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, India
High school -
Panchet Gorh High School (art's)
West Bangal, India
Skills
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
Chef, Cook at Marini Cafe, The Lion and Buffalo, The Northend Café, Kin Café and Wine BarChef, Cook at Marini Cafe, The Lion and Buffalo, The Northend Café, Kin Café and Wine Bar