Summary
Overview
Work History
Education
Skills
Certification
Name & contact
Languages
Timeline
Generic

Salu Sebastian

Campbell River,BC

Summary

Versatile and dynamic, with a proven track record at Carnival Cruise Lines, I excel in culinary techniques across French, Italian, and Asian cuisines, enhancing menu diversity and guest satisfaction. Skilled in inventory management, I significantly reduced food wastage. My leadership and time management abilities have consistently improved kitchen efficiency and team performance.

Experienced with managing high-paced kitchen environments and leading cooking teams. Utilizes culinary skills and leadership to ensure smooth operations and quality control. Strong understanding of kitchen safety standards and team coordination.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Cook Shift Leader

White Spot
05.2023 - Current
  • Optimized inventory management ensuring reduction in food wastage.
  • Contributed to menu planning, enhancing culinary options.
  • Enforced health and safety regulations and restaurant standards by supervising food preparation.
  • Handled customer complaints professionally, improving overall dining experience.
  • Oversaw safe storage practices and compliance with Food Safety Act, accurately completing relevant documentation.
  • Performed weekly inventory checks to sustain adequate kitchen stock levels.
  • Provided general kitchen supervision and coaching for [Number]+ staff.
  • Accounted for individual diets and allergens when cooking personal meals.
  • Reduced food costs with proper budgeting and inventory management.

Demi Chef De Partie

Carnival Cruise Lines
09.2015 - 02.2023
  • Oversaw cooking processes to ensure optimal taste and texture results.
  • Helped maintain a clean working environment through diligent disposal of waste materials after each shift.
  • Executed complex cooking methods under guidance from head chef, contributing towards diverse menu offerings.
  • Ensured freshness of ingredients by proper storage techniques.
  • Managed effective coordination with front-of-house staff during busy meal services.
  • Specialised in preparing meat dishes using various grilling, roasting, braising methods for diverse menu offerings.
  • Maintained high standards of food hygiene by regular cleaning and sanitisation of kitchen equipment.
  • Focused on portion control whilst serving food to avoid unnecessary wastage.
  • Adjusted recipes based on availability of ingredients or current guest preferences.

Commi 3

Le Meridian Hotel
01.2014 - 09.2015
  • Worked under pressure whilst maintaining poise and command over content delivery during live performances.
  • Adapted performances to cater to different demographics, ensuring audience satisfaction.
  • Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
  • Accurately measured dish ingredients to support precise portioning.
  • Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
  • Carried out tasks assigned by Chef De Partie.
  • Supported food service in busy restaurant environment.

Education

Bachelor's Degree - Food Production

Naipunnya School of Management
Cherthala
04.2013

Skills

  • Culinary Techniques:
  • Italian Cuisine
  • Asian Cuisine
  • Plating and Presentation
  • Additional Skills:
  • Time Management
  • Customer Service
  • Dietary and Allergy Accommodations
  • Food storage
  • Quality control
  • Knife skills
  • Sanitation procedures
  • Sauce making
  • Team collaboration

Certification

  • Kitchen Management:
  • Fire prevention and fire fighting

Name & contact

Collin smallbone No 250 204 6801(kitchen manager white spot)

Languages

English
Full Professional

Timeline

Cook Shift Leader

White Spot
05.2023 - Current

Demi Chef De Partie

Carnival Cruise Lines
09.2015 - 02.2023

Commi 3

Le Meridian Hotel
01.2014 - 09.2015

Bachelor's Degree - Food Production

Naipunnya School of Management

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Salu Sebastian