Soumalya Biswas

Soumalya Biswas

Pastry/Bakery Commis Chef at Radisson Blu Plaza Sydney
Lives in New South Wales, Australia

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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

  • Pastry/Bakery Commis Chef

    Radisson Blu Plaza Sydney - New South Wales, Australia

    Pastry
    January 2020 - Now · 4 years and 3 months

  • COMMIS II

    Emirates Flight Catering - Dubai, United Arab Emirates

    F&B-Kitchen
    June 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.

  • TRAINEE CHEF (Internship)

    Ocean Edge Resort and Golf Club - Massachusetts, United States

    F&B kitchen
    June 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.

  • Management Trainee (OJT)

    INDISMART GROUP OF HOTELS - Kolkata, India

    F&B kitchen
    October 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

  • BA degree

    Edinburgh Napier University - Kolkata, India

    June 2017 - October 2018

    Hospitality Management and Catering Technology

  • BSc

    Bharathiar University - Hospitality and Tourism Management - Coimbatore, India

    May 2016 - May 2017

    Catering Science and Hotel Management

  • 3 year Advanced Diploma

    International Institute of Hotel Management - Kolkata, India

    July 2015 - October 2018

    International Hospitality Administration

  • 10+2

    Nava Nalanda High School - Kolkata, India

    July 2002 - May 2015

Languages

3 languages

  • English

    Native or fluent

  • Hindi

    Native or fluent

  • Bengali

    Native or fluent

Personal information

Nationalities

  • 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

  • NAJM appreciation

    IMG_20181219_001811.jpg
Connections
Justin Prabakar
Senior captain at THE HOTEL MNH ROYAL PARK
Aftar Hussain
1. AT YOUR SERVICE AGENT at Lapita, Dubai Parks and Resorts, Autograph Collection Hotels
Following
Hill Robinson Yacht Management Jannah Hotels & Resorts
Jannah Hotels & Resorts
Abu Dhabi, United Arab Emirates
Groupe Yannick Alléno
Other members
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Mike Serago
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David Cotton
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