Arijit Samanta
Ramnagar
Summary
Led culinary operations across various dining establishments, ensuring excellence in food quality and presentation.,Acknowledged as a forward-thinking chef with expertise in culinary trends and creative menu development.,Harnessed deep understanding of flavors to drive the creation of exceptional dishes and strategic menu designs.
Overview
23
23
years of professional experience
Work History
Executive Chef
Patro’s Restaurant(Patro’s sports bar &Restaurant)
East coast
01.2025 - 01.2026
- Led kitchen operations for Patro's sports bar and restaurant during service rushes.
- Supervised food preparation, plating, and line coordination across hot and cold stations.
- Trained kitchen staff on recipes, safety rules, and consistent cooking methods.
- Managed menu planning with fresh ingredients, daily specials, and guest preferences.
- Monitored inventory levels and ordered supplies for Patro's Restaurant kitchen needs.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
Senior Sous Chef
Cuisine of India Pvt Ltd
East Coast
09.2023 - 01.2025
- Collaborated with Executive Chef to develop seasonal menus and innovative dishes.
- Trained and mentored junior chefs, fostering a culture of culinary excellence and teamwork.
- Streamlined kitchen workflows, improving service speed during peak hours significantly.
- Supervised kitchen staff, ensuring high-quality food preparation and presentation to enhance guest dining experience.
- Conducted regular quality checks to maintain consistency in food standards across all offerings.
- Managed inventory controls, reducing waste through efficient stock management practices.
- Delivered exceptional dishes consistently, increasing customer satisfaction and contributing to positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Sous Chef
Tititea Steak House
02.2023 - 09.2023
- Supervised kitchen operations ensuring timely meal preparation and quality standards.
- Developed innovative menu items, enhancing customer satisfaction and dining experience.
- Trained and mentored junior kitchen staff on culinary techniques and safety protocols.
- Collaborated with management to streamline inventory processes, reducing waste and costs.
- Implemented efficient food storage practices, maintaining compliance with health regulations.
- Coordinated with front-of-house staff for seamless service during high-volume periods.
- Led team in executing catering events, ensuring exceptional service and presentation standards.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
Senior Sous Chef
High Tide Bistro and Bar
12.2021 - 02.2023
- Following the guidance of the Head Chef in the preparation and presentation of all menu dishes and other products made within the kitchen.
- Optimising the cooking processes with attention to speed, quality and delivery.
- Enforcing strict health and hygiene standards and maintaining impeccable quality standards within the kitchen and service areas at all times, including overseeing a weekly deep cleaning schedule.
- Being part of a climate of smooth and friendly cooperation, communication, training & mentoring within the kitchen and service areas and with the store team as a whole.
- Appreciation of the importance of achieving agreed gross margin, the pricing of dishes, from order to execution.
- Meeting budgets and agreed targets.
- Compliance with all legislation and store operating guidelines.
Senior Sous Chef
Basil and Thyme Restaurant
07.2019 - 08.2021
- Develop new menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the executive chef’s absence.
Sous Chef
Patro’s Sports Bar and Restaurant
09.2012 - 06.2019
- Directs food preparation and collaborates with executive chef.
- Helps in the design of food and drink menu.
- Produces high quality plates, including both design and taste.
- Oversees and supervises kitchen staff.
- Assists with menu planning, inventory, and management of supplies.
- Ensures that food is top quality and that kitchen is in good condition.
- Keeps stations clean and complies with food safety standards.
- Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
- Prepares food properly.
- Schedules staff shifts.
- Trains new employees.
- Orders food supplies.
- Monitors and maintains kitchen equipment.
- Solves problems that arise and seizes control of issues in the kitchen.
Chef de Partie
DN F & B Pvt. Ltd
09.2010 - 09.2012
- Preparing specific food items and meal components at your station.
- Following directions provided by the head chef.
- Collaborating with the rest of the culinary team to ensure high-quality food and service.
- Keeping your area of the kitchen safe and sanitary.
- Stocktaking and ordering supplies for your station.
- Improving your food preparation methods based on feedback.
- Assisting in other areas of the kitchen when required.
Commi I
Dubai Marine Beach Resort & Spa
12.2006 - 06.2009
- Monitors kitchen equipment and reports issues to superiors.
- Continually develops culinary knowledge to produce high-quality meals.
- Measures, mixes, and prepares meal ingredients, sauces, and seasonings.
- Washes, chops, and cuts fruit, meat, and vegetable items.
- Assesses inventory and requests resupply when necessary.
- Plates meal items under the chef de partie’s supervision.
- Disposes of spoiled items and adheres to sanitation policies.
Commis II
Hotel Sea Hawk
11.2004 - 04.2005
- Provide the highest and most efficient level of hospitality service to the hotel guests.
- Works in the designated station as set by Executive Chef and/or Sous Chef.
- Able to organise the assigned work area and efficiently put away orders.
- Able to prepare and sells food within recommended time frames to meet Guest expectations.
- Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
- Able to produce quality product in a timely and efficient manner for the guests or staff.
- Responsible to maintain cleanliness, sanitation at the assigned work area.
- Responsible for preparing and cooking all food items by the recipe and to specification.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Prepare all menu items by strictly following recipes and yield guide.
- Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
- Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
- Slices, grind and cooks meats and vegetables using a full range of cooking methods.
- Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
- Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
Industrial Trainee
Taj Garden Retreat
05.2004 - 10.2004
- Assisted in daily operations to ensure guest satisfaction and efficient service delivery.
- Supported team in maintaining high standards of cleanliness and safety throughout the premises.
- Coordinated with various departments to streamline processes and enhance operational efficiency.
- Provided training for new staff, fostering a collaborative and knowledgeable work environment.
- Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
Industrial Training
Hotel Kanha Shyam
10.2002 - 03.2003
- Preparing meals as ordered;
- Responsible for the preparation of all food items ensuring a high standard of taste, temperature and preparation;
- Assists in the preparation of several parts of a major meal by mixing and stirring, ladling, adjusting heat, etc.;
- Prepares breakfasts on an independent basis by cooking eggs and meat, and preparing cereals, coffee and similar items;
- Directs subordinates, and/or other helpers in dishing foods, preparing portions, serving, and cleaning work areas and utensils, and personally participate in such tasks when required;
- Performs other related work as required;
- Prepares his mise-en-place for next day;
- Assists with another station as assigned by the Chef de Partie;
- Collects store items as required from the main kitchen;
- Cleans and maintains kitchen equipment and reports any repair or maintenance needed.
Education
Diploma in Hotel Management -
Durgapur Society of Management Science
Durgapur, IndiaSkills
- Kitchen management
- Menu development
- Sanitation standards
- Food presentation
- Waste reduction
- Recipe creation
- Cost control
- Menu pricing
- Inventory management
References
- Raj Kishor, Patro, +65-94516650
- Desmond, Jose, +65-83225367
Languages
- Raj Kishor, Patro, +65-94516650
- Desmond, Jose, +65-83225367
Timeline
Executive Chef
Patro’s Restaurant(Patro’s sports bar &Restaurant)
01.2025 - 01.2026
Senior Sous Chef
Cuisine of India Pvt Ltd
09.2023 - 01.2025
Sous Chef
Tititea Steak House
02.2023 - 09.2023
Senior Sous Chef
High Tide Bistro and Bar
12.2021 - 02.2023
Senior Sous Chef
Basil and Thyme Restaurant
07.2019 - 08.2021
Sous Chef
Patro’s Sports Bar and Restaurant
09.2012 - 06.2019
Chef de Partie
DN F & B Pvt. Ltd
09.2010 - 09.2012
Commi I
Dubai Marine Beach Resort & Spa
12.2006 - 06.2009
Commis II
Hotel Sea Hawk
11.2004 - 04.2005
Industrial Trainee
Taj Garden Retreat
05.2004 - 10.2004
Industrial Training
Hotel Kanha Shyam
10.2002 - 03.2003
Diploma in Hotel Management -
Durgapur Society of Management Science