SAUGAT MALLA
Dehradun,India
Summary
Hospitality Culinary Professional with over 6 years of on job experience in leading global brands; focused on adding my personal skills and experience in alignment to my workplace's successful running procedures and structures targeting the goals, vision and mission of the organization and professional growth for myself and my team and undertaking the ethical steps necessary to achieve it.
Overview
8
8
years of professional experience
21
21
years of post-secondary education
Work history
Demi Chef De Partie
The Ritz Carlton, JBR
Dubai, UAE
06.2023 - Current
- Maintained clean and tidy food preparation areas.
- Enforced proper sanitation & hygiene practices to prevent food spoilage and contamination.
- Adhered to health and safety requirements for cleaning surfaces, cooking items and equipment.
- Studied under qualified chefs to train in cuisines and requirements of different cooking stations.
- Supervised and trained junior chefs cook assigned dishes.
- Reduced food costs with proper budgeting and inventory management.
- Communicated closely with service teams to fully understand special orders.
- Monitored line production to achieve consistent quality.
- Collaborated with head chef to create innovative, seasonal menus for special events.
DEMI CHEF DE PARTIE
AL BUSTAN PALACE - A RITZ-CARLTON HOTEL
MUSCAT
04.2022 - 05.2023
- Ensuring the food quality and service timings standards are met for the Room Dining Operation
- Preparing mis en place & food pick up for the Ala Carte & Buffet Operations along with providing the required set ups for the All Day Dining restaurant
- Implementing changes in the menus and the recipes for Ala Carte & Buffet operations and organizing the operation for the same
- Checking and maintaining the HACCP & GFSF standards of the kitchen operation
- Maintaining of the kitchen inventory & food stock
- Providing kitchen staff with on job training and assisting them with the mgs trainings helping them to adapt faster and better with the work environment.
CHEF DE PARTIE
WESTIN - RAJARHAT
KOLKATA
03.2021 - 09.2021
- Ensuring the buffet food quality and hygiene for all three meal operations and evening lounge for the All Day Dining Restaurant
- Planning and implementing the restaurant setup, theme, events and festivals along with the Chef de Cuisine & Sous Chef
- Taking care of the ordering & inventory and maintaining food stock
- Planning the staff duty roster & duty alignments in accordance to the operational requirements
- Handling the pre-opening tasks of menu planning, plating guide, crockery, cutlery , equipment & setup planning for the Pool Side Grill & Bar
- Checking and maintaining the HACCP & GFSF standards & co-vid protocols
- Taking care of Banquet Kitchen operations during busy or high volume event periods.
CULINARY ASSOCIATE
MARRIOTT SUITES
PUNE
03.2017 - 03.2021
- Preparing food and mis en place for main course, pasta, grill & salami section
- Handling the pass alongside the Chef De Partie in absence of the Expat Chef and the Sous chef
- Planning & preparing the menu, theme & setup for weekend brunch, monthly food festivals & festive buffets i.e
- Christmas, October Fest, New Years eve etc
- Ordering , inventory & stock management
- Planning staff duty roster
- Taking care of the on job , classroom & mgs trainings for the culinary staff and organising and handling monthly departmental meetings
- Implementing and maintaining the co-vid LSOP's and protocols, and preparing take away menu formats in the absence of the Executive Chef and CDC's for the first co- vid lockdowns
- Checking and maintaining the HACCP & GFSF standards.
Education
MARRIOTT EXECUTIVE DEVELOPMENT PROGRAMME -
MARRIOTT SUITES
01.2019 - 05.2020
BACHELOR IN HOSPITALITY MANAGEMENT - undefined
INDIRA GANDHI NATIONAL OPEN UNIVERSITY
01.2012 - 05.2015
BACHELOR OF SCIENCE IN HOSPITALITY & HOTEL ADMINISTRATION - undefined
INSTITUTE OF HOTEL MANAGEMENT , CATERING & NUTRITION PUSA
01.2012 - 05.2015
INDIAN SCHOOL CERTIFICATE FOR HIGHER SECONDARY EDUCATION - undefined
SEVEN OAKS SCHOOL
01.2009 - 05.2011
INDIAN CERTIFICATE OF SECONDARY EDUCATION - undefined
SEVEN OAKS SCHOOL
01.1999 - 05.2009
Skills
- Providing kitchen staff with on job training and assisting them with the mgs trainings helping them to adapt faster and better with the work environment
- Food Service Hot Preparations- Range, Grill, Professinal Fryers, Ovens
- Food Service Cold Preparations - Salads, Platters - Cold Cuts, Cheese, Fruits, Mezze
- Experience in specialized cooking - Italian - handmade pastas, stuffed pastas, risottos , meat and seafood preparation
- Experience in specialized cooking - Indian - Basic preparation and mis en place experience
- Ordering - Birch Street
- General System Skills - MS Word, MS Excel, MS PowerPoint, Audio & Video editing & presentation, Recipe Cards
Languages
English | Advanced
Hindi | Advanced
Nepalese | Native
Personal Information
Nationality: Indian
References
References available upon request.
Timeline
Demi Chef De Partie
The Ritz Carlton, JBR
06.2023 - Current
DEMI CHEF DE PARTIE
AL BUSTAN PALACE - A RITZ-CARLTON HOTEL
04.2022 - 05.2023
CHEF DE PARTIE
WESTIN - RAJARHAT
03.2021 - 09.2021
MARRIOTT EXECUTIVE DEVELOPMENT PROGRAMME -
MARRIOTT SUITES
01.2019 - 05.2020
CULINARY ASSOCIATE
MARRIOTT SUITES
03.2017 - 03.2021
BACHELOR IN HOSPITALITY MANAGEMENT - undefined
INDIRA GANDHI NATIONAL OPEN UNIVERSITY
01.2012 - 05.2015
BACHELOR OF SCIENCE IN HOSPITALITY & HOTEL ADMINISTRATION - undefined
INSTITUTE OF HOTEL MANAGEMENT , CATERING & NUTRITION PUSA
01.2012 - 05.2015
INDIAN SCHOOL CERTIFICATE FOR HIGHER SECONDARY EDUCATION - undefined
SEVEN OAKS SCHOOL
01.2009 - 05.2011
INDIAN CERTIFICATE OF SECONDARY EDUCATION - undefined
SEVEN OAKS SCHOOL
01.1999 - 05.2009
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