VIGNESH GOVINDARAJ
Chennai
Summary
Experienced culinary professional with 10.5 years of experience, deep understanding of international cuisine, food safety protocols, and efficient kitchen management. Proven ability to contribute to menu innovation and maintain exceptional service standards in high-capacity, dynamic environments
Overview
9
9
years of professional experience
Work History
Chef de Partie
Princess Cruise Line
California
01.2026 - Current
- Managed kitchen station, ensuring timely service and adherence to food safety standards.
- Monitored inventory levels and requested supplies to support efficient kitchen operations.
- Collaborated with team to maintain cleanliness and organization in kitchen.
Asst.Chef De Partie
EXPLORA 2, EXPLORA JOURNEYS BY MSC
geneva
02.2025 - 07.2025
- Assisted with menu planning and development to enhance seasonal offerings
- Maintained high standards of hygiene to ensure compliance with health regulations
- Adhering to health and safety regulations
- Cleaned and organized work area daily, promoting smooth kitchen operations
Cook
Viking Ocean Cruises
02.2024 - 01.2025
- Prepared and executed international dishes for world café buffet dining venues, serving up to 120 covers per service onboard.
- Ensure compliance with maritime food safety regulations (e.g., USPH and HACCP), achieving 100% during shipboard health inspections.
Asst. Cook
Viking ocean cruises
03.2022 - 01.2024
- Prepared ingredients to support high-volume service, enhancing guest dining experience.
- Assisted in buffet and à la carte service, upholding quality and presentation under strict time constraints.
- Adapted to rotating menus featuring global cuisines, ensuring consistency for international recipes.
Assistant Cook
Oceania Cruise Line (Apollo Ship Chandlers)
03.2017 - 07.2020
- Supported preparation, cooking, and presentation of food for officers, crew, and staff, ensuring compliance with established standards and satisfaction of all stakeholders.
- Prepares and cooks food to the highest standards to ascertain an efficient Food Service.
- Ensures that all food items prepared and served are according to established standards and practice.
Education
B.sc - Hospitality and Hotel Administration, Specialisation in food Production
Institute Of Hotel Management and Catering Technology
Chennai05-2014
Skills
- Menu Planning
- Health and Safety Compliance
- Inventory Management
- Team Collaboration
- Food Preparation
- Culinary Skills
- Maritime Food Safety Regulations
- Workstation Organization
- Advanced cooking techniques and knowledge of various cuisines
- Proficiency in food preparation, presentation, and plating
- Understanding of food safety and hygiene standards
- Menu planning and recipe development
Training
- ITC Park Sheraton, Chennai, Cappuccino restaurant (world cuisine)
- Taj Club House, Chennai, Club house, restaurant (European cuisine)
- ITC Grand Chola, Chennai, Madras pavilion (world cuisine)
references
- Chef Sairam Chef De Cuisine,Princess Cruise Line
- Phone = 91 9789967879
- Chef kirutheeswaran Ex.sous Chef,Explora journeys
- Phone = 91 8637426057
Timeline
Chef de Partie
Princess Cruise Line
01.2026 - Current
Asst.Chef De Partie
EXPLORA 2, EXPLORA JOURNEYS BY MSC
02.2025 - 07.2025
Cook
Viking Ocean Cruises
02.2024 - 01.2025
Asst. Cook
Viking ocean cruises
03.2022 - 01.2024
Assistant Cook
Oceania Cruise Line (Apollo Ship Chandlers)
03.2017 - 07.2020
B.sc - Hospitality and Hotel Administration, Specialisation in food Production
Institute Of Hotel Management and Catering Technology