Allwyn Mendonca

Executive Chef

Talent

MumbaiMember since July 16, 2026

Project ManagementProblem SolvingCreativityLeadership

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Project ManagementProblem SolvingCreativityLeadership

About

To Enhance Culinary Growth And To Overcome Challenges Within Organization And To Train Personnel For A Better Output

Experience

Executive Chef at Oberoi Flight Catering service (2023-11 – Present)

Demonstrate highest standard of safety creating a safe environment in compliance with different international clients
To train and demonstrate team highest level of food safety HACCAP standard in compliance of international clients
To train and lead the team to achieve highest rating in travel food service
To achieve & meet company given food cost targets
Managing 200 kitchen brigade including 10 middle management
Hands on productivity and quality check in multi cuisine environment leading the team to produce 15000 meals per day
Producing meals for business class and economy for around 12 International and Domestic flights
Create menus and execute planning for national & international carriers
To standardize menu once approved clients with picture presentation for all units across India
To represent company across India in Meal Sampling for international clients
To evaluate staff on their performance and provide them with constructive feedback for their professional growth
To assist in recruiting kitchen personnel across India

Chef De Cuisine at Disney Cruise Line Miami (2012-12 – 2023-10)

Attending all company scheduled safety trainings in compliance with U.S. coast guard.And to demonstrate safety environment keeping safety priority number one
Step up on couple of occasion on role of Assitant Food Manger and Palo Chef De Cuisine
To Coordinate with all chefs and maintain food cost on or below target,with exceeding guest rating targets
Hands on productivity and quality check in multi cuisine environment leading a team of 180 chefs and 80 Galley Stewards
To train and lead the team in highest standard of vessel sanitation in compliance of CDC program
To plan and execute menus in accordance with latest trend for special events
To train new recruits in compliance to Disney cruise Food standards
To schedule galley management in daily work hours in compliance with MLC guidelines and to make sure all food operation areas are up and running
To demonstrate highest standard of leader ship skill when it comes to solving conflicts with crew
To delegate,demonstrate and assign all Allergy & Dietery related food orders for guest
To meet guest on regular basis and solve any food related issue first hand making a guest recovery magical experience
To create product deficiency report if any does not match company given guidelines
To evaluate staff on their performance and provide them with constructive feedback for their professional growth
To work closely with store manager in rotating the produce in FIFO

Executive Chef at Sky Gourmet Flight Catering Mumbai (2011-05 – 2012-09)

Demonstrate highest standard of safety creating a safe environment in compliance with different international clients
To train and demonstrate team highest level of food safety HACCAP standard in compliance of international clients
To train and lead the team to achieve highest rating in travel food service
To achieve & meet company given food cost targets
Hands on productivity and quality check in multi cuisine environment leading the team to produce 10000 pre packed meals per day
Create menus and execute planning for national & international carriers
To standardize menu once approved clients with picture presentation for all units across India
To represent company across India in Meal Sampling for international clients
To evaluate staff on their performance and provide them with constructive feedback for their professional growth
To assist in recruitingkitchen personnel acrossIndia

Chef De Cuisine at Disney Cruise Line Miami (2010-11 – 2011-04)

Opening team member for Disney Dream

Sous Chef at Sky Gourmet Catering Mumbai (2010-05 – 2010-11)

Sous Chef at P&O Cruise Line (2007-05 – 2010-04)

Attending all company scheduled safety trainings in compliance with U.S & U.K. coast guard,and to demonstrate safety environment keeping safety priority number one
To train and lead team in highest standard of vessel sanitation in compliance of CDC & U.K public health
To spot check meal preparations in compliance with company given guidelines
To Coordinate with all chefs and maintain food cost on or below target with exceeding guest rating targets
Hands on productivity and quality check in multi cuisine environment leading the team of 70 chefs
To plan and execute cooking demo for guest
To evaluate staff on their performance and provide them with constructive feedback for their professional growth

Sous Chef at Carnival Cruise Line Miami (1996-10 – 2007-01)

Joined CCL in capacity of Asst Cook and earned way up the rank to sous chef. Was scheduled to be part of three vessel inaugural team, Two of which in the Position of kitchen management the ship Pride & Legend.

Management Trainee at Carnival Cruise Line (2004-05 – 2004-11)

Working closely withalldepartment leaders,And learning the procedures including receiving produce on loading day
Reporting to Ex. Chef weekly on progress of the training and to provide feedback and inputs
Trained in various department including dining rooms, pastry & Bakery
Successfully completed the program,to gain next level of Sous Chef

Production Chef at Carnival Cruise Line (2002-11 – 2004-05)

In charge of crew, senior officer, Captain Dining room
To plan and execute menu for captain and his guest
To meet company given food cost budget, by closely monitoring the wastage and hence increasing productivity
Maintaining highest level of public health standard
To train crew and evaluate them on their performance, give them timely feedback
To communicate closely with storeroom manager to maintain healthy par level of stocks and always follow FIFO
To attend crew and officer Feast Meeting, incorporate feedback from crew for betterment of menus as per crew liking

Jr. Sous Chef at Carnival Cruise Line (2001-11 – 2002-11)