TANMAY MALI
Réunion ,France
Summary
To work in a challenging environment where I can excel with my existing skill set. Adapt myself in different fields and contribute to words the growth of the organization while building a progressive career.
Overview
12
12
years of professional experience
Work History
Chef de cuisine
Ipanéma Café
, France
03.2021 - Current
- Assisting with the management of food hygiene practices
- Preparing, cooking, and serving food while maintaining high standards for food preparation and presentation
- Monitoring portion and waste control, Assists with new menu planning, inventory, and management of supplies
- Manage a team of 15 chef and kitchen staff, ensuring efficient workflow and high standards.
Sous Chef
The Sixth District Restaurant
, Saudi Arabia
03.2019 - 03.2021
- Assisting with the management of food hygiene practices
- Assisting the Head Chef in creating menu items, recipes and developing dishes
- Manage a team of 12 chef and kitchen staff, ensuring efficient workflow and high standards.
- Monitoring portion and waste control, Assists with menu planning, inventory, and management of supplies.
Cook
Holiday Inn
, India
12.2016 - 03.2019
- Prepares food items by cutting, chopping, mixing, and preparing sauces
- Cooking order according to food health and safety standards
- Handling multiple food orders at one time, Cooking and preparing elements of high quality dishes
- Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage
Commis
Olde Bangalore Resort & Conversation Center
, India
02.2014 - 11.2016
- Assisting with stock rotation
- Cleaning stations, Contributing to maintaining kitchen and food safety standards
- Preparing vegetables, meats and fish, Helping with deliveries and restocking
Education
HOTEL MANAGEMENT - culinary arts
Yo institute of of hotel management and skill development college
Bangalore, IndiaHigh school -
Panchet Gorh High School (art's)
West Bangal, IndiaSkills
- Communication
- Hygiene
- HACCP
- Creativity
- Kitchen Management
- A la carte
- Breakfast
- Cooking
- Handling of food
- Speciality in ethnic cuisine
- Italian
- French
- Collaborating
- Menu planning
- Food development
- Estimating food requirements
- Estimating food costs
- Monitoring supplies
- Ordering supplies
References
- Muthu Kumar, General Manager, Holiday Inn, Muthukumar55@gmail.com, +919531842124
- Subin K Baby, Sous Chef, The Sixth District Restaurant, subinkbaby3@gmail.com, +919747682855
Languages
English
Beginner
A1
Timeline
Chef de cuisine
Ipanéma Café
03.2021 - Current
Sous Chef
The Sixth District Restaurant
03.2019 - 03.2021
Cook
Holiday Inn
12.2016 - 03.2019
Commis
Olde Bangalore Resort & Conversation Center
02.2014 - 11.2016
HOTEL MANAGEMENT - culinary arts
Yo institute of of hotel management and skill development college
High school -
Panchet Gorh High School (art's)