1. HALTON DSOUZA
C om m is C hef/ Dem i De P a r t ie C hef
Cyrlen 2nd floor Church Road Marol AndheriEast 400059Mumbai
India, Phone: DXB 0528435194,IND022 8222831
Email:hdsouza13@yahoo.com
Passport No L9462517
Age 26
Objective: To work in customer focused environment where I can grow in every step of my career
professionally and well balanced, gaining valuable experience.
S k il l s
Vast experience working in fast paced catering environment
Profound knowledge of operations of food preparation kitchen equipment’s
Operational knowledgeof cooking methods and food ingredients
Good understanding of ingredients measuring and mixing techniques
Strong understanding of measuring, weighing and mixing food ingredients
Ability to follow given instructionsand even take initiative in kitchen activities
Ability to work in teamand performall tasks as given by Head Chef
E X P E R I EN C E C o m m i s 1 : Sheraton Grand (Dubai , UAE ), January 2015 – present
 In room Dining and Ala – carte Service
 Taking care of breakfast for Sheraton Club louange guest
 Assisting the cdp And sous chef on daily banqueting preparations
 All Day Dining Stations prep
C o m m i s C h e f : Marriott Dubai Creek Sky Walk Café Restaurant (All
Day Dining) May – 2013 Oct 2014
 Keeping Temperature logs in check
 Maintaing a Prep List for day to day mise
 Exécution of ordres in a timely manner for Ala -Carte Service
 In Charge making sure each station prep and ready for every day
service
C o m m i s 2 : Disney Cruise Line Cabans Restaurant All Day Dining
(Orlando, FL), February 2012 – December 2012
 In charge of Breakfast and lunch preparation on a day to day
basis
 Al carte Service prep and organization of stations
 Maintaining High Level of USPH Guide lines during food
preparation
 Various Food Stations live cooking

2. C o m m i s 3 : Rosewater Supper Club (Toronto Canada ), August 2010 –
April 2011
 Prep all Ala Carte Stations
 Asset the Station CDP during service
 And in new cooking techniques
 Ensure quality of food and portion control
 Prep for all functions on a day to day basis
Commis 3 Trainee: Royal Canadian Military institute (Toronto Canada)
December 2009 – June 2010
 Alcarte Service prep and organization of stations
 Functions And buffet prep
 Helping the chef in plating during functions and dinner service
 Helping the chef on the line during service
 In Charge of Grade manger station and Dessert Station {prep
and orders}
 In charge of Storage and keeping fridge’s organized
E D U C A T I O N May 2009 – Jan ‘10
G eor g e B r own C ol l ege C hefs S chool , T o ro nto
C a n ad a.(Culin ary Sk ills) Post G r a d Pr og r a m
June 2008 – April 09
Inst i t ute of H ot el M a na g em ent, Mu mb a i
in t eg r ated.Culin ary Ma n g emen t
July 2007 – February 2008
S t A nd r ew’s C ol l ege , Mu mb a i
Cer t if ica te in H a r d w a re N et w orkin g
June 2005 – July 2007
S t A nd r ew’s C ol l ege M um b ai U ni v ersit y ,
Mu mb a i
G r a d e 1 2
C E R T I F I C AT I O NS
R e f e r e n c e U p o n
R e q u e s t
o Food handlers certificate of
Canada
o CPR and first aid certificate
o Grade Food Safe Food Certification
(Marriot International
o Basic Food Hygiene UAE