John Claumel Beyong
About John Claumel Beyong
John Claumel Beyong is a Chef De Partie currently working at Viking Cruises in Basel, Switzerland, and Carnival Corporation in Sydney, Australia.
Current Positions at Viking Cruises and Carnival Corporation
John Claumel Beyong currently holds the position of Chef De Partie at Viking Cruises in Basel, Switzerland, and at Carnival Corporation in Sydney, Australia. His role involves managing various sections of the kitchen, overseeing food preparation, and ensuring quality standards are met. His experience in these positions highlights his extensive knowledge and skill in the culinary field, particularly within the cruise industry.
Professional Background in Cruise Line Culinary Positions
John Claumel Beyong has significant experience working in various culinary roles within the cruise line industry. He initially worked as a Cook at Carnival Cruise Line before being promoted to Chef De Partie. His career has seen him take on multiple Chef De Partie positions across different cruise lines, demonstrating his ability to adapt and excel in diverse culinary environments. This background showcases his progression and dedication to his culinary career on the seas.
Education at Negros Navigation Oceanlink Institute
John Claumel Beyong received his maritime culinary training from the Negros Navigation Oceanlink Institute located at Pier 2 North Harbor, Tondo, Manila. This institution provided him with the foundational skills necessary for a career in the culinary industry, particularly within the maritime sector. His education has equipped him with specialized knowledge, contributing to his qualifications for roles in high-demand, professional kitchen settings.
Professional Experience in Basel and Sydney
John Claumel Beyong has gained extensive professional experience in both Basel, Switzerland, and the Greater Sydney Area. In these regions, he has worked in top-tier cruise lines, where his responsibilities have included managing kitchen staff, overseeing food preparation, and maintaining hygiene standards. His work across these international locations indicates his versatility and ability to meet the culinary standards expected in different parts of the world.