ALOK KUMAR MONDAL

BurgstraBe *// DG link, *****,Liepzig, Germany

+49 1-521-***-**** (Germany)

ad0iba@r.postjobfree.com

https://www.linkedin.com/in/alok-mondal-/

SUMMARY

• Organized Chef, passionate about food with over 16 years of experience in preparing cuisines, food and exceptional food and beverage preparation skill within hospitality sector

• Proficient in making Continental, Indian, Mediterranean, Chinese, South Indian, and Arabic cuisine

• Progressive career in the culinary industry with excellence in maintaining cleanliness and organization in fast-paced kitchen environments including inventory management, stock rotation, and hygiene enforcement

• Hands-on experience in meat and fish preparation, reinforcing knowledge in butchery and understanding of various cuts and preparation techniques

• Proven track record of maintaining clean, safe and sanitary practices at the workplace by ensuring that all kitchen staff follow hygiene, health and safety guidelines such as wearing gloves, head covers and handling food correctly SKILL SET

Hospitality Management Kitchen & Catering Service Management Inventory Management

Supervision & Coordination Menu Planning Guest Relationship management

New Recipes Preparation Health, Hygiene & Food Safety Training & Development CAREER HISTORY

Organization Designation Duration

SIMAR GMbH, Germany Sous Chef Jun 2023 – Present

Ligabue, Saudi Arabia Head Chef Apr 2021 – Dec 2022 Taj Ginger Sous Chef Nov 2019 – Apr 2021

P&O Australia Demi Chef De Partie (DCDP) Feb 2015 – Jan 2018 Clarks Inn Executive Chef Dec 2013 – Feb 2015

Tulip Inn Executive Chef Dec 2012 – Dec 2013

Best Western Chef Manager Dec 2010 – Nov 2011

Marina Dorado Sous Chef Dec 2009 – May 2010

Hotel Sunvillage Chef-De-Partie (CDP) Feb 2009 – Dec 2009 Farina Resort Commi First Feb 2005 – Feb 2008

Hotel Sun Village Management Trainee Aug 2003 – Feb 2005 Key Deliverables

• Design and implement menus in collaboration with the restaurant's concept and seasonal availability

• Prepare specific dishes or components of dishes to maintain consistent quality, ensuring ingredients are fresh and stocked

• Maintain a clean and organized workstation, adhering to health and safety standards

• Oversee the quality and presentation of dishes, ensuring consistency and adherence to standards

• Mentor junior staff, provide training opportunities, and encourage the professional growth of the team

• Oversee ordering, stock control, and waste management to minimize costs and maximize efficiency EDUCATION

• Diploma in Hotel Management from CAMS - Centre For Advanced Management Studies, Kolkata, India (2004) References available upon request

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