Summary
Overview
Work History
Education
Skills
Timeline
Languages
Personal Information
Disclaimer
Generic

Vishal Shyed

Kolkata

Summary

Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. I have more than 10 years of experience in 5star hotels,resorts, restaurants,airport lounge, and cruise ship. 5 months of training in professional cookery. Well trained in continental cuisines and French cuisine. Master in skill and technique. Looking for a new job opportunity.

Overview

12
12
years of professional experience

Work History

CHEF DE PARTIE

P&O cruise
06.2025 - Current
  • • Oversee daily operations of assigned galley section ensuring high-quality food production.
  • • Ensure compliance with USPH, HACCP, and company food safety standards.
  • • Supervise, train, and mentor Commis and junior kitchen staff.
  • • Maintain mise en place planning for smooth service operations.
  • • Ensure consistency in food taste, portion control, and presentation.
  • • Coordinate with Sous Chef and Executive Chef for menu execution.
  • • Handle inventory control and reduce food wastage effectively.
  • • Maintain cleanliness and organization of galley equipment and work areas.
  • • Support special events, themed nights, and high-volume service.
  • • Demonstrate strong teamwork, discipline, and time management onboard.

CHEF DE PARTIE

Fred. Olsen cruise lines limited
05.2024 - 12.2024
  • Creating an environment that brings out the best in staff members.
  • Awareness of manual handling techniques.
  • High level of attention to detail.
  • Good level of numeracy skills.
  • Great cooking skills
  • Knowledge of best cooking practices.
  • High standard of spoken and written English.
  • Experience of working in Creating th large and small kitchens.
  • Can quickly gain understanding of a company's Policies and Procedures, Manuals and Directives.
  • Managing and training Commis Chefs.
  • Plating dishes in the starter section.

DEMI CHEF DE PARTIE

Fred. Olsen Cruise Lines Limited
08.2023 - 02.2024
  • Maintain and organized galley sections.
  • Ensure food prepared in adherence with USPH guidelines and recipe book.
  • Maintained log records for every special event conducted in cruise.
  • Ability to work well within a team to ensure that the food production runs smoothly and on time.

DEMI CHEF DE PARTIE

Anantara world island Dubai resort
Dubai
12.2021 - 03.2023
  • Run the day to day operation of assigned station in the kitchen.
  • Check and complete mise en place and setup the station.
  • Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
  • Maintain a good working relationship with employees.
  • Store items properly at the end of the shift.
  • Follow safe and proper food handling, HACCP, and food storage procedures.
  • Supported jr. sous chef in kitchen operation.

COMMIS chef - 1ST

Abela & co (IKEA restaurant)
Dubai
08.2019 - 12.2021
  • Preparation and cooking of food.
  • Assisting in all areas of the kitchen for breakfast, lunch and dinner.
  • Ensuring the kitchen areas are clean and tidy.
  • Maintaining healthy safety standards.
  • Prepared, cooked, and presented dishes, assisted the jr. sous chef and chef de partie to develop new dishes and menu.
  • Managed trained kitchen helper and assistant cook.

COMMIS CHEF - 2ND

Emirates Flight Catering (First class lounge airport)
Dubai
09.2018 - 03.2019
  • Prepared, cooked, and served food while maintaining high quality standards for food preparation and presentation.
  • Worked a ala carte breakfast line at a airport lounge.
  • Uphold company procedures and executed daily and weekly procedures, including temperature checks< and food labelling, dating, and storage.
  • Assisted with acceptance and storage of deliveries, reconciled inventories received with purchase orders and reported damaged goods or discrepancies.
  • Created and maintained safe working environment in accordance with standards, company policies, and regulatory requirements.

Assistant cook

Chili's grill & bar
Dammam
07.2016 - 09.2017
  • Sets up and stocks food items and other necessary supplies.
  • Prepares food items by cutting, chopping, mixing, and preparing sauces.
  • Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
  • Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
  • Cleans and sanitizes cooking surfaces at the end of the shift.
  • Performs inventory checks and completes food storage logs.

COMMIS -3RD

The Conclave (AMBUJA NEOTIA VISTA)
Kolkata
02.2016 - 07.2016
  • Setup, prepared, and presented work areas and food dishes in accordance with culinary practices.
  • Assisted chefs in food preparation and helped run assigned station.
  • Maintained cleanliness of all kitchen areas and assisted kitchen staff in cleaning storing and maintaining all kitchen equipment ,supplies, and food inventories.

Industrial Training

Park plaza
Kolkata
01.2015 - 12.2015
  • Helping in the preparation of dishes.
  • Simple kitchen tasks, peeling, storing, cleaning, preparing.
  • Learning how to present dishes.

Swissotel Kolkata(AMBUJA NEOTIA VISTA)
Kolkata
01.2014 - 01.2015
  • Assisted with prep work before the restaurant opened.
  • Helped to prepare kitchen for nightly service.
  • Cleaned and organize the kitchen and keep it at enjoyable and orderly place to work.
  • Gained and valuable knowledge of how kitchens are run and what competencies a chef needs to have to thrive in a kitchen environment.
  • Industrial trainee

Education

DIPLOMA IN CULINARY ARTS -

INSTITUTE OF HOTEL MANAGEMENT
Kolkata, India

CERTIFICATE OF TRAINING -

Kolkata, India

CERTIFICATE OF BASIC FOOD SAFETY -

CERTIFICATE OF STCW BASIC AND STSDSD -

SEI EDUCATIONAL TRUST

CENTRAL BOARD OF SECONDARY EDUCATION -

KALYANI PUBLIC SCHOOL
Kolkata, India

Skills

  • CULINARY SKILLS
  • KNIFE SKILLS
  • BEAUTIFUL PRESENTATION OF FOOD
  • CONTINENTAL CUISINE
  • ADVANCED COMMUNICATION SKILLS

Timeline

CHEF DE PARTIE

P&O cruise
06.2025 - Current

CHEF DE PARTIE

Fred. Olsen cruise lines limited
05.2024 - 12.2024

DEMI CHEF DE PARTIE

Fred. Olsen Cruise Lines Limited
08.2023 - 02.2024

DEMI CHEF DE PARTIE

Anantara world island Dubai resort
12.2021 - 03.2023

COMMIS chef - 1ST

Abela & co (IKEA restaurant)
08.2019 - 12.2021

COMMIS CHEF - 2ND

Emirates Flight Catering (First class lounge airport)
09.2018 - 03.2019

Assistant cook

Chili's grill & bar
07.2016 - 09.2017

COMMIS -3RD

The Conclave (AMBUJA NEOTIA VISTA)
02.2016 - 07.2016

Industrial Training

Park plaza
01.2015 - 12.2015

Swissotel Kolkata(AMBUJA NEOTIA VISTA)
01.2014 - 01.2015

DIPLOMA IN CULINARY ARTS -

INSTITUTE OF HOTEL MANAGEMENT

CERTIFICATE OF TRAINING -

CERTIFICATE OF BASIC FOOD SAFETY -

CERTIFICATE OF STCW BASIC AND STSDSD -

SEI EDUCATIONAL TRUST

CENTRAL BOARD OF SECONDARY EDUCATION -

KALYANI PUBLIC SCHOOL

Languages

  • HINDI
  • ENGLISH
  • HINDI

Personal Information

  • Father's Name: NOOR SHYED
  • Date of Birth: 11/23/92
  • Gender: MALE
  • Nationality: INDIAN
  • Marital Status: SINGLE

Disclaimer

I pledge and declare that the above furnished information is true and correct to the best of my knowledge. I am presently in INDIA.

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