Chef Customer Care

Sukhen Bose

P.O. Box ***** Dubai, UAE

Mobile no: +971-**-*******

Email: ******.****@*****.***

Post: Applied for CDC

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Career Objective:

To work in well renowned restaurant, develop and groom myself to a committed service industry as customer care specialist who will utilize to his skills for the growth of the company around the world.

Profile:

Have the sense of organization, capable to work in stress and for long working hour’s friendly and enjoying the team work

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Duties:

Responsible for operational management of the kitchen

Making sure that all health and safety requirements are met.

In charge of the cooking, preparation and serving of meals and refreshments.

Keeping the kitchen organized, ensuring utensils are placed in the correct place

Ensuring the kitchen is a safe environment to word in.

Advising new cooking techniques and equipment to kitchen staff.

Carry out the preparatory work for creating dishes

Cooking, breakfast, lunch and evening meals.

Checking food items on delivery and tidy them into cold storage.

Prepare and present dishes so they are ready for guests at the right time.

Ensure all the food produced is of the very highest standard and delicious.

Serving fine dining continental Continental, thai,far eastern Italian & Mexican cuisines.

Responsible for food stock control, ordering high quality vegetables and meat.

Preparing food for both public visitors and private event guests i.e. weddings etc.

Introducing & developing new dishes & measuring consistency and performance.

Meal preparation and menu planning.

Ensuring the kitchen is maintained and cleaned to the highest level.

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Profile:

Have the sense of organization, capable to work in stress and for long working hour’s friendly and enjoying the team work

Employment History:

August 2008 to 2020

Till now as a sous chef.

M/J Mina Salam,Main kitchen

Reporting Directly to the executive sous chef

Working closely with the chef de cuisine in running the kitchen and supervising a team of 35 chefs for developing new menu, recipes, costing, promotion and concept for the conference area.

Following all standard operating procedure of the company in maintaining high standard of quality.

Insuring that the HACCP Standards in the whole kitchen operation are always met..

Staff Evaluation and PDR every 6 months.

Ordering and Market List via Adaco system on a daily basis

Planning upcoming CAPEX for the Banqueting department

Plan Vacation for 35 chefs.

Daily update kitchen Attendance by Gardner system .

Supporting the other kitchen department with lateral service when the operation requires so.

Hanaaya Breakfast,Lunch,Dinner and Banquette

Interview and recruit new Culinary employees

Organizing Customer Satisfaction Index (CSI) in ensuring that the company is exceeding guest’s expectation.

Junior- Sous Chef, (LAVERANDA Restaurant)

Jumeirah Beach hotel

March, 2006 to July, 2008

Reporting directly to Sous Chef and Chef de cuisine

Responsible for daily running of the operation

Following all Standard Operating Procedure of the company.

Inspect daily, all fresh food received to ensure quality.

Avoid spoilage and ensure regular turnover of food items and give complete checklist to the executive.

Co-ordinate and execute trainings for the kitchen staff for boosting morale for future career growth.

Liaise with chief steward in order to ensure high standard of cleanliness are maintained in all areas of the kitchen.

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Chef de Partie, Go West (Maxi con Restaurant)

Jumeirah Beach hotel

August, 2004 to February, 2006

Reporting directly to the executive sous chef, chef de cuisine.

Supporting the chef de cuisine on designing the menu and presentation, controlling food ordering and daily production.

Maintaining high standard of hygiene in the kitchen at all time.

Check daily each section in own department to ensure work has been carried out in the proper manner.

Ensure that the standard set by the company policy and procedures regarding personal hygiene are maintained by all the kitchen staff.

Check daily function sheets and pass all the information to all staff.

Demi Chef. Apartment fine dining Restaurant

Jumeirah Beach Hotel

August, 2000 to July, 2004

Reporting directly to junior sous chef, sous chef and chef de cuisine.

Responsible for all Arabic food items hot, cold, and dessert.

Plan menus and recipes and test samples in conjunction with head department

Check on daily basis mis-en-place and make sure that the work has been carried out in proper manner.

Check and control all the time the proper storage of all food items in fridge, freezer and dry store.

Following the standard set by the company in regards with the personal hygiene.

Demi Chef de Partie, Collanade Restaurant (Coffe shop)

Jumeirah Beach hotel.

September, 1997 to July, 2000

Pre-opening team

Reporting directly to junior sous chef, sous chef and chef de cuisine.

Supervised by the chef de partie and carrying out the work in a proper manner.

Supporting chef de partie for completing daily task regarding mis-en-place and food storage.

Continental Cook ( AL suwaiket catering)

K . S. A .

Jun, 1992 to Dec, 1994

Responsibilities for A-LA-carte and productions.

Continental Cook (Japan Drilling Company)

Qatar.

May, 1995 to Nov, 1996

In Charge of cold and hot food.

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Holiday Inn Comm II )

India( Bombay).

Dec, 1986 to Jan, 1989

Assisting the chef.

Trincas (Restaurant (cook)

India (Calcutta)

May, 1983 to NOV.1986,

Responsibilities for A-LA-carte and productions.

Achievement:

Inter mediate Food hygiene

HACCP Training

Awarded Employ of the month 1998 and 2006 from Jumeirah beach hotel.

7 Habits

Complaint Handling

Team Work

Out standing performance winner on a Jan 2015

Out standing performance nominee on a Jan 2016

3 Times winner Employment of the month

Winner Outstanding performance awards

Runners-up outstanding performance award

Personal Information:

Home Address: 79East sinthee lane, kolkata 700030, west Bengal, India.

Date of Birth: 11/10/1970

Place of Birth: KOLKATA.

Civil Status: Married

Nationality: INDIA

Educational qualification :S.S.C

Language: English Hindi and Bengali

Passport Details;

Passport number: L4920498

Date of expiry : 28 /08/23

Place of issue : DUBAI.

I herby declare that the above mentioned things are true and beast of knowledge.

Applicant:

SUKHEN BOSE

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