Soumalya Bhowmick
Executive Chef at Lae International Hotel- Claim this Profile
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English Native or bilingual proficiency
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Papuan languages Limited working proficiency
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Bengali Native or bilingual proficiency
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French Elementary proficiency
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Hindi -
Topline Score
Bio
Credentials
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Cardio pulmonary resuscitation and fire fighting training certificate from Qatar gas
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Certificate for basic computer course like exel, operating system,internet
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Hotel management and catering technology and applied nutrition from Scott hotel management institute, Kolkata, India.
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Hygiene training completed following HACCP UK standards
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Incident and injury free training certificate (IIF) from Qatar gas.
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• Distance Education on Human resource management from Papua New Guinea
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Experience
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Lae International Hotel
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Papua New Guinea
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Hospitality
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1 - 100 Employee
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Executive Chef
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Feb 2016 - Present
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Executive Sous Chef
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Feb 2014 - Feb 2016
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Head Chef
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Feb 2011 - Nov 2013
Plans menus for all food outlets Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparationis economical and technically correct and within budgeted labor cost goals. Approves the requisition of products and other necessary food supplies. Establishes controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety,sanitation and accident prevention principles. Develops standard recipes and techniques for food preparation and presentation which help to assureconsistently high quality and to minimize food costs; exercises portion control for all items served and assists inestablishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs andmonitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consults with the Food & Beverage Director about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs toachieve maximum profitability. Evaluates food products to assure that quality standards are consistently attained. Interacts with food and beverage management to assure that food production consistently exceeds theexpectations of members and guests. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordancewith established standards. Evaluates products to assure that quality, price and related goods are consistently met.
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Education
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SCOTT HOTEL MAGEMENT INSTITUTE
3 YEARS DIPLOMA IN HOSPITALITY MANEGENT, FOOD &BEVERAGE PRODUCTION -
SCOTT HOTEL MANAGEMENT SCHOOL
SCOTT HOTEL MANAGEMENT INSTITUTE