Chef De Entry Level
Resume:
BAPPA MONDAL
COMMI- I
CONTACT
****************@*****.***
INDIA
SKILLS
Expertise in food preparation and
cooking techniques.
Proficient in baking and pizza
making.
Strong knowledge of kitchen
hygiene and safety protocols.
Ability to work in high-pressure
environments.
Excellent teamwork and
communication skills.
Time management and
multitasking abilities.
Menu development and recipe
creation.
EDUCATION
Jonica Institute of Hospitality,
Mumbai 22/08/2018
International Cruise Line Entry Level
Specialization Course - Galley
Naval Maritime Academy
PROFILE
A highly skilled and passionate Chef de Partie with 12 years of experience in high- end restaurants and hotels. Expertise in Western, Italian, Chinese, Indian & Salad known for maintaining high standards of food quality, safety, and presentation. A strong team player with a focus on creativity, time management, and kitchen efficiency.
WORK EXPERIENCE
Chef de Partie
Portait Cafe LLC, Dubai from 13.07.2022 to Presently Oversee the daily operation of continental (western, Italian, Salad, Chinese and Indian ) a in a fast- paced, high-volume kitchen.
Prepare and execute dishes to high culinary standards while ensuring consistency and quality. Train and mentor junior chefs, providing support in culinary techniques and procedures. Collaborate with senior chefs in menu development and daily specials, contributing new ideas and innovative dishes.
Monitor inventory and stock levels, reducing wastage and maintaining cost efficiency. Ensure compliance with food safety and sanitation regulations, maintaining a clean and organized workstation.
Chef, Commi I
Grill Hub Cafe, Dubai from 01.01.2021 to 10.05.2022 Assisted the Chef de Partie in preparing ingredients, cooking, and plating dishes for service. Gained proficiency in continental (western, Italian, Salad, Chinese and Indian ) while ensuring food quality and consistency.
Maintained kitchen cleanliness and followed hygiene protocols to uphold safety standards. Assisted in managing kitchen stock, rotation of perishables, and reduction of waste. Commi I
Halliburton, Saudi Arabia from 05.11.2014 to 22.01.2018 National Company for Management Services NCMS, Sodexo Assisted in preparing and cooking various continental dishes, ensuring that all recipes are followed accurately and consistently.
Managed daily kitchen operations, including inventory checks, stock rotation, and maintaining kitchen cleanliness in accordance with health and safety standards. Worked closely with senior chefs to execute seasonal and special event menus, contributing creative ideas for new dishes and presentation.
Trained junior staff and commis 2 chefs in food preparation techniques and kitchen safety Mumbai 19/03/2018 - 06/04/2018
protocols.
Ensured the timely preparation of all dishes, while maintaining a high standard of food quality and Following Course Completed to attain
a CDC to join ship
Elementary First Aid ( 03.02.2025 to
unlimited. Fire Prevention & Fire
Fighting (( 03.02.2025 to unlimited) Oil,
Chemical & Liquefied gas Tanker cargo
operations in Tanker firefighting
(26.03.2018 - 29.03.2018) Personal
Safety & Social responsibility
03.02.2025 to unlimited.
Personal Survival Techniques (03.02.25
to Unlimited )
presentation.
Commi II
Sea Princess Hotel, Mumbai from 01.10.2013 to 30.10.2014 Supported senior chefs in the preparation of ingredients, including chopping, marinating, and pre- cooking items for a wide range of continental dishes. Maintained clean and organized workstations, adhering to hygiene protocols at all times. Assisted in plating dishes to ensure attractive presentation before service. Monitored stock levels and coordinated with kitchen staff to restock supplies efficiently. Participated in training sessions to improve cooking techniques and gain knowledge of new recipes.
Commi II
Firangi Panni Restaurant, Mumbai from 28.02.2012 to 01.08.2013 Assist senior chefs in preparing ingredients and cooking dishes according to recipes and standards.
Maintain a clean and organized work environment by following strict sanitation protocols. Handle food storage, stock rotation, and restocking of kitchen stations to ensure fresh ingredients. Aid in plating and presenting dishes attractively before they are served. Collaborate with kitchen team members to ensure timely preparation and service during peak hours.
Support the preparation of special meals or menus as instructed by the head chef. Commi II
Juhu Hotel, Mumbai from 30.12.2010 to 01.02.2012
Assist chefs in preparing and cooking various menu items, including meats, vegetables, sauces, and sides.
Help with the creation and setup of mise en place, ensuring all ingredients are properly measured and ready for service.
Manage kitchen cleanliness by consistently cleaning surfaces, utensils, and equipment according to health and safety regulations.
Assist with inventory checks and ensure proper storage of perishable and non-perishable items. Plate and present dishes with precision, ensuring each plate is aesthetically pleasing and up to standard.
Handle minor cooking tasks during busy periods, such as grilling, frying, and assembling dishes. Support the team in maintaining smooth kitchen operations during peak service hour Commi III, Helper
Myst Cafe & Bar, Mumbai from13.02.2008 to 13.02.2009 Assisted in daily food preparation for breakfast, lunch, and dinner services. Prepped vegetables, meats, and sauces for use in multiple stations across the kitchen. Cleaned and sanitized all workstations at the beginning and end of shifts, ensuring compliance with food safety standards.
Monitored stock levels and replenished supplies as necessary during the shift. Assisted senior chefs with plating and garnishing dishes before serving. Gained valuable experience in cooking methods such as blanching, poaching, and baking. DECLARATION
I hereby declare that above said facts are true to the best of my knowledge and belief BAPPA MONDAL
Security training for seafarers with
designated security duties 05.02.2025 to
NA.
CDC Holder, Mumbai
CDC # MUM 365711
DOI - 15.02.2019
DOE - 14.02.2029
Food & safety Basic Course
17-02-2015
West Bengal Board of Secondary
Education, SSC
Passed 28.05.2008
PERSONAL DETAILS
Nationality : Indian
Date of Birth : 15/06/1992
Gender : Male
Passport No : Y1746605
Expiry Date : 23/05/2034
Visa Status : Employment Visa
LANGUAGES
English
Hindi
Contact this candidate