SACHIN RAMGOLAM
Gdansk,Pomerania
Summary
Accomplished culinary professional with extensive expertise in European fine dining, American, Polish, Thai, Chinese, Japanese, Indian, Mauritian, and Italian cuisines. Demonstrates proficiency in fish and meat butchery, pastry and bakery basics, and kitchen equipment operation. Adept at stock inventory management and quality control analysis with a keen awareness of culinary trends and molecular gastronomy techniques.
Offering strong foundation in culinary techniques and kitchen management. Knowledgeable about menu planning, food safety, and team collaboration. Ready to use and develop culinary creativity, leadership, and organisational skills in head cook role.
SEA SERVICE
-AZAMARA
RANK: CHEF DE PARTIE
TYPE: CRUISE LINE PORT OF REGISTRY: NASSAU
GROSS TONAGE: 30,277 ENGINE POWER: 13,500 KW
ENGINE TYPE: 4XWARTSILA 12V32 DIESEL
SIGN IN: 06.2010 SIGN OFF: 12.2014
-OCEANIA
RANK: CHEF DE PARTIE PORT OF REGISTRY:MAJURO
TYPE: CRUISE LINE ENGINE POWER: 42,00 KW
GROSS TONAGE: 66,084
ENGINE TYPE: 2XWARTSILA 12V46C DIESEL ELECTRIC
SIGN IN: 02.2015 SIGN OFF: 02.2016
-SEA DREAM
RANK: CHEF DE PARTIE PORT OF REGISTRY: NASSAU
TYPE: YACHT
GROSS TONAGE: 4,33 ENGINE POWER:1360HP
ENGINETYPE:CARTEPILLAR DIESEL
SIGN IN: 12.2019 SIGN OFF: 04.2020
-EDDA PASSAT
RANK: HEAD COOK PORT OF REGISTRY: HAUGESUND
TYPE:OFFSHORE/TUG/SUPPLY VESSEL
GROSS TONAGE:4874 ENGINE POWER:9225 KW
ENGINE TYPE:4XMTU 4000-V16
SIGN IN: 05.04.2023 SIGN OFF:12. 04.2023
SIGN IN: 01.06.2023 SIGN OFF: 07.06.2023
SIGN IN:09. 01.2024 SIGN OFF: 01,02.2024
-STRIL SERVER
RANK: HEAD COOK PORT OF REGISTRY: NORWAY
TYPE: OFFSHORE SUPPORT VESSEL
GROSS TONAGE:4752
ENGINE TYPE: QSK-60 ENGINE POWER:1,600KW
SIGN IN: 19.04.2023 SIGN OFF:17. 05.2023
SIGN IN: 15.06.2023 SIGN OFF:12.07.2023
SIGN IN: 09.08.2023 SIGN OFF:31.08.2023
SIGN IN: 27.09.2023 SIGN OFF:25.10.2023
SIGN IN: 23.11.2023 SIGN OFF:04.01.2024
SIGN IN: 14.02.2024 SIGN OFF:14.01.2026
ROTATION- ONE MONTH ON ONE OFF
Overview
23
23
years of professional experience
1
1
Certification
Work history
Head Cook
Simon Mokster, Ship-Stril Server
Skogstøstraen 37 4029 Stavanger, Norway
04.2023 - 01.2026
- Safely operated bakery ovens, fryers and mixers. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
- Oversaw the preparation and presentation of dishes, maintaining exceptional standards of quality.
- Managed stock levels, negotiated with suppliers for best prices, and reduced waste significantly.
- Monitored equipment maintenance, ensuring all kitchen tools were in optimal working condition.
Head Cook
{ Østensjø Rederi } Offshore Ship-Edda Passat
Haugesund, Norway
04.2022 - 04.2023
- Implemented a kitchen waste recycling program, aligning with sustainability goals.
- Conducted regular performance reviews, identifying areas for improvement excellence.
- Managed scheduling for kitchen staff, ensuring adequate coverage during peak times.
EXECUTIVE CHEF
AVOCADO Sp. zo.o BOMBAY PREMIUM INDIAN RESTAURANT
Sopot, POLAND
05.2022 - 11.2022
- Managed allergies with care and professionalism for customer safety and satisfaction
- Effectively managed a large kitchen staff
- Developed attractive and popular wine lists and menus
- Sourced elite food products, creating a better dining experience
- Updated staff on menu changes and items
- Designed unique menus using seasonal products
- Contributed to the earning of fine dining awards
CHEF on yacht
SEADREAM YACHT CLUB
Miami, USA
12.2019 - 04.2020
- First time on a Yacht after so long was a great experience in my carrier after all my all my Big cruises contracts
- Worked to ensure a neat and attractive sales environment, and assisted in the setup of visual displays
- Handled food with sanitation and safety in mind
- Worked to achieve high customer satisfaction rates by providing optimal customer service
CHEF DE CUISINE
DODO-ROTI BISTRO & RESTAURANT
Gdynia, POLAND
05.2018 - 09.2019
- I work as Chef and Owner of my first and only Mauritian Restaurant in Poland
- Followed recipes closely and served food in accordance with restaurant serving guidelines
- Worked to ensure a positive and hassle-free customer experience
- Brought forth excellent customer service skills and a commitment to customer satisfaction
- Helped to increase customer return rates by providing excellent customer service at all times
CHEF DE CUISINE
LAO-THAI
Gdansk, POLAND
02.2016 - 04.2018
- Work as Chef de Cuisine in a Asian Thai restaurant named 'Lao-Thai' in Gdansk Poland
- I had a great time experience working with Thai peoples and sharing and giving my experience to make it become really extraordinary worked experience
- Handled food with sanitation and safety in mind
- Sourced elite food products, creating a better dining experience
- Designed unique menus using seasonal products
Chef de partie / junior sous chef
Oceania Cruises
Miami, USA
05.2014 - 01.2016
- I worked as Chef de parties and junior sous chef for 5
- Luxury cruise line 'Oceania'
- I work for fish station and in the specialty restaurants like 'Polo'- which was American steaks House serving gastronomic dishes as well, 'Toscana'- Italian restaurant, 'Jacques'- French cuisine and 'Red Ginger'- Asian restaurant and the most fine dining called 'La Reserve'- which is based on a wine pairing dinner for every dishes served only for 24 covers specially
Chef de cuisine
Le Off
Pointe aux Canonnier, Mauritius
10.2013 - 03.2014
Chef de Partie
AZAMARA Club Cruises
Miami, USA
08.2011 - 07.2013
Chef de cuisine
EUREKA INVESTMENT LTD
Moka, Mauritius
07.2003 - 02.2011
Education
CAP Ntc l/ll -
School for Gastronomy Industry
curepipeCERTIFICATE lll - Hospitality ( Commercial Cookery SIT 30807 )
Culinary Solutions
AUSTRALIASkills
- European fine dining cuisine
- American cuisine
- Polish cuisine
- Thai cuisine
- Chinese cuisine
- Japanese cuisine
- Indian cuisine
- Mauritian cuisine
- Italian cuisine
- Fish Butcher
- Butcher
- Pastry Basic
- Bakery Basic
- Kitchen equipment operation
- Familiarity with molecular gastronomy
- Stock inventory management
- Roasting and smoking
- Culinary trend awareness
- Quality Control Analysis
Certification
- 1995, Certificate of completion cookery training in Hotel Staff Training Center
- 1997, Certificate of completion cook training in Royal Palm Beach hotel
- 2000, Certificate of completing training 'YES I CAN!' for professional cooks by Radisson Group
- 2002, Certificate from Abbott Laboratories Group from UK for excellent and dedicated work for Radisson Group Hotels
- 2004, Certificate of Word Processing Techniques
- 2004, Certificate of Spreadsheet Processing Techniques
- 2009, Certificate of completion Commercial Cookery in Culinary Solutions Australia
- 2010, Certificate of completion competition for the best Chef of regional cuisine of Mauritius
- 2011, Certificate of Crisis Management and Human Behavior
- 2014, Certificate of Proficiency Security Awareness
- 2014, Certificate of Basic Pest Management
- 2014, Certificate of completed the course of Vessel Operation, Guest Service, Harassment, Safety, Security, Environment, Medical Response of PRESTIGE CRUISE HOLDINGS
- 2015, Certificate of US Public Health & Sanitation Procedures
- 2024-2029, Certificate of completion Personal Survival Techniques-Fire Prevention and Fire Fighting, First Aid, Personal Safety and Social Responsibilities
- 2025 Cook Certificate
Languages
English
Fluent
Polish
Advanced
French
Native
Hindi
Fluent
Personal Information
- Title: Chef de Cuisine
- Date of birth: 03/19/80
- Nationality: Mauritian + Polish resident card
- Driving Licence: Yes
Custom Section
I hereby consent to my personal data being processed for the purpose of considering my application.
Wyrażam zgodę na przetwarzanie moich danych osobowych dla potrzeb niezbędnych do realizacji procesu rekrutacji (zgodnie z ustawą z dnia 10 maja 2018 roku o ochronie danych osobowych (Dz. Ustaw z 2018, poz. 1000) oraz zgodnie z Rozporządzeniem Parlamentu Europejskiego i Rady (UE) 2016/679 z dnia 27 kwietnia 2016 r. w sprawie ochrony osób fizycznych w związku z przetwarzaniem danych osobowych i w sprawie swobodnego przepływu takich danych oraz uchylenia dyrektywy 95/46/WE (RODO).
Hobbies and Interests
- Football
- Research
- Food developing
- Socialising
- Travelling
Timeline
Head Cook
Simon Mokster, Ship-Stril Server
04.2023 - 01.2026
EXECUTIVE CHEF
AVOCADO Sp. zo.o BOMBAY PREMIUM INDIAN RESTAURANT
05.2022 - 11.2022
Head Cook
{ Østensjø Rederi } Offshore Ship-Edda Passat
04.2022 - 04.2023
CHEF on yacht
SEADREAM YACHT CLUB
12.2019 - 04.2020
CHEF DE CUISINE
DODO-ROTI BISTRO & RESTAURANT
05.2018 - 09.2019
CHEF DE CUISINE
LAO-THAI
02.2016 - 04.2018
Chef de partie / junior sous chef
Oceania Cruises
05.2014 - 01.2016
Chef de cuisine
Le Off
10.2013 - 03.2014
Chef de Partie
AZAMARA Club Cruises
08.2011 - 07.2013
Chef de cuisine
EUREKA INVESTMENT LTD
07.2003 - 02.2011
CERTIFICATE lll - Hospitality ( Commercial Cookery SIT 30807 )
Culinary Solutions
CAP Ntc l/ll -
School for Gastronomy Industry