Ardhendu Sarkar
Junior Sous Chef – Italian & Mediterranean Cuisine
Kolkata
Summary
Experienced in managing kitchen operations and supporting culinary teams. Leveraging culinary skills and knowledge to enhance menu offerings and maintain food quality. Demonstrated track record of effective team collaboration and adaptability in high-pressure kitchen environments.
Overview
10
10
years of professional experience
Work History
Junior Sous Chef
OZEN Mansion Kolkata By Atmosphere
11.2024 - Current
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Prepped daily menu items to quickly deliver upon request.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Developed unique menu items and plating presentations.
- Planned menus and services for restaurant and off-site events.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
Chef De Partie
Six Senses Zighy Bay
06.2022 - 10.2024
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Rotated stock to use items before expiration date.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Evaluated food products to verify freshness and quality.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
Demi Chef De Partie
Six Senses Zighy Bay
02.2021 - 06.2022
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Disciplined and dedicated to meeting high-quality standards.
Commis Chef
Six Senses Zighy Bay
11.2018 - 02.2021
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
Commis 1
Hilton Bangalore Embassy GolfLinks
03.2017 - 10.2018
- Followed recipes and chef instructions to prepare food correctly.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Plated and presented food following chef requirements.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
Commis 2
Hilton Bangalore Embassy GolfLinks
07.2015 - 03.2017
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
Education
Bachelor of Science - Hotel And Hospitality Administration
IHM Kolkat
Kolkata, India 04.2001 -
Skills
Kitchen leadership
Maintaining consistency
Equipment usage
Work under pressure
Food presentation
Menu development
Cooking techniques
Recipe creation
Plating
Ordering supplies
Quality controls
Waste reduction
Garnishing techniques
Food costing
Timeline
Junior Sous Chef
OZEN Mansion Kolkata By Atmosphere
11.2024 - Current
Chef De Partie
Six Senses Zighy Bay
06.2022 - 10.2024
Demi Chef De Partie
Six Senses Zighy Bay
02.2021 - 06.2022
Commis Chef
Six Senses Zighy Bay
11.2018 - 02.2021
Commis 1
Hilton Bangalore Embassy GolfLinks
03.2017 - 10.2018
Commis 2
Hilton Bangalore Embassy GolfLinks
07.2015 - 03.2017
Bachelor of Science - Hotel And Hospitality Administration
IHM Kolkat
04.2001 -
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