Hi, I’m
Clery Gladstone Ligory Serrao
Chef
Mumbai,MH
Summary
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
20
years of professional experience
Work History
The Emerald Hotel & Service Apartment
Demi Chef
Job overview
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals
- Reduced costs and losses through regular rotation of fresh food items and use of waste-reduction food prep techniques
- Supported in daily kitchen operations, including daily mise-en-place, assigned preparation projects and inventory activities
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Veried compliance in preparation of menu items and customer special requests
Costa Crociere S.P.A
Cook
Job overview
- Main Kitchen Overview : Assisting Chef in preparing menu and making requisition
- Preparation all meats which included rabbit, beef, pork and lamb
- Marinating, grilling, roasting variety of shes and other seafood
- Preparation of sauces
- Ensuring food safety and hygiene (HACCP)
- Communicated closely with Sous Chef to fully understand special orders for customers, including those with food allergies and gluten intolerance
Sky Gourmet Catering Pvt
Commis Chef
Job overview
- Rotated through all prep stations to learn different techniques
- Assisted other chefs with ingredients preparation
- Assisted with routine stock rotation to keep ingredients fresh
- Rotated food regularly, removing outdated items for proper disposal
Taj SATS Air Catering Ltd
Commis Chef
Job overview
- Producing more than 1200 plates per day
- Sliced fruit and vegetables for salads, entrees and desserts
- Prepared meals from scratch using authentic, popular recipes to generate business
Taj SATS Air Catering Ltd
Apprentice Chef
Job overview
- Producing more than 1200 plates per day
- Sliced fruit and vegetables for salads, entrees and desserts
- Prepared meals from scratch using authentic, popular recipes to generate business
- Maintained well-organized mise en place to keep work consistent.
- Prepared cooking ingredients for chef.
Disney Cruise Line
Sous Chef
06.2011 - Current
Job overview
- Being Step Up as Chef de Cuisine during the last 2 contracts: June 1st to June 23rd 2024 , November 14th to January 3rd 2025
- As a Chef de Cuisine i managed inventory effectively, resulting in reduced food waste and cost savings for the company.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Had being in charge of the Concierge (Suites) Lounge and the food served in that areas as well as dinners and buffets dinners for the stearing committee Members.
- In my roles as a Sous Chef i assist the Chef de Cuisine to maintain crew excellence and guest satisfaction goals and action plans.
- See the production of all menu items in a timely manner
- Recipe Cost and Portion Control
- Managing team preparing food as pes menu, making requisition, taking pre-shift meeting with cooking team and organizing kitchen maintaining USPH standards
- Mentored more than 10 kitchen staff to maintained well-organized mise en place to keep work efficient and demanding roles
- Prepared items for roasting, sauteing, frying and baking
- Adhere to all department operating procedures, providing feedback on recipe formulation to the Chef de Cuisine and Executive Chef
- Strive to maintain an efficient and effective operation, reporting malfunctioning equipment
- Monitoring al the culinary standards.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
Education
Taj Sat Mumbai Mumbai
Food Production from Diploma in Food Production
01-2005
Skills
- Leadership qualities
- Vegetable cutting
- Food safety
- Kitchen leadership
- Inventory management
- Safe food handling
- Menu planning
- Food preparation
- Supervising food prep
- Allergen awareness
- Ingredient knowledge
Additional Information
Available for interviews from March 4th 2025
Available to embark from June 2025
Currently onboard Disney Dream until March 1st
Languages
English
Bilingual or Proficient (C2)
Spanish
Elementary (A2)
Hindi
Advanced (C1)
Timeline
Sous Chef
Disney Cruise Line
06.2011 - Current
Demi Chef
The Emerald Hotel & Service Apartment
Cook
Costa Crociere S.P.A
Commis Chef
Sky Gourmet Catering Pvt
Commis Chef
Taj SATS Air Catering Ltd
Apprentice Chef
Taj SATS Air Catering Ltd
Taj Sat Mumbai
Food Production from Diploma in Food Production
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