Sudip Bepari
Dubai,UAE
Summary
Hardworking Commis Chef versed in supporting senior chefs in quality food preparation. Checks ingredient and supply levels to reduce downtime and rotates inventory for maximum freshness. Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style. Focused culinary professional with experience in high-volume kitchen environments. Maintains cleanliness and organisation to reduce hazards and meet sanitation requirements. Dedicated to consistent quality and customer satisfaction.
Overview
7
7
years of professional experience
Work History
Commis chef
The Ritz-Carlton
Dubai
12.2022 - Current
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
- Followed precise recipe cards and food preparation procedures.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Quality-checked items for quantity and presentation.
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Controlled and minimised food waste.
- Cooked and presented dished in line with standardised recipes.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Supported food service in busy restaurant environment.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
- Stored foodstuffs and ingredients in established manner.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
- Accurately measured dish ingredients to support precise portioning.
- Consistently ensured excellent food quality standards for outstanding customer satisfaction.
- Prepared and presented innovative dishes of exceptional quality and uniformity.
- Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Inspected completed work and stations to verify conformance with standards.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Reduced customer complaints by enforcing strict quality control procedures.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
Demi chef de partie
Meals On Me Cetaring LLC
Dubai
10.2021 - 10.2022
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Presented dishes with creative plating and merchandising.
- Maintained clean and tidy food preparation areas.
- Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
Demi chef de partie
Throttle Shrottle Moto Cafe
kolkata, India
11.2020 - 10.2021
- Presented dishes with creative plating and merchandising.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Maintained clean and tidy food preparation areas.
- Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
- Executed efficient mise en place to facilitate smooth service.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Communicated closely with service teams to fully understand special orders.
- Monitored line production to achieve consistent quality.
Commis chef
Royal Fork restaurant
Abu Dhabi, UAE
03.2018 - 07.2020
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
- Met high standards of food hygiene and safety.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Controlled and minimised food waste.
- Cooked and presented dished in line with standardised recipes.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Periodically cleaned kitchen stations in line with sanitation regulations.
Internship trainer
Taj Gateway
Karnataka, India
09.2017 - 02.2018
- Received consistently positive feedback from management and internship program participants, maintaining strong levels of satisfaction across all programs.
- Networked at industry events to cultivate connections and multiply opportunities.
- Supervised interns across multiple projects, evaluating performance to provide actionable feedback.
- Guided new interns in getting acclimated to company culture and workflow.
- Implemented proven methods to overcome common barriers to learning.
Chef intern
Park Flurys
Kolkata, India
11.2016 - 12.2016
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
- Cooked and presented dished in line with standardised recipes.
Education
Diploma - Hotel Management
Dolphin School Of Hotel Management
India /2016 - /2018
Higher Secondary - Arts
Thakurnagar Higher Secondary Schoo
India /2008 - /2010
Secondary Level - Language, Science, Arts, Geography
Thakurnagar Higher Secondary School
India /2003 - /2008
Skills
- Calm under pressure
- Cleaning and sanitizing methods
- Food preparation techniques
- Meal preparation
- Kitchen equipment and tools
- Adept in food hygiene
- Food plating and presentation
- Quality focused
- Grilling and deep frying skills
- Portion and cost control
- Food inventories
- Expert multitasker
- Sanitation guidelines
- Quality Assurance
- Food and beverage pairing
- Culinary expertise
Languages
English
Fluent
Hindi
Fluent
Bengali
Native
Affiliations
- Cricket
- Guiter
References
References available upon request.
Timeline
Commis chef
The Ritz-Carlton
12.2022 - Current
Demi chef de partie
Meals On Me Cetaring LLC
10.2021 - 10.2022
Demi chef de partie
Throttle Shrottle Moto Cafe
11.2020 - 10.2021
Commis chef
Royal Fork restaurant
03.2018 - 07.2020
Internship trainer
Taj Gateway
09.2017 - 02.2018
Chef intern
Park Flurys
11.2016 - 12.2016
Diploma - Hotel Management
Dolphin School Of Hotel Management
/2016 - /2018
Higher Secondary - Arts
Thakurnagar Higher Secondary Schoo
/2008 - /2010
Secondary Level - Language, Science, Arts, Geography
Thakurnagar Higher Secondary School
/2003 - /2008
Similar Profiles
Steven FloresSteven Flores
Assistant Director of Engineering at JW Marriott, The Ritz Carlton & Ritz ResidencesAssistant Director of Engineering at JW Marriott, The Ritz Carlton & Ritz Residences
Blake ShuttsBlake Shutts
Room Operations Manager - Pre-Opening Team at The Ritz-CarltonRoom Operations Manager - Pre-Opening Team at The Ritz-Carlton
Mercedes DagninoMercedes Dagnino
Stewarding/Employee Dining Room Attendant at The Ritz-CarltonStewarding/Employee Dining Room Attendant at The Ritz-Carlton