SAYANTAN BASU ROY
IAM ACHEF BY PROFESSION WITH 14 YRS OF EXPERIENCE WITH VAST KNOWLEDGE OF INDIAN CUISINE & TANDOOR SECTION.
DUBAI
Summary
- Seasoned Jr. Sous Chef specializing in PAN INDIAN cuisine. Along with healthy diet µ gastronomic dishouts.
- Successful 14 years of track record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
- Knowledgeable about HACCP, sanitation and food safety. customer relations and storage procedures. Clear communicator and decisive manager with expertise in all areas of the kitchen.
- Top-notch professional with experience in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs.
- Collaborative and committed to seeking feedback from customers and staffs to improve kitchen workflows.
- Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
13
13
years of professional experience
3
3
years of post-secondary education
2
2
Languages
Work History
JR. SOUS CHEF
FARZI CAFÉ INDIAN SPECIALITY FINE DINE RESTAURANT IN KOLKATA
KOLKATA
10.2022 - 05.2023
- REPORTS TO OUTLET CHEF
- USE TO HANDLE DAY TO DAY ORDERS AND TAKE CARE ABOUT THE SET MENU AVAILABILITY
- Acted as head chef when required to maintain continuity of service and quality.
- Ordered new ingredients and supplies to meet expected needs.
- Planned menus and services for restaurant and off-site events.
- Monitored recipe portioning to control food costs.
- Coordinated with vendors to order supplies and maintain high quality standards.
CHEF DE PARTIE
COURTYARD BY MARRIOTT
Nashik
10.2021 - 09.2022
- HANDLES ADD RESTAURANT & DAILY WORK SCHEDULES, INCLUDING TRAINING SESSIONS.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained all kitchen staffs regarding equipment safety to preventive measures.
- EARNED THE EXPERIENCE OF HEAVY WEIGHT SHAADI BY MARRIOTT EVENT IN THIS PROPERTY.
CDP
OBEROI GRAND HOTEL, KOLKATA
KOLKATA
11.2020 - 09.2021
- WORKED ASDCDP & PROMOTED TO CDP IN BANQUETS KITCHEN IN OBEROI GRAND HOTEL KOLKATA
- Acted as a team leader in group projects, delegating tasks and providing feedback.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked effectively in fast-paced environments.
- Managed time efficiently in order to complete all tasks within deadlines.
DEMI CHEF DE PARTIE
OBEROI HOTELS & RESORTS PVT. LTD.
KOLKATA
03.2018 - 10.2020
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
DCDP
ADMIRAL PLAZA HOTEL
DUBAI
12.2016 - 02.2018
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
COMMIES
RADISSON BLU HOTEL
GUWAHATI
11.2013 - 05.2015
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Done simulation for this pre opening hotel and merchandised their menu for ADD restaurant.
- being a proud associate of the gala opening party of this hotel.
KITCHEN SERVICE ASSOCIATE
THE PARK HOTEL
KOLKATA
04.2011 - 10.2013
- Helped large volume of customers every day with positive attitude and focus on customer satisfaction.
- Unloaded, loaded and stocked merchandise.
- Taken care of day to day Banqueting operation.
COMMIES
EAGLETON THE GOLF RESORT
BANGALORE
11.2010 - 01.2011
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
COMMIES 3RD
IMPERIAL PALACE HOTEL
RAJKOT
11.2009 - 10.2010
- Managed opening and closing shift kitchen tasks.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
Education
Bachelor of Science - HOTEL MANGEMENT
I.H.R.M. KOLKATA, UNDER P.T.U.
Kolkata, INDIA 05.2006 - 09.2009
Skills
Banquet operations expert
Kitchen Management
Menu development
Indian Fine Dine
Proficiency in ordering systems
Recipe portioning
Plating
Recipes and menu planning
Food spoilage prevention
Food preparation and safety
Sales planning
Quality controls
Additional Information
1. D.O.B :- 31/12/1988
2. Nationality :- Indian
3. Passport No. :- U7280034
4. Marital Status :- MARRIED and has 2 kids.
5. Language Proficiency: English - Professional proficiency
Hindi - Professional proficiency
Timeline
JR. SOUS CHEF
FARZI CAFÉ INDIAN SPECIALITY FINE DINE RESTAURANT IN KOLKATA
10.2022 - 05.2023
CHEF DE PARTIE
COURTYARD BY MARRIOTT
10.2021 - 09.2022
CDP
OBEROI GRAND HOTEL, KOLKATA
11.2020 - 09.2021
DEMI CHEF DE PARTIE
OBEROI HOTELS & RESORTS PVT. LTD.
03.2018 - 10.2020
DCDP
ADMIRAL PLAZA HOTEL
12.2016 - 02.2018
COMMIES
RADISSON BLU HOTEL
11.2013 - 05.2015
KITCHEN SERVICE ASSOCIATE
THE PARK HOTEL
04.2011 - 10.2013
COMMIES
EAGLETON THE GOLF RESORT
11.2010 - 01.2011
COMMIES 3RD
IMPERIAL PALACE HOTEL
11.2009 - 10.2010
Bachelor of Science - HOTEL MANGEMENT
I.H.R.M. KOLKATA, UNDER P.T.U.
05.2006 - 09.2009