Summary
Overview
Work History
Education
Skills
Certification
References
Skype Id
Nationality
Languages
US VISA
Timeline
Generic
NEERAJ VIJ

NEERAJ VIJ

LA MOLINA,PERU

Summary

As a Chef is responsible for overseeing the rest of the kitchen staff and ensuring that every order is made perfectly. Whether you are Working to a restaurant, catering company, or hotel, experiences Passionate and proactive professional with 20+ years of experience making a variety of dishes and inspecting all orders for freshness As a Head Chef. Of the company or Organization Ensure the required production of Main Kitchen, Pastry and Bakery effectively and efficiently, complying with quality standards with the purpose that impact the results of the area and contribute to the growth of the hotel or company.

Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.

Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.

Quality-driven maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience, and full knowledge of financial reports. Hires, trains, and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.

Versatile with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.

Motivated polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets, and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.

Passionate, spirited, and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in the delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices, and quality food services

Overview

28
28
years of professional experience
1
1
Certification

Work History

SOUS CHEF

REGENT SEVEN SEAS CRUISES
MIAMI, US
06.2024 - Current
  • As a Sr.Sous Chef responsible for 2 Specialty Restaurant (Authentic Italian Restaurant Sette Mari ,and Prime 7 Steak House )as well in charge of Pool Grill managing the day-to-day activities of the restaurant's kitchen team
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Menu Innovation Collaborated with the Executive Chef to develop and refine a diverse range of gourmet dishes and themed menus, tailored to the discerning tastes of an international clientele
  • Team Leadership Directed and mentored a culinary team of 50+ members, ensuring exceptional food preparation and presentation standards across multiple dining venues, including fine dining, casual eateries, and specialty restaurants
  • Operational Management Oversaw the daily operations of the ship's kitchens, ensuring seamless service during peak hours and maintaining high levels of efficiency and productivity
  • Quality Assurance Implemented rigorous quality control processes, conducting regular inspections to guarantee that all dishes met the cruise line's seven-star standards for taste, presentation, and hygiene
  • Health & Safety Compliance Ensured strict adherence to maritime health and safety regulations, including HACCP protocols, food storage, and sanitation practices
  • Inventory & Cost Control Managed inventory levels and procurement processes, optimizing ingredient use to reduce waste and control food costs while maintaining premium quality
  • Guest Engagement Engaged with guests to understand their culinary preferences and feedback, customizing dining experiences to exceed expectations
  • Event Coordination Led the culinary execution for high-profile events and themed nights, coordinating with other departments to deliver seamless and memorable dining experiences
  • Training & Development Provided continuous training and development opportunities for kitchen staff, fostering a culture of excellence and professional growth

SOUS CHEF

AZAMARA CRUISES
MIAMI, United States
03.2022 - 06.2024
  • As a Sous chef responsible for 2 Specialty restaurant (Prime C & Aqualina) as well daily Chef's Table (different world class cuisine) managing the day-to-day activities of the restaurant's kitchen team
  • Directs food preparation and collaborates with executive chef
  • Helps in the design of food and drink menu
  • For the daily chef table
  • Produces high quality plates, including both design and taste
  • Oversees and supervises kitchen staff
  • Assists with menu planning, inventory, and management of supplies
  • Ensures that food is top quality and that kitchen is in good condition
  • Keeps stations clean and complies with food safety standards
  • Offers suggestions and creative ideas that can improve upon the kitchen's performance
  • Prepares food properly
  • Schedules staff shifts
  • Trains new employees
  • Orders food supplies
  • Monitors and maintains kitchen equipment
  • Solves problems that arise and seizes control of issues in the kitchen
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Ensured food preparation and presentation met high standards of quality and sanitation.

SOUS CHEF

MSC CRUISES
Geneva
07.2021 - 03.2022
  • Hold excellent cooking skill, with the flair and creativeness to enhance buffet presentations; control the breakdown after each service, in conjunction with the Chef de Partie
  • Assist in conducting the Dinner Service Line, which includes but is not limited to, ensuring smooth and efficient service, presentation, and final plating; and tour all outlets during service hours
  • Minimize equipment loss/damage and maintain immaculate cleanliness standards by enforcing 'clean as you go' work habits in relevant areas, and by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use
  • Be present during loadings for quality control and assurance; assist the Executive Chef with supervising the Galley operation and preparing requisitions for all Catering equipment
  • Ensure that the Galley/adjacent areas are ready for any announced and/or unannounced Public Health inspections, done either by the Ships' Management or local authorities (public health inspectors)
  • Present for all inspections
  • Ensure that all menus, recipes, methods, and specifications are adhered to, and are in line with the quality and cleanliness of all Public Health Policies and Service Standards
  • Assist the Executive Chef with preparing additional working schedules (Embarkation Day, Special Functions, etc.) for Galley personnel; have an in-depth understanding of the working hours policies and procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll
  • Work closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment control & maintenance etc.; countercheck daily Storeroom deliveries, for accuracy; regularly check fresh produce chillers, together with Galley Management, to avoid shortages/wastage during the cruise; ensure proper use of the menu checklist and recipe reviews
  • Ensure that all Galley personnel transport their provisions with the correct utensils
  • Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for 'The Daily Reunion', to provide feedback & operational updates as well as to ensure that your department is performing to Service Standards

EXECUTIVE SOUS CHEF - HOTEL. MELIA COHIBA

MELIA HOTELS INTERNACIONAL
La Habana
02.2020 - 11.2021
  • Responsible for the menu and A la cart, when required in coordination with the A&B manager and with the approval of the Executive Chef
  • Develop and implement menus and meal plans that fit the event, restaurant and the needs and objectives of the kitchen daily
  • Direct and supervise kitchen operations
  • Constantly train all related personnel
  • Working in harmony as part of a team and contributing to a positive work environment
  • I keep a well-stocked inventory and exercise intelligent cost control
  • Develop procedures, when required to optimize the rotation of kitchen products
  • Ensure the production of food, ensuring that the quantity, quality and time in the preparation of the dishes are met
  • Control and ensure that the budgeted food costs per month and year are met
  • Take responsibility for all food preparation and handling methods
  • Monitor hygiene and sanitation in kitchen and food preparation environments
  • CUBA - LA HABANA, CUBA

EXECUTIVE CHEF

DELFINES HOTEL & CONVENTION CENTER
Lima
10.2018 - 02.2020
  • Responsible for the menu and A la cart, when required in coordination with the A&B manager and with the approval of the GENERAL MANAGEMENT
  • Develop and implement menus and meal plans that fit the event, restaurant and the needs and objectives of the kitchen daily
  • Direct and supervise kitchen operations
  • Constantly train all related personnel
  • Working in harmony as part of a team and contributing to a positive work environment
  • I keep a well-stocked inventory and exercise intelligent cost control
  • Develop procedures, when required to optimize the rotation of kitchen products
  • Ensure the production of food, ensuring that the quantity, quality and time in the preparation of the dishes are met
  • Control and ensure that the budgeted food costs per month and year are met
  • Take responsibility for all food preparation and handling methods
  • Monitor hygiene and sanitation in kitchen and food preparation environments
  • LIMA PERU

SOUS CHEF

DELFINES HOTEL & CONVENTION CENTER
Lima
04.2018 - 09.2018
  • Responsible for the menu and main menu daily, buffet
  • Banquet
  • Responsible for all operations of the kitchen
  • Ensure that they follow all the measures of hygiene and manipulation of breaths applying HACCP
  • Make sure that the food goes out on time
  • Responsible for raw material measurements, perishable and non-perishable
  • Verify that the dishes are made according to the stipulated in the original recipe (Peruvian cuisine) and avoid waste and be aware that the staff is not to waste
  • LIMA PERU

SOUS CHEF

PRINCESS CRUISE LINE
CALIFORNIA
10.2014 - 06.2017
  • Hold excellent cooking skill, with the flair and creativeness to enhance buffet presentations; control the breakdown after each service, in conjunction with the Chef de Partie
  • Assist in conducting the Dinner Service Line, which includes but is not limited to, ensuring smooth and efficient service, presentation, and final plating; and tour all outlets during service hours
  • Minimize equipment loss/damage and maintain immaculate cleanliness standards by enforcing 'clean as you go' work habits in relevant areas, and by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use
  • Be present during loadings for quality control and assurance; assist the Executive Chef with supervising the Galley operation and preparing requisitions for all Catering equipment
  • Ensure that the Galley/adjacent areas are ready for any announced and/or unannounced Public Health inspections, done either by the Ships' Management or local authorities (public health inspectors)
  • Present for all inspections
  • Ensure that all menus, recipes, methods, and specifications are adhered to, and are in line with the quality and cleanliness of all Public Health Policies and Service Standards
  • Assist the Executive Chef with preparing additional working schedules (Embarkation Day, Special Functions, etc.) for Galley personnel; have an in-depth understanding of the working hours policies and procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll
  • Work closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment control & maintenance etc.; countercheck daily Storeroom deliveries, for accuracy; regularly check fresh produce chillers, together with Galley Management, to avoid shortages/wastage during the cruise; ensure proper use of the menu checklist and recipe reviews
  • Ensure that all Galley personnel transport their provisions with the correct utensils
  • Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for 'The Daily Reunion', to provide feedback & operational updates as well as to ensure that your department is performing to Service Standards
  • CALIFORNIA USA

SOUS CHEF

OLORES Y SABORES SAC
11.2012 - 10.2014
  • Company Overview: LIMA PERU
  • Responsible for the daily events
  • Direct and assist in special events (banquets and coffee breaks)
  • Responsible for daily orders and costs controlling
  • Organize and direct my team to make the rules of food hygiene and handling (HACCP) prevail
  • Make sure the meals prepared and presented always on time
  • Monitoring Quality: taste, visual appeal, and Food Temperature financial cost controlling
  • LIMA PERU

CHEF DE PARTIE

DISNEY CRUISE LINE
MIAMI
03.2011 - 11.2012
  • Supervise and assist in the misa in place for the preparations of the menu of the day
  • Ensure that prepared foods are always on time, as well as Special food orders (under specific dietary requirements
  • Following all quality measures
  • Apply and verify compliance with food handling and hygiene rules (HACCP)
  • Pass daily orders and costs
  • Dynamic personnel management to achieve 100% customer satisfaction
  • USA

CHEF DE PARTIE

OLORES Y SABORES SAC
08.2010 - 03.2011
  • Company Overview: LIMA PERU
  • Responsible for all kitchen operations
  • As per chef de Partie responsible for all menu a la cart
  • (Peruvian food)
  • Ensure that all hygiene measures and handling of breaths are followed by applying HACCP
  • Make sure food is on time with 100 % guest satisfaction
  • Responsible for measurements of raw material, perishable and non-perishable
  • Verify that the dishes are made according to the original recipe (Peruvian cuisine) and avoid wastage and be careful that the staff does not waste
  • LIMA PERU

DEMI CHEF DE PARTIE

COSTA CRUISE LINE
04.2004 - 08.2010
  • Company Overview: ITALIA - GENOVA ITALY
  • Responsible good production and preparation of food in large volumes and quantities
  • As demi chef de partie take care all the misa en place following instruction by the CDP/sous chef
  • Respecting all quality and safety standard as well give all the meal count
  • Ensure that all hygiene and food handling measures according to HACCP are followed
  • Help supervise in the preparation of breakfast, lunch and dinner
  • Check the raw material and store it in compliance with international health regulations
  • Responsible for daily raw material measurements
  • Check that the dishes are prepared according to the recipe so that there are no shortages
  • ITALIA - GENOVA ITALY

DEMI CHEF DE PARTIE

HOTEL RADISSON BLU
04.2002 - 04.2004
  • Company Overview: NEW, DELHI INDIA
  • Responsible for mise en place, merchandise processing
  • Preparation for events, banquets and coffee breaks
  • Specialization and culinary training in Indian food WORK IN TWO Specialty FINE DAINING RESTAURANT 1 THE GREAT KABAB FACTORY got very good knowledge in Indian kebabs and curry vegetarian cuisine 2 Specialty Restaurant called ITALIANNI'S got very good Italian food knowledge Taking part of very special menu
  • NEW, DELHI INDIA

DEMI CHEF DE PARTIE

JAYPEE PALACE HOTEL
05.1998 - 08.1999
  • Responsible for misa en place, merchandise processing
  • Preparation for events, banquets and coffee breaks
  • As well working on hot line at Specialty Restaurant

DEMI CHEF DE PARTIE

SHIPRA HOTEL
05.1997 - 03.1998
  • Responsible for misa en place, merchandise processing
  • Preparation for events, banquets and coffee breaks
  • As well working on hot line at Specialty Restaurant

Education

CERIFICATE SHIP'S COOK -

THE APOLLO GROUP/REGENT SEVEN SEAS CRUISES
06.2024

CERIFICATE INGENIERÍA EN EL MENÚ PARA LOS NEGOCIOS GASTRONÓMICOS -

UNIVERCIDAD CORDON BLEU PERU
LIMA, PERU
06.2024

CERIFICATE ADMINISTRAION - RESTAURANT MANAGEMENT

CORDON BLEU PERU (GRUPO ROMERO)
LIMA, PERU
02.2021

CERTIFICATE FOOD & BEVERAGE MANAGEMENT - FOOD & BEVERAGE MANAGEMENT

UNIVERSITY OF BOCCONI
MILAN, ITALY
02.2021

CERTFICATE CULINARY SPECIALIZATION - CHEF PROFESIONAL

ITI ARABKI SARAI NIZAMMUDDIN
NEW DELHI, INDIA
04.2002

CULINARY CERTIFICATE - F & B PRODUCTION CHEF PROFESIONAL

RADISSON HOTEL (BLU)
NEW DELHI, INDIA
02.2002

HIGHER SECONDARY -

SARVODYA VIDYALAYA BOYS.SR. SEC. NARAINA SCHOOL
NEW DELHI, INDIA
03.1997

Skills

  • SYSTEM MANAGEMENT
  • Excel
  • Net Chef
  • Word
  • Office
  • ORGANIZED
  • RESPONSABLE
  • EFICIENT
  • Cost Control
  • Financial
  • Customer satisfaction
  • Special Events
  • Fast
  • GENERAL MANAGEMENT
  • Instruction
  • Inventory
  • PERSONNEL MANAGEMENT
  • Quality
  • Safety
  • Executive leadership
  • Executive team leadership
  • Executive sales strategies

Certification

  • HACCP Certificate in Food and Hygiene, Costa Cruises, 2004, 2009
  • Certificates in Navigation Food Safety (USPH), Princess Cruises Line, 2016
  • Proficiency in Security Awareness, Princess Cruises Line, 2017
  • STCW Certificates, Personal Survival Techniques, Fire Prevention & Fire Fighting, Personal Safety & Social Responsibilities, Elementary First Aid, Disney Cruise Line, 2012

References

  • Colin Jones.Corporate Excutive Chef Ritz Carlton Yatch Collection +44 7979 610866
  • Nilo do Carmo C., Corporate Excutive Chef, Peruvian Experiences, +51 933 795 105, nilo@peruvianexperience.com, https://www.linkedin.com/in/nilo-antonio-joao-do-carmo-castro-8b165044
  • Andres Lopez Auguy Torres, Chef Ejecutivo, MELIA Hotels Internacional, Cuba, +34-645-680-649, https://www.linkedin.com/in/andres-lopez-auguy-torres-25781898
  • Luca Drighetti, Executive Chef, Pellegrini Middle East Catering Services LLC, 0039 3389 377 107, ldraghetti@hotmail.com, https://www.linkedin.com/in/luca-draghetti-0a538a151
  • Bhairav Panchal, Executive Chef/Owner, Princess Cruises/Sumac, bhairavk2508@gmail.com, https://www.linkedin.com/in/bhairav-t-panchal-141a1428

Skype Id

neeraj.vij1

Nationality

  • Peru, 49041502,
  • Passport 124429138

Languages

English
First Language

US VISA

  • US VISA DETAILS
  • C1D -VISA NO. U7968600
  • Valid Till 22 May 2029

Timeline

SOUS CHEF

REGENT SEVEN SEAS CRUISES
06.2024 - Current

SOUS CHEF

AZAMARA CRUISES
03.2022 - 06.2024

SOUS CHEF

MSC CRUISES
07.2021 - 03.2022

EXECUTIVE SOUS CHEF - HOTEL. MELIA COHIBA

MELIA HOTELS INTERNACIONAL
02.2020 - 11.2021

EXECUTIVE CHEF

DELFINES HOTEL & CONVENTION CENTER
10.2018 - 02.2020

SOUS CHEF

DELFINES HOTEL & CONVENTION CENTER
04.2018 - 09.2018

SOUS CHEF

PRINCESS CRUISE LINE
10.2014 - 06.2017

SOUS CHEF

OLORES Y SABORES SAC
11.2012 - 10.2014

CHEF DE PARTIE

DISNEY CRUISE LINE
03.2011 - 11.2012

CHEF DE PARTIE

OLORES Y SABORES SAC
08.2010 - 03.2011

DEMI CHEF DE PARTIE

COSTA CRUISE LINE
04.2004 - 08.2010

DEMI CHEF DE PARTIE

HOTEL RADISSON BLU
04.2002 - 04.2004

DEMI CHEF DE PARTIE

JAYPEE PALACE HOTEL
05.1998 - 08.1999

DEMI CHEF DE PARTIE

SHIPRA HOTEL
05.1997 - 03.1998

CERIFICATE SHIP'S COOK -

THE APOLLO GROUP/REGENT SEVEN SEAS CRUISES

CERIFICATE INGENIERÍA EN EL MENÚ PARA LOS NEGOCIOS GASTRONÓMICOS -

UNIVERCIDAD CORDON BLEU PERU

CERIFICATE ADMINISTRAION - RESTAURANT MANAGEMENT

CORDON BLEU PERU (GRUPO ROMERO)

CERTIFICATE FOOD & BEVERAGE MANAGEMENT - FOOD & BEVERAGE MANAGEMENT

UNIVERSITY OF BOCCONI

CERTFICATE CULINARY SPECIALIZATION - CHEF PROFESIONAL

ITI ARABKI SARAI NIZAMMUDDIN

CULINARY CERTIFICATE - F & B PRODUCTION CHEF PROFESIONAL

RADISSON HOTEL (BLU)

HIGHER SECONDARY -

SARVODYA VIDYALAYA BOYS.SR. SEC. NARAINA SCHOOL

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