chef de partie /chef tournant
norwegien cruice line
Total years of experience :18 years, 6 Months
➢ Year 2005 - 2007; Norwegian Jewel, Europe Mediterranean Sea.
Chef Tournant, NORWEGIAN CRUISE LINE ( Working Since May 2000): ➢ Report directly to Executive Sous Chef.
➢ Assume responsibility as a Section Head in Galley Outlet including scheduling 5 subordinates (Asst. Cooks, Cook)
➢ Actively lead food preparation in accordance with HACCP, Company menu and SOP's.
➢ Responsible to conduct food tasting and presentation to ensure quality prior serving.
➢ Communicate any maintenance issue related in assigned outlet.
➢ Manage and conduct close Food Cost control in assigned outlet.
NCL Fleet Assignment:
➢ Year 2000 - 2003; S/S Norway, Miami Bahamas.
➢ Year 2003 - 2005; Norwegian Star, Hawaiian Islands and Alaska.
control food quality, maning recipes, follow the entire kitchen, italian bistro, cagyneys, and always follow the rules and regulation, s, and usph.and make sure my co workers follow my instruction, s.
chef de partie, is incharge of the restaurent, if any problem, we need contact our ex sous chef, we need control the food waste, food quality should be mainten the sop standard, follow the correct recipes, control the manning and most important, need to follow the usph.rules and regulation, s.if any one helping hand we need to provide some to help them, and etc.
1995 /2000 saudi aramco.
2000/2012 december (ncl norwegien cruice line (as cdp)usa.
from 1995 /2000 saudi aramco.and from 2000, 2012 (ncl)cruice line.
my first job in abroad, is saudi arabia, then usa (ncl norwegien sruice line as cdp), 5 years saudi .and 13 years usa.
COMMIS - II, ARAMCO - Saudi Arabia (July 1995 - August 1999): ➢ Assigned in Continental & Arabic Food preparation.
From 2000 to 2012 worked for ncl (norwegien cruice line) as cdp.
i have complete cooking and catering cource ,from assembley of god church(vocational training.),hotel management cource from (IAM HOTEL MANAGEMENT INSTITUTE).