Summary
Overview
Work history
Education
Skills
Accomplishments
Custom
Timeline
Generic
Yuri Antonio Da Conceicao Gracias

Yuri Antonio Da Conceicao Gracias

Salcete-Goa,India

Summary

A competent Executive Chef with 26 years experience in the hospitality industry with qualitative progressive kitchen experience. Has attention to detail with confident leadership style and professionalism.Friendly approachable with excellent interpersonal and external customer relations skills. Committed to advancing culinary excellence while ensuring public health and safety.Keeps kitchen staff focused and performing above expectations to meet high demands. Proficient in budgeting, supply management and team building.

Overview

27
27
years of professional experience
5
5
years of post-secondary education

Work history

Executive Chef

P&O Cruises
Southampton, United Kingdom.
11.2023 - 07.2025
  • Company Overview: Carnival UK - Executive Chef.
  • Overall responsible for 320 staff in Food Production department inclusive of Kitchen stewarding team on Excel Class Vessels with capacity of 6500 guests .
  • Ensure effective, smooth and financially sound operation, enhancing guest experience, following galley operations policies and procedures.
  • Streamlined kitchen operations for optimal efficiency and productivity.
  • Implemented health and safety regulations, ensuring safe work environment.
  • KPI of my role were Food/Inventory Cost management , Environmental Compliance , CSQ Targets/ Net Promoter Score and People Management.
  • Played integral part in teams L&D in galley and conducting/overseeing performance reviews of galley team.

Chef De Cuisine

P&O Cruises
Southampton , United Kingdom
01.2014 - 11.2023
  • Company Overview: Carnival UK - Chef De Cuisine.
  • Responsible for food preparation including financial costs.
  • Accountable for service, standard and quality of all dishes and food products produced within own allocated area of Food Preparation Department, enhancing passenger experience.
  • Ensured all food products are prepared in accordance with company corporate menu cycles, and follow galley operations policies and procedures.
  • Ensured Budget and Financial responsibilities towards galley operations within recommended Company guidelines in MXP systems.
  • Was responsible for hygiene, safety, environment, discipline, administration, training & development and welfare of all staff within galley operations.
  • Achieved CSQ targets both guest/Crew
  • Responsible for managing 165 chefs of different nationalities.


Sous Chef

P&O Cruises
Southampton, United Kingdom
01.2010 - 01.2014
  • Company Overview: Carnival UK - Sous Chef.
  • Responsible for service, standard and quality of dishes and food products produced within allocated budgets of Food Production department in accordance to company corporate menu cycle.
  • Ensured all work was carried in accordance with all current safety and company regulations including PH Policy, HESS, FSP and ILO.
  • Effectively monitored and managed costs based on P&L data.
  • Responsible for managing department size of 60 chefs.
  • Assisted development chefs in rolling out new Corporate Menu Cycles and launching new ships and Fine dining restaurants in theme.

Sous Chef/ Ex. Sous chef

Ocean Village
Southampton, United Kingdom
01.2006 - 01.2010
  • Company Overview: Part of the P&O Cruises – Carnival UK Fleet.
  • Part of the P&O Cruises – Carnival UK Fleet.
  • Fostered positive working environment through clear communication and team motivation.
  • Adapted menu items according to guest dietary requirements or preferences, promoting exclusive in dining options.
  • Delivered consistent culinary excellence to 3400 diners through attention to detail in plating and presentation.
  • Assisted head chef in menu development, resulting in innovative dining experiences.
  • Reinforced safety protocols amongst 150 staff members for safe working environment.

Sr.CDP

Ocean Village
Southampton, United Kingdom
01.2004 - 01.2006
  • Company Overview: Part of the P&O Cruises – Carnival UK Fleet.
  • Part of P&O Cruises – Carnival UK Fleet.
  • Carried out day-to-day duties accurately and efficiently.
  • Successfully delivered tasks within tight deadlines.
  • Improved efficiency and productivity by acquiring new skills.
  • Displayed energy and enthusiasm in fast-paced environment.
  • Oversaw daily operations to achieve high productivity levels.

CDP

Ocean Village
Southampton, United Kingdom
01.2003 - 01.2004
  • Company Overview: Part of the P&O Cruises – Carnival UK Fleet.
  • Part of the P&O Cruises – Carnival UK Fleet.
  • Carried out day-to-day duties accurately and efficiently.
  • Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
  • Used Microsoft Word and other software tools to create documents and clear communications.
  • Oversaw daily operations to achieve high productivity levels.

Commis 1

P&O Cruises
Southampton, United Kingdom
08.2002 - 01.2003
  • Company Overview: Part of P&O Cruises – Carnival UK Fleet.
  • Ensured proper storage of food items to maintain freshness and avoid wastage.
  • Prepared basic ingredients for cooking, promoting seamless meal preparation.
  • Managed waste disposal effectively, maintaining hygienic conditions in kitchen.
  • Observed health and hygiene standards to minimize food contamination.
  • Mastered different types of cuisine, catering to diverse needs.

Chef De Partie

The Leela Palace, Goa India
Goa, India
11.1998 - 08.2002
  • Company Overview: Kempinski Resort - Chef De Partie.
  • Overseeing all aspects of Kitchen Management including menu-planning as well as food preparation.
  • Specialised in Italian and Continental Cuisine.
  • Ensuring compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food and beverages.
  • Awarded Employee of month Jan 2002 at Leela Goa.
  • Worked as a CDP and helped F&B Department at Leela Palace Goa, Scoring high points with Leading Hotels of World Rating - 2001.
  • Kempinski Resort - Chef De Partie.

Education

Diploma of Education - American Hotel and Motel Association

Michigan University
USA
06.1999 - 03.2001

Bachelor in Hotel administration and Management - Management

Mangalore University
Mangalore, Karnataka
01.1995 - 01.1998

Skills

  • Culinary Skills-Creativity, Flavor Profiling & Technique Mastery
  • Leadership and Management skills
  • HESS Management Skills
  • Food Safety and Public Health Management Skills (USPH/UKPH)
  • Business Acumen Skills-Budgeting&Cost control, Inventory management and menu Engineering
  • Soft Skills-Problem solving, adaptability & Collaboration
  • Technology and Innovative Sustainable skills


Accomplishments

  • Gained vast knowledge of the Product of the free style cruising in the UK market by working with Celebrity Chefs James Martin for 9 years, Marco Pierre White, Garry Rhodes and AthulKocher.
  • Was part of the opening team of Successfully Launching Ocean Village Brands One and Two.
  • Successfully handed Ocean Village Two to P&O Australia being in the role of Ex. Sous Chef.
  • Was part of the team to successfully launch Mv. Adonia to the fleet with its fine dining restaurants Sorrento and Marco Pierre's Ocean Grill restaurant.
  • Was a part of the Culinary Operational chef team in launching the 2013/2014 Corporate Menu Cycle to the fleet.

Custom

  • Sightseeing
  • Photography
  • Reading
  • Long distance driving

Timeline

Executive Chef

P&O Cruises
11.2023 - 07.2025

Chef De Cuisine

P&O Cruises
01.2014 - 11.2023

Sous Chef

P&O Cruises
01.2010 - 01.2014

Sous Chef/ Ex. Sous chef

Ocean Village
01.2006 - 01.2010

Sr.CDP

Ocean Village
01.2004 - 01.2006

CDP

Ocean Village
01.2003 - 01.2004

Commis 1

P&O Cruises
08.2002 - 01.2003

Diploma of Education - American Hotel and Motel Association

Michigan University
06.1999 - 03.2001

Chef De Partie

The Leela Palace, Goa India
11.1998 - 08.2002

Bachelor in Hotel administration and Management - Management

Mangalore University
01.1995 - 01.1998

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Yuri Antonio Da Conceicao Gracias