Sous Chef
Holland America Line
Total years of experience :8 years, 9 Months
In this role I was responsible for the operation on the preparation area on deck 3, 4 that included main kitchen, for all the galleys, cooking along with the CDPs, testing and providing guidance to adhere to recipes standard from the company,
I conduct daily inspections in the main kitchen, and store units following USPH standard.
Apprentice training program tutor guidance through program to apprentice cooks to transition to assistant cook.
I was responsible for the operation on the dining area on deck 9, that included two buffet services, Italian Bistro, Asian Restaurant, Fast Food restaurant, from the assigned outlets that I have under my control I have manage ensuring efficient operations, I actively contributed to obtaining the highest possible food quality in short period of time, satisfying the guest onboard.
Additionally, I conduct daily inspections in the main kitchen, ensuring smooth operations and maintaining high quality standards.
I was the responsible for multiples aspects of the food service operation the whole day, being in charge of the main buffet and two outlets ensuring smooth and efficient operations. I diligently prepared daily performance reports, providing insights into the kitchen performance and identifying areas for improvement. I conducted USPH pre-inspections of key areas, such as the main kitchen, two bistro outlets, butcher shop, dry goods deposit, frozen deposit, this inspection were essential in maintaining cleanliness and adherence to food safety regulations. I actively participated in daily menu tasting and menu planning sessions, collaboration with the culinary team to develop delicious and diverse menus. Managing a team of 75 kitchen staff members was a significant part of my role. I ensured effective communication, coordinated workflow, and provided guidance and support to my team, fostering a positive and productive environment.
I played a key role in the restaurant opening, actively involved in the kitchen layout and setup to ensure efficient workflow and optimize productivity. Additionally, I had the honor of cooking for diplomats and former presidents within the embassy zone. As part of my responsibilities, I trained kitchen apprentices, I was also in charge of overseeing the production for the outlet, ensuring that all dishes were prepared to the highest standards of quality and presentation. Implementing USPH standards was a priority for me. In addition, I managed ordering for the restaurant, ensuring the availability of fresh ingredients and necessary supplies.
I was entrusted with overseeing the roasting station ensuring the proper cooking and preparation of various meat dishes. Additionally, I managed the saucier station, crafting flavorful sauces to enhance the taste and presentation of the dishes. Ordering and production were integral parts of my role as I carefully managed inventory and ensured the availability of ingredients and supplies necessary for daily operations. I actively participated in buffet service, this involved maintaining the quality and presentation of dishes throughout service, ensuring and exceptional dining experience. Furthermore. I provided valuable support to the Italian Bistro, assisting with the preparation and execution of Italian-inspired dishes.
I was responsible for overseeing the no manning operation, ensuring smooth and efficient operation during times when the kitchen was not fully staffed. I took charge of the production for over 600 contractors during dry dock and wet dock periods. I successfully implemented strategies to reduce food wastage. This included implementing measures to control portion sizes, optimizing ingredients. I planned and created weekly menus, carefully considering crew member satisfaction. I handled stock ordering, ensuring an adequate supply of ingredients and stock to support the operations effectively. Monitoring inventory levels, maintaining cost efficiency. I arrange food transfer between vessels, ensuring the timely and safe transportation of food items while adhering to quality and safety standards. I trained apprentice cooks.
I was entrusted with the responsibility of the Italian Bistro, ensuring the delivery of authentic Italian cuisine, this involved maintaining the quality of dishes, managing the kitchen operations. Additionally, I took charge of the Lido Buffet, offering a wide range of culinary options. It was my responsibility to ensure the smooth operations of the buffet. I provided training to apprentice chefs. Furthermore, I assisted in the Asian Bistro, supporting the culinary team, ensuring adherence to traditional flavors and techniques.
As the kitchen in charge, I ensured the smooth and efficient functioning of the kitchen, overseeing all culinary activities. This included coordinating with the team, managing workflow and maintaining high standards of quality and presentation. I played a key role in menu design, using my creativity and culinary expertise to develop innovative and appealing menus. I collaborated with clients to understand their preferences and requirements. I had the privilege of conduction live cooking shows.
I played a significant role in the opening of three restaurants, where I was assisting in the kitchen layout, this involve organizing the kitchen space efficiently. As a chef in charge of two restaurants, I oversaw all culinary operations, ensuring the smooth functioning of the kitchen. Managing purchasing team was part of my responsibilities, I had the privilege of creating new menus and dishes. In addition to my culinary responsibilities I took an active role in training FOH and BOH staff, providing guidance and instruction.