Summary
Overview
Work History
Education
Skills
Personal Traits
Timeline
90
Ananga Mandal

Ananga Mandal

Sharjah

Summary


Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.

Overview

21
21
years of professional experience

Work History

Business Development Chef

Stomping Grounds & Tylers Tavern
01.2023 - Current
  • Planning , developing and producing new recipes and plating designs for Stomping Grounds and Tylers Tavern.
  • Managing with the supervisors and outlet chef to understand their requirements and changes to the menu.
  • Designed and executed menus for events, adapting offerings to meet diverse client needs.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning focused work environment.
  • Collaborated with front of the house staff to ensure seamless service, addressing and resolving any issues promptly.
  • Negotiated with vendors for better pricing on high quality ingredients, balancing costs without compromising standards.
  • Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.


Executive Chef

Storie Café
10.2017 - 01.2023
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment,adhering to health department standards and regulations.
  • Oversaw business operations, inventory control, and customer service for restaurant. Checking chiller and dry store regularly for F.I.F.O implementation and making sure the S.O.P is followed.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety process.
  • Updating menu, implementing new menu items according to the company set standards.
  • Following HACCP standards all the time and making sure the staff adheres to and implements in their daily action.
  • Conducting on the job training to new staff and watching their improvements of day-by-day practices. Making sure the staff adheres to the company standards and follows correct hygiene practices.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.

Head Chef

Tom & Serg, Bull & Roo Hospitality
09.2015 - 08.2017
  • Run the kitchen in full capacity under my guidance overlooking daily operation.
  • Timely intervention to the junior chefs regarding changes happened in the food and service.
  • Maintained well-organized mise en place to keep work consistent.
  • Revise and rotation of menu items observing and taking measure to make sure the food is par with the clientele.
  • Innovation and creating new menu on seasonal basis while observing changing trends in the local and international food and beverage industry.
  • Keeping food cost down while ensuring the food taste and palate doesn’t get compromised. Training staff to understanding about budgeting and cost control.
  • Observing junior staff and their progress periodically guiding them to become more productive for the company as well as their personal growth.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Duty rota, administrative work, kitchen budgeting and HACCP related paperwork comes along with the job.

Sous Chef

Tom & Serg, Bull & Roo Hospitality
02.2015 - 08.2015


  • Managed and assisted executive chef in food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Trained kitchen staff to perform various preparation tasks under pressure and new cooking techniques.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Implemented S.O. P. so the quality of food and service is not compromised also which will ease the workload of the crew.
  • Organized and maintained ll the HACCP related paperworks.


Chef De Partie

Wheelers Of St. James By Marco Pierre White
05.2014 - 02.2015
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Carrying out the daily routine work while making the mise en place for the station. Coordinating with sous chef and executive chef about forecast of the day and preparing mise en place accordingly.
  • Prepared items for roasting, sauteing, frying, and baking.

  • Doing inventory report, filling in the necessary forms and following F.I.F.O standards.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

Chef De Partie

Fairmont The Palm
10.2012 - 04.2014
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Following highest cleaning standards are practiced all the time and the junior staff adheres to them in their everyday activity. Taking suggestions from time to time from the hygiene manager of the hotel to follow the highest practices.
  • Making sure buffet area is clean and tidy. Refilling the food as it required, and also making sure the hot food served hot cold food is served cold.
  • Communicating with the guest personally as the restaurant was a open kitchen while preparing food.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.

Commis Chef

Rocco Forte Hotel
10.2011 - 08.2012
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Took active participation in all aspects of kitchen work. Rotated through all prep stations to learn different techniques.
  • My job included but not limited to preparing basic items such as preparing salads, sauce and soups also working in banquets.
  • Working on breakfast buffet and live counter gave me the much-needed confidence.
  • Cleaning and arranging of all the stations, walk-in chiller and dry stores regularly.

Commis I

Holiday Inn Express By IHG
11.2009 - 10.2011
  • Was selected as pre-opening team member from India.
  • Always made sure I am one step ahead with the team.
  • Took active participation in all aspects of kitchen work.
  • Able to have confidence of my sous chef and executive chef about my work ethics.
  • Always finished my job on timely manner and clean and neat.
  • My job included but not limited to preparing on basic items such as cutting chopping and washing of vegetable.
  • Preparing salads and dressing under guidance and observation of my demi chef de partie and chef de partie.
  • Keeping kitchen and surrounding always clean and neat also filled up the hygiene forms.

Commis II

The Zuri White Sands Resort & Casino
10.2008 - 10.2009
  • Company Overview: (previously was Radisson white sands)
  • Had very basic jobs such as chopping cutting and preparing salads and sandwiches.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • As had a previous experience and strong hand in kitchen helped me to gain the confidence of chef and was able to work on various kitchen and performed my duties.
  • Overall maintaining hygiene and keeping kitchen and area clean.
  • Assigned for everyday store pick up and arranging walk in chiller.

Kitchen Operation Trainee

Mayfair Lagoon Resort
07.2007 - 10.2008
  • Selected as Kitchen Operation Trainee.
  • Worked in their kitchen understanding the nuances of kitchen brigade.
  • Learned new materials, processes, and programs quickly.
  • Attended training courses to build understanding of processes, techniques, and industry.
  • On regular interval always had meeting with respected supervisors on my progress and understanding where I am lacking.
  • Always took the criticism in positive manner.

Industrial Trainee

Hotel Manohar Hotel
10.2004 - 04.2005
  • Working in all aspect as a trainee from their kitchen to the restaurant and from housekeeping to front office.
  • Training of 6 month which moulded me in the service industry.
  • Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
  • Learnt all basic aspects of hospitality industry.
  • Supervisors trusted and gave chance to perform as individual.
  • Requested to work in their kitchen extra days of my training.

Education

Bachelor - tourism and Hospitality services

Utkal university of culture
01.2006

Skills

  • Menu creation and design
  • Expert in food presentation
  • Culinary operations management
  • Food safety protocols
  • Contemporary cooking methods

Personal Traits

Languages Known: English, Hindi, oriya

Timeline

Business Development Chef

Stomping Grounds & Tylers Tavern
01.2023 - Current

Executive Chef

Storie Café
10.2017 - 01.2023

Head Chef

Tom & Serg, Bull & Roo Hospitality
09.2015 - 08.2017

Sous Chef

Tom & Serg, Bull & Roo Hospitality
02.2015 - 08.2015

Chef De Partie

Wheelers Of St. James By Marco Pierre White
05.2014 - 02.2015

Chef De Partie

Fairmont The Palm
10.2012 - 04.2014

Commis Chef

Rocco Forte Hotel
10.2011 - 08.2012

Commis I

Holiday Inn Express By IHG
11.2009 - 10.2011

Commis II

The Zuri White Sands Resort & Casino
10.2008 - 10.2009

Kitchen Operation Trainee

Mayfair Lagoon Resort
07.2007 - 10.2008

Industrial Trainee

Hotel Manohar Hotel
10.2004 - 04.2005

Bachelor - tourism and Hospitality services

Utkal university of culture

Similar Profiles

CREATE PROFILE
Ananga Mandal