Roji Sebastian

Working with Peninsula Health as Chef/Chef in Charge with Frankston Hospital. I need to work all sites of peninsula health which includes mornington centre and Rosebud Hospital .

• Portsea hotel is one of the busiest hotel in Melbourne especially during summer ,we almost sold 3500 covers on a busy day with just over a dozen skilled chefs on job
• experience in Portsea gave me a fabulous exposure to the wide verity of food Australia has and to adapt to the fast paced working condition.
• The restaurant was open for lunch and dinner,12 noon onwards
• The food there was much appreciated and I was fortunate to have my initial experience in a hotel which is appreciated for its excellent food and service.

• Wilhelmsen Ship Management is a Norwegian Company, an expert in the fields working for more than 40 years
• Barbers operate almost 200 ships of different categories around the world
• Their corporate office is in Norway (Oslo) and their zonal offices in New Orleans, Kuala Lumpur, Dubai and Mumbai Primary responsibility as catering officer is preparing foods for ship crew ands officers according to maritime standards
• Menus followed are basically Indian, Chinese & Continental which is given on a weekly basis(similar to hospital catering). Assisting Master in Clerical operations & to Coordinate with Officials in different countries, regarding the immigration and customs clearance of the vessel Menu planning & Making budgets with the available funds
• Taking Monthly inventory & Keeping proper records. Purchase of approx
• USD $6000 per month ands ensuring quality purchase. Looking after garbage management and Responsible for proper segregation of waste from the catering department. Delegating duties to the departmental staff & Looks after their Training and evaluation. In charge of ship’s accommodation operations ands ensuring a hygienic atmosphere.

• The Hotel Wyte Fort is one of the leading four star hotel in Cochin city,Kerala,India. Initial appointment as Hotel Operational Trainee, during this period undergone Management Training Program for 1 year in departments, which includes Food production, Food & Beverage Service (Banquet, Room service ands restaurant)
• And also gained the knowledge about general working procedure of all other departments in the hotel
• Thereafter continued there as a Head Cook in Hotel Wyte Fort for another two more years.