie in carnival cruise liner in Miami USA from August 2005 July 2008
• Presently working as a sous chef in Lake palace backwater resort,Punnamada ,Alappuzha ,Kerala ,INDIA since OCTOBER2008
Place:Alappuzha
my curiculam vitteAmakkadu c joseph 08 Feb 2009, 09:38 - Verstoß melden