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FACULTY PROFILE

Name : Shailendra S Gaikwad

Age : 38 Years

Educational Qualifications:

IHMCT Pune Diploma in Hotel Management and Catering Technology 1993

University Of Pune Bachelor of Commerce 1995

Training and Certification attended:

VOCATIONAL COURSE IN BASIC COMPUTERS SKILLS ANDMANAGEMENT.

FIRE PREVENTION AND FIRE FIGHTING

PERSONAL SURVIVAL TECHNIQUES

PERSONAL SAFETY AND SOCIAL RESPONSIBILITIES

ELEMENTARY FIRST AID

CROWD MANAGEMENT

Professional Experience:

UEI- Global, PuneInstt of Hotel Management.Jan 2011- till Date

Working as a Academic Head

OCEAN VILLAGE / P&O CRUISES

2007-2010Worked as a Sous Chef/ Premier Sous ChefResponsible for the restaurants and main dining rooms Monitoring the mealsservices , Calling the menus with the Exec Chef and ensuring the corporatemenu cycle is followed with the company standards. Indenting for the Menus .Monitoring the ILO sheets ie Daily Attendance.Maintaining the Food Safety Policy logs and documentation ,Monitoring the Defects and ensuring the maintenance is carried and equipmentsare working properly . Self assessment forms and making the appraisals of the

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staff, Representing the Galley for Health , Safety and Sanitationmeetings, Making Duty schedules and rotas for the staff, Conductingthe staff training for Hygiene ,Safety , Sanitation and Dangerousequipments, andbriefing staff on fleet regulations, and company policies on Alcohol andHarrassment. Monitoring Integrated Pest Management.

Doing Cookery Demonstration for the passengers.

Got opportunity to work in the Restaurants on board and assist the Master Chefsand UK TV Celebrity Chefs like James Martin, Gary Rhodes, and Marco PierreWhite and to be the in charge Sous Chef.

During the tenure with P&O also performed as a Premier Sous Chef( Deputy Exec Chef) for a period of 2 Contracts, Menu planning and briefing the

Sous Chef on day to day activities like menus , functions , budget targets ,Liaison with the Stores Manager for the stocks and daily briefings for thestorekeeper on the issues of the indents.,

Liaison with the shoreside management and Logistic Co-ordinators for themanning required on board and ensuring that correct number of staff and chefsare available for the operation. Allotting the chefs in different department andalso allotting the Cabins to the galley staff.Ensuring the hygiene standards and proper cooking procedures and skills areused and the quantity and quality is maintained with the wastage and shortages.Ensuing the USPH and UKPH public health standards are maintained and areasare ready for the inspections.Maintaining the records and training the Chefs on the Performancedevelopment , re-rating them on their appraisals and promoting.Responsible for the Revenue, Sales and Costing.

DISNEY CRUISE LINESCAPE CANAVERAL, FLORIDA, USA.2003.2006 Worked as Asst Chef De Cuisine

Responsible for the galley operations and running theservice lines for the meals. In charge of the Specialsmeals and dietary, and allergy food requirements.Ensuing the USPH and UKPH public health standardsare maintained and areas are ready for theinspections.In charge of making of Sauces and Roast, Setting up

the buffets and theme lunchesResponsible for the quality and quantity of the foodprepared in the galley. Monitoring the duty schedulesof the galley staff.

APOLLO SHIP CHANDLERS INC,



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2002.2003 Worked as Chef Tournant with theMillennium class ships , In charge of thespeciality restaurant French Classical Restaurant( Normandie ) Assisted in opening of a restaurant withthe Master Chef Mitchelle Roux .

2000.2001 Worked as a sous Chef with the RENAISSANCECRUISESIn charge of the galley operation , Main Galleys ,Speciality restaurants- Italian and American Grill,Pizza Corner and CafeLooking after the ordering the Indents , monitoringdaily food cost , and maintaining the quality andquantity of the food production. Making schedules forthe galley staff. Taking meetings with the Head Chefsand doing Menu Briefing .

Monitoring the Special Diets .Liaison with differentdepartment heads and attending meeting for thesmooth and efficient galley operations.Speaking with the passengers for their feed backs.Doing Cookery Demonstration.Training the staff on culinary knowledge and cookingSkills.Maintaining the USPH standards of hygiene andsanitation.

PREMIER CRUISE LINES,CAPE CANAVERAL, USA.1999.2000 Worked as Sous Chef / Chef Tournant.

Assisting the Exec Chef , . In charge of the galleyoperation , Main Galleys , Speciality restaurants.Monitoring daily food cost , and maintaining thequality and quantity of the food production. Makingschedules for the galley staff. Taking meetings withthe Head Chefs and doing Menu Briefing .Monitoring the Special Diets .Liaison with different department heads and attendingmeeting for the smooth and efficient galley

operations.Doing Cookery Demonstration.Training the staff on culinary knowledge and cookingSkills.Maintaining the USPH standards of hygiene andsanitation.



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1997.1998 Worked as Cook Tournant with the CelebrityCruisesFor different sections like Sauces, Roast , VegetablePrep incharge, Appetizers Special orders , MidnightBuffet ..

1996.1997 Worked as Cook-I in MAJESTY CRUISES ApolloShip Chandlers Inc Miami

1993.1996 Worked as Commi-I / Trainee ChefOberio Flight Kitchen Mumbai

1992 Vacation Training The Oberio MumbaiAcademic:

Contact No. & Email id:

Mobile: 9921745278

[email protected]


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