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Associate Principal Engineer

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Elevating wellness and client satisfaction, I leveraged deep tissue and Swedish massage techniques at MV-Costa Deliziosa to develop a loyalty program that significantly boosted retention. Known for exceptional relationship building and management, I consistently delivered personalized treatment plans, enhancing client well-being and achieving notable success in customer service and sales.
Professional therapist with solid experience and strong commitment to delivering top-tier results. Skilled in various massage techniques, pain management, and client wellness. Known for collaboration, adapting to changing needs, and achieving client satisfaction. Reliable, with focus on creating serene and therapeutic environment.
Knowledgeable Desired Position with solid foundation in therapeutic techniques and history of providing effective treatments to clients. Successfully addressed variety of client needs, ensuring improved physical well-being and relaxation. Demonstrated expertise in deep tissue and Swedish massage, consistently receiving positive feedback for professionalism and client care.

Proven track record of delivering exceptional merchandise presentation and providing prompt and courteous customer care. Persuasive selling skills and a keen eye for accurate transactions. Professional experience in customer service, management, and organizational skills, showcasing ability to excel in various roles. Excellent leadership qualities and comprehensive understanding of the RFID system. Welcomes guests in a friendly and professional manner, ensuring their satisfaction throughout their visit. Adept at addressing and escalating patient programs and other services to ensure optimal outcomes.

Experienced marine hospitality professional with extensive cruise ship kitchen experience. Strong expertise in Indian, Italian, and European cuisines. Known for solid knife skills, speed and accuracy, teamwork, and maintaining high hygiene and safety standards. Proven ability to support senior chefs, manage mise-en-place efficiently, and ensure guest satisfaction.
Qualified [Desired Position] with solid culinary skills honed as Crew Cook in high-paced environments. Proven ability to prepare diverse dishes and maintain cleanliness in kitchen. Demonstrated effective teamwork and adaptability to shift demands.

We have 12 years of experience in Quality Assurance and Process Engineering, seeking a challenging role where my expertise in improving quality standards, optimizing processes, and reducing costs can significantly contribute to organizational success.

Dynamic Unit Manager with a proven track record at Shilpa Hospitality Services, skilled in enhancing operational efficiency and guest satisfaction. Committed to training staff and implementing safety protocols, I excel in fostering teamwork and maintaining high service standards. My disciplined approach and positive thinking drive continuous improvement in hospitality environments.

A dedicated, team player and proficient cook particularly in grilling. Also well equipped with knowledge on Asian and European cuisine.

Professional culinary worker with solid background in food preparation and kitchen operations. Adept at maintaining high standards in fast-paced environments, ensuring quality and consistency in every dish. Known for strong team collaboration and adaptability, meeting changing demands with ease. Skilled in various cooking techniques, food safety, and kitchen equipment management. Culinary professional with thorough knowledge of food preparation techniques and kitchen operations. Known for reliability in supporting culinary team and delivering consistent results. Adaptable to changing kitchen needs and highly skilled in maintaining cleanliness and organization. Experienced with food preparation and cooking techniques essential for kitchen success. Utilizes efficient methods to support head chefs and ensure timely meal delivery. Knowledge of safety and sanitation regulations critical to maintaining clean work environment. Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.

A culinary expert with extensive mastery in Indian cuisine, specialising in modern Indian dishes and street food. Demonstrates proficiency in North Indian curries, tandoor breads, and kebabs, complemented by a deep understanding of South Indian cuisine. Skilled in menu planning, engineering, and design, with a proven track record in specialty restaurant operations and banqueting. Experienced in restaurant preopening and conceptualising, with a focus on farm-to-table concepts. Adept at research and development, food photography, and managing back-end operations. Committed to delivering exceptional dining experiences through innovative menu creation and outdoor event catering.

A quick learner effortlessly fit into any pre-existing established workplace team and environment. I am willing to explore a wide variety of opportunities that can help me gain perspective.

Accomplished culinary professional with extensive expertise in European fine dining, American, Polish, Thai, Chinese, Japanese, Indian, Mauritian, and Italian cuisines. Demonstrates proficiency in fish and meat butchery, pastry and bakery basics, and kitchen equipment operation. Adept at stock inventory management and quality control analysis with a keen awareness of culinary trends and molecular gastronomy techniques.
Offering strong foundation in culinary techniques and kitchen management. Knowledgeable about menu planning, food safety, and team collaboration. Ready to use and develop culinary creativity, leadership, and organisational skills in head cook role.
SEA SERVICE
-AZAMARA
RANK: CHEF DE PARTIE
TYPE: CRUISE LINE PORT OF REGISTRY: NASSAU
GROSS TONAGE: 30,277 ENGINE POWER: 13,500 KW
ENGINE TYPE: 4XWARTSILA 12V32 DIESEL
SIGN IN: 06.2010 SIGN OFF: 12.2014
-OCEANIA
RANK: CHEF DE PARTIE PORT OF REGISTRY:MAJURO
TYPE: CRUISE LINE ENGINE POWER: 42,00 KW
GROSS TONAGE: 66,084
ENGINE TYPE: 2XWARTSILA 12V46C DIESEL ELECTRIC
SIGN IN: 02.2015 SIGN OFF: 02.2016
-SEA DREAM
RANK: CHEF DE PARTIE PORT OF REGISTRY: NASSAU
TYPE: YACHT
GROSS TONAGE: 4,33 ENGINE POWER:1360HP
ENGINETYPE:CARTEPILLAR DIESEL
SIGN IN: 12.2019 SIGN OFF: 04.2020
-EDDA PASSAT
RANK: HEAD COOK PORT OF REGISTRY: HAUGESUND
TYPE:OFFSHORE/TUG/SUPPLY VESSEL
GROSS TONAGE:4874 ENGINE POWER:9225 KW
ENGINE TYPE:4XMTU 4000-V16
SIGN IN: 05.04.2023 SIGN OFF:12. 04.2023
SIGN IN: 01.06.2023 SIGN OFF: 07.06.2023
SIGN IN:09. 01.2024 SIGN OFF: 01,02.2024
-STRIL SERVER
RANK: HEAD COOK PORT OF REGISTRY: NORWAY
TYPE: OFFSHORE SUPPORT VESSEL
GROSS TONAGE:4752
ENGINE TYPE: QSK-60 ENGINE POWER:1,600KW
SIGN IN: 19.04.2023 SIGN OFF:17. 05.2023
SIGN IN: 15.06.2023 SIGN OFF:12.07.2023
SIGN IN: 09.08.2023 SIGN OFF:31.08.2023
SIGN IN: 27.09.2023 SIGN OFF:25.10.2023
SIGN IN: 23.11.2023 SIGN OFF:04.01.2024
SIGN IN: 14.02.2024 SIGN OFF:14.01.2026
ROTATION- ONE MONTH ON ONE OFF

Prem Singh Rawat

Summary

Overview

Work History

2nd Crew Cook

2nd Crew Cook

2nd Crew Cook

Demi Chef

Demi Chef

Demi Chef

3rd Cook / Commis III

Education

Diploma - Hotel Management

Senior Secondary Certificate -

Skills

Applied For

Training

Disclaimer

Languages

Documents

Timeline

2nd Crew Cook

2nd Crew Cook

2nd Crew Cook

Demi Chef

Demi Chef

Demi Chef

3rd Cook / Commis III

Diploma - Hotel Management

Senior Secondary Certificate -

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