Experienced Sous Chef | Cruise Line Culinary Specialist
Priya Menon
Professional Summary
Passionate sous chef with 8+ years leading high-volume cruise ship kitchens and luxury hospitality. Expert in menu execution, multicultural team leadership, and food safety. Adept at blending fine dining techniques with international cuisines to deliver exceptional culinary experiences to over 2,000 daily guests.
Career Objective
To leverage my culinary expertise and leadership skills in a dynamic cruise line environment, contributing to exceptional guest experiences and operational excellence.
Work Experience
Sous Chef at BlueWave Cruise Lines – Mediterranean Fleet
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Assist Executive Chef in managing a 45-person galley team serving 2,500 passengers and crew daily. Coordinate preparation of fine dining and buffet menus, ensuring consistency and timely service. Monitor food storage and safety compliance, consistently passing maritime health inspections. Train junior chefs in plating standards, knife skills, and allergen awareness, improving team efficiency.
Junior Sous Chef at Royal Palm Resorts – Goa, India
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Prepared high-end banquet menus for weddings and corporate events hosting 500 guests. Specialized in fusion Mediterranean-Indian cuisine, increasing guest satisfaction scores by 15%.
Education
Diploma in Culinary Arts in Culinary Arts
Institute of Hotel Management, Mumbai
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Skills
Technical Skills
- Menu Planning
- Food Safety (HACCP)
- High-Volume Meal Preparation
- Inventory Management
- Cost Control
- International Cuisines
Soft Skills
- Team Leadership
- Training & Development
- Multicultural Communication
- Problem Solving
- Attention to Detail