Yogendar Kumar Agree

Performance-driven, generous, and a passionate Chef with notable years of extensive culinary experience in restaurant operations, comprising valued performance in developing new recipes, food services teams, and operational procedures to achieve the highest standards in customer service. Comprehensive understanding of food quality control standards, and is more than able to abide by all legal requirements, food hygiene regulations, and food safety laws. Well-versed in current food regulations and culinary and nutrition principles.

Determined person with a positive attitude towards profession, cherishes challenges and surmounts them with creativity, sincerity, dedication, and hard work. Passionate about baking, with 9 years of specialization in Culinary Arts. Well-informed about food trends and in-depth knowledge of flavors and food relationships.

Detail-oriented professional with demonstrative experience and a proven knowledge of Indian food, continental, and pastry arts, learning, training, and development. Possessing a high level of personal cleanliness and a comprehensive understanding of how to comply with all relevant food and safety standards. Responsible for stock control, purchasing, menu planning, and keeping abreast of developments in the sector.

Having considerable knowledge of healthy foods and nutritional matters. Well-mannered and behaving in a friendly and hospitable manner to colleagues, guests, and customers alike. Effective communicator, team player & leader at workplace with strong analytical, problem-solving, interpersonal relationships & organizational skills, having exposure to multinational and multi-cultural work environments.

DEMI CHEF - MSC Cruises

(2025-07)

• Worked as a night pastry production in charge of breakfast and dessert for the Lunch Buffet
• Operated and managed the pastry section of the kitchen and liaised with the executive and sous chefs to ensure a successful working environment
• Created pastries, baked goods, and confections by following a set recipe and ensuring successful customer satisfaction
• Maintain all the Kitchen Logs

DEMI CHEF - P&O Cruises U.K

(2024-08 - 2024-12)

• Worked as a night pastry production in charge. Prepared dessert for the Lunch Buffet, day special dessert for À la carte Menu
• Operated and managed the pastry section of the kitchen and liaised with the executive and sous chefs to ensure a successful working environment
• Created pastries, baked goods, and confections by following a set recipe and ensuring successful customer satisfaction
• Decorated pastries and desserts to ensure beautiful and tasteful presentation

DEMI CHEF - Adora Cruises - Wan Chai, Hong Kong

(2023-08 - 2024-04)

• Worked as a night pastry production in charge. Prepared dessert for the Lunch Buffet, day special dessert for À la carte Menu
• Operated and managed the pastry section of the kitchen and liaised with the executive and sous chefs to ensure a successful working environment
• Created pastries, baked goods, and confections by following a set recipe and ensuring successful customer satisfaction
• Decorated pastries and desserts to ensure beautiful and tasteful presentation

COMMI 1 PASTRY - Azamara Club Cruises - Miami, Florida, USA

(2022-02 - 2022-12)

• Worked as a night production supervisor
• Prepare dessert for the Lunch Buffet, a day special dessert for À la carte menu, including Indian and European desserts
• Operating and managing the section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment
• Preparing ingredients and handling cooking, baking, and other kitchen equipment
• Creating pastries, baked goods, and confections by following a set recipe
• Developing new recipes for seasonal menus by assisting the pastry chef
• Decorating pastries and desserts to ensure beautiful and tasteful presentation
• Meeting with customers to discuss details and planning of custom-made desserts and pastries for special occasions, such as weddings

ASSISTANT COOK - Carnival Cruise Line - Miami, Florida, USA

(2016-06 - 2019-12)

• Worked as a function Cook, which included preparing the Indian menu for the Fine Dining restaurant
• Preparing high-quality meals and food items according to company recipes
• Storing food at the correct temperature to avoid spoilage
• Ensuring that food portions and food presentation meet company standards
• Functioned effectively with the team to promote a joyful work environment
• Diligently followed Food Safety Regulations

COMMI - Hyatt Regency Delhi - New Delhi, India

(2014-12 - 2016-05)

• Completed the production and assisted the Senior Chef
• Also assist in the banquets for Indian food production
• Assisted the supervisor in updating the inventory

APPRENTICE COOK - Hyatt Regency Delhi - New Delhi, India

(2012-09 - 2014-12)

• Worked and gained knowledge of production in Italian, Indian, Café multi-cuisine, and Bakery kitchen
• Gained good knowledge of Indian curries, desserts, and continental food
• Worked as a reliever to carry out the daily production

BACHELOR OF COMMERCE - Delhi University (2013)

CRAFTSMAN FOOD PRODUCTION CERTIFICATE - Government of NCT of Delhi (2015)