Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Timeline
Generic

SAMEER SHAIKH

Plot#51, Flat# 205, Abhishek shree Apt, Happy colony, 4th Lane, Kothrud,PUNE

Summary

Seeking senior managerial assignments in Food and Beverage operations or hospitality with an organization of repute . A competent Professional with around 29 years of qualitative experience in Food and Beverage Operations, Client Servicing, and team management in the Hospitality Industry. Currently associated with Carnival Cruise Lines Inc., Miami, Florida, as Executive Chef . Exhaustive exposure in overseas assignments, organizing facility planning, setting up standard operating procedures, food trials, developing new concepts, training, and implementation . Extensive culinary creativity and experience in creating recipes and handling the preparation of elaborate meals .Proven ability to deliver value-added customer service and achieve customer delight by providing customized products as per requirements. Extensive knowledge of budgeting, procurement, inventory maintenance, menus and prices, understanding of hygiene and health, safety regulations, developments in food nutrition, technology, and methods. Excellent communication and interpersonal skills with the ability to work in a multi-cultural environment. A talented kitchen leader and team motivator is successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with western cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.

Overview

29
29
years of professional experience
1
1
Certification

Work History

Executive Chef

Carnival Cruise Lines
02.2007 - Current
  • Requisitioned food, selected and developed recipes, and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for the restaurant.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Scheduled and received food and beverage deliveries, adhering to food costs and budget.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and mentored new staff members in kitchen safety, sanitation, and cooking techniques.
  • Modified recipes to accommodate dietary restrictions and allergies.

Chef De Cuisine

Carnival Cruise Lines Inc
08.2006 - 02.2007
  • Monitored line processes to maintain consistency in quality, quantity, and presentation
  • Oversaw preparation of creatively-designed recipes for Carnival Cruise Lines
  • Maintained well-organized mise en place to keep work consistent
  • Placed orders to restock items before supplies ran out
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
  • Interacted with guests to obtain feedback on product quality and service levels

Senior Sous Chef

Carnival Cruise Lines Inc
06.2005 - 08.2006
  • Inspecting kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
  • Created recipes and prepared advanced dishes
  • Arranged for kitchen equipment maintenance and repair when needed
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Maintained well-organized mise en place to keep work consistent
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Handled and stored food to eliminate illness and prevent cross-contamination
  • Mentored kitchen staff to prepare each for demanding roles

Sous Chef

Carnival Cruise Lines Inc
05.2003 - 03.2005
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Mentored kitchen staff to prepare each for demanding roles
  • Plate every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Collaborated with staff members to create meals for large banquets
  • Planned promotional menu additions based on seasonal pricing and product availability
  • Monitored food and labor costs to verify budget targets were met
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
  • Maintained up-to-date knowledge of current culinary trends and techniques
  • Modernized work processes to reduce guest wait times and boost daily output
  • Planned and directed high-volume food preparation in fast-paced environment

Mgmt Tr-Galley

Carnival Cruise Lines Inc
04.2003 - 05.2003
  • Skilled at working independently and collaboratively in a team environment
  • Self-motivated, with a strong sense of personal responsibility
  • Proven ability to learn quickly and adapt to new situations
  • Worked well in a team setting, providing support and guidance
  • Worked effectively in fast-paced environments
  • Managed time efficiently in order to complete all tasks within deadlines
  • Demonstrated respect, friendliness and willingness to help wherever needed
  • Excellent communication skills, both verbal and written
  • Adaptable and proficient in learning new concepts quickly and efficiently
  • Paid attention to detail while completing assignments
  • Worked flexible hours across night, weekend and holiday shifts
  • Developed and maintained courteous and effective working relationships
  • Identified issues, analyzed information and provided solutions to problems
  • Participated in team projects, demonstrating an ability to work collaboratively and effectively

Sous Chef-Staff

Carnival Cruise Lines Inc
11.2001 - 04.2003
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Planned and directed high-volume food preparation in fast-paced environment
  • Mentored kitchen staff to prepare each for demanding roles
  • Plate every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Collaborated with staff members to create meals for large banquets
  • Coordinated with vendors to order supplies and maintain high quality standards
  • Monitored food and labor costs to verify budget targets were met

Junior Sous Chef

Carnival Cruise Lines Inc
12.1998 - 08.1999
  • Plate every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Planned and directed high-volume food preparation in fast-paced environment
  • Acted as head chef when required to maintain continuity of service and quality
  • prepared daily menu items to quickly deliver upon request
  • Monitored recipe portioning to control food costs
  • Ordered food items for upcoming events per sous chef request
  • Oversaw cleanliness of each station in kitchen
  • Successfully completed kitchen product inventory as assigned

CHEF DE PARTIE

Carnival Cruise Lines Inc
12.1996 - 12.1998
  • Rotated stock to use items before expiration date
  • Maintained well-organized mise en place to keep work consistent
  • Plated meals, paying special attention to garnishes and overall presentation
  • Operated all kitchen equipment safely to prevent injuries
  • Complied with portion and serving sizes as per restaurant standards
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Prepared items for roasting, sautéing, frying and baking
  • Mentored kitchen staff to prepare each for demanding roles
  • Sanitize all counters properly to prevent food-borne illness
  • Modernized work processes to reduce guest wait times and boost daily output
  • Cooked memorable dishes that brought new customers into establishment
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Slice fruit and vegetables for salads, entrees and desserts and store them in crisper
  • Plate every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Led daily staff meetings to communicate expectations and review safety procedures
  • Developed full, tasting and special event menus to meet establishment needs and maintain strong customer levels
  • Monitored food and labor costs to verify budget targets were met
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows

DCDP

Carnival Cruise Lines
12.1994 - 12.1996
  • Skilled at working independently and collaboratively in a team environment
  • Self-motivated, with a strong sense of personal responsibility
  • Proven ability to learn quickly and adapt to new situations
  • Worked effectively in fast-paced environments
  • Managed time efficiently in order to complete all tasks within deadlines

Associate

Worked With Sky Chef Flight Kitchen And Restaurant
  • Worked varied hours to meet seasonal and business needs
  • Provided product price information to customers
  • Assisted other chefs with ingredient preparation in support of recipes designed by head chef
  • Maintained well-organized mise en place to keep work consistent
  • Prepared daily menu items to quickly deliver upon request
  • Rotated through all prep stations to learn different techniques

Education

• Craft Cookery Course - Culinary Arts

IHMCT
Pune India
1991

Hsc. - Commerce

Symbiosis Collage
Pune , India
6.1990

Skills

  • IT Skills:
  • Well versed with MS Office and internet Applications
  • Motivational Team Management
  • Active Listening
  • Estimate Food Needs
  • Vendor Sourcing
  • Stocking and Replenishing
  • Food Spoilage Prevention
  • High-Quality Ingredients
  • Performance Improvement
  • Safety Management
  • Employee Performance Oversight
  • Inventory Records
  • Kitchen Management
  • Organization and Prioritization
  • Safe Food Handling
  • Team Leadership
  • Complex Problem-Solving
  • Commanding Leadership Style
  • Guest Satisfaction
  • Verify Food Quality
  • Line Inspection
  • Safety and Sanitation Standards
  • Budgeting and Cost Control
  • Brand Loyalty
  • Hygiene Policy Implementation

Certification

One Year Specialized Course in Food” from IHMCT, Pune in 1991.

Additional Information

PROFESSIONAL ACHIEVEMENTS/TRAINING

· Successfully launched eight new ships for carnival cruise lines as a Sous Chef & Senior Sous Chef.

· Executed the concept of Supper Clubs, the finest dining restaurants aboard carnival ships that offer exclusive New York Steakhouse Style food & service. The restaurant first opened on Ms Spirit when the ship was commissioned.

· Have attended the United States Public Health seminar for sanitation and public health procedures.

Timeline

Executive Chef

Carnival Cruise Lines
02.2007 - Current

Chef De Cuisine

Carnival Cruise Lines Inc
08.2006 - 02.2007

Senior Sous Chef

Carnival Cruise Lines Inc
06.2005 - 08.2006

Sous Chef

Carnival Cruise Lines Inc
05.2003 - 03.2005

Mgmt Tr-Galley

Carnival Cruise Lines Inc
04.2003 - 05.2003

Sous Chef-Staff

Carnival Cruise Lines Inc
11.2001 - 04.2003

Junior Sous Chef

Carnival Cruise Lines Inc
12.1998 - 08.1999

CHEF DE PARTIE

Carnival Cruise Lines Inc
12.1996 - 12.1998

DCDP

Carnival Cruise Lines
12.1994 - 12.1996

Associate

Worked With Sky Chef Flight Kitchen And Restaurant

• Craft Cookery Course - Culinary Arts

IHMCT

Hsc. - Commerce

Symbiosis Collage

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