Milton Lawrence Rebello

Senior Sous Chef and experienced international culinary professional with a strong career progression from 2nd Cook and 1st Cook to Sous Chef and Chef de Cuisine. Extensive experience in cruise-ship kitchens with Costa Cruises, combined with UK hotel experience as a Senior Sous Chef. Experienced in leading kitchen teams, maintaining high standards of food quality and hygiene, ensuring effective service operations, and working effectively in demanding hospitality environments.

Senior Sous Chef - Holiday Inn Shepperton, Kew Green Hotels

(2024-01)

• Support the Head Chef with the day-to-day operation of the kitchen.
• Supervise and support kitchen team members during food preparation and service.
• Maintain high standards of food quality, presentation and kitchen hygiene.
• Follow food safety, health and safety and operational procedures.
• Assist with stock control, ordering and efficient kitchen organisation.
• Help manage busy service periods while maintaining consistent standards.

International Cruise Ship Culinary Career - Costa Cruises / Cruise Ships Catering and Services International N.V.

(2005-01 - 2020-12)

Chef de Cuisine – Club & Samsara - Costa Cruises / Cruise Ships Catering and Services International N.V.

(2018-01 - 2020-12)

Vessels: M/V Costa Magica, Costa Favolosa, Costa Pacifica and Costa Diadema

Sous Chef – Samsara - Costa Cruises / Cruise Ships Catering and Services International N.V.

(2015-01 - 2017-12)

Vessels: M/V Costa Atlantica, Costa Victoria and Costa Pacifica

1st Cook - Costa Cruises / Cruise Ships Catering and Services International N.V.

(2009-01 - 2015-12)

Vessels: M/V Costa Atlantica, Costa Serena, Costa Concordia and Costa Mediterranea

2nd Cook / Ice Carver - Costa Cruises / Cruise Ships Catering and Services International N.V.

(2005-01 - 2008-12)

Vessels: M/V Costa Fortuna, Costa Romantica and Costa Victoria