Mohan Mahalingam
Summary
Professional culinary artist with focus on pastry arts, delivering exquisite creations for upscale dining experiences. Known for collaborative spirit and dedication to achieving exceptional results. Reliable and adaptable, consistently meeting diverse and evolving kitchen demands. Skilled in precise baking, creative design, and maintaining high standards of food safety.
Overview
31
31
years of professional experience
Work History
Ex. pastry chef
MSC cruises line
01.2025 - Current
- Duties and Responsibility
- (5000 pax and all 6 specialty restaurants (capacity 120 pax each), 1 all day dining restaurant (capacity of 2000pax), open and fix dining restaurants.
- Tacking care with first class quality production with given budget, continue support support with Ex, Chef for revenue for the company Goal and achievement. Also, controlling the food waste and organize the team to get job done with limited overtime. Maintain the USPH standards all the time
- Managed daily pastry and Bakery operations with32 staff members
- Make a daily meeting with crew members and discussing daily meal plan for all out lets.
- Special concerning for all allergic guest like gluten free, sugar free ,celiac, nuts free ,dairy free, lactose free etc and ensuring all special orders were followed 100% as per requested by guest.
- Collaborated with Corporate travelling pastry design innovative recipes for the buffet outlet lunch and dinner.
- Oversaw pastry preparation and production, ensuring 100% safety and hygiene procedures were followed.
- Ensure all staff are properly trained and certified and have the tools and equipment needed to effectively carry out their job function.
- Developed new concept called LE PETITT CHEF with corporate team which 3D ANNIMATION FOOD PRESENTATION.
- Development and implementation of new menus and local food and daily creative fine dining set menus for chef tables, create new desserts implementation is one of my major target.
- Participate in and maintain system-wide food and beverage marketing programs
- Experience meeting budgeted revenue goals, control expenses, and labor costs, and maximize profitability within all areas of the kitchen.
- Maintain procedures to ensure the security and proper storage of kitchen equipment
- Ensure supplies, inventory, and uniforms in a timely and efficient manner, and minimize waste and control costs
- Participate in taking supply inventor and take care of purchasing within budget.
- Ensure that all kitchen equipment is in proper operational condition and is cleaned on a regular basis as per USPH standards.
- Ensure all the crewmembers follow USPH standards all the times and following correct cooling process and logs.
- Ensure the food presentation and quality of food, show pride in quality according to standard of company.
- Take care of all administration works and all trainings as per company policies.
- Making schedules for all crewmembers by following company MLC AND ILO policy.
- Daily conducting tasting with all crewmembers before service start and sport tasting in all specialty restaurants.
- Take care of all administration works and all trainings as per company policies.
- Making schedules for all crewmembers by following company MLC AND ILO policy.
- Daily conducting tasting with all crewmembers before service start and sport tasting in all specialty restaurants.
- Attend all meetings conducted by management and head office and public health officer, and care officer and given proper training for the fellow crewmember and keep on monitor and ensure to follow-up on daily basic
Ex. Sous Chef Pastry and Bakery
celebrity cruises line
01.2013 - 03.2024
Asst pastry chef
Celebrity cruises line
01.2006 - 01.2013
Head pastry cook
Celebrity cruises line
03.1998 - 01.2006
Pastry cook
Apollo ship chandlers inc
02.1997 - 01.1998
Commis III
Fern Hill Palace Hotel
05.1994 - 01.1997
Education
Craft course - Food production and catering technology
FOOD CRAFT INSTITUTE
01.1994
Higher secondary school - commerce and Accountancy
ZHSS
Thuraiyur, India03-1993
Skills
- Pastry techniques
- Pastry preparation
- Ingredient knowledge
- Menu planning
- Chocolate work
- Sanitation practices
- Allergen awareness
- Vegan pastry
- Team cooperation
- Food safety
- Management
- Inventory maintenance
- Microsoft office
- Teamwork and collaboration
- Time management
Disclaimer
Sincerely Mohan Mahalingam.
Timeline
Ex. pastry chef
MSC cruises line
01.2025 - Current
Ex. Sous Chef Pastry and Bakery
celebrity cruises line
01.2013 - 03.2024
Asst pastry chef
Celebrity cruises line
01.2006 - 01.2013
Head pastry cook
Celebrity cruises line
03.1998 - 01.2006
Pastry cook
Apollo ship chandlers inc
02.1997 - 01.1998
Commis III
Fern Hill Palace Hotel
05.1994 - 01.1997
Craft course - Food production and catering technology
FOOD CRAFT INSTITUTE
Higher secondary school - commerce and Accountancy
ZHSS
Similar Profiles
Justo cardenasJusto cardenas
Chef de partie at MSC CRUISES LINEChef de partie at MSC CRUISES LINE
Jenelyn EncaboJenelyn Encabo
Housekeeping Stewardess at MSC Cruises- MSC SEASIDEHousekeeping Stewardess at MSC Cruises- MSC SEASIDE
BHAGWAT SINGHBHAGWAT SINGH
Demi Chef De Partie at MSC CruisesDemi Chef De Partie at MSC Cruises
Maria SerraMaria Serra
Pastry Chef/Acting Head Pastry Chef/Content Creator at 2 Tarts BakingPastry Chef/Acting Head Pastry Chef/Content Creator at 2 Tarts Baking
BIRENDER SINGHBIRENDER SINGH
Bakery and Pastry Department (PASTRY CHEF) at BAKE WISH PVT.LTD. (Bakingo)Bakery and Pastry Department (PASTRY CHEF) at BAKE WISH PVT.LTD. (Bakingo)