Mark Anthony Gallano Email and Phone Number
I have 10 years extensive work experience from different companies, as well as trainings. I am capable of leading a team of kitchen staff in addition to offering world- class cuisine.I am currently the Chef de Partie at Viking River Cruises where I've worked since 2016. The tasks I'm in charged with is the execution of the menu planned, inventory, ordering and maintaining cleanliness of the galley.To name some of my skills are impressive cooking skills, delegate properly and “can do” mind set, capability to perform kitchen tasks, can perform vegetable and fruit carving, knowledgeable in both English & Filipino language and also basic Nihongo, knowledgeable in food Costing, menu planning, inventory and Food Safety and Sanitation and lastly, I am computer literate.
Viking Cruises
View- Website:
- vikingcruises.com
- Employees:
- 3284
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Sous ChefViking River Cruises Dec 2016 - Present
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Chef De PartieViking Cruises Apr 2017 - PresentPosition: Chef de Partie Company name: Viking River CruisesApril 4 2017 (First contract) – Present VIKING HERMOD (Mar 15, 2020 – Sept 30, 2020 – Furlough/ Kurbarbiet due to Covid 19) VIKING VIDAR ( Mar 18, 2019 – Nov 10, 2019) VIKING LOFN (Mar 18 , 2018 – Nov 11, 2018) VIKING LOFN (Apr 4, 2017 – Nov 5, 2017) Key Responsibilities: I am assigned as the head of different kitchen station (tournant). I am responsible for all the food preparations and productions of breakfast, lunch and dinner services. As a Chef, I am familiarized with the entire dishes in the menu of the day needed to be prepared in my section, and some of the side jobs like stocks loading and luggage duties during embarkation/disembarkation.
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CookNew World Manila Bay Hotel Aug 2015 - Jan 2017Metro ManilaPosition: CookCompany name: New World Manila Bay HotelAugust 2015 –Jan 2017 Key Responsibilities: To prepare and cooking the food assigned in the western section. I keep the food properly stored in the chiller and monitoring the stocks for the breakfast, lunch and dinner service. I was also assigned in the western ala carte section. As a line cook, I am familiarized with the entire dish needed to be prepared in Western and Chinese section, and some of the basic preparations in the Japanese section as well. -
Demi Chef De PartiePrincess Cruises Aug 2014 - Apr 2015Position: DEMI CHEF de PARTIECompany name: Princess Cruises / Diamond PrincessAugust 2014 - April 2015 Key Responsibilities: To assist the Chef de Partie in preparing and cooking the food assigned in the fish section. I keep the food properly stored in the chiller and monitoring the stocks for the breakfast service. As a Demi Chef de Partie, I am familiarized with the entire dish needed to be prepared in fish section. In the later part of my contract I was transferred to Steak House where I was 2nd in charge in full operation of the restaurant excluding the deserts. -
1St Commis ChefPrincess Cruises Jul 2013 - May 2014Position: 1st COMMIS CHEFCompany name: Princess Cruises / M.V. Sapphire Princess July 2013 -May 2014 Key Responsibilities: As a beginner in cruise line industry, I was appointed as first Commis Chef in the galley (kitchen) and was assigned to do mise-en-place for the foods. Cleaning and sanitizing was also a big part of my assignment in the galley.
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Commis ChefAvenue Plaza Hotel Aug 2012 - Nov 2012Naga, Bicol Region, PhilippinesPosition: COMMIS CHEFCompany name: Avenue Plaza Hotel, Naga City August 7, 2012- November 12, 2012 Key Responsibilities: I was assigned at the ala carte kitchen of the hotel and was responsible for the mise-en-place of kitchen items and execution of ala carte products. Other than cooking, I am also responsible to do daily and monthly inventory of all the supplies of ingredients and the portioned items. I also do the requisitions and receiving of all the groceries that are delivered in the kitchen area. -
Kitchen StaffHyatt Hotels Corporation Jul 2011 - Apr 2012Manila, National Capital Region, PhilippinesPosition: KITCHEN STAFFCompany name: Hyatt Hotel and Casino Manila July 28, 2011- April 29, 2012 WORK DESCRPTION: I was assigned at the buffet area of the hotel called The Market Café and my focus was in the Chinese kitchen. A big opportunity for me is to join the staff in the western and cold kitchen whenever the team needs extra hand. I am in charge in preparing the mise-en-place and execution for the ala carte and buffet area. I became familiar in using the wok, making some dim sum and preparing pizza.
Mark Anthony Gallano Education Details
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Bachelor Of Science In Hotel And Restaurant Management Major In Culinary Arts -
Cavite School Of St. MarkSecondary -
Higher Grounds AcademyElementary (5Th - 6Th Grade)
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City Homes AcademyElementary (1St-4Th Grade)
Frequently Asked Questions about Mark Anthony Gallano
What company does Mark Anthony Gallano work for?
Mark Anthony Gallano works for Viking Cruises
What is Mark Anthony Gallano's role at the current company?
Mark Anthony Gallano's current role is Sous Chef at Viking Cruises.
What schools did Mark Anthony Gallano attend?
Mark Anthony Gallano attended St. Paul University Manila, Cavite School Of St. Mark, Higher Grounds Academy, City Homes Academy.
Who are Mark Anthony Gallano's colleagues?
Mark Anthony Gallano's colleagues are Omari Miles, Rabin Rana Magar, Parmono Agus Saputro, Erlend André Hartviksen, Dilram Maharjan, Dexter Gumilao, Richard Felix Lunde.
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