1. Ability to learn quickly and willing to work as a team.
2. Maintain Punctuality.
3. Self-disciplined and goal-oriented in completing an assigned task within the time frame.
4.Experienced in adaptability and collaboration.
1. Completed STWC course from Hindustan Institute of Maritime Training.
2. Undergone One year course in Food Production in the year 2015-2016 from SRM Industrial School of Catering & Hotel Management.
3. Passed Secondary School leaving Certificate in 2010 from St. Johns Mat. Hr. Sec School.
4. Worked in hot and cold kitchen.
5. Knowledge of Hazard Analysis Critical Control Point (HACCP).
1. Ramada Plaza, Chennai-Commis III (Sep 25, 2017 to Jan 08,2019)
2. Commis de cuisine in Aida cruise line 2019-2022.
3. Commis 1 in Azamara cruise line 2022 - till date.
1. Interested to work in busy kitchen.
2. Willing to take up new challenges.
3. Reading cooking books.
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