Nirmalya Maity

Nirmalya Maity

Junior Sous Chef at The Surf Cafe
Lives in Abu Dhabi, United Arab Emirates
over 6 months ago

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Working as a junior sous chef with more than 8 years of extensive hands on experience of working in high-pressure culinary environments in all areas of a commercial kitchen . in my current position I regularly deputized in the head chef absence and has no problem carrying out all the responsibilities which go with it . having strength of manual dexterity needed to use and operate a wide range of cooking and kitchen equipment, and is able to help a kitchen operation to maintain a high level of profitability . Skilled in preparing large volumes of food quickly and efficiently . And having efficient knowledge in quality ala carte casual dining food ,as I am last 6 years working in fast paced ala carte restaurant only . Seeking to use culinary skills and expertise to maintain smooth operation in any situation in any kitchen and to prepare special and new dishes in a professional, rewarding environment . Right now I am looking for a suitable position with a company that will give me a truly unique experience, and excellent training opportunities.

Experience

  • Junior Sous Chef

    The Surf Cafe - Abu Dhabi, United Arab Emirates

    F&B kitchen
    June 2018 - Now · 6 months

    Working in a High Quality casual dining Healthy food concept Restaurant THE SURF CAFÉ , ABU DHABI . Planning and managing day to day busy Ala Carte operation with limited staff’s . Directing food preparation and operation , training staffs to maintain high end quality product to guest table by strictly following standardized recipes . Involving a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice . Prepare, season, and cook an assortment of dishes, including salads, fish, soups, meats, desserts, and vegetables according to guest specifications and recipes . Help price and plan menu items with regard to market price, portion size, and company standards . Keep detailed records and accounts of food cost, food usage, and food waste , and all other report related to hygiene . Daily ordering food items, keeping an eye on the restaurant’s inventory, and ensuring the kitchen remains safe and sanitized according to the latest standards. Do communicate with front of house staff for service related issues like unavailable items or limited items and guest comments and any issues related to food .

  • chef de partie

    Jumeirah Golf Estate - Dubai, United Arab Emirates

    F&B kitchen
    February 2015 - June 2018 · 3 years and 5 months

    Worked in a High Quality casual dining FLAME TREE RESTAURANT AND BAR in JUMEIRAH GOLF ESTATE CLUB HOUSE . Taking care of everyday large Ala-carte operation along with medium to large banquet function’s , and special night’s . Creating innovative and authentic dishes. Approving timesheets for junior kitchen staff . Inspecting mis-em-place and plating for attractiveness as well as palatability. Monitoring portion control, with the aim of ensuring that all meals are profitable .Do everyday ordering and end of the month inventory, Carrying out all other duties deemed necessary by the Head Chef. Train commis to meet the expectation of the organization food and hygienic concern. Menu planning, ordering everyday ingredients and maintaining a work friendly environment in the kitchen.

  • chef de partie

    Atlantis The Palm Dubai - Dubai, United Arab Emirates

    F&B kitchen
    February 2010 - April 2014 · 4 years and 3 months

    Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Followed proper food handling methods and maintained correct temperature of all food products. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction. - In Atlantis worked in one of the busiest restaurant of all THE NASIMI BEACH AND BAR RESTAURANT. - Cooked in intense pressure in such a busy restaurant with a diverse operation of A La Carte, as well as set menu ,barbecue group function, and the Popular Sand Dance event in Atlantis The Palm, Dubai with the highest of the standards and with limited manpower.

Education

  • BScHMCTT

    Punjab Technical University - Hospitality and Tourism Management

    July 2005 - March 2009

    bachelor of science in hotel management and catering technology

Languages

  • Bengali
    Native or fluent
    100%
  • Hindi
    Full professional
    80%
  • English
    Professional working
    60%

Skills

  • Asian cuisine, Italian cuisine skills
  • continental cuisine , Mediterranean cuisine
  • - Follow instructions from both customers and supe
  • ordering of vegetable ,meat , dairy and dry store
  • - Prepare food hygienically to ensure that food is
  • seafood cookery(Hot kitchen).And in grill
  • - Supervising my junior's
Connections
NALIN KAUSHIKA
Recreation Manager at Conrad Bora Bora Nui
Krisantus Sutrisno
Student from Sekolah Tinggi Pariwisata Trisakti
Mahesh Mohanan
commis 1 at Atlantis The Palm
Following
Jumeirah Group
Dubai, United Arab Emirates
Sheraton Grand Hotel, Dubai
Dubai, United Arab Emirates
The Ritz-Carlton Abu Dhabi, Grand Canal
Abu Dhabi, United Arab Emirates
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