Versatile Line Cook with Leadership & Sustainability
Resume:
SUMMARY
SKILLS
EDUCATION
CERTIFICATIONS
PROFESSIONAL EXPERIENCE
Rajabera, Dhalbhumgarh,Jharkhand
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SIDDHARTH SHANKAR HANSDA
Passionate and energetic cook with more than 3+ years experience in culinary in the 5 Star business properties.Expertise in creating delicious and innovative dishes with the focus on health and cost management.Proven ability of working in high pressure and ensuring food quality and presentation. Top 3 young chefs finalist in
young Chef Olympid Bangkok.
(2018) Best trainee of the season
by Taj Goa (2019) Nomiated
twice by whistler experience
secret shoppers programm in
Portobello for best Customer
Service (2023-24)
Taj Goa 2019-2020
Worked in various kitchen including oriental,
continental and pastry kitchen
Took orders from senior chef and followed the
recipes.
Worked in the breakfast live kitchen for 200+ guests maintained the back up list and sanitized the working area
Maintained and followed HACCP rules
Worked for Goa film festival in hot section.
JW MARRIOTT Bangalore 2021-2022
Worked in a banquet kitchen handling 600+ guest for food and service
worked under senior sous chef in continental cuisine. On hand experience in French classical menu
Prepped and Served at Staff Cafeteria for 380+
employees each day.
Expertise in Indian Gravy and Cuisine.
The Fairmont Chateau whistler 2022 - 2024
Preparing and serving breakfast and lunch for 1100+ guest in peak season. Maintaining food hygiene and food quality while serving. Managing 3 line cooks while following the HAACP procedure. Working under the supervision of Sous Chef for new recipe and technices of food plating. Diploma course in advanced program in
international hospitality administration.
2018-21
Line Cook
First Cook
Job trainee
International Institute of hotel Management
Extensive culinary and knife skills
with HACCP.
Adaptive at multitasking in a high
volume fast paced work
environment.
Hands on experience in Indian and
continental cuisine.
Expertise in smokehouse and grills.
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