Summary
Overview
Work History
Education
Skills
Timeline
Generic

DAVE BOSE

Kolkata,WB

Summary

An ambitious and eager individual with 3.5 years of experience in the hotel industry. Trained well in European cuisine, ability to prioritize safety in the kitchen while upholding high standards for meal and ingredient preparation. Takes directions well and can work under pressure while maintaining a positive attitude. Passionate about pursuing a career in the culinary industry

Overview

20
20
years of post-secondary education
4
4
years of professional experience

Work History

DCDP

The Kitchenette
Kolkata, West Bengal
12.2020 - Current
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients, resulting in lower grocery costs.
  • Placed orders to restock items before supplies ran out.

Line Cook

Sienna Cafe Park Street, Kolkata
05.2019 - 01.2020
  • Reporting to the Sous Chef and Head Chef.
  • Doing Mise en Place for the Hot Station > Taking Care Vegetable requisition and Store Requisition > Ensuring cleanliness and hygiene in all areas > Expediting or managing the KOT Station in the absence of the sous and head chef > Maintaining safety and sanitization procedures.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained well-organized mise en place to keep work consistent.
  • Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Prepped daily menu items to quickly deliver to [Job title] upon request.
  • Ordered new ingredients and supplies to meet expected needs.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Obtained fresh, local ingredients, resulting in lower grocery costs.

Commis Chef

Hotel, Race Course Hotel Marriott International, Bengaluru
Renaissance
05.2018 - 03.2019
  • Commis Duties and Responsibilities.
  • Reporting to the CDP (chef de Partie) and Continental Sous Chef.
  • Preparing and taking care of all food ala carte and buffet items.
  • Ensuring all store requisitions are given in on a daily basis.
  • Checking and maintaining store.
  • Ensuring cleanliness and hygiene in all work area , utensils and equipment.
  • Following kitchen policies , services and standards.
  • Following all safety and sanitization procedures.
  • Having full knowledge of items in the menu.
  • Maintained well-organized mise en place to keep work consistent.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Prepped daily menu items to quickly deliver to [Job title] upon request.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Obtained fresh, local ingredients, resulting in lower grocery costs.
  • Gathered and placed all ingredients into workstations to meet shift needs.
  • Learned specific cutting techniques for chopping vegetables and fresh spices.
  • 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.
  • Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
  • Measured high demand spices and commonly used ingredients for [Number] stations.

3rd Commis Chef

Taj Sats Air Catering Private Limited, Bengaluru
09.2017 - 04.2018
  • Commis Duties and Responsibilities.
  • Reporting to the head Chef and Sous Chef.
  • Mise en place which includes chopping , cutting, cleaning, portioning.
  • Clean the area , equipment and utensils clean and hygienic according to standard.
  • Worked in areas such as the grill, did the marination and grilling of different kinds of meat.
  • Worked in the cutlet section making various types of croquettes and deep fried Items.
  • Managed the store and store requisition.
  • Acquiring of raw material i.e.
  • Running to fetch the items, preparing, and washing.
  • Filling in Food temperature Log sheets as per standard.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Grilled meats and seafood to customer specifications.
  • Oversaw care and maintenance of kitchen equipment.
  • Cleaned and maintained kitchen equipment regularly.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Planned work on orders so items served together finished cooking at same time.
  • Cleaned food preparation equipment, work areas and counters or tables.

Guest Service Associate

Lemon Tree Premier
, Bengaluru
09.2016 - 07.2017
  • Reporting to the Duty manager.
  • Filling in and maintaining Registration cards.
  • Re checking of bills i.e.
  • Credit, debit , MasterCard, visa.
  • Doing the C-forms.
  • Guest handling ( situation handling).
  • Selling of rooms ( upselling).
  • Identified and explained room and property amenities to guests, supplying guests with information regarding hours of operation and maps to assist guests in finding way around property.
  • Ran reports detailing daily actions, including guest numbers, accounting expenses and income and room service usage.
  • Updated customer accounts with add-on room charges, including minibar use and room service bills.
  • Greeted visitors and customers upon arrival, offered assistance and answered questions to build rapport and retention.
  • Recommended top dining and entertainment options for guests in [Location] area.
  • Delivered messages, mail and packages left for guests to hotel rooms.
  • Collected room deposits, fees and payments.
  • Acted as resource to guests by making restaurant reservations on guests' behalf and arranging car services.
  • Assisted guests by furnishing information and directions to various areas of property including casino, gift shop and dining areas.
  • Maintained transaction security by verifying payment cards against identification.
  • Walked through properties to maximize guest safety and clear areas of trash and debris.

Apprentice Chef- Summer Vocational Training

Red Lounge and Kitchen
Kolkata, West Bengal
06.2015 - 07.2015
  • Prepared cooking ingredients for chef.
  • Set up food stations by following chef's orders.
  • Maintained well-organized mise en place to keep work consistent.

Hotel Intern- College Based

Taj Bengal
Kolkata, West Bengal
06.2014 - 10.2014
  • Answered multi-line phone system to respond to inquiries and transfer calls to correct departments and personnel.
  • Immediately contacted housekeeping staff and maintenance department regarding guest room issues.
  • Reported facility and room maintenance problems to appropriate personnel for immediate remediation.
  • Maintained transaction security by verifying payment cards against identification.
  • Entered customer data into room system and updated information whenever patrons changed rooms.
  • Explained details regarding property, including restaurants, pool area, spa and fitness center to acclimate patrons to resort environment.
  • Promoted hotel brand's loyalty program through [Action].
  • Used quick response and dynamic service skills to build relationships with patrons, improving customer retention rate.
  • Updated customer accounts with add-on room charges, including minibar use and room service bills.
  • Maintained files and records by implementing effective filing systems that boosted efficiency and organization.

Education

Certificate of Achievement SPU27.1x: Science & Cooking - Culinary Arts

ISC, Haute, Harvard University
Online

Certificate of Completion On Microsoft Excel- (Beginners To Advanced) Online Course By Kyle Pew Via UDEMY. - Computer Applications

Excel Course By Kyle Pew Via Udemy
Online
08.2020 - 09.2020

BSc degree - Hotel management

Institute of Hotel Management, (IHM)
07.2013 - 07.2016

Correspondence Degree - Travel And Tourism

Indira Gandhi Open University
Kolkata, New Delhi
07.2013 - 07.2016

ICSE/ ISC 10th-12th Indian Standard Certificates -

St. Xavier’s Collegiate School
Kolkata, West Bengal
05.2007 - 06.2013

High School Diploma -

St. Joseph's School, North Point
Darjeeling, West Bengal, India.
01.2004 - 04.2007

High School Diploma -

La Martinere For Boys
Kolkata, West Bengal, India
01.1998 - 01.2003

Skills

Proper food handling

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Timeline

DCDP

The Kitchenette
12.2020 - Current

Certificate of Completion On Microsoft Excel- (Beginners To Advanced) Online Course By Kyle Pew Via UDEMY. - Computer Applications

Excel Course By Kyle Pew Via Udemy
08.2020 - 09.2020

Line Cook

Sienna Cafe Park Street, Kolkata
05.2019 - 01.2020

Commis Chef

Hotel, Race Course Hotel Marriott International, Bengaluru
05.2018 - 03.2019

3rd Commis Chef

Taj Sats Air Catering Private Limited, Bengaluru
09.2017 - 04.2018

Guest Service Associate

Lemon Tree Premier
09.2016 - 07.2017

Apprentice Chef- Summer Vocational Training

Red Lounge and Kitchen
06.2015 - 07.2015

Hotel Intern- College Based

Taj Bengal
06.2014 - 10.2014

BSc degree - Hotel management

Institute of Hotel Management, (IHM)
07.2013 - 07.2016

Correspondence Degree - Travel And Tourism

Indira Gandhi Open University
07.2013 - 07.2016

ICSE/ ISC 10th-12th Indian Standard Certificates -

St. Xavier’s Collegiate School
05.2007 - 06.2013

High School Diploma -

St. Joseph's School, North Point
01.2004 - 04.2007

High School Diploma -

La Martinere For Boys
01.1998 - 01.2003

Certificate of Achievement SPU27.1x: Science & Cooking - Culinary Arts

ISC, Haute, Harvard University

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