Francis Dsouza

I am enthusiastic and self learning person, interested in making a career in the Hospitality industry. I would like to associate with an organization, Which provides me right opportunity and good working environment to enhance my skills and pursue a career in the hospitality industry in a progressive organization contributing immensely to organization and self-development process.

Executive Chef at SERE RESORT GOA (2024-08 – Present)

Executive Chef at Velvet by Whiteflower (2022-06 – 2024-08)

Worked with Whiteflower Cottages, Vagator, Goa

Chef at Niraamaya Private Residence (2019-04 – 2022-06)

CDP (Commis De Partie) at Hard Rock Hotels (2013-04 – 2019-02)

Demi Chef De Partie at CARNIVAL CRUISE LINES (2005-05)

Worked on Board Carnival Liberty / Carnival Pride / Carnival Triumph / Carnival Dream. Carnival cruise ship is one of the Worlds Most Popular Cruise lines in the world. The ship carries about 3500 – 4200 guests and 1200 crew. It has 2 main dinning rooms, one fine dinning restaurant, 24hr pizzeria, outlets like grill, Grand buffet, taste of nations, Asian corner, café.

Cook at IRAN MARINE SERVICES (IMS) (2003-03 – 2004-02)

General Cargo / Container Vessel. Port of Register: Bandar Abbas

Cook at SAI KRIPA CATERING SERVICE (2002-01 – 2003-12)

Cook at PAUSADA TAUMA (2001-01 – 2002-12)

Trainee Cook at THE FARIYAS HOTEL (2000-05 – 2000-11)

Secondary School Certificate – St. Paul High School (1997)

Higher Secondary School Certificate – Maharashtra Dayanand College (1999)

Craftsmanship Course in Food Production And Pattissiere (F.P.P) – Institute of Hotel Management Catering Technology & Applied Nutrition (2000)