Koushik Singha
Abu Dhabi,United Arab Emirates
Summary
Culinary professional with experience in delivering high-quality dishes and optimizing kitchen operations. Proficient in diverse cooking techniques and ingredient preparation, ensuring consistent excellence in meal presentation. Strong ability to promote teamwork in fast-paced environments while adhering to health and safety standards. Seeking Chef De Partie position to contribute to team success and achieve organizational goals.
Overview
9
9
years of professional experience
16
16
years of post-secondary education
Work history
Demi Chef De Partie
Ilios, Surf Club Abu Dhabi
Hudayriyat Island, Abu Dhabi, United Arab Emirates
03.2024 - 11.2025
- Experience of grilling techniques using high-heat equipment, such as gas, charcoal, or wood-fired grills (Josper grill, Kamado grill). Ability to manage and adjust the grill’s flame to achieve perfect searing and cooking of meats, seafood, and vegetables.
- Proficient in filleting, deboning, and portioning a wide variety of fish, including shellfish preparation and mollusk cleaning with attention to maximizing yield and minimizing waste. Ability to process large quantities of fish and seafood in a timely manner, especially in high-volume environments for busy kitchens.
- Skilled in breaking down whole carcasses(lamb, poultry), boning, trimming, and portioning various cuts of beef, pork, lamb, and poultry.
- Strong knowledge of HACCP guidelines, safe food handling, and maintaining cleanliness.
- Expertise in managing stock levels, monitoring inventory, controlling waste, and ensuring product freshness.
- Ability to work efficiently in a team and assist in training new employees.
Demi Chef De Partie
The WB Abu Dhabi Curio Collection By Hilton
Abu Dhabi, United Arab Emirates
10.2023 - 03.2024
- Inspected and cleaned food preparation areas, including equipment and surfaces, to maintain sanitary conditions. Regulated temperatures of combi ovens, broilers, grills, and roasters to ensure safe food storage and cooking.
- Monitored freshness of food and ingredients by checking quality, tracking inventory, and rotating stock.
- Turned or stirred foods for even cooking and portioned, arranged, garnished, and served dishes to patrons. Seasoned and cooked food in accordance with recipes or personal expertise while ensuring quality standards.
Commis- I
The Westin Abu Dhabi Golf Resort & Spa
Abu Dhabi, United Arab Emirates
11.2022 - 10.2023
- Completed paperwork promptly while resolving discrepancies efficiently.
- Ensured product quality and freshness by verifying inventory levels.
- Achieved all deadlines through effective time management.
- Shaped and secured roasts using boning knife, skewers, and twine while maintaining safety and cleanliness standards.
- Managed dry store and meat orders systematically with Birch Street system.
- Quickly adapted to learn new concepts proficiently.
Commis- I (Butchery)
RIU Hotels & Resorts
Dubai, United Arab Emirates
11.2020 - 11.2022
- Optimised meat and seafood storage system to prevent spoilage and waste.
- Executed skilled cuts to minimise waste and produce accurate products.
- Deboned and cut meats while adhering to safety protocols.
- Sanitised work areas, equipment, and tools to comply with food safety standards.
- Cured and treated meat and fish for effective preservation.
- Maintained excellent knife techniques for precise butchery and carving.
- Documented quantities of meat received and sold for accurate record-keeping.
- Ordered inventory to meet demand forecasts and reduce product loss.
Commis- II
Abela & Co.
Dubai, United Arab Emirates
12.2019 - 11.2020
- Ensured adherence to food hygiene legislation by maintaining tidy working areas.
- Efficiently prepared meats, fish, and vegetables for line cooking in a high-pressure environment.
- Performed tasks from Chef De Partie.
- Contributed to operations of prestigious catering company in UAE for 11 months at Le Meridian & Westin, Dubai.
Commis- II
The Conclave (Ambuja Neotia)
Kolkata, India
07.2018 - 12.2019
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Stored foodstuffs and ingredients in an established manner.
- Carried out tasks assigned by Chef De Partie. Cooked and presented dished in line with standardized recipes.
OJT (On Job Trainee)
Hotel Ans International
Raigarh, India
08.2017 - 03.2018
- Served as a job trainee in Kitchen for seven months, focusing on Continental and Garde-manger.
IT (Industrial Trainee)
Aloft Whitefield
Bangalore, India
08.2016 - 01.2017
- Completed six-month industrial training in F&B Production and Beverage sectors. Gained experience in Front Office operations and Housekeeping practices.
- Collaborated with teams to enhance service delivery in hospitality settings.
Education
B. Sc. Hotel Management and Catering Science - Hospitality
Bharathiar University
Coimbatore, India 05.2015 - 04.2018
Higher Secondary - Commerce
Madhyamgram Boys High School
Kolkata, India 04.2012 - 03.2015
Secondary -
Dum Dum Motilal Boys School
Kolkata, India 01.2002 - 02.2012
Skills
- Roasting and grilling
- Different cooking techniques
- Calm under pressure
- HACCP
- Crudo, Carpaccio, Tartare
- Curing, Aging
- Butchery techniques
- Inventory management
- Communication skills
- Basic Computer Literacy
LANGUAGES
English - Full Professional Proficiency
Fluent
Hindi - Full Professional Proficiency
Fluent
Bengali - Native or Bilingual Proficiency
Native
INTERESTS
Cooking, Playing Chess, Photography, Traveling
Timeline
Demi Chef De Partie
Ilios, Surf Club Abu Dhabi
03.2024 - 11.2025
Demi Chef De Partie
The WB Abu Dhabi Curio Collection By Hilton
10.2023 - 03.2024
Commis- I
The Westin Abu Dhabi Golf Resort & Spa
11.2022 - 10.2023
Commis- I (Butchery)
RIU Hotels & Resorts
11.2020 - 11.2022
Commis- II
Abela & Co.
12.2019 - 11.2020
Commis- II
The Conclave (Ambuja Neotia)
07.2018 - 12.2019
OJT (On Job Trainee)
Hotel Ans International
08.2017 - 03.2018
IT (Industrial Trainee)
Aloft Whitefield
08.2016 - 01.2017
B. Sc. Hotel Management and Catering Science - Hospitality
Bharathiar University
05.2015 - 04.2018
Higher Secondary - Commerce
Madhyamgram Boys High School
04.2012 - 03.2015
Secondary -
Dum Dum Motilal Boys School
01.2002 - 02.2012