Prabin Bechtel George

I have 23 years of experience in hospitality industry. Currently I work with the Norwegian Cruise Lines as a Chef Tournant since February 2020.

My responsibility in Norwegian Cruise lines are

Maintains USPH/FDA (United States Public Health) / (Food and Drug Administration) standards

Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.

Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus

Ensures development of team members through on-going training

Communicates with Food & Beverage team in regards to special events, changes in forecasts, etc.

Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef

About my Educational qualification

I completed my under-graduation in Hotel Management  and Catering Technology from the Madras University India in the year 2000

In the year 2015-16 I did my MBA in Food Business Management from Ipag Business School, Paris in France. I have also done a diploma course in Gastronomy and a certificate course in bread baking from Le Cordon Bleu Paris, France.
 

I have 23 years of experience in hospitality industry 

Currently I work with the Norwegian Cruise Lines as a Chef Tournant since February 2020.

 I have worked with charter cruises like”Stars on Board”, “Keeping the Blues at Sea”, “Outlaw Country Cruise”, “ Salty Day Cruise”,”Atlantic Tropical Americas Cruise”. and I  am in charge of the  The Local Bar & Grill reataurant, All these charter cruises gave me an opportunity to work in a very fast paced environment.

My regular schedule with the Norwegian Sky, Escape, Pearl and Encore was leading the team for the preparations of buffet Breakfast, lunch and dinner , main galley & Hot buffet production and have worked in speciality restaurants like French, Italian and Steak house.