To prepare multi cuisine dishes. Preparing menu, provision, budgeting etc. in DP2 vessels. In-charge of the galley.Reporting to Chief Officer and Captain.The vessels are located in Brunei.

To prepare high quality Continental, Indian, and Arabic dishes. In charge of hot , cold kitchen, bakery and butchery in Topaz Vessels.Maintaining proper hygiene in the kitchen. Check the quality of food. Report to the Operations Manager.

To prepare high quality Indian, Arabic and Continental dishes. In charge of hot and cold kitchen, bakery and butchery in GMS Barges and Topaz Vessels.Maintaining proper hygiene in the kitchen. Check the quality of food. Report to the Camp boss.

• Entrusted with the responsibility of supervising & food production in the Cold Galley in Saipem Field Development Ship.Responsible in total preparation of different types of salads, different cold cuts, different types of cheese etc. with appropriate garnishes and carvings. Report everything to the Catering Manager concerned..

Entrusted with the responsibility of supervising food production for 2000 heads (Bechtel clients) at ALNG Project. • Played a vital role of Quality in-charge, accountable for maintaining the food quality and hygiene according to the HACCP standards. • Led efforts across planning and enhancing menus and creative cuisine. Ensured strict compliance to standard production procedures and recipes as per standards• Organized and coordinated the daily operations, aiming to provide high… Show more Entrusted with the responsibility of supervising food production for 2000 heads (Bechtel clients) at ALNG Project. • Played a vital role of Quality in-charge, accountable for maintaining the food quality and hygiene according to the HACCP standards. • Led efforts across planning and enhancing menus and creative cuisine. Ensured strict compliance to standard production procedures and recipes as per standards• Organized and coordinated the daily operations, aiming to provide high quality meals in the most cost efficient manner, and in accordance with the organization’s relevant policies and procedures• Ensured the implementation of the organization’s policies, manuals, procedures and instructions on all matters pertaining to food handling/ processing, sanitation, safety and environmental protection.• Ensured all staff adheres to local/ international sanitation & hygiene regulations, especially in relation to food preparation & storage, periodically checked all areas to substantiate that they are clean, sanitary & hygienic, and took all necessary precautions to eliminate food spoilage, health risks and other health and safety hazards• Formulated & implemented strategic plans to enhance service quality standards & implemented strict measures to optimize guest satisfaction & retention. Show less

• Carried out the responsibility of preparing food In the Ministry of Health Hospital concerning the patients, doctors, nurses etc. • Ensured to maintain the standards of the kitchen and the food. Checked the quality of the meat on a everyday basis • Indented and maintained daily inventory, filled out Food requisitions & adhered to control systems to assure quality, portion size & consistency.

• Responsible for handling a’ la carte and banquet Kitchen and Reporting to Demi Chef de Partie. • Prepared Continental, Indian, Tandoor and Chinese cuisine and ensure to adhere the quality of the sauces, gravies etc. • Maintained the highest standards of cleanliness and hygiene in the display of the kitchen and food.

• Responsible for handling a’ la carte and banquet Kitchen and Reporting to Demi Chef de Partie. • Prepared Continental, Indian, Tandoor and Chinese cuisine and ensure to adhere the quality of the sauces, gravies etc. • Maintained the highest standards of cleanliness and hygiene in the display of the kitchen and food.

• Managed kitchen especially in Indian, Continental and Chinese sections and Reported to Demi Chef de Partie.• Prepared Indian, Continental and Chinese cuisine. Maintained good food quality and hygiene of the kitchen.