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About me
To work as a Chef utilizing my ability to exceed in culinary service, in a dynamic hospitality environment
• Reliable and dependable in meeting objectives
• Great team-worker; adaptable and flexible.
• Keen leaner with a desire to succeed
• Active and dynamic approach to work and getting things done
• Ability to work with short deadlines and under pressure.
• Solid understanding of Guest Relations and customer service within the hotel industry.
Experience
6 years and 2 months
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Pastry/Bakery Commis Chef
Radisson Blu Plaza Sydney - New South Wales, Australia
PastryJanuary 2020 - Now · 4 years and 3 months -
COMMIS II
Emirates Flight Catering - Dubai, United Arab Emirates
F&B-KitchenJune 2018 - June 2019 · 1 year and 1 month• Assist Sous Chefs, Chef de Partie and Demi Chef de Partie in the daily operation and completion of the daily load. • Work according to the menu specifications of the flights. • Worked as Bakery Administrator and handled paper works and Standard and Specification control check for baked items. • Learnt proper cleaning and maintaining of aseptic station with suitable sanitation methods, and sustain good hygiene standards as per the company policies. • Control stock inventory through cost control and reduce wastage of breads. • Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks through team work. • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. • Learnt lamination of doughs along with different flavors of Pizza, VIP Danishes for CEO and other VIP guests. • Made different dessert sauces like chocolate, orange and also made different Compotes for filling and presentations. • Made various flavors of cookies, Tarts, gluten-free breads, cakes along with their garnishes. • Learnt various savory items like Fatayer, Empanadas, Calzones, Strudel, Quiche • Grabbed a good hands on experience in baking breads and cakes.
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TRAINEE CHEF (Internship)
Ocean Edge Resort and Golf Club - Massachusetts, United States
F&B kitchenJune 2016 - November 2016 · 6 months• Trained in banquets and bakery– learnt making cakes, muffins, cookies, breads, pizza and especially got a hands on experience in bulk cooking. • Handled live stations of making crepes, banana flambé, carving meats. • Assisting Senior Chefs while plating dishes for VIP guests. • Trained new staffs and gave them orientation about safety and hygiene practices in kitchen. • Prepared Breakfast breads for guests and handled omelet station. • Learnt to make healthy SPML for diabetic, allergen probe guests. • Kept a track of inventory control and wastage control in canteen, banquet and restaurant. • Learnt various types of International soups, stocks and sauces. • Learnt various salads and dressings and sliced meats and made varieties sandwiches. • Given responsibilities of mise-en-place and prepare a 4 course menu for an Indian Family and got appreciation for that. • Prepared theme based dessert items on special occasions like Tri-color cheesecake, Vanilla Spinach cake.
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Management Trainee (OJT)
INDISMART GROUP OF HOTELS - Kolkata, India
F&B kitchenOctober 2015 - January 2016 · 4 months• Set up station according to the restaurant Guideline. • Cleaned and maintained station in practicing good sanitation, organization skills. • Had understanding and knowledge to properly use and maintain all equipment in station. • Mise-en-place for various courses of the restaurant, for salads and sandwiches. • Learnt the proper techniques of cutting and also ways in which different cuts can be carried out. • Made different Tandoori Items. • Used different methods and techniques of cooking. • Worked in different areas of the kitchens. • Practiced continental, Indian and Chinese cuisine • Made different sauces like mayonnaise and hollandaise sauce in the continental kitchen. • Made pasta along with their sauces • Made Chinese food for the buffet lunch for the multi cuisine restaurant of the hotel.
Education
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BA degree
Edinburgh Napier University - Kolkata, India
June 2017 - October 2018Hospitality Management and Catering Technology
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BSc
Bharathiar University - Hospitality and Tourism Management - Coimbatore, India
May 2016 - May 2017Catering Science and Hotel Management
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3 year Advanced Diploma
International Institute of Hotel Management - Kolkata, India
July 2015 - October 2018International Hospitality Administration
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10+2
Nava Nalanda High School - Kolkata, India
July 2002 - May 2015
Languages
3 languages
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English
Native or fluent
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Hindi
Native or fluent
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Bengali
Native or fluent
Personal information
Nationalities
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Indian
Date of birth
February 09th 1998
Skills
8 skills
- Convincing
- Hardworking and Reliable
- Integrity and honesty
- Ms office skills
- Punctual and Efficient
- Strong Communication
- Teamwork and Leadership
- Time management skills
Additional Information
1 information shared
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