Arijit Mitra
Kolkata
Summary
Detail-oriented culinary professional with experience in fast-paced kitchen environments. Skilled in inventory management, menu creation and food preparation. Highly organized and detail-oriented with excellent problem-solving and communication skills. High-performing Chef and extremely focused towards the tasks . Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Highly motivated candidate with experience in food service. Adept at using excellent knife skills and knowledge of food safety regulations. Skilled at quickly preparing high-quality meals. Enthusiastic Commis chef with demonstrated experience in food preparation, line cooking and food safety. Possesses excellent multitasking and organizational skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Assistant chef position. Ready to help team achieve company goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
3
3
years of professional experience
Work History
Line Cook
Tibetan Delight
Kolkata
03.2024 - Current
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Performed basic knife skills such as dicing onions or slicing meats.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Followed proper food handling methods and maintained correct temperature of food products.
Chef Assistant
Raddison Blu
08.2023 - 02.2024
- Assisted in budget management by monitoring food costs and portion control measures for greater financial efficiency.
- Showcased creativity through developing daily specials that showcased unique flavor combinations while utilizing available ingredients efficiently.
- Collaborated with head chef on menu development, incorporating customer feedback and industry trends to create innovative dishes that increased repeat business.
- Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
- Demonstrated adaptability by stepping into various roles within the kitchen when needed, maintaining smooth operations during staff absences or high-volume periods.
- Maintained high standards of food quality by routinely checking ingredients for freshness and adhering to proper storage procedures.
- Provided support during special events and catering functions, ensuring consistent quality across all offerings.
- Monitored food temperature, discarding items not stored correctly.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Cleaned and maintained work areas, equipment and utensils.
Line Cook
Chowman
Kolkata
04.2023 - 07.2023
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Maintained accurate records of daily production sheets including waste logs.
- Cooked multiple orders simultaneously during busy periods.
Commis Chef
OMNI AMELIA Island
04.2021 - 04.2022
- Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Cultivated strong relationships with vendors to ensure steady supply of fresh ingredients at competitive prices without compromising quality standards.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- 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.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Education
Bachelor of Arts - Culinary Arts
GNIHM
SodepurSkills
- P>Ingredient Sourcing
- P>Sanitation Practices
- P>Temperature Control
- P>Menu Planning
- P>Chef support
- P>Production Line Management
- P>Food handling
- P>Chopping vegetables
- P>Team Leadership
- Inventory Management
Languages
- HINDI
- ENGLISH
- BENGALI
Timeline
Line Cook
Tibetan Delight
03.2024 - Current
Chef Assistant
Raddison Blu
08.2023 - 02.2024
Line Cook
Chowman
04.2023 - 07.2023
Commis Chef
OMNI AMELIA Island
04.2021 - 04.2022
Bachelor of Arts - Culinary Arts
GNIHM
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