Executive Chef
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I have 23 years of experience in hospitality industry. Currently I work with the Norwegian Cruise Lines as a Chef Tournant since February 2020.
My responsibility in Norwegian Cruise lines are
Maintains USPH/FDA (United States Public Health) / (Food and Drug Administration) standards
Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
Ensures development of team members through on-going training
Communicates with Food & Beverage team in regards to special events, changes in forecasts, etc.
Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef
I completed my under-graduation in Hotel Management and Catering Technology from the Madras University India in the year 2000
In the year 2015-16 I did my MBA in Food Business Management from Ipag Business School, Paris in France. I have also done a diploma course in Gastronomy and a certificate course in bread baking from Le Cordon Bleu Paris, France.
I have 23 years of experience in hospitality industry
Currently I work with the Norwegian Cruise Lines as a Chef Tournant since February 2020.
I have worked with charter cruises like”Stars on Board”, “Keeping the Blues at Sea”, “Outlaw Country Cruise”, “ Salty Day Cruise”,”Atlantic Tropical Americas Cruise”. and I am in charge of the The Local Bar & Grill reataurant, All these charter cruises gave me an opportunity to work in a very fast paced environment.
My regular schedule with the Norwegian Sky, Escape, Pearl and Encore was leading the team for the preparations of buffet Breakfast, lunch and dinner , main galley & Hot buffet production and have worked in speciality restaurants like French, Italian and Steak house.
