Lalatendu Sahoo
Dubai
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 15-years background in high-end restaurant industry.
Overview
17
17
years of professional experience
Work History
Sous Chef
Paul Maison De Qualite Depuis
07.2013 - Current
- Leading the kitchen team, planning and directing food preparation
- Worked well in a team setting, providing support and guidance.
- Making Sure the PAUL standard are following properly.
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
Kitchen Sous Chef
Golden Tulip Group Of Hotels & Resorts
04.2011 - 07.2013
- Worked effectively in fast-paced environments.
- Managed time efficiently in order to complete all tasks within deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Demi Chef De Partie
Royal Sarovar Premier
06.2010 - 04.2011
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Commis Chef
Hotel Hindustan International
01.2009 - 06.2010
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
Kitchen Trainee
Furtune Landmark, By ITC
07.2008 - 01.2009
- Followed recipes and chef instructions to prepare food correctly.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Managed time to juggle multiple tasks simultaneously with ease.
Kitchen Trainee
Sarovar Group Of Hotels
09.2006 - 02.2007
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Education
Bachelors' Degree in Hotel Management And Tourism - Hotel Management
Utkal University Of Culture
Bhubaneswar, India04.2008
Board Of Secondary Education - Science
Utkal University
Odisha, India2004
Skills
- Catering
- Control Labor Costs
- Kitchen Equipment Operation
- Inventory Records
- Employee Performance Oversight
- Recruiting and Hiring
- Verify Food Quality
- Hospitality Management
- Inventory Management
- Consistent Supervision
- Staff Motivation
- Staff Supervision and Coordination
- Team Leadership
- Culinary Trends Monitoring
Languages
English
Advanced (C1)
Hindi
Bilingual or Proficient (C2)
Timeline
Sous Chef
Paul Maison De Qualite Depuis
07.2013 - Current
Kitchen Sous Chef
Golden Tulip Group Of Hotels & Resorts
04.2011 - 07.2013
Demi Chef De Partie
Royal Sarovar Premier
06.2010 - 04.2011
Commis Chef
Hotel Hindustan International
01.2009 - 06.2010
Kitchen Trainee
Furtune Landmark, By ITC
07.2008 - 01.2009
Kitchen Trainee
Sarovar Group Of Hotels
09.2006 - 02.2007
Bachelors' Degree in Hotel Management And Tourism - Hotel Management
Utkal University Of Culture
Board Of Secondary Education - Science
Utkal University
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