GOPAL NASKAR

 Allocated to Ilma, a luxury yacht accommodating 448 guests.  Assigned to Tides, a multi-cuisine restaurant offering premium dining experiences.  Assist Sous Chef and senior kitchen personnel with mise en place, plating, and live service execution.  Adhere strictly to standardised recipes, visual plating guides, and operational protocols.  Train junior team members on recipe compliance and station efficiency.  Maintain hygiene standards in accordance with USPH and corporate food safety regulations.

 Operated in Kaheela, a global cuisine restaurant serving regional Middle Eastern and Indian dishes.  Specialised in Continental, Indian, Tandoor, and Garde Manger sections.  Ensured high standards of food quality, hygiene, and safety by following FIFO and HACCP protocols.  Maintained accurate temperature logs, as per Sous Chef and CDP instructions.  Collaborated with CDP to streamline kitchen operations and ensure timely and high-quality food output aligned with brand standards.

 Executed core prep duties, including meat seasoning, vegetable processing, and sauce preparation.  Ensured inventory control and quality assurance for daily deliveries.  Conducted stock checks, maintained cleanliness, and upheld sanitation protocols.  Assisted in meal plating and presentation, strictly adhering to CDP’s directions.  Removed expired or spoiled food items and ensured systematic stock rotation.

 International culinary exposure at a 5-star luxury property in Tanzania.  Worked across Indian, Tandoor, and Continental hot kitchens.  Introduced and refined quality food preparation and presentation standards.  Played an instrumental role in developing new culinary products and optimising kitchen equipment use.  Supported team operations during peak periods, ensuring uninterrupted service and hygiene standards.

 First pre-opening trainee at the 4-star property.  Worked in the Indian hot kitchen section.  Developed culinary techniques and product consistency under the guidance of senior chefs.  Understood and implemented food preparation benchmarks and hygiene policies.