Curriculum Vitae - Indrajit Chowdhury

Indrajit Chowdhury Present Address

:

Norwegian Cruise Lines 7665 Corporate Center Drive Miami, Florida 33126 United States Of America

Correspondence Address:

18-C, Townsend Road, 2nd Floor P.O. Bhawanipur Kolkata – 700 025 West Bengal, India

Telephone Number

0091 33 2454 4689 (India)

:

Email Id

:

[email protected]

Passport Details

:

Passport No Date of Issue Date of Expiry Place of Issue

USA Visa Details

:

Control Number Issue Date Expiration Date Visa Type Visa Class Entries Issuing Post Name

: H7426833 : 10-11-2009 : 09-11-2019 : Kolkata, West Bengal, India : 20051864890001 : 05 July 2005 : 04 July 2010 : CI :D : M (Multiple) : Dubai (United Arab Emirates)

Completed Basic Safety Training Course from Bulgarian Maritime Training Centre – Varna, Bulgaria.

Certificate No: 062653, Issue Date: 22nd June 2006, Expiry Date: 21st June 2011 The Course is carried out in compliance with the requirements of the International Convention STCW 1978 as amended Reg. A – VI, Sec A – VI/I, and Consist of Modules: • • •

•

Personal Survival Techniques : STCW 78/95, Reg. VI/I, Sec A – VI/I Para : 2.1.1 Fire Prevention and Fire Fighting : STCW 78/95, Reg. VI/I, Sec A – VI/I Para : 2.1.2 Elementary First Aid : STCW 78/95, Reg. VI/I, Sec A – VI/I Para : 2.1.3 Personal Safety and Social Responsibility : STCW 78/95, Reg. VI/I, Sec A – VI/I Para : 2.1.3

Holder of Seaman’s Record Book from The Bahamas Maritime Authority – London, United Kingdom. Book No: LON 69018

Professional Exposure: Presently working with Norwegian Cruise Lines, A Premium Cruise lines based in United States of America with Corporate Office at Miami, Florida having 10 Bahamian Registered Premium Latest Fleet and 4 American Registered Premium Latest Fleet Operating by Sister Concern Norwegian Cruise Lines – America with Corporate Office at Honolulu in U.S.A. Worked at their Fleet: Norwegian Dawn as Chef Tournant From November 2006 till September 2007. Norwegian Jewel as Chef Tournant From December 2007 till September 2008. Norwegian Majesty as Chef Tournant From November 2008 till October 2009.

Training Programs Completed: • • • • • •

Drug and Narcotics Awareness. Crew Safety and Security Awareness. Crowd Management. United States Public Health Hygiene and Sanitation Standards. Life Boat – David Operator. First Aid Refresher.

Job Function: • • •

• • • • • • • •

Ensures all food is prepared fresh and is of highest quality. Strictly adheres to all recipes, methods and instructions from Management. Responsible for Inventories to enable team members to successfully prepare mise en place. Maintains and Reports Waste Log to supervisors on a daily / weekly basis. Responsible for accuracy in daily inventories and requisitions. Maintains and organized and effective flow of production, with regards to changes in forecasts and menus. Ensures proper rotation, storage temperatures, and proper storing procedures are observed. Consistently checks temperatures in foods and follows proper procedure in regards to chilling, re-heating and holding food. Checks station upon arrival to determine status of outstanding safety or equipment issues. Checks station prior to leaving to ensure cleanliness, proper disposal / removal of food and proper storing and labeling. Maintains USPH / FDA Standards.

Awarded as an Outstanding Team Member of the Month From NCL- S.T.Y.L.E. (Service Team work and Yes Lead to Excellence)

Previous Job: Worked with Emirates Group at Emirates Flight Catering, The Only Leading Flight Catering in Dubai International Airport, Serving On an Average of 75000 Meals Daily to over 100 International Airlines. Working as Commie 1 in Menu Development from June 2004 to November 2006.

Training Programs Completed: • • • • • •

Intermediate Food Hygiene under certification from Royal Environmental Health Institute of Scotland. HACCP Fundamentals from Royal Institute of Public Health – London. United Kingdom. Manual handling procedure under certification from Emirates. Quality Awareness program under certification from Emirates. Basic Introductory Kitchen Training Program. Virgin Atlantic – E Serve Administrator Programme

Job Specification: • • • • • • • • • •

Reporting to Executive Chef - Development on Duty. Handling Menu Development Structures in ERP System. Working in Menu Specification as per Airline standard. Working in Menu Presentation of Airlines meals. Controls on Food Costing & Menu Pricing. Practices on Effective Control of Pilferage, Wastage, Reuse of Food and Raw Materials. Checking Stock level, Reordering and Section Budget. Maintaining HACCP Schedules as per notifications. Menu planning and Sampling as per specifications. Checking Hygienic cleaning procedures.

Worked as an End User of Oracle People Soft ERP System as Production Team Leader - Administration in Menu Development.

Worked at Hotel Hindustan International (The HHI) a Leading 5 Star Luxury Hotel in Eastern India at Kolkata, Joined in May 2003 as Operational Trainee Executive and further Promoted to Junior Chef De Partie worked From April 2004 till June 2004.

Job Specification: • • • • • • • • • •

Reporting to Executive Chef. Shift In charge of 24 Hour Coffee Shop. Making Duty Roaster of Staff. Making Leave Plans for Staff. Maintaining Food Cost, Reduction of Wastage, Pilferage of Foods. Checking Stock Level and Reordering. Menu Planning and Setting Meal Plans of Guest Organizing Food Festivals during seasons. Checking Hygienic Cleaning Procedures. Coordination with Food & Beverage Manager, Accommodations Manager.

Worked with Indian Hotels Company Limited at their Leisure Hotel in Taj Ganges – Varanasi (Uttar Pradesh) in India, A Leading 5 Star Luxury Hotel as Industrial Trainee from October 2001 to March 2002.

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Worked at all the Major Operational Areas – Food Production, Food and Beverage Service, Front Office Operations and Accommodations Operations. Specialized in Food Production in Continental Cuisine.

Educational Qualifications: •

Passed Bachelors of Commerce (B.COM) From Calcutta University in 2000.

Professional Qualifications: •

Passed Diploma in Hotel Management, Catering Technology and Applied Nutrition From Institute of Advanced Management – Kolkata. Under Certification from AII Indian Council of Technical Education & Ministry of Human Resource Development, Government of India, in 2003.

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Passed Bachelors of Arts in Hospitality Management from Queens Margaret University College, Edinburgh, Scotland. In 2003.

Personal Details:

Father’s Name

:

Mr. Amar Nath Chowdhury

Date of Birth

:

5th July 1978

Height

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5’7” (172Cms)

Weight

:

90 Kg

Complexion

:

Fair and Bright

Religion

:

Hinduism

Caste

:

Brahmin

Nationality

:

Indian

Language Known

:

English, Hindi, Bengali & French.