RADAKRISHNEN RUNGEN

Served as Chef de Partie for SEABOURN CRUISE LINE, a prominent luxury cruise operator.
Leveraged previous experience for seamless transition into current role.

• Progressed from assistant cook to chef de partie, acquiring extensive kitchen experience.
• Oversaw main galley operations as sous chef following pandemic-related crew shortages.
• Maintained inventory control while ensuring high food quality and taste standards.
• Trained apprentice chefs, significantly enhancing culinary skillsets.
• Ensured kitchen cleanliness to meet health and safety regulations.
• Adhered to food hygiene protocols, guaranteeing safe food preparation practices.
• Demonstrated versatility by preparing a variety of hot and cold meals.
• Managed portion control effectively, achieving substantial waste reduction.

Acquired knowledge of diverse culinary practices and USPH standards through international experience.

• Controlled and minimised food waste to enhance operational efficiency.
• Executed tasks assigned by Chef De Partie with attention to detail.
• Cooked and presented dishes according to standardised recipes.
• Maintained pristine working areas in compliance with food hygiene legislation.