About
I am a refined and versatile culinary professional with over 10 years of experience in luxury hospitality and cruise operations. I am currently serving as Chef de Partie aboard Virgin Voyages, managing multiple galley sections in high-volume international environments. I am highly skilled in fine dining execution and personalized guest service.
Personal Details
Career Objective
To leverage my extensive culinary experience in luxury hospitality to deliver exceptional dining experiences aboard yachts and private charters.
Visas
Hobbies & Interests
I enjoy exploring international cuisines, mentoring junior chefs, and maintaining high standards of culinary excellence.
Experience
Chef de Partie (All-Round)
CurrentManage Grill, Sauté, Garde Manger, and Hot Kitchen sections; Support specialty outlets and themed dining concepts; Deliver high-quality plated meals aligned with luxury standards; Supervise and mentor junior culinary crew; Ensure strict USPH and HACCP compliance; Control stock levels and minimize food waste; Maintain immaculate galley organization in confined workspaces; Collaborate closely with Sous Chef and Executive Chef.
Chef de Partie
Led production in grill, sauté, and saucier stations; Delivered high-quality meals to international guests; Maintained 100% compliance during health inspections; Mentored new culinary crew members; Executed themed dinners, formal nights, and gala events; Controlled portioning and reduced operational waste.
Sous Chef
Supervised kitchen brigade and ensured food quality consistency; Developed seasonal menus and specialty offerings; Controlled food costs and reduced wastage; Managed conferences, weddings, and private events.
Certifications & Qualifications
Master
Other
Languages
References
Full reference details available through an employer account