Loknath Manna
Medinipur (East)
Summary
Dynamic Junior Sous Chef with extensive experience at THE LEELA PALACE, excelling in menu planning and inventory management. Proven ability to enhance guest experiences through culinary expertise and proactive team leadership. Committed to maintaining high hygiene standards while minimizing food waste, ensuring quality assurance in every dish served.
Overview
17
17
years of professional experience
Work History
Junior Sous Chef
THE LEELA PALACE
Chennai
06.2023 - Current
- Responsible for Jamavar (Fine Dinning Ala carte Restaurant.
- Lead Kitchen Team, provides guidance to junior kitchen staff members, including line cooking, food preparation and dish plating.
- Ensure a First In – First Out food rotation system and verifies all food products are properly dated and organized for quality assurance.
- Conduct regular physical inventories of food supplies, and assess projected needs; order all food and supplies for catering and cash operations.
- Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
- Establish controls to minimize food and supply waste.
- Work close to Executive Chef in daily operation, making sure all the preparation is up to high-end dining level.
Chef De Partie
Grand Sheraton Brigade Gateway
Bangalore
09.2021 - 03.2022
- Planning menus for all food services locations considering customer base, Scheduling and coordinates the work cooks, and Service employees to ensure that food preparation is economical and servicing technically correct.
- Essential to avoid spoilage A concept of First in First out FIFO.
- Prepared high-quality dishes using fresh, seasonal ingredients in a luxury hotel kitchen.
- Assisted in menu planning and development to enhance guest dining experiences.
Demi Chef De Partie
JW Marriott, Mumbai Sahar
Mumbai
09.2018 - 09.2021
- Specialized in cooking all types of Indian Food.
- Maintaining daily base ordering, purchase orders, hygiene records, kitchen safety records, cost control and internal transfers.
- Work close to Chef De Cuisine & Sous Chef in daily operation, making sure all the preparation is up to high-end dining level.
Demi Chef De Partie
Park Hyatt
Goa
12.2014 - 09.2018
- Joined as a Commi I & got promoted as a DCDP chef.
- Specialized in cooking all types of Indian Food.
- Menu Preparation & Cost optimization.
- Maintaining daily base ordering, purchase orders, hygiene records, kitchen safety records, cost control and internal transfers.
Commi 1
Club Mahindra Holidays Resort
Varca
11.2013 - 12.2014
- Assisted the Chef in managing the Department, Responsible for making Ala- carte, Learning from the Sous Chef, how to manage the food cost & ordering.
Commi Chef
Hotel Kersavel Garden Retreat
07.2011 - 07.2013
- Assisted the Chef in managing the Department, Responsible for making Ala- carte & Outdoor dishes, Learning from Senior Chefs, how to manage the stock & First in First Out.
Industrial Trainee
Hotel Great Value
Dehradun
01.2009 - 12.2009
- Supported kitchen staff in food preparation and presentation tasks.
Education
Diploma in Hospitality & Management -
Maurya's Institute
01.2009
West Bengal Board of Secondary Education -
01.2008
Skills
- Managerial skills
- Inventory management
- Plate presentation
- Food cost management
- Hygiene standards
- Cleanliness standards
- Guest needs anticipation
- Proactive attitude
- Energetic
- HACCP knowledge
- ISO 22000 knowledge
- Outdoor catering
- Guest interaction
- Friendly personality
- Problem resolution
- Team management
- Cost control
- Quality assurance
- Menu planning
- Culinary expertise
Personal Information
- Father's Name: Ramakrishna Manna
- Date of Birth: 11/01/1991
- Nationality: Indian
- Marital Status: Unmarried
- Religion: Hindu
Languages
- English
- Hindi
- Bengali
- Oriya
Application
Indian Sous Chef, I Have 16 years of experience in the hospitality industry in making delicious healthy dishes in star hotels and leading Restaurants. Expert in making food at reduced cost without compromising on quality and taste. Have got training from chefs of various star hotels and so expertise in quality procedures and regulations to be followed while making food. Also specialized in preparing menu for the day, with good combinations to attract customers. Can handle high pressure environments and make dishes of good taste and health for large volumes in stipulated time efficiently. Also efficiently managing a team of chefs and cooks and conducted training for them to handle tasks efficiently and make good delicious dishes. And my specialized in Indian and Tandoor, South Indian basic knowledge.
Accomplishments
- Hystar Gold People Make a Difference Award, 2017
- Front of the House Award at The Leela Palace, 2022
Disclaimer
I hereby declare that the above information given is true and correct to the best of my knowledge and belief.
Timeline
Junior Sous Chef
THE LEELA PALACE
06.2023 - Current
Chef De Partie
Grand Sheraton Brigade Gateway
09.2021 - 03.2022
Demi Chef De Partie
JW Marriott, Mumbai Sahar
09.2018 - 09.2021
Demi Chef De Partie
Park Hyatt
12.2014 - 09.2018
Commi 1
Club Mahindra Holidays Resort
11.2013 - 12.2014
Commi Chef
Hotel Kersavel Garden Retreat
07.2011 - 07.2013
Industrial Trainee
Hotel Great Value
01.2009 - 12.2009
Diploma in Hospitality & Management -
Maurya's Institute
West Bengal Board of Secondary Education -
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