Cruise Line Sous Chef

MR. RISHAV CHAKRABORTY Curriculum Vitae

CULINARY PROFESSIONAL

Contact Details: +91-967**-***** Email id: *.******@*******.***

Postal address: 154 Indira Gandhi Road, Konnagar, Hooghly, WB, India

Pin Code: 712235

D.O.B.: May 28, 1991

Passport No.: N9161309

CDC No.: KOL 156673

SID No.: K34658030

Career Objective:

The pillars of the culinary world have always fascinated and motivated me. Cooking is a form of art in which I want to hone my skills to perfection, with education, time and passion. With experience, consistency and finesse, I want to build myself as a well worthy Chef in the culinary field.

Education:

Diploma in Culinary Arts 2019 IMI International Management Institute Switzerland Validated by Oxford Brooks University, United Kingdom.

Experience:

COMMIS 2/PRODUCTION ASSISTANT (CONTINENTAL)

LOCATION: FLURYS by THE PARK HOTELS (Different Outlets), PARK STREET & PURNA DAS ROAD, KOLKATA, WB, INDIA, Pin- 700071 March 1, 2023 – Present.

Preparing mise en place for the day and for the next day.

Preparing sandwiches, hotdogs and burgers for every outlet.

Cooking as per Kitchen Order Ticket (KOT).

Preparing dishes as instructed by Chef de Partie and Sous Chef.

Maintaining cleanliness of my designated station.

Assisting with maintaining stock using FIFO (First in First out) method.

Ensuring hygiene as per HACCP (Hazard Analysis Critical Control Point) guidelines.

COOK/CHEF

LOCATION: SANKAR CABIN FOOD POINT, KONNAGAR, WB, INDIA, Pin- 712235 January 10, 2020 – July 25, 2022.

Preparation of raw items prior to cooking (chopping, scaling fishes and marination).

Maintaining food grade and quality as per the standard and providing good customer services.

Assisting with maintaining stock and ordering ingredients.

Ensuring cleanliness, hygiene and safety protocols thoroughly maintained while cooking as well as at the end of service.

COMMIS CHEF (KITCHEN INTERNSHIP)

LOCATION: GRAND CASINO (SEACAFE), LUCERNE, SWITZERLAND April 8, 2019 – October 16, 2019

Worked as an apprentie to the chef de partie, sous-chef and Head chef whenever required.

Unpack deliveries and ensure proper storage.

Prepare all menu items (seasoning/marinating/chopping).

Check and ensure the maintenance of proper temperature of appliances and food items.

Assist with stock rotation.

Ensure hygiene, health and safety protocols are maintained.

Serve food in proper portions to all customers.

Plating food and handling pastry items for ala carte and banquet services.

KITCHEN SCHOLARSHIP

LOCATION: INTERNATIONAL MANAGEMENT INSTITUTE, SWITZERLAND (Worked part-time at IMI whilst transitioning from student to scholarship)

Cooking variety of items and maintaining stock.

Ensure hygiene, health and safety protocols are maintained.

Serve food in proper portions to students, faculty and guests at IMI’s Main Dining Hall.

Plating food for SWISS ROOM where food is served in ala carte fashion.

Technical Skills and Abilities:

Food preparation techniques.

Different cooking methods.

Wok/other kitchen tools handling and strong butchering/ knife skills.

Menu planning and design.

Contemporary/ any special sauce work.

Fine dining expertise.

Employee training and development.

Banquets and catering services.

Budgeting and cost control, purchasing, customer service.

Good communication skills, team work, adaptability to tedious working environment/ hours.

Familiar with MS Office, Windows and MacOS.

Language skills: Familiar with English, Hindi, Bengali and German.

Interests and Hobbies:

Cooking

Wine/ Food Pairing

Food Product Development

Food Industry

Pastry & Baking

Travelling

Volunteer Guitar Instructor

Singing and song composition

References:

1.SHIBOJYOTI CHAKRABORTTY Ex-Chief Engineer at Shipping Corporation India

Contact Information: *.************@*********.*** Mobile no.: +91-989**-*****

2.CHEF JOHN ROLLI Head Chef at IMI Switzerland

Contact Information: ****.*****@***-******.*** Mobile no.: +41-41-349-****

3.Ms. STÉPHANIE LANZ HR at Grand Casino Lucerne Switzerland

Contact Information: Mobile no.: +41-414******

4.Mr. C. MUKHERJEE GM at Sankar Cabin Food Point West Bengal, India.

Contact Information: Mobile no.: +91-964*******

5.CHEF ANTHONY BAIDYA Sous Chef at Flurys West Bengal, India.

Contact Information: Mobile no.: +91-842**-*****

Declaration:

I hereby declare that the above information is true to the best of my knowledge and belief.

Place: Kolkata, WB Mr. Rishav Chakraborty

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