COMMIS-1, cum CDP - Royal Caribbean International Cruise Spectrum of The Seas - CHINA, JAPAN, & SOUTH KOREA
(2023-03 - 2025-12)
- Assisted in preparing and presenting high-quality dishes for over 6,000 guests and crew daily, upholding Royal Caribbean's global culinary standards.
- Supported Chef de Partie and Sous Chefs in the galley operations of Spectrum of the Seas, one of the largest Quantum-class cruise ships.
- Maintained strict compliance with USPH, HACCP, and company hygiene standards, ensuring safe food preparation and storage.
- Collaborated with a multicultural culinary team to deliver international menus tailored to Chinese, Japanese, and Korean guests.
- Trained and guided junior commis and galley utility staff, maintaining efficiency and consistency in high-volume service.
- Monitored food presentation and quality, addressing any issues to maintain high standards of dining experience.
- Prepared and plated high-quality dishes, ensuring adherence to culinary standards and guest satisfaction.
- Collaborated with kitchen staff to streamline workflow, enhancing meal preparation efficiency during peak hours.
- Followed food safety protocols, contributing to a clean and safe kitchen environment for staff and guests.
COOK - KBRwyle - (Remote Areas) Camp Erbil Iraq
(2018-05 - 2021-06)
Prepare menu items according to recipes and provide direct "hands on" operational oversight, training and supervision for assigned shift in the Dining Facility, immediately correcting deficiencies as noted.
- Collaborate with the Executive Chef and Cooks to prepare meals during our dining hours along with restock kitchen for subsequent shifts.
- Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift. Assure compliance with KBR policies and procedures, and the DFACSOW, to include the Technical Manual NAVMED P 5010.
- Follow KBR Standard Work Instructions in accordance with the KBR QCP Quality Program.
- Follow Twenty-Eight (28-Day Continuity of Operations) (CONOPS) and Technical Manual NAVSUP P-7, Armed Forces Recipe Service.
- Prepare food and appropriate decoration or garnish for scheduled meals and special events in the dining facility.
- Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe acts witnessed.
- Check all food production equipment for safe and proper operation. Report and follow up on equipment requiring maintenance or replacement.
- Assure all personnel wear appropriate PPE when operating equipment, or handling potentially hazardous foods or chemicals.
COOK - DynCorp International LLC - (Remote Areas) Camp Dwyer Afghanistan
(2016-09 - 2017-09)
Perform daily operations after receiving ingredients and supplies for food preparation from the pantry, and set up the kitchen and workstations with all needed ingredients and cooking equipment.
- Record food temperatures, production, and waste on the required documentation.
- Arrange necessary equipment and supplies for cooking activities each day.
- Promote a safety culture in the workplace, including food safety, as well as the safety of customers and team members.
- Ensure great presentation by dressing dishes before they are served, and keep a sanitized and orderly environment in the kitchen.
- Ensure all food and other items are stored properly, and monitor stock and place orders when there are shortages.
BUTCHER - Ecolog International FZS - (Remote Areas) Camp Taji, Camp Majnoon PC Iraq
(2015-03 - 2016-04)
- Prepared meat in accordance with established procedures, while reducing wastage wherever possible.
- Received and inspected meat deliveries, ensuring proper hygiene, and quality standards.
- Maintained a clean, safe, and well-organized work environment.
- Prepared poultry by cleaning, cutting, and discarding inedible parts.
- Ensured proper handling, storage, and preservation of all meat products.
- Prepared special cuts of meat as requested by the kitchen.
- Cut and weighed steaks, and prepared roasts, chops, stew cubes, and ground meat.
- Prepared and processed various cuts of meat to ensure product quality and customer satisfaction in a high-demand environment.
- Maintained cleanliness and hygiene standards in meat preparation areas, contributing to a safe and compliant work environment.
- Identified cuts of meat, grading and pricing accordingly.
- Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.
- Performed meat inspections and checked temperature environment to maximize food safety.
ASSISTANT COOK - Supreme Food Services - Camp Leatherneck, Afghanistan – (Remote Areas) Camp Leatherneck
(2012-05 - 2014-05)
- Prepare ingredients for cooking, including portioning, chopping, and proper storage.
- Maintained cleanliness and organization of the kitchen area, contributing to a safe and hygienic work environment.
- Prepare and cook food by following recipes, quality standards, and presentation guidelines.
- Operate kitchen equipment such as stoves, grills, fryers, ovens, and microwaves.
- Test food items to ensure they are cooked to the required standard.
- Monitor food quality throughout the preparation process.
- Wash and sanitize tools, knives, kitchen areas, tables, and utensils to maintain hygiene standards.
KITCHEN HELPER - Azad Hind Hotel - Salt Lake City Kolkata
(2011-01 - 2012-03)
- Prepared meal ingredients for the cook, including washing, peeling, cutting, and slicing.
- Assisted kitchen staff with unloading food supplies from delivery trucks.
- Properly washed and dried all dishes, utensils, cooking instruments, and cutting boards.
- Maintained cleanliness and sanitation standards in kitchen areas, contributing to a safe and efficient work environment.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Unloaded food deliveries and stored items in proper locations for easy access.
- Stored ingredients and food items in compliance with food safety standards.
