Nikhil Gurung
Dehradun
Summary
Dynamic Chef de Partie with 12 years at COSTA CROCIERE, excelling in high-quality galley production and team collaboration. Proven expertise in food hygiene and HACCP standards, coupled with strong leadership and adaptability. Committed to continuous learning and enhancing culinary excellence, ensuring exceptional dining experiences across multiple ships. Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
13
13
years of professional experience
Work History
Chef de Partie
COSTA CROCIERE
10.2019 - Current
- Had a chance to work & Follow his Recipe of Michelin star Italian Chef Bruno Barbieri.
- Outstanding knowledge of food hygiene, HACCP programs, and safety standards.
- Familiarity with inventory ordering and food cost management practices.
- Ability to understand and follow each product recipe, correctly.
- Responsible to create high quality galley products with the standard recipes and presentations in order to maintain quality standards and consistency of product.
- Also assist in production and maintenance of par stocks of galley with proper rotation of products and maintain highest cleanliness and hygiene standard in the Hot galley section.
- Follows proper handling and right temperature of all food products.
- Maintains cleanliness and organization in all work areas.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Responsible for preparing Breakfast, Lunch & Dinner for Ship Restaurant and Specialty outlets.
- Conducting Training for Cooks regarding Company Menu, USPH sanitation and personal Hygiene every week.
- Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
- Co-ordinating with Chefs for smooth running of Galley Operations.
- 12 years of Experience in Costa Cruise lines, have worked in pay outlets, Lido Buffet & Hot galley in 10 different ships of costa fleet in European cuisine.
Industrial Trainee
ITC Fortune Select Excalibur
Gurgaon
07.2012 - 01.2013
Education
Ready For Excellence (RFE) course - Ship Board Operations and handling Large Production of Food
Culinary Academy of India
Hyderabad, Andhra Pradesh05.2012
Training - Vessel Sanitation (USPH-HACCP)
Culinary Academy of India
Hyderabad, Andhra Pradesh05.2012
Certified course - Food Production
Culinary Academy of India
Hyderabad, Andhra Pradesh01.2012
Intermediate -
NIOS Board
Dehradun01.2009
High School -
NIOS Board
Dehradun01.2007
Skills
- Effective communication skills
- Willing to face and adopt new challenges
- Eager to learn new things
- Leadership quality
- Time management
- Strong work ethic
- Collaboration
- Adaptability
- Menu development
- Kitchen organization
- Food allergy safety
- Equipment maintenance
- Kitchen operations
Industrial Exposure
- Attended Outdoor Caterings at various venues and esteemed Hotels of Hyderabad including Taj Krishna, Taj Deccan, Taj Banjara, Taj Falaknuma, ITC Kakatiya, Indian Premier League IPL & Exhibition in Hitec City. Whenever opportunity provided by the College.
- Six Months Industrial Training, ITC Fortune Select Excalibur, Gurgaon, 07/18/12, 01/13/13
Languages
- Hindi
- Nepali
- English
Hobbies and Interests
- Listening Music
- Playing Cricket
- Basketball
- Snooker
- Driving
- Travelling
- Cooking
Activities
Won Gold Medal in Intra College Basket Ball & Cricket Competition, Culinary Academy of India, Hyderabad, Andhra Pradesh
Personal Information
- Father’s Name: Mr. Ramesh Gurung
- Passport no: Z5408070
- CDC no: MUM 374875
- Date of Birth: 12/24/87
- Nationality: Indian
- Marital Status: Married
Disclaimer
All the details mentioned above are true and correct to the best of my knowledge and beliefs.
Timeline
Chef de Partie
COSTA CROCIERE
10.2019 - Current
Industrial Trainee
ITC Fortune Select Excalibur
07.2012 - 01.2013
Ready For Excellence (RFE) course - Ship Board Operations and handling Large Production of Food
Culinary Academy of India
Training - Vessel Sanitation (USPH-HACCP)
Culinary Academy of India
Certified course - Food Production
Culinary Academy of India
Intermediate -
NIOS Board
High School -
NIOS Board