Buddhadev Sardar
Kolkata
Summary
Detail-oriented chef with strong culinary skills and expertise in menu development. Committed to food safety compliance and efficient kitchen operations, ready to elevate dining experiences. Creative and skilled Chef de Partie with expertise in menu development, food safety compliance, and kitchen operations. Proven ability to enhance dining experiences through innovative dish creation and team collaboration.
Overview
4
4
years of professional experience
Work History
Chef de Partie
chef
Bhopl
08.2024 - Current
- Directed daily kitchen operations, ensuring smooth workflow and high standards.
- Created seasonal menus, incorporating fresh local ingredients and culinary trends.
- Supervised kitchen staff, providing training and fostering teamwork for efficiency.
- Managed food preparation processes, ensuring adherence to safety and hygiene standards.
- Coordinated with suppliers to source quality ingredients for menu offerings.
- Developed recipes, balancing creativity with consistency and quality control.
- Implemented inventory management practices to minimize waste and optimize resources.
- Collaborated with front-of-house team to enhance dining experience through service alignment.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Developed strategies to increase efficiency in the kitchen.
- Created recipes that kept customers coming back for more.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Developed and implemented new menu items to meet customer needs.
- Ensured compliance with food safety regulations.
- Trained new hires in proper kitchen procedures.
- Maintained a clean and organized kitchen environment.
- Managed budget, labor, and direct operating expenses for operation.
- Reviewed customer feedback and identified areas for improvement.
Sr.Rang Chef
chef
Bilaspur
05.2021 - 06.2024
- Prepared and plated high-quality dishes for a busy kitchen environment.
- Collaborated with chefs to develop seasonal menus and innovative recipes.
- Managed food inventory to ensure freshness and minimize waste.
- Trained junior kitchen staff on cooking techniques and safety procedures.
- Maintained cleanliness and organization of workstations during service hours.
- Assisted in ordering supplies and maintaining vendor relationships for ingredients.
- Monitored cooking times to ensure optimal flavor and presentation of dishes.
- Implemented food safety standards to comply with health regulations in the kitchen.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Organized the daily mise en place in order to prepare meals efficiently.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Trained kitchen workers on culinary techniques.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Abided by company standards in terms of portion and serving sizes.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
Education
Food Production
Ivan Institute of Hotel Management [IIHM]{[Raring}
Dumdum Kolkata West Bengal 08-2025
10th -
Krishnachandrapur High School [H.S]
South 24 Parganas12th Vocational [ ETCM] - Engineering & Technology
Krishnachandrapur High School[H.S]
South 24 Parganas W.BHotel Management - Diploma in Food Production
Don Bosco Tech -Monsada
North 24 Parganas W.BSkills
- Culinary skills
- Menu development
- Food safety compliance
- Kitchen operations
- Team collaboration
- Inventory management
- Recipe creation
- Cost control
- Staff training
- Pastry techniques
- Dessert creation
- Cold food preparation
Timeline
Chef de Partie
chef
08.2024 - Current
Sr.Rang Chef
chef
05.2021 - 06.2024
Food Production
Ivan Institute of Hotel Management [IIHM]{[Raring}
10th -
Krishnachandrapur High School [H.S]
12th Vocational [ ETCM] - Engineering & Technology
Krishnachandrapur High School[H.S]
Hotel Management - Diploma in Food Production
Don Bosco Tech -Monsada