About
I am an experienced Sous Chef with a strong background in high-volume and fine-dining operations. I have a proven track record of maintaining food quality standards and compliance with safety regulations. I am currently completing my ServSafe Food Protection Manager Certification.
Personal Details
Career Objective
To leverage my culinary expertise and leadership skills in a challenging role within the cruise industry, ensuring exceptional dining experiences for guests.
Experience
Sous Chef
CurrentSupport Executive Chef and Executive Sous Chef in managing Windjammer buffet operations serving thousands of guests daily. Supervise multicultural culinary teams ensuring timely production and service execution. Enforce strict compliance with USPH, HACCP, and company sanitation standards. Monitor food quality, portion control, temperature logs, and waste reduction initiatives. Train and coach junior culinary staff to meet brand and operational standards.
Chef De Partie
Led production for a premium fine-dining restaurant onboard Princess Cruises. Managed inventory, requisitions, food costing, and menu engineering. Maintained high success rates during USPH inspections and internal audits. Supervised and trained a team of 7 cooks ensuring recipe accuracy and presentation.
Head Chef
Managed à la carte restaurant operations alongside daily catering for 350+ students. Planned nutritionally balanced menus accommodating special dietary requirements. Implemented HACCP systems and conducted food safety training. Controlled ordering, receiving, and stock management.