SADHU KRISHNA

Land # 040-64544638 E-mail: krishna_sadu@yahoo.co.in

Mobile # 9885569043
Over 15 years of experience in the Hotel and Hospitality industry in India, US and
Europe in various levels from kitchen stewardship to Sanitation officer.

Summary:
• Possesses expertise in food safety and hygiene (international standards) and has the
ability to perform in tough times and pressures.
• Has managed and lead the operations of Kitchen stewarding department in
accordance with Gold Anchor Standards, SQM standards, United States Public
Health and HACCP rules and guidelines.
• Interacted and dealt with people from various nationalities, races while working in
US, Europe.
• Expertise in overall management of food safety on board. Ensure clean, efficient,
and economical food service.
• Observed and evaluated employees' performance to devise methods for improving
efficiency and guard against wastage.
• Conduct inspections and reviews of food safety standards. Enforce adherence to
laws and regulations governing the health and safety of individuals.
• Guided officers and team members regarding adherence to food and hygiene safety.
Ensured these matters are reviewed during meetings with all officers.
• Delegation of duties and assign responsibilities to individuals at various levels
• Undertaken inspection of food and beverage areas to ensure standards are being
maintained as weekly mandatory activity. Ensure department’s heads reverts back in
writing to his/her comments with action taken.
• Ensure that all officers maintain high standards in all F&B areas and adhere to
company policies and also ensured to procedures are applied.
• Authorized responsible persons to receive the letters, notices and vessel sanitation
reports from the port of Health Authorities on behalf of the Hotel Manager.
Facilitates on corrective actions with Heads of Department
• Prepared job descriptions and hired skilled people in various positions through
interview process and posted time and production records.
• Able to multi-task efficiently, have an eye for detail and takes pride in his work.
• Was vital for supporting all departments and got opportunity to interact with many
different positions in the hotel operation.
• Excellent organizational, planning and report writing skills.
• Eager to learn, communicate well, have a positive attitude and be a team player.
• Planning and executing the events by team to meet the organizational goals.
• Achieved organization goals and improved productivity by reducing the costs and
maintaining quality.

Trainings/Certifications:

• Food Hygiene Course

• Fire Awareness & Fire Extinguisher Training Course
• Onboard Marine Firefighting Course.
• STCW-95 from MSTI.MOUNTROSE, SCOTLAND, U.K.
• Vessel Sanitation Public Health Course from Centers for Disease Control and
Prevention (CDC), Miami, USA.
• Certificate in USPH - Food Safety, sanitation and microbiology from Royal
Caribbean International.
• Diploma / Certification in British Pest Control Association Regional (BPCA).
 • Control Substances Hazardous to Health (UNICARE).
• People Achieve developing & leading a Winning Crew from Cyprus.
• Level ll & lll Supervising Food Safety Health in catering from Chartered Institute of
Environmental Health from London Institute.

Louis Hellenic Cruises (MS. Perla, Sea diamond) April 2006 - Oct 2008
Sanitation Officer

Louis Cruise Lines provides Turn Key Ship Management solutions such as Chartering, Full
Management of Passenger Ships, Hotel & Catering Services as well as Duty Free & Cruise
Value Shops operations. Its strategic alliances with the leading Tour Operators have
significantly strengthened the position of Louis Cruise Lines, as a leading player in European
Cruising. All ships are refurbished and upgraded continuously to maintain the highest
standards of quality and service. The manual for the F&B areas consisted of: Food Safety,
Hygiene and Sanitation Training, Galleys, Bakeries, Passenger, Provision & Crew Areas,
Areas, Restaurant & Buffet Service, Deck Barbecues, Bars, Passengers & Crew
Housekeeping

Responsibilities:

• Appointed personnel to manage, monitor and report on the food safety and
hygiene requirements as per the manual for the F&B areas
• Responsibility for the day-to-day management of food safety on the ship.
• Carrying out regular reviews of food safety standards and ensure these matters
are review during meetings with his officers.
• Ensure that all officers maintain high standards in all F&B areas and that company
policy and these procedures are applied.
• Delegating duties and tasks as necessary.
• Undertake inspections of all areas food and beverages areas to ensure standards
are being maintained, at least weekly.
• Ensured department’s heads reported to me back in writing regarding the
observations made and action taken.
• Receive letters, notices or vessel sanitation reports from the port Health
Authorities on behalf of the Hotel Manager,
• Organize any corrective action with Heads of Department and appraises that
company accordingly.
• Report any defects to the Fleet Superintendent.
• Responsible for Pest Control on overall board and responsible for keeping
infestation to minimum levels and look for ways to total eliminations.
• Managing and leading the operations of Kitchen stewarding department in
accordance with the company’s Gold Anchor Standards, SQM standards, United
States Public Health and HACCP rules and guidelines.
• Hiring the skilled people in various positions through stringent interview process
meeting company standards.
• Preparing the budget estimations for procuring the equipment relating the F&B
Department.
• Planning the strategy in driving the team to meet organizational goals.

Royal Caribbean International March 2000 - Jan 2005

Galley Stewarding Specialist /Chief Kitchen Steward

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Royal Caribbean International (M/V Navigator of the Seas), the cruise line delivers amenities
on cruise ships. The cruise ship has more than 170 destinations worldwide and an amazing
array of exciting shore excursions and cruise tour options. Worked in the Food and
Beverages section for the Back of the house and the catering department on board the
cruise ship. Areas of Responsibility in the Backhouse of the ship included: Galley’s Crew &
officer’s mess, food and production areas.

Responsibilities:

• Ensure implementation of Food safety and Health procedures, Safety Standards

throughout the board.
• Assuring of food Safety, Hygiene and meeting HACCP standards across board.
• Include effective, productive and a well functioning work environment
maintaining quality assurance and Hygiene measures.
• Maintain levels of chemicals, cleaning equipments to a satisfactory level at all
times.
• Ensure that the soap dispensers are filled in the morning and afternoon.
• Ensure that the hand towels dispensers are filled at all the times morning &
afternoon.
• Prepare weekly duty rot for the team, showing break times, start and finish times.
• Check all dish wash and glass wash machines daily for temperature, cleanliness and
chemical levels.
• Training of staff on constant basis regarding proper washing procedures as per the
RCL Standards, proper handling of chemicals, usage of personal protective
equipment (PPE), safety guidelines and environmental policies.
• Supervise the 3 shifts and maintain the Galley in an orderly and clean state at all
times.
• Conduct spot checks together with Executive Chef & Hotel Manager at times of the
day.
• Report any breakages, mechanical failures, short comings within Galley on a
daily basis.
• Report any improper behavior of the team to Executive Chef.
• Make sure that all plate ware and glassware is free of food residue after the cleaning
process.
• Hold communication meetings on a weekly basis to inform the Ex-chef on any
problems within the team.

Norwegian Cruise Lines(M/V Norwegian Sea, Norwegian Majesty & Norwegian

Start)
Sanitation Steward Dec 1996 - Jan 2000

NCL is the youngest fleet which offers the best accommodations, the newest innovations at
sea and with Freestyle Cruising®. NCL offers luxurious private Courtyard and Garden Villas
with 3 bedrooms, 3 and a half baths. It’s one of the modern fllet that has also up to 13
places to eat, 10 ultra-chic bars and lounges. As a Galley Steward (Crew) need to look after
Galley Department and Responsible for Cleanliness in the Main Galley, and other Food
preparation Areas onboard.

Responsibilities:

• Communicating with Executive Chef & Sous Chef to maintain the smooth running of
the Galley.

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 • Give necessary instructions to the team on handling of chemicals, operating
equipments etc., Maintain at all times to work within USPH Standards.
• Enforce that NO EATING, NO SMOKING and NO DRINKING rules in the galley.
• Ensure that the crew galley and dish wash area is clean at the end of the working
day.
• Monitor and report the attendance of employees to the Hotel Manager.
• Report any injuries to the Hotel Manager.
• Prepare a list of names for provision loading on a weekly basis and forward this list
to the Provision Master (2 days in advance).
• Prepare a daily chemicals requisition for use in the galley, to be signed by the Hotel
Manager.
• To give training to all crew on board as part of the personal hygiene training to all
the staff on an ongoing basis.
• To understand and explain USPH to all Production & Utility Staff & Service Staff.
• Carries out HACCP inspection to all departments on a weekly basis.
• Complete and maintains all relevant records as per the requirements.
• To give necessary instructions to all new members of the team about USPH on
board.
• Coordinating with the Food & Beverage Director and the Executive chef
regarding day to day operations and also indenting of inventory materials, proper
storage and utilization.
• Regular inspection of kitchen and service areas and also ensuring the proper
maintenance of temperatures of walk-in coolers & deep freezer’s.

Hotel Ramada Manohar, Hyderabad June 1996 - Dec 1996

Senior Kitchen Stewarding Supervisor

Hotel Ramada Manohar is the ISO 9002 certified five star hotel in Andhra Pradesh Certified
by BIS. With 135 sound-proof rooms and an exclusive Executive Club Floor for the corporate
business traveler.

Responsibilities:

• Inspect kitchens, workrooms, and equipment for cleanliness and order.

• Ensure clean, efficient, and economical food service.
• Supervise all kitchen stewards, to ensure that all jobs are carried out to the correct
standard.
• Coordinates work of non-cooking kitchen and storeroom workers engaged in
activities
• Conduct inspections and reviews of food and implementing safety standards.
• Maintaining all kitchen floors. Keep trash from building up in kitchen.
• Engaging other non-cooking employees in activities such as dishwashing and
silver cleaning.
• Maintain clean and sanitary conditions in all kitchen coolers & freezers.
• Support of and participation in recycling and sanitation programs.
• Assist the culinary team in maintaining the hygiene and sanitation of the kitchen
areas, cleaning and maintaining all kitchen and restaurant related cutlery,
crockery, chinaware, glassware and equipments.
• Conduct periodic inventories of items and equipment.
• Assisting Chefs, banquets and cooks when needed.
• Train all stewards to handle different chemicals and machineries.

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 • Motivate and lead team, ensuring morale is high and all roles are properly
staffed.

Hotel Viceroy, Hyderabad Aug 1993 - June 1996

Senior Kitchen Stewarding Supervisor

Hotel Viceroy (Now owned by Marriot Group) is a luxury five star hotel in Hyderabad which
offers exquisite cuisine. It has Indian restaurant, Bidri and culinary theatre, Okra and the
Clubhouse, largest Executive Lounge offers extensive business and dining experiences.

Responsibilities:

• Ensure that all food service and preparation ware is clean and sanitized.
• Scrape and spray all food service ware before it enters the ware-washing machine.
• Rack all china and glassware properly according to type and size to avoid breakage.
• Separate all food service ware and store properly in designated areas.
• Ensure sufficient foodstuffs and supplies are on hand
• Keep ware-washing area clean and safe. Clean work area, drains, and machinery
properly at the end of each shift.
• Ensuring proper operations and maintenance of all ware-washing machinery.
Report any problems to the management.
• Assist in other areas such as setup, silver burnishing, floor porter, and food
running as needed.
• Assist in plating for banquet functions and storing food requisitions.
• Perform special cleaning projects in kitchen areas as assigned.
• Preparation of Schedule for special and general cleanings and Duty allocations.
• Additional duties include maintaining the staff canteen, corridors and assistance
in the preparation of basic food items.
• Perform other duties as assigned.

Educational Qualifications:
• Bachelor of Commerce from Osmania University – passed out in Apr 1999.

Technical Qualifications:
• Type writing lower
• Diploma in computer Applications

Strengths:
• Open learning attitude
• Ability to deliver consistently during pressure situation
• Regarded as highly customer centric
• Focus on client needs
• Excellent Team player
• People championing skills and motivator
• Display hospitality by having a positive personality in all circumstances.
• Optimistic in attitude, good interpersonal relations and dedication to work

Personal Profile:
• Date of birth - 17/10/1973
• Linguistic Proficiency - English, Hindi, Telugu
• Home address: # 3-2-203/A, Kalasiguda,

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 Secunderabad, Andhra Pradesh, INDIA 500 003

Passport Details:
• Passport # F 5360121- Place Of Issue: Hyderabad, Andhra Pradesh (INDIA)
• Date Of Issue 26.10.2005 -Expiration Date: 15.10.2015

US C1/D Visa Details:

• Visa No 20030923230006 Place of Issue : Mumbai
• Date of Issue - 03.04.2003 Expiration Date - 01.04.2008