AJIT KUMAR MOHANTY
SOUS CHEF
AT-Mobarakpur, Po, -soro, Dist-Balasore, State-odisha
Summary
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
9
9
years of professional experience
Work History
Sous Chef
LE PARC OSTRO LOUNGE AND GRILL
PUNE
04.2022 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
CHEF DE PARTIE
LOLO ROSSO
AHMEDABAD
04.2021 - 03.2022
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Maintained well-organized mise en place to keep work consistent.
DEMI CHEF DE PARTIE
MINIYA_TURK
MUMBAI
12.2019 - 02.2021
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Planned and directed high-volume food preparation in fast-paced environment.
COMMI-I
MINIYA-TURK
MUMBAI
10.2018 - 12.2019
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Assisted with routine stock rotation to keep ingredients fresh.
COMMI -I
MILESTONE RESTRO AND BAR
MUMBAI, DADAR
07.2017 - 10.2018
- Prepped daily menu items to quickly deliver upon request.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Cooked memorable dishes that brought new customers into establishment.
COMMI -I
AURA PUB AND LOUNGE BY ANANTARA RESIDENTYIAL RESORT
JABALPUR
12.2016 - 06.2017
- Maintained well-organized mise en place to keep work consistent.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Cleaned kitchen counters, refrigerators and freezers.
COMMI-I
POPTATES
MUMBAI,ANDHERI
06.2015 - 12.2016
- Maintained well-organized mise en place to keep work consistent.
- Monitored recipe portioning to control food costs.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
COMMI -II
O 15 CAFE
MUMBAI,ANDHERI
06.2013 - 04.2015
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Cleaned kitchen counters, refrigerators and freezers.
Education
High School Diploma -
SATYANANDA HIGH SCHOOL
BALASORE,ODISHA,INDIA 04.2001 -
Skills
Food plating and presentation
Signature dish creation
Menu memorization
Commanding leadership style
Plating
HOBBIES
- Street Photography
- Traveling and mountain climbing
- Sports and wellness : Cricket,
running yoga.
Timeline
Sous Chef
LE PARC OSTRO LOUNGE AND GRILL
04.2022 - Current
CHEF DE PARTIE
LOLO ROSSO
04.2021 - 03.2022
DEMI CHEF DE PARTIE
MINIYA_TURK
12.2019 - 02.2021
COMMI-I
MINIYA-TURK
10.2018 - 12.2019
COMMI -I
MILESTONE RESTRO AND BAR
07.2017 - 10.2018
COMMI -I
AURA PUB AND LOUNGE BY ANANTARA RESIDENTYIAL RESORT
12.2016 - 06.2017
COMMI-I
POPTATES
06.2015 - 12.2016
COMMI -II
O 15 CAFE
06.2013 - 04.2015
High School Diploma -
SATYANANDA HIGH SCHOOL
04.2001 -