Experience

Novotel Kolkata Hotel And Residences

• India
• Hospitality
• 100 - 200 Employee

• Chef De Partie, “The Square” and “Cafe Joy”

  • Oct 2022 - Present

  • Leading the team for the both the outlets’ • To run and supervise Continental kitchen section to the required standards set by the Sous Chef and CDC. • To ensure all preparation of the designated section is complete and ready for each service. • Ensure good stock and waste control is practiced. • Be responsible for the quality control of stock and prepared foods. • Execute cooking to the expected high standard quickly and efficiently. • Ensure the cleanliness and organization of designated section. • Assist Sous chef in delivering required standard of food. • Appropriately delegate jobs to junior chefs and apprentices and support them in their development. • Maintain a positive and proactive attitude at all times and seek to improve and advance skill set and performance. • Comply with all health and safety regulations, the Staff Code of Conduct and company policies. • Perform other duties as assigned by the head chef and management. • Ensure that all hotel guests and non-residents enjoy the best experience possible. Show less



Shangri-La Bengaluru

• India
• Hospitality
• 1 - 100 Employee

• Demi Chef De Partie, B - Café | Day Dining Restaurant

  • Aug 2019 - Dec 2021

  • Set up workstations with needed ingredients, utensils and cooking equipment.• Assessed inventory levels and placed orders to replenish goods before supplies depleted.• Plated food according to restaurant artistic guidelines to promote attractive presentation.• Completed side work and prep according to back of house checklist.• Performed assigned cooking tasks to float and relieve chefs throughout kitchen.• Oversaw subordinates with food production and handling and vessel sanitation, offering assistance with tasks during busy periods.• Developed recipes to meet consumer tastes, nutritional needs and budgetary considerations.• Adhered to state and local health and safety regulations for food handling and disinfection of kitchen surfaces. Show less

• Demi Chef De Partie, Hype, Roof Top Lounge

  • Feb 2019 - Jul 2019

  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.• Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.• Created diverse cuisines for full restaurant, special event, catering and tasting menus.• Helped staff adhere to tough restaurant requirements through practical discipline and motivation.• Adhered to state and local health and safety regulations for food handling and disinfection of kitchen surfaces.• Improved performance of team members resulting in high-quality meals produced daily.• Plated food according to restaurant artistic guidelines to promote attractive presentation.• Trained kitchen trainees on culinary techniques. Show less

• Demi Chef De Partie, Caprese, Italian Restaurant

  • Apr 2018 - Jan 2019

  • Set up workstations with needed ingredients, utensils and cooking equipment.• Liaised closely with kitchen and front-of-house personnel.• Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.• Trained kitchen workers on culinary techniques.• Assessed inventory levels and placed orders to replenish goods before supplies depleted.• Streamlined kitchen processes to shorten wait times and serve additional guests. Show less

• Commis Chef

  • Jul 2015 - Mar 2018

  • In Caprese (Mediterranean & Italian Restaurant)• Gathered ingredients and cleaned and cut food items to prep recipes.• Monitored inventory to keep adequate stock of food items and supplies.• Acquired new skills to support team and further accommodate customer needs.• Adjusted cooking methods and ingredients to accommodate dietary restrictions and food allergies.• Restocked pantry with nonperishable food items to prevent stock from running low.• Checked and recorded refrigerator and freezer temperatures to maintain food quality and freshness.• Plated meals in appealing arrangement and placed in designated areas to deliver to patrons.• Observed food handling and sanitation procedures to safeguard against foodborne illnesses.• Adhered to food safety and sanitation protocols to reduce germ spread.• Followed recipes and customer requests to prepare high-quality, delicious meals.• Maintained order and cleanliness of work areas to conform with health codes. Show less



The Vail Resorts, | Keystone

• Colorado, United States

• Student Internship

  • Oct 2013 - Apr 2014

  •Worked during the peak season in the grill station (4months) and salad station (2months) at the Summit House food court and achieved the target of being the highest selling section respectively •Interacted with guests on a daily basis •Took instant decisions while working in the stations •Helped in up selling of food items. •Worked during the peak season in the grill station (4months) and salad station (2months) at the Summit House food court and achieved the target of being the highest selling section respectively •Interacted with guests on a daily basis •Took instant decisions while working in the stations •Helped in up selling of food items.