Summary
Overview
Work History
Education
Skills
Languages
Certification
Accomplishments
Additional Information
Timeline
Generic
Valentino Xavier D costa

Valentino Xavier D costa

Curchorem

Summary

To become stale and progress in a suitable company where my ability can be utilized in an efficient way for scope of personal growth and company development. I am honest and hardworking person who always strive to do better. I have a voracious desire to learn new skills so I can contribute to the organization in the best possible way

Overview

9
9
years of professional experience
1
1
Certification

Work History

CDP PANTRY

Carnival Cruise Line
07.2018 - Current
  • Maintained a clean and safe work environment, adhering to all health and safety regulations.
  • Reduced food waste through careful monitoring of expiration dates and rotating stock accordingly.
  • Trained new pantry team members on proper procedures, resulting in increased productivity and consistency.
  • Enhanced customer satisfaction levels through attention to detail in food presentation, ensuring visually appealing dishes.
  • Improved overall workplace morale by fostering a positive work environment where teamwork was highly valued.
  • As CDP i am responsible for supporting executive chef and run pantry galley operations.
  • Have to work following USPH standards and following HACCP plans.
  • Actively participated in professional development opportunities, staying informed about industry trends and best practices to continuously improve pantry management skills.
  • Contributed to budget management by tracking expenses and identifying cost-saving opportunities in the pantry department.
  • Assisted with menu planning, incorporating seasonal ingredients for variety and cost-saving measures.

Commis Chef

Radisson Blu GOA
01.2017 - 12.2017
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Rotated through all prep stations to learn different techniques.
  • Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Placed orders to restock items before supplies ran out.
  • Have to handle breakfast operations if morning shift.
  • Have to prepare atlist 7 to 8 types of dishes for lunch and dinner.
  • Maintained well-organized mise en place to keep work consistent.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
  • Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.

Job Trainee

ALILA DIWA GOA
01.2016 - 12.2016
  • Attended training courses to build understanding of processes, techniques, and industry.
  • Contribated to inventory management, ensuring optimal stock levels and minimizing waste.
  • Helping commis chefs and CDP in preparing food ,bringing utensils ,cleaning area setting up buffet.
  • Cutting vegetables for lunch and dinner preparations.
  • Enhanced team productivity by assisting in routine operations and shadowing experienced colleagues.

Education

High School Diploma -

AMERICAN CULINARY AND CRUISE LINE ACADEMY
Madgaon, India
08-2014

Bakery and Patisserie (8weeks)(HSR) -

INSTITUTE OF HOTEL MANAGEMENT-GOA
06-2014

HIGH SCHOOL EDUCATION(XII) - Vocational stream BAKERY AND CONFECTIONER

GOA BOARD HSSC
Curchorem, India
03-2014

GOA BOARD SSC
Curchorem, India
03-2012

Basic in IT - Microsoft windows operating system

INFOTECH COMPUTER EDUCATION
04-2010

Skills

  • Food preparation
  • Sanitation standards
  • Stock rotation
  • Food safety compliance
  • Menu planning
  • Ordering and receiving
  • Budgeting and cost control
  • Food storage
  • Quality control
  • Staff motivation
  • Waste reduction
  • Allergy awareness
  • Customer service
  • Teamwork and collaboration
  • Staff leadership
  • Time management
  • Food presentation
  • Multitasking
  • Staff supervision
  • Active listening
  • Portion control
  • Team leadership

Languages

English
Konkani
Hindi

Certification

  • Allergy trainings for food operations
  • Health and safety level 2
  • First aid awareness
  • Food safety level 2
  • Diversity, inclusion and equity
  • Coronavirus staying safe
  • Coronavirus looking after your customer
  • Coronavirus cleaning and hygiene
  • Coronavirus your wellbeing
  • Working in kitchen
  • Fire prevention and fire fighting

Accomplishments

    •Ability to quickly learn product range and seeks guidance from Manager in executing production according to company specifications.

    • Flexibility and being able to adopt and adjusting to new situations. Available immediately for work (flexible).

    • Consistently provide quality service

    • Always assist with loading, receiving and storing items in accordance with kitchen hygiene regulations.

Additional Information

Available on request

Timeline

CDP PANTRY

Carnival Cruise Line
07.2018 - Current

Commis Chef

Radisson Blu GOA
01.2017 - 12.2017

Job Trainee

ALILA DIWA GOA
01.2016 - 12.2016

High School Diploma -

AMERICAN CULINARY AND CRUISE LINE ACADEMY

Bakery and Patisserie (8weeks)(HSR) -

INSTITUTE OF HOTEL MANAGEMENT-GOA

HIGH SCHOOL EDUCATION(XII) - Vocational stream BAKERY AND CONFECTIONER

GOA BOARD HSSC

GOA BOARD SSC

Basic in IT - Microsoft windows operating system

INFOTECH COMPUTER EDUCATION

Similar Profiles

CREATE PROFILE
Valentino Xavier D costa