Chef Food Safety
Resume:
PROFILE
DEBOJYOTI MONDAL
Energetic and highly motivated chef, having 7 and half years of experience, working in prestigious properties in Canada, Maldives& India. To work in a professional and challenging environment and to reach the highest level in the international hospitality industry by consistently providing quality customer services beyond expectations. My primary goal is focused on the ability to accomplish numerous assignments simultaneously at a given time, working under pressure and possessing the capability to lead and motivate colleagues. Strong and dynamic advocate of cooperation among fellow workers with good communication & interpersonal skills
CONTACT
PHONE:
LINKEDIN:
https://www.linkedin.com/in/debojyoti-mondal-2a646252
EMAIL:
adkugi@r.postjobfree.com
SKYPE:
adkugi@r.postjobfree.com
ACTIVITIES AND INTERESTS
Participating in various chef competitions across the globe.
Travelling
Food blogging
Cooking various cuisines
Gathering knowledge about various hotel chains across the globe.
WORK EXPERIENCE
•Fairmont Hot Springs Resort British Columbia, Canada
Designation: Chef de partie
From May 1st 2019 to present
•Execute service from either line or banquets, produce mis en place for kitchen, maintain sanitation & safety at all times, put forth a positive attitude towards position and colleagues.
•Lead by example & delegate to 1st cooks & prep cooks proper procedures.
•Liaison with FOH and executive chef as to guidelines to be implemented.
•Show up for scheduled shift on time and in proper uniform each day.
•Communicate before and during shift in kitchen with lodge chef as to primary tasks to be achieved.
•Complete training with 1st & prep cooks on assigned stations with precision and consistency.
•Follow health & safety procedures and adhere to safety regulations.
•Continuously put forth a positive effort.
•Monitoring prep levels based on business levels, follow all recipes to spec
•Assist in ordering, scheduling & food costing controls.
•Problem solve when necessary with positive attitude.
•Implement plating specs & controls for banquets line.
•Insure staffs are storing food properly & minimize wastage.
•Follow up with daily checklists and line prep
•Be a leader and coach in sanitation controls.
•Provide leadership and training in all areas of kitchen.
•In absence of sous chef, assume command of culinary team.
•Call line and work organized in high volume a la carte outlets.
•Lux hotels and resorts Maldives
Designation: Chef de partie
Apr17 - Oct18
•Worked in the josper grill in the Mediterrian restaurant named beach rouge
•Worked in the ala carte Italian fine dining restaurant named allegeria
•Worked in the mixe buffet restaurant and also in the all day dinning in villa menu
•Daily store requisition And market list
•Haccp paper works and temperature records
•Menu engineering and menu planning
•Supervising the commis and demi chef to correct work procedures
•Handling the kitchen outlet in absence of head chef/ sous chef
•Guest handling and their dietary requirements
•Worked closely with sous chef in opening and launching new menu.
Kanuhura Maldives
Jan 17- Mar 17
Designation: Demi chef de partie
•Worked in Brazilian restaurant named fogo
•Handling the steak house.
Amilla Fushi, Maldives
Jan 2015 – Jan17
Designation: Demi chef de partie
•Handling barbeque and private dinners.
•Working in Ala carte hot section in Bazaar restaurant in Grill and garnish section.
•Cross training in Woks (Asian) station and Pizzeria
•Worked in the sauce and grill section in the fine dining restaurant managed by Australian celebrity chef luke mangan
•Daily store requisition
•Marriott Hotels and Resorts, Hyderabad, India
•Mar 2014 – Dec 2014
Designation: Commis chef
•Worked in both hot and cold A’la carte sections
•Worked in buffet preparation area in Momo Café (All day dining)
•Food preparations for Sunday brunches
•Worked in cold section for Canapes
•Worked on Italian live stations
•Orange County Hotels and Resorts,Bangalore, India
•Oct13 – Feb 2014
Designation: Commis Chef
•Worked in Sizzler restaurant; A’la carte (Kuruba Grill)
•The Oberoi hotels and Resorts, Jaipur, India.
•June 2013 – Sept 2013
Designation: OCER – Western Cuisine
•Training in all sections in food preparation areas including main kitchen production.
•Buffet preparations.
TRAINING
•Hyatt regency Kolkata, India
•July 2011 - Nov 2011
•Trained in La’ Cucina restaurant
•Commissary and butchery
•All major departments
EDUCATION
I.H.M Bhubaneswar, India
June 2010-2013
Bachelor of Science in Hotel& Hospitality Management
KEY SKILLS AND CHARACTERISTICS
•Cleared Red Seal Theoretical Exam for Professional Cook (Practical Pending)
•Specialization in Modern European cuisine.
•Worked in South –Asian Cuisine
•Kitchen Inventory &Supply Management
•Kitchen Equipment
•Italian cuisine
•Modern Indian cuisine
•International cuisine
•Successfully completed Food Safety Level 1
•Successfully completed a course in First Aid Training
•Certified in Kitchen Hygiene and Safety
•Attended a course in Fire Fighting Training
•Budget Management
•Staff Training & Coaching
•Quality Assurance
ACHIEVEMENTS
•Gold medal hotel Asia culinary competition,Maldives,2017
•Pre opening Team of hotel Amilla Fushi, Maldives
•Worked under Australian Celebrity Chef Luke Mangan
•Nominated as Employee of the month both June - 2015
•Nominated as Employee of the month both July – 2016
•Attend special culinary championship classes by Chef Geir Skie (Bocuse D’ Or winner)
•Got promoted to Demi chef from Commis from Oct, 16.
•Top silver medal in creative Asian dish in hotel Asia competition, Maldives.
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