NILESH KANVINDE

To ensure smooth operations and adherence to company standards, the following responsibilities are carried out meticulously:

• Ensuring that all galleys are maintained by Company policy, USPH, SEMS, and safety and environmental regulations.
• Implementing cleaning schedules for assigned galleys and ensuring adherence to them.
• Establishing and maintaining service schedules for equipment.
• Submitting work orders for repairs to galleys and/or equipment, and ensuring timely completion of these requests.
• Conducting daily USPH inspections of all F&B areas with the F&B management team.
• Enforcing company standards for consistent, quality service and ensuring satisfactory guest satisfaction ratings.
• Enforcing policies and procedures fairly and equitably.
• Continuously reviewing operations and making recommendations for enhancement to the F&B Director.
• Implementing new policies, standard operating procedures, and company initiatives as assigned.
• Being available on the floor to assist crew and interact with guests during meal periods.
• Scheduling crew members according to business levels and monitoring overtime.
• Enforcing cost control procedures and monitoring waste and breakage.
• Handling guest complaints in a timely and professional manner, according to company policy.
• Maintaining an outlet log and reviewing this information frequently with the Executive Sous Chef.
• Developing and maintaining par stocks for food products and equipment.
• Reviewing all food requisitions and purchase orders before submitting them to the Hotel General Manager for approval.
• Ordering for assigned galley based on consumption history and par levels.
• Conducting inventories every week according to company policy.
• Ensuring that food items delivered to the vessel comply with specifications.
• Monitoring slow-moving item reports to prevent the reordering of discontinued items.

Additionally, regarding subordinate responsibilities:

• Leading by example with a "hands-on" approach to management.
• Establishing and developing a highly motivated, proactive galley team with the highest ethical standards.
• Facilitating an environment in which crew members are comfortable utilizing the open-door policy.
• Scheduling galley crew members based on guidelines established by the Corporate Office and the Collective Bargaining Agreement.
• Reviewing timesheets to ensure the accuracy of pay for crew members.
• Ensuring fair and equitable treatment of crew members.
• Resolving crew member issues promptly.
• Ensuring crew members comply with grooming and uniform standards.
• Facilitating effective communication with staff daily.
• Providing continuous training to crew on classical cooking techniques and company-established recipes and menu grids.
• Ensuring cross-training between galleys is in place.
• Monitoring the performance of all galley staff to ensure their duties are carried out by company standards.

• I oversee the overall operation of the Windjammer café (Buffet style), Specialty Dining Venues, Concierge lounges, and Crew dining areas. I collaborate closely with the Executive Sous Chef to ensure the smooth functioning of the entire galley operation on a daily basis. Additionally, I am responsible for the operational and administrative aspects of establishments such as the "Johnny Rockets Restaurant" and "Sorrento’s pizzeria."
  
  Furthermore, I hold overall responsibility for specialty restaurants such as "CHOPS GRILL," an American grill, "GIOVANNI’S TABLE" offering Italian cuisine, "Solarium Bistro" as a healthy alternative dining area, and "CHEF’S TABLE" – an exclusive dining option.
  
  In my role, I ensure the overall food production onboard the ship meets specified quality and quantity requirements, maintaining food cost efficiency in the production galleys. I take pride in ensuring excellent crew food is served aboard the ship and supervise the entire operations of buffets and Ala Carte meals.
  
  Moreover, I uphold United States Public Health (USPH) hygiene standards and ensure the availability of all buffet menu items in the right quantity and quality at all times. Supervising matrix compliance for buffet meals and addressing maintenance issues in the entire food production areas are also part of my responsibilities.
  
  I am dedicated to conducting intense job-oriented training programs for cooks and Chefs onboard, maintaining food cost and quality as per standard recipes in the main kitchen in conjunction with the production Sous Chef.
  
  Furthermore, I lead the training and development of galley personnel to obtain certification from the American Culinary Federation (ACF). I am fully in charge of all relevant onboard training for the culinary team, including USPH and HACCP. My commitment to continuous improvement is demonstrated through numerous training sessions on leadership and supervisory skills.

• I was chosen to join a select team of 7 members tasked with the pre-opening preparations for a prestigious 5-star deluxe hotel, comprising 255 rooms. My responsibilities encompassed setting up and organizing the Food and Beverage Department, with a particular focus on establishing the kitchen infrastructure and standardizing Standard Operating Procedures (SOPs) within the kitchen environment.

• During this timeframe, I underwent foundational training in essential departments of hotel operations, including hotel service, kitchen operations, front office procedures, and housekeeping protocols.