THILAK RAJ RAJEEVA
Apprentice Cook-Demi Chef De Partie Development Program
Mangalore,KA
Summary
Dedicated culinary professional with over 8 years of experience across cruise ships, offshore vessels, luxury hotels, and hospitality operations.
Currently serving with Holland America Line as an Apprentice Cook in the Demi Chef de Partie Development Program, demonstrating expertise in International, Indian, and South Indian Cuisine. Skilled in high-volume food production, HACCP compliance, food safety standards, inventory management, and multicultural kitchen operations.
Recognized for adaptability, strong work ethic, leadership potential, and commitment to delivering exceptional guest dining experiences while maintaining the highest standards of quality, consistency, and food safety.
Overview
6
6
Languages
4
4
Certificates
2027
2027
years of professional experience
Work History
Apprentice Cook – Demi Chef de Partie Development Program
Holland America Line
05.2023 - Current
- Prepare and present high-quality dishes according to company recipes and international culinary standards.
- Support daily galley operations in a high-volume cruise ship environment.
- Prepare meals for guests with dietary restrictions, allergies, and special requirements.
- Maintain HACCP, sanitation, and food safety standards.
- Assist senior chefs with production planning, service execution, and quality control.
- Ensure proper food storage, stock rotation, and inventory management.
- Completed Culinary Development Modules: Saucier, Garde Manger, Appetizer Station, Breakfast Operations, Special Dietary Cuisine, and Indian Cuisine.
- Adapted quickly to changing menus and special dietary requests, enhancing guest satisfaction.
- Participated in training sessions to improve culinary skills and knowledge of food safety standards.
- Contributed to positive team dynamics by effectively communicating with coworkers and supporting their needs during busy shifts.
- Reduced food waste through proper storage methods and ingredient rotation practices.
- Demonstrated adaptability when faced with unexpected challenges, such as equipment malfunctions or ingredient substitutions, while still delivering quality dishes for customers.
- Provided excellent customer service by accommodating special dietary requests or allergy concerns.
Chief Cook
MV Shivansh Aryan Offshore Vessel
12.2021 - 11.2022
- Managed daily galley operations and meal preparation onboard an offshore vessel.
- Planned menus and supervised food production activities.
- Maintained food quality, hygiene, food safety, and inventory control.
- Ensured timely meal preparation and service.
Commis I Chef – Indian & South Indian Cuisine
Country Inn & Suites by Radisson, Manipal
07.2019 - 09.2021
- Prepared authentic Indian and South Indian cuisine for buffet and à la carte operations.
- Maintained kitchen hygiene, food quality, and operational standards.
- Recognition: Bravo Award
Commis Chef – South Indian Cuisine
Offshore Marine Projects
- Prepared meals for offshore personnel while maintaining food safety and hygiene standards.
- Ensured consistent food quality in challenging offshore environments.
- Projects: PT. Bayu Maritim Berkah, AWB Falcon Chief Barge
Commis Chef – South Indian Cuisine
Hyderabad Marriott Hotel & Convention Centre / Courtyard by Marriott Hyderabad
- Supported large-scale food production and service operations.
- Maintained Marriott culinary and food safety standards.
- Assisted in buffet and banquet preparations.
Operational Trainee
Hyatt Bangalore
- Completed operational training in Kitchen, Front Office, Housekeeping, and Food & Beverage Service departments.
Education
Bachelor of Hotel Management -
Srinivas College of Hotel Management
Mangalore03-2017
Skills
International Cuisine
Indian & South Indian Cuisine
Special Dietary Cuisine
Cruise Ship Culinary Operations
Saucier Operations
Garde Manger
Breakfast Operations
Appetizer Production
HACCP & Food Safety
High-Volume Food Production
Guest Service Excellence
Certification
Passport No: AR800735
Interests
Fishing, Travelling, Outdoor & Indoor Sports
Timeline
Apprentice Cook – Demi Chef de Partie Development Program
Holland America Line
05.2023 - Current
Chief Cook
MV Shivansh Aryan Offshore Vessel
12.2021 - 11.2022
Commis I Chef – Indian & South Indian Cuisine
Country Inn & Suites by Radisson, Manipal
07.2019 - 09.2021
Commis Chef – South Indian Cuisine
Hyderabad Marriott Hotel & Convention Centre / Courtyard by Marriott Hyderabad
Operational Trainee
Hyatt Bangalore
Commis Chef – South Indian Cuisine
Offshore Marine Projects
Bachelor of Hotel Management -
Srinivas College of Hotel Management
LANGUAGES
English
Hindi
Kannada
Tulu
Malayalam
Tamil
AWARDS & RECOGNITION
Employee of the Month – Holland America Line , Star of the Month – Holland America Line , Bravo Award – Country Inn & Suites by Radisson, Manipal