BIDYA BORO
Dubai
Summary
Detail-oriented cook experienced in working with different types of ingredients to produce delicious dishes from multiple cuisines. customer preferences and exceeding quality expectations. Works well alone or with team to create and execute menus for private gatherings and special events.
Overview
15
15
years of professional experience
Work History
Chef de partie
EFZIN
Dubai
03.2024 - Current
- Trained kitchen staff to perform various preparations task under pressure.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Ensured minimal kitchen waste by accurately portioning food and ordering sufficient ingredient supplies.
- Manages day-to-day operations, ensuring the quality, standards and the expectations of the customers on a daily basis.
Demi Chef De Partie
Mercato Centrale (Skelmore group of Companies)
Dubai
11.2022 - 02.2024
- Assisted in the preparation of customer meals, including breakfast, lunch and dinner.
- Closely monitored kitchen operations to ensure kitchen health and safety procedures were followed.
- Assisted other chefs prepare and plate food during busy restaurant periods.
- Prepare food for all events per required time line; anticipate the quality and quantity required using standards set by the company.
Commis Chef
GIA (ITALIAN CUISINE) BY ALABBAR ENTERPRISE
Dubai
09.2021 - 11.2022
- Prepares and cooks foods of all types, either on a regular basis or functions.
- Recognizes superior quality products, presentations and flavor.
- Follows proper handling and right temperature of all food products.
Commis 2
EKFC (FIRST CLASS LOUNGE DXB AIRPORT)
Dubai
12.2018 - 08.2021
- Ensure all food preparation is carried out in accordance with food hygiene procedures.
- Good interpersonal skills ability to spot new and innovative ways to produce food solutions to our customers.
Commi 1
Joes Café
Kuwait
07.2016 - 07.2018
- Working with seasonal ingredients.
- Ensure all mise-en-place is in place for service every day.
- Ability to work flexible shifts and under pressure.
Commi 1
TONINO RESTAURANT (ITALIAN CUISINE)
Delhi
06.2014 - 06.2016
- Experienced working with the finest-quality ingredients especially steaks, in a busy setting.
- Study each recipe and gather all necessary ingredients.
- Maintain a professional and pleasant work environment in the kitchen.
Line Cook
TGI Fridays
Delhi
01.2012 - 05.2014
- Responsible for maintaining up to date product and menu knowledge.
- Maintaining a high standard of food preparation and presentation, ensuring portion and quality control.
- Set up the kitchen utensils and equipment, like knives, pan, scales etc.
- Ensure that opening shift completes startup of Kitchen line work.
Intern
BRISTOL HOTEL
Delhi
06.2011 - 12.2011
Education
BACHELOR OF ARTS - Arts
UNIVERSITY OF DELHI
Delhi, India01.2015
CULINARY - culinary
YOUNG MEN'S CHRISTIAN ASSOCIATION (YMCA)
Delhi, India01.2010
Internship
BRISTOL HOTEL, Delhi, Delhi, India, 2011-06-01, 2011-12-01
Timeline
Chef de partie
EFZIN
03.2024 - Current
Demi Chef De Partie
Mercato Centrale (Skelmore group of Companies)
11.2022 - 02.2024
Commis Chef
GIA (ITALIAN CUISINE) BY ALABBAR ENTERPRISE
09.2021 - 11.2022
Commis 2
EKFC (FIRST CLASS LOUNGE DXB AIRPORT)
12.2018 - 08.2021
Commi 1
Joes Café
07.2016 - 07.2018
Commi 1
TONINO RESTAURANT (ITALIAN CUISINE)
06.2014 - 06.2016
Line Cook
TGI Fridays
01.2012 - 05.2014
Intern
BRISTOL HOTEL
06.2011 - 12.2011
BACHELOR OF ARTS - Arts
UNIVERSITY OF DELHI
CULINARY - culinary
YOUNG MEN'S CHRISTIAN ASSOCIATION (YMCA)