Sports, music, pet's, travelling
Loknath Ghosh
Chef
West Bengal,Kolkata,india
Summary
Kitchen professional delivering station-level production for Chef de Partie responsibilities in catering and hotel service. Handles grilling and deep frying, buffet preparation, and food hygiene checks while keeping the section organized and ready for peak demand. Supports smooth service by maintaining timing, portion control, and consistent plating standards.
Overview
3
3
Languages
5
5
Certifications
13
13
years of professional experience
Work History
The workbench cafe - F&b associate-chef
corporatedge offitels
08.2026 - Current
- Coordinateof buffet setups ready before service by aligning kitchen prep with event timelines.
- Prepareplated banquet meals per shift while maintaining timing and presentation standards for scheduled service.
- Prepare hot and cold dishes according to banquet service requirements and kitchen standards.
- Coordinate with service staff to keep plated items and buffet stations ready for scheduled functions.
- Follow safe food handling practices throughout prep, cooking, and service activities.
- Support menu development by preparing required items and adjusting portions for banquet service.
- Maintain kitchen cleanliness and organization during high-volume meal preparation.
- Adjust portions and plating for banquet service to match event requirements.
- Handle stock checks and replenishment to support smooth kitchen operations.
- Assist with buffet preparation by arranging dishes, garnishes, and service items.
- Monitor food storage practices to keep ingredients available and properly organized.
- Prepare grilled and fried items according to banquet order requirements.
- Coordinate with kitchen colleagues to keep service flow steady during busy functions.
- Maintain consistency in recipe execution for banquet dishes and plated meals.
- Review finished dishes for quality, portion balance, and presentation before service.
- Support allergen-aware meal preparation by checking ingredients and service requests carefully.
Demi Chef de Partie
Le royal Meridien & Grosvenor house a luxury collection (brand-marriott international)
05.2024 - 02.2025
- Reduced food waste by per week through careful portioning and stock rotation practices.
- Prepared banquet dishes per shift while maintaining consistent timing and presentation standards.
- Assisted senior chefs with daily prep, cooking, and plating across multiple service periods.
- Checked ingredient quality and freshness before use to support consistent kitchen output.
- Organized refrigerated and dry storage areas to keep ingredients accessible and properly labeled.
- Collaborated with the kitchen team to coordinate service timing during busy dining periods.
- Monitored portion sizes and plating consistency to support guest-facing presentation standards.
- Trained new kitchen staff on station setup, basic prep tasks, and service routines.
- Recorded stock usage and reported shortages to support timely purchasing decisions.
- Followed kitchen health and safety procedures while handling hot equipment and raw ingredients.
- Maintained clear communication with front-of-house teams on special requests and allergen needs.
- Adjusted prep priorities based on service demand to keep output moving efficiently.
Chef de Partie
Akl baytna catring & restaurant
09.2021 - 09.2023
- Prepared banquet trays per event for catering service using consistent portioning and presentation standards.
- Completed of special meal tickets per shift while following allergy notes and service timing requirements.
- Prepared assigned hot and cold dishes with attention to timing, quality, and kitchen coordination.
- Maintained consistent plating standards across catered menus to support smooth banquet service.
- Coordinated mise en place with other kitchen staff to keep service stations ready for peak periods.
- Reviewed ingredient quality before cooking to support reliable taste, texture, and presentation.
- Managed stock control for assigned stations, monitoring ingredient usage and communicating replenishment needs.
- Followed kitchen health and safety procedures during food preparation, cleaning, and equipment handling.
- Supported menu development by testing recipes and providing practical feedback on preparation methods.
- Prepared ingredients according to recipe standards to keep flavor, portioning, and presentation consistent.
- Assisted with banquet operations by organizing prep work around service schedules and event requirements.
- Monitored food storage conditions to protect ingredient freshness and reduce spoilage risk.
- Operated grilling and deep frying equipment safely while maintaining steady output during busy service windows.
- Checked dishes for proper temperature, seasoning, and presentation before passing them to service.
- Helped organize workstation setup and cleanup to keep production areas efficient and orderly.
- Cooperated with the kitchen team to complete service tasks accurately and maintain smooth daily operations.
1st commi chef
al habtoor palace luxury collection (brand-hilton)
03.2017 - 09.2021
- Reduced food waste by during prep and service through tighter stock rotation and portion control.
- Prepared plated dishes per shift for banquet and restaurant service during peak dining periods.
- Monitored ingredient storage and rotation to support freshness, reduce spoilage, and maintain kitchen readiness.
- Handled grilling and deep frying tasks while maintaining product quality and correct cooking temperatures.
- Coordinated with service staff to time dish completion with guest orders and banquet schedules.
- Checked dishes for portion consistency, garnish quality, and overall presentation before release to service.
- Supported menu development by testing dishes and providing feedback on flavor balance and preparation flow.
- Helped train junior kitchen staff on station setup, safe handling, and daily prep routines.
- Adjusted cooking methods for banquet volume while keeping plates consistent during high-pressure service.
- Followed allergen management practices when preparing dishes for guests with dietary restrictions.
- Organized prep lists and station setup to keep service moving smoothly during busy meal periods.
- Supported buffet preparation by replenishing items and keeping display standards aligned with hotel expectations.
2nd Commi chef
Al habtoor hospitality & metropolitan catering (met club)(brand-habtoor group)
12.2014 - 03.2017
- Handled of assigned kitchen tasks per week while supporting smooth service during peak events.
- Prepared banquet dishes per shift while maintaining consistent quality and timely service.
- Followed food safety procedures for storage, handling, and sanitation in a fast-paced catering environment.
- Assisted with grill and fryer stations, preparing items to order during busy banquet service.
- Monitored ingredient stock levels and reported shortages to support uninterrupted kitchen operations.
- Set up buffet stations with correct garnishes, portioning, and presentation before service began.
- Helped maintain allergen awareness by separating ingredients and labeling dishes during preparation.
- Coordinated with chefs and service staff to keep food output aligned with event timing.
- Checked dish quality before plating to support consistent taste, temperature, and appearance.
- Assisted with recipe preparation and portioning to support efficient kitchen workflow.
- Organized food storage areas to reduce waste and keep ingredients easy to access during service.
- Supported kitchen supervisors by completing assigned prep tasks and maintaining a steady service pace.
Commi Chef
Cafe moshe's
12.2013 - 02.2014
- Prepared banquet dishes per event while supporting smooth kitchen service during peak catering periods.
- Managed of assigned prep tasks weekly while keeping stations organized and ready for service.
- Checked food storage areas and rotated ingredients to reduce spoilage and maintain freshness.
- Followed food hygiene and safe food handling procedures during preparation, cooking, and cleanup.
- Prepared dishes according to allergy-aware instructions to support safer guest dining experiences.
- Supported daily kitchen workflows by cleaning equipment, organizing supplies, and resetting stations after service.
Cooking helper
Bombay gymkhana club
Mumbai, Maharashtra
10.2013 - 12.2013
- Reduced food waste per shift through careful portioning and ingredient rotation.
- Prepared hot dishes per service for banquet and club dining orders.
- Plated dishes neatly to support high-quality presentation for members and event guests.
- Replenished prep stations with cleaned, chopped, and portioned ingredients throughout service.
- Checked ingredient quality before preparation to support reliable taste and freshness across dishes.
- Completed routine cleaning tasks after service to keep the kitchen ready for the next shift.
- Organized chilled and dry storage areas to keep ingredients accessible and properly rotated.
- Adjusted cooking methods for grilling and deep frying based on menu requirements and kitchen demand.
Education
High School Diploma -
Anulia high school (h.s)
Anulia, ranaghat,nadia,kolkata04-2013
Skills
Menu development
Stock control
Kitchen health and safety
Food hygiene
Safe food handling
Buffet preparation
Kitchen supervision
Banquet operations
Quality control
Food cost control
Recipe standardization
Staff scheduling
Performance coaching
HACCP certification
Allergen management
Certification
Basic food safety -food service
Interests
Basic computer
Basic level 2011
Passport details
New
Number -Y1579533
Issue-12/04/24
Expiry-11/04/34
West Bengal,kolkata.
Old
Number -M0682289
Issue-12/08/2024
Expiry -12/04/2024
West Bengal,kolkata.
Additional Information
Date of birth -05/10/1995
Place of birth-ranaghat,nadia
kolkata, West Bengal.
Timeline
The workbench cafe - F&b associate-chef
corporatedge offitels
08.2026 - Current
Demi Chef de Partie
Le royal Meridien & Grosvenor house a luxury collection (brand-marriott international)
05.2024 - 02.2025
Chef de Partie
Akl baytna catring & restaurant
09.2021 - 09.2023
1st commi chef
al habtoor palace luxury collection (brand-hilton)
03.2017 - 09.2021
2nd Commi chef
Al habtoor hospitality & metropolitan catering (met club)(brand-habtoor group)
12.2014 - 03.2017
Commi Chef
Cafe moshe's
12.2013 - 02.2014
Cooking helper
Bombay gymkhana club
10.2013 - 12.2013
High School Diploma -
Anulia high school (h.s)