CLIVE DIONELL LYNGDOH
CHEF
Shillong,ML
Summary
Adept at kitchen management and staff training, I significantly enhanced team performance and food quality at Mei Mei Kitchen. Leveraging skills in ingredient selection and signature dish creation, I boosted guest return rates. My leadership in banquets and catering, combined with a knack for fostering professional growth, underscores my comprehensive expertise in culinary excellence.
Overview
13
13
years of professional experience
Work History
Head Chef
Mei Mei Kitchen
2023.01 - Current
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
Executive Sous Chef
Loft Executive Inn
2019.02 - 2020.05
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Mentored junior chefs and provided constructive feedback for professional growth.
CDP and Sous Chef
Polo Towers and Polo Orchid
2017.08 - 2019.02
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
DCDP Indian, Tandoor and Pan Asian
Radisson Blu Hotel
2016.07 - 2017.07
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Worked well in a team setting, providing support and guidance.
- Passionate about learning and committed to continual improvement.
Commi2 and Commi1
Swagat Indian Restaurant
2014.03 - 2016.07
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
Commi 3
Vijay Intercontinental Hotel
2013.02 - 2014.03
- Managed multiple projects concurrently, effectively prioritizing tasks based on urgency and importance levels.
- Spearheaded the implementation of security protocols, safeguarding sensitive information from unauthorized access or tampering.
- Led training sessions on new software tools to fellow technicians, ensuring smooth transitions during technology upgrades.
- Provided exceptional customer service by promptly addressing concerns and delivering tailored solutions.
- Performed technical testing and evaluations.
Industrial Trainee
Radisson Blu Hotel
2012.01 - 2013.01
- Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
- Managed documentation related to standard operating procedures, ensuring accurate record keeping and easy access for employees.
- Repaired, cleaned and maintained equipment.
- Conducted thorough quality inspections of finished products, ensuring adherence to company standards and customer satisfaction.
Education
No Degree - Restaurant And Culinary Management
IHM BANGALORE
Bengaluru, India 2001.04 -
Bachelor of Arts - Arts
St John Whitehall
Shillong, India 2001.04 -
Skills
Food Safety Regulations
Accomplishments
- Awarded 2nd position in All India Radisson Blu masterchef , Delhi 2022 .
- Judged at Nagaland food competition 2020 .
- Bagged the 1st runners up in Northeast food show , Shillong 2019.
- Mid day meal program project for NESFAS under Gesellschaft fur internationale zusammenarbeit, Germany in Sohra 2019.
Languages
English
Advanced (C1)
Khasi
Advanced (C1)
Hindi
Advanced (C1)
Timeline
Head Chef
Mei Mei Kitchen
2023.01 - Current
Executive Sous Chef
Loft Executive Inn
2019.02 - 2020.05
CDP and Sous Chef
Polo Towers and Polo Orchid
2017.08 - 2019.02
DCDP Indian, Tandoor and Pan Asian
Radisson Blu Hotel
2016.07 - 2017.07
Commi2 and Commi1
Swagat Indian Restaurant
2014.03 - 2016.07
Commi 3
Vijay Intercontinental Hotel
2013.02 - 2014.03
Industrial Trainee
Radisson Blu Hotel
2012.01 - 2013.01
No Degree - Restaurant And Culinary Management
IHM BANGALORE
2001.04 -
Bachelor of Arts - Arts
St John Whitehall
2001.04 -
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