Experience

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  Aramark

  • Hull, United Kingdom

  • Executive Chef

    • Oct 2003 - Jun 2008
    • Hull, United Kingdom

    Eecutive chef in charge of Kitchen and brigade of chefs and stewarding

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  Star Cruises

  • Asia Pacific

  • Executive chef,Hotel Stores Manager

    • Dec 1993 - Jul 2003
    • Asia Pacific

    Positions HeldExecutive Sous chef 1994-1998 SS VirgoMV& Star AquariusMV Star Pisces Super Star Gemini&TaurusHotel Stores Manager, 1998-2003 MV Aquarius MV Pisces SS Virgo, SS Capricorn.1993-1994Duties as Executive Sous chef, was in charge of opening new vessels, for star cruise line from Papanburg in Germany.Whilst onboard Super star Virgo, I was in charge of the culinary operation, With 180 chefs and 45 stewards overseeing the operation from Germany to Asia.• The Taverna (Poolside snack bar) • Café Gelato (Ice-cream, fresh fruit juices and desserts) • Mediterranean Buffet and Terrace (International buffet) • Samurai Restaurant (Japanese restaurant) • The Taj (Indian (halal) buffet) • Bellini (Champagne bar) • Blue Lagoon (Southeast Asian favourites) • Noble House (Chinese fine dining) • Palazzo (Italian fusion specialty restaurant)• The Pavilion Room (Chinese family style restaurant)• Bella Vista (International dining)I took over as hotel stores manager ordering Asian and continental food and beverage & consumables supplies in the region of $250.000 - $300.000 weekly.I was in charge of storeroom control and provision staff.Based in Singapore onboard Super Star Virgo 76000 ton luxury liner, catering for 3044 passengers and 1400 crew, as stores manager overseeing 15 staff, to receive from dockside distribute and store, I used Fidelio online program to post from stores and compile stock on hand, through pccap program downloading to SAP.I was also involved in the set stages of super star Taurus in Asia from United States owned company NCL.

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  Crystal Cruises

  • crystal symphony

  • corporate butcher

    • Apr 1998 - Oct 1998
    • crystal symphony

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  Norwegian Cruise Line

  • Miami/Fort Lauderdale Area

  • corporate butcher

    • Sep 1991 - Feb 1994
    • Miami/Fort Lauderdale Area

    1991-1994 Norwegian Cruise Lines Miami FloridaPosition Corporate Butchery Supervisor ( sous chef) Fleet 12 vesselsI was in charge of meat and seafood production, based onboard SS Norway a 76000 ton liner formerly SS France.I was in charge of portion control, training of staff fleet wide, and hygiene up to United States port health standard. I was also set vacation schedules fleet wide for all butchers.I was also involved in orders of meat and sea food from the provision stores.I visited all 12 ships for NCL implementing standards and training of all staff.

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  Cunard

  • Southampton, United Kingdom

  • Sous Chef QE2

    • Aug 1987 - Jun 1991
    • Southampton, United Kingdom

    I was responsible to ordering meat and seafood through the provision for three months for advanced world cruises, In charge of 15 staff including vacation scheduling.I was in charge of portion control, and distribution of ala carte cuts to various kitchens, follow USPH hygiene requirements, and monthly inventory of stocks onboard the vessel.

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  ramada javis

  • Hull, United Kingdom

  • Sous Chef

    • Mar 1979 - Feb 1982
    • Hull, United Kingdom