Aniruddha Talukdar
Kolkata
Summary
Dynamic Sous Chef with extensive experience at Viking Ocean Cruise, excelling in menu planning and inventory management. Proven track record in enhancing guest experiences through innovative culinary strategies and effective team collaboration. Skilled in food safety and cost control, consistently achieving operational efficiency while fostering a motivated kitchen environment.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Sous Chef
Viking Ocean Cruise
04.2025 - 07.2025
- Supervised kitchen staff during meal preparation and service to ensure efficiency.
- Coordinated menu planning with culinary team, enhancing guest experience.
- Maintained high food safety and sanitation standards throughout operations.
- Trained new staff on cooking techniques and kitchen protocols, improving skillsets.
- Monitored food quality and presentation prior to serving guests to meet standards.
- Implemented strategies to reduce waste, increasing kitchen efficiency.
- Oversaw scheduling of kitchen employees to optimize labor coverage.
- Conducted weekly equipment inspections for safety compliance.
Sous Chef
Royal Caribbean
10.2024 - 02.2025
- Supervised kitchen staff to ensure efficient food preparation and service.
- Managed inventory levels and ordered supplies to maintain kitchen operations.
- Trained junior chefs on cooking techniques and safety protocols.
- Collaborated with front-of-house staff to coordinate meal service timings.
- Ensured compliance with health and safety regulations in the kitchen.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Performed weekly inspections of all equipment for safety compliance.
Sr. Sous Chef (Lead 1)
Lemon Tree Hotel Viman Nagar, Pune
Pune
02.2019 - 08.2024
- Conducting food promotions.
- Planning and conducting staff theme lunch.
- Plan and execute staff activity
- Do internal audits and prepare the kitchen for the same
- Comp set visit along with F & b Lead/lead 2 chef, incorporate the best practices/learning’s
- Controlling RMC.
- Revising the cyclic menu for buffet breakfast/lunch/dinner
- Adherence of spring cleaning of kitchen
- Do market survey and assist purchase in sourcing seasonal/local grown
- Research on new products for up gradation of menus.
- Conduct scheduled training to the team
- Meet the new joiners in the department on one to one basis
- Timely buffet up-gradation to be done by buying related props/dispenser’s/platters etc as required
- Identifying quality food suppliers, negotiating rates with the help of purchase, forecasting kitchen requirements and ensuring optimum inventory levels.
- Setting standards, specifications and guidelines for the purchase of food materials.
- Advising the management on the purchase of equipment for the kitchen. Capex
- Identifying Hi-Potential Staff in Department
- Planning of food promotions for next financial year.
- KRA review among team
- Banquet menu engineering and reviewing pricing.
- Planning yearly leave calendar for the team.
Sous Chef
Lemon Tree Hotel, Electronic City, Bangalore
Bengaluru
12.2015 - 01.2019
- Disciplined and dedicated to meeting high quality standards.
- Cultivated Positive with vendors to source the best ingredients at the best prices.
- Planned and directed food preparation in a fast paced environment.
- Managed staff schedules to optimize coverage of peak time.
- Created and implemented an action plan to address cost control.
- Motivated and disciplined employees according established requirements.
- Maximized customer service by training staff, operations and resolved issues in a timely manner.
Junior Sous Chef
The Chancery
Bengaluru
09.2014 - 10.2015
- Led by example to ensure team members prepared items in an accurate and high quality manner.
- Plated in an attractive manner according to Restaurant standard.
- Successfully completed Kitchen Product Inventory as assigned.
- Ordered food items as needed for upcoming events as per sous chef request.
- Prepped daily menu items to ensure quick delivery to the sous chef upon request.
- Developed full, tasting and special events menu.
- Monitored recipe portioning to control food cost.
Chef De Partie
The Zuri Kumarakom, Kerala Resort and Spa
Kumarakom
06.2014 - 08.2014
- Supervised a team of 6 members.
- Plated meals paying special attention to garnish and overall presentation.
- Operated all kitchen equipment in a safe manner.
- Prepared items for roasting, sautéing, frying and baking.
- Observed the FIFO rule to ensure that food was properly used before its expiration date.
- Ensured that food was served to guest at the proper temperature by bringing it to the table immediately.
- Consistently provided professional, friendly and engaging service.
- Maintained high standard of cleanliness and sanitation.
Demi Chef De Partie
The Zuri Kumarakom, Kerala Resort and Spa
Kumarakom
06.2013 - 06.2014
- Worked closely with the chef to provide tasty options for guests with food allergies or intolerances.
- Complied with portion and serving sizes as per restaurant standard.
- Removed expire food and beverages from their storage places and ensured their proper disposal.
- Displayed enthusiasm and knowledge about the restaurant’s menu and product.
Commis Chef I
Gokulam Grand Hotel & Spa (Move n Pick Hotels)
Bengaluru
02.2013 - 06.2013
- Properly cleaned the kitchen including counters, work areas, shelves, refrigerator and freezers.
- Rotated Food regularly, removing any items that were outdated and disposed of them properly.
- Demonstrated genuine hospitality while greetings and establishing rapport with the guest.
Commis Chef II
Avasa Hotel
Hyderabad
12.2011 - 12.2012
- Signed for deliveries, checked the items into inventory and then stocked everything into its proper place.
- Rotated food regularly, removing any items that were out dated and disposed of them properly.
- Observed different kitchen chefs and watched how they prepared sauces, breads and other items to gain knowledge in those cooking and baking techniques.
Commis chef III
The Lalit Golf And Spa Resort Goa
Canacona
11.2010 - 11.2011
- Properly cleaned the kitchen, including counter, work areas, shelves, refrigerators and freezers.
- Weighed and labeled Products.
- Observed the chefs and how they prepared different specialties to gain knowledge in those cooking techniques.
Trainee Chef
Novotel Singapore Clark Quay
Singapore
01.2009 - 01.2010
- Cleaned Grocery Shelves, storage areas, and work areas and kept floors free of spills, water and hazardous debris.
- Assisted chefs to bring require items to cook and observed how the cook the dedicated dish.
Education
High School Diploma -
Singapore Hotel And Tourism Education Center
Singapore 01.2010
Skills
- Operating system : Windows ‘95/98, XP and 2000 professional, Microsoft Power Point, Word and Excel
- Food safety
- Menu planning
- Cost control
- Inventory management
- Kitchen supervision
- Team collaboration
- Problem solving
- Attention to detail
- Time management
- Leadership skills
- Safety management
- Staff motivation
Certification
- FB-RM-102C-0 FOLLOW FOOD & BEVERAGE SAFETY AND HYGIENE POLICIES AND PROCEDURES BY SINGAPORE WORKFORCE SKILLS QUALIFICATION.
- INTERNATIONAL ENGLISH LANGUAGE TESTING SYSTEM (BRITISH COUNCIL SINGAPORE) WITH OVERALL BAND SCORE 6.0.
References
- Chandra Kishore, Dimri, General Manager, +91-9893190446, Lemon Tree Hotel Aurangabad
- Daniel, kumar, Director of Food & Beverage, +91-9665920503, Howard Johnson by Wyndham,KA
Disclaimer
I hereby declare that all the information given above is true as per my knowledge. Signature. (Aniruddha Talukdar)
Timeline
Sous Chef
Viking Ocean Cruise
04.2025 - 07.2025
Sous Chef
Royal Caribbean
10.2024 - 02.2025
Sr. Sous Chef (Lead 1)
Lemon Tree Hotel Viman Nagar, Pune
02.2019 - 08.2024
Sous Chef
Lemon Tree Hotel, Electronic City, Bangalore
12.2015 - 01.2019
Junior Sous Chef
The Chancery
09.2014 - 10.2015
Chef De Partie
The Zuri Kumarakom, Kerala Resort and Spa
06.2014 - 08.2014
Demi Chef De Partie
The Zuri Kumarakom, Kerala Resort and Spa
06.2013 - 06.2014
Commis Chef I
Gokulam Grand Hotel & Spa (Move n Pick Hotels)
02.2013 - 06.2013
Commis Chef II
Avasa Hotel
12.2011 - 12.2012
Commis chef III
The Lalit Golf And Spa Resort Goa
11.2010 - 11.2011
Trainee Chef
Novotel Singapore Clark Quay
01.2009 - 01.2010
High School Diploma -
Singapore Hotel And Tourism Education Center
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