Anil Antony
Edgeware,New Zealand
Summary
Highly skilled culinary professional with 8 years of diverse experience in the cruise line industry, specializing in high-volume meal preparation and kitchen operations. Expertise spans various cooking stations, ensuring the delivery of exquisite dishes while maintaining exceptional hygiene standards. Adept at collaborating within a dynamic team to craft memorable dining experiences, showcasing dedication to quality and customer satisfaction. Committed to leveraging culinary knowledge and creativity to elevate dining offerings in a prestigious food service establishment.
Overview
12
12
years of professional experience
Work History
Comi-1
Raddisson Hotel
Dubai
11.2021 - 10.2022
- Prepared high-quality dishes in a fast-paced kitchen environment at Raddisson Hotel.
- Ensured compliance with health and safety regulations, maintaining exceptional hygiene standards.
- Collaborated with team members to enhance menu offerings and optimize kitchen operations.
- Assisted in training new staff, fostering teamwork and efficiency.
Demi Chef
Costa Cruiseline (Costa Serena)
Shanghai
05.2018 - 10.2025
- As a Demi Chef at The Costa Cruise line, I work in a Roast Station. My daily responsibilities include:
- Part of a team consists of six chefs who were responsible for preparing 1500 packs per day
- Making requisition of ingredients which required for daily production.
- Preparing fish main course for the Restaurant.
- Checking the designated area to ensure the hygienic conditions.
- Preparing food for the special menu.
2nd Cook
Costa Cruise line (Costa Victoria, Costa Atlantica)
Okinawa
01.2017 - 08.2018
- As a 2nd cook, I worked in various sections such as Pasta section and pantry kitchen. My daily responsibilities included:
- Cutting the vegetables for the soup
- Preparing various garnishes for the Pasta
- Cooking the pasta for the fine dining Restaurant
- Preparing sandwiches for the Room service orders
3rd Cook
Costa Cruise line (Costa Meditterena, Costa Pacifica, Costa Diadema)
Santo Domingo
02.2014 - 01.2017
- As a 3rd Cook . My daily responsibility
- Preparing salad for the buffet section
- Pre-plating the appetizer for the main Restaurant as well as special Restaurant
- Making canapés for the room service
- Slicing the cold cuts for the Buffet section
- Collecting the ingredients from the store department
Cook
Langden Hall Country Hotel
Ontario
11.2022 - 10.2024
- Prepare high-quality meals for guests, focusing on presentation and flavor.
- Manage kitchen operations efficiently, ensuring smooth workflow and adherence to safety standards.
- Collaborate with team members to design innovative menus that enhance guest satisfaction.
- Maintain cleanliness and organization of kitchen environment to uphold hygiene standards.
- Train and mentor junior kitchen staff to foster skill development and teamwork.
Education
Bachelor Degree - Catering Technology and Culinary Arts
Culinary Academy of India
12.2013
Secondary School Certificate Examination -
Kerala State Board
12.2010
Secondary School Leaving Certificate Examination -
Kerala State Board
12.2008
Skills
- Teamwork
- Communication
- Highly Organized
References
Reference and documentation shall be furnished when required
Languages
Malayalam, Hindi, English
Visa Status
- Open work visa
- For 3 years
Timeline
Cook
Langden Hall Country Hotel
11.2022 - 10.2024
Comi-1
Raddisson Hotel
11.2021 - 10.2022
Demi Chef
Costa Cruiseline (Costa Serena)
05.2018 - 10.2025
2nd Cook
Costa Cruise line (Costa Victoria, Costa Atlantica)
01.2017 - 08.2018
3rd Cook
Costa Cruise line (Costa Meditterena, Costa Pacifica, Costa Diadema)
02.2014 - 01.2017
Bachelor Degree - Catering Technology and Culinary Arts
Culinary Academy of India
Secondary School Certificate Examination -
Kerala State Board
Secondary School Leaving Certificate Examination -
Kerala State Board
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