CURRICULUM VITAE Name: Mr. Vinod Aniyeri Telephone / Mobile No.: 0490 – 2304482 / 09446094452 Email: aniyerivinod127@hotmail.com Marital Status: Married Date of Birth: 9th May 1974 Passport Number: E6679319 VFS: Cochin C 1 D VISA EXPIRES 03 JAN 2012 Education Qualification: Pre-degree in Science Pazhassiraja N.S.S College, Calicut University, Calicut (1990-92) Hotel Qualification: 3 Years Diploma in Hotel Management And Catering Technology from Asan Memorial Institute of Hotel Management & Catering Technology, Madras. Affiliated to Madras University and All India council for technical education (A.I.C.T.E) , passed out in 1995. Total work experience: 11 years Dec 2001 till date: Norwegian Cruise line, Miami, USA Position: 1st Cook – Dec 2001 till 30 Sep 2002 Chef-De-Partie – Nov. 2007 till date Cruise line information: Norwegian cruise line is a 5 star cruise line with 12 ships in the fleet. Each ship include 2 main dining room, 9 alternative fusion cuisine like, French, Italian, American, Mexican, Sushi, Tapanyaki and a hint of Indian Duties and Responsibilities:  Provide leadership to area of responsibilities.  Ensure all food is prepared fresh and ease at the highest quality  Strictly adheres to all recipes, methods  Continually trains coaches and recognize team members to improve food quality and meet budget expectations while motivating team members  Maintains an organized and efficient flow of production with regards to changes in forecasts and menus  Responsible for mis-en-place, and food service for production area  Assist DCDP in adjusting daily requisitions to reflect tends and forecast  Completes daily walk through up on arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved.  Conduct walk through prayer to leaving ensure cleanliness, rotation, and proper labeling of all food items, proper storage of all food items, proper removal / disposal of leftover time to crew mess, buffets, etc.  Inventory and ordering of all food items  Assist executive Sous Chef in adhering to budget constraints in regards to layout, product and equipment. Average No. of transactions : 1350/ day in alternative restaurant No: of people in the Galley department : 160 November 2000 – October 2001 : Hilton International, Dubai, UAE Position : Demi Chef-De-Partie Company information: Hilton – Leader in hospitality industry. Hilton Dubai is one of the leading hotels in Middle East. Duties and responsibilities:  Operating the outlet in a smooth and efficient manner  Assist CDP to planning complete menus, preparing standard recipes, ordering food ingredients and responsible for the preparations of complete meals, diets.  Preparing and cooking foods along with the kitchen staffs for efficiency among them towards the proper cooking methods.  Dividing food into correct portions, adding appropriate gravies, sauces and garnishes. Maintaining food quality standards.  Knowledge of freezing and preserving cooked and uncooked foods such as raw meats, sea foods, vegetables.  Explaining and enforcing food hygiene regulations to kitchen staffs  Maintaining sanitary stations in the kitchen to avoid food contamination.  Discussing food preparation, stories and maintenance issues with Chef De Partie and other staff members during the meeting hours. Average No. of transactions : 150 / per day No. of people in outlet : 8 team members April 1996 – October 2000 : Abudabhi National Hotel, Abudabhi U.A.E Hotel information: Abudabhi National Hotel is one of the biggest hotel chains in U.A.E. It has more than 258 outlets in U.A.E and Middle East. Position: Trainee DCDP (Sep. 1999 – Oct 2000) Commis –1 (Nov. 1998 – July 1999) Trainee Commis (Apr. 96 – Aug 1998) Duties and responsibilities:  Arrives on times in uniform  Strictly adhere all the instruction from supervisor  Preparing and cooking foods along with the kitchen staffs  Prepare food in a proper cooking method  Getting the knowledge about the foods items which is preparing in our section  Assist CDP, DCDP by completing and delivering of all records, documents and other items requested by supervisor to the chef’s office. Average No. of transactions : 1250 / day No. of people in outlet : 125 Nov. 1995 – Mar 96: Leela – Kempenski, Bombay Position: Management trainee Hotel information: Leela is one of the best Hotels in India. It has 8 dining outlets. It has different international cuisines and theme nights. Duties and responsibilities  Arrives on time in clean uniform  Know the locality of each outlet  Observe the operations of outlets  Try to learn the operation of the outlets  Self motivated and being a team member  Strictly adhere all recipes, methods and instructions from supervisor  As per company standard, maintain a clean and safe work environment  Assist the supervisors to run the outlet in a smooth and efficient manner.

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