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
undefinedAdditional 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