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I am Anirban Somadder, currently working as a Continental Cook at a 4 star deluxe property in Oman .
I am a hardworking & dedicated to my job , looking for a better opportunity in the position of culinary in a different property which will help me to climb a step closer to the ladder of success
Tanuf Residency Hotel - Nizwa, OmanF&B kitchenMay 2018 - Now · 9 months
Preparation, cooking and presenting Continental dishes Assist with stock ordering and monitoring procedures Maintain high standards of food hygiene and health & safety at all times Participate fully in all meetings, training and forums Demonstrate excellent food preparation practices, portion control and end to end food production Supporting the Head Chef to deliver on all company measures & targets Follow all company operational kitchen process and procedures, achieving all required standards Monitor food consumption to ensure 100% customer satisfaction and minimum waste Support the Head Chef in the introduction of new seasonal dishes Monitoring portion and waste control to maintain profit margins
Ocean Properties Hotels, Resorts, and Affiliates - Maine, ME, United StatesF&B kitchenMay 2015 - November 2015 · 7 months
6 months industrial training . Worked as a prep cook & Line cook Learn different procedures of food preparation Prepare ingredients for dishes upon the instructions of chefs Assist in operating commercial cooking equipment such as stoves, cookers, ovens and fryers Make sure that food supplies are stored properly and used resourcefully Ensure that food items are properly rotated in refrigerators and any near expiry ones are dealt with according to the restaurant’s policies Help chefs in cooking activities by providing input and managing work Set up food stations by following chef’s orders Make sure that recipes are followed properly during food preparation and cooking time Handle portion control requirements and presentation standards Arrange food items aesthetically on serving plates Make sure that the kitchen is clean and organized at all times • Ensure that best food practices and kitchen hygiene protocols are adhered to Assist chef in developing menus and provide suggestions for alternates such as sauces and levels of spice for each entrée Make sure that all leftover food is stored properly Assist in checking food deliveries for both quantity and quality standards Provide input into stock rotation activities and make sure that food inventory is in check
B.SC Hotel, Management & Catering Science
International Institute of Hotel Management (IIHM) - IndiaJuly 2014 - October 2017
B.SC + Advance diploma in hospitality administration
EnglishNative or fluent100%
- - Photography
- Piano playing