MANOJ MONDAL
Hotelier
Labpur
Summary
Dynamic Commis Chef with extensive experience at Costa Cruise Lines, excelling in knife skills and food safety. Recognized for enhancing kitchen efficiency and quality control, while training staff to uphold high hygienic standards. Proven ability to adapt under pressure, ensuring exceptional dining experiences for guests.
Professional culinary worker prepared for high-demand kitchen environments. Proven background in assisting chefs with meal preparation and maintaining kitchen cleanliness. Valued for strong collaboration and adaptability, consistently ensuring culinary excellence and team efficiency.
Overview
8
8
years of professional experience
Work History
Commis De Cuisine
Costa Cruise Lines
05.2024 - 02.2025
- Complied with all allergen guidelines when preparing meals for guests with dietary restrictions, ensuring their safety and enjoyment of their dining experience.
- Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
- Assisted sous chef with various duties including sauce making, baking breads, chopping vegetables and breaking down proteins.
- Ordered new ingredients and supplies to meet expected needs.
- Managed opening and closing shift kitchen tasks.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Trained and supervised cooking staff to expertly meet daily needs.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Adjusted recipes based on ingredient availability or customer request.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Commis De Cuisine
Costa Cruise Lines
04.2023 - 01.2024
- Ensured consistent quality control by tasting dishes before they were sent out to patrons, making necessary adjustments as needed.
- Stepped up into higher roles when necessary due to staffing shortages, showcasing adaptability and commitment to the team''s success.
- Demonstrated excellent time management skills by consistently completing tasks within designated timeframes, even during peak service hours.
- Meticulously followed recipes provided by executive chef while adding personal flair when appropriate.
- Maintained a clean and organized workstation, ensuring adherence to health and safety standards.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Adjusted recipes based on ingredient availability or customer request.
Commis Chef
Ginger Hotel ( IHCL)
01.2021 - 03.2023
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Planned and directed high-volume food preparation in fast-paced environment.
- Implemented system for tracking food temperatures throughout storage and preparation, ensuring safety.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Participated in food tastings and taste tests.
- Maintained high standards of kitchen hygiene, surpassing health inspection requirements.
Commis Chef
GENX Royal Heritage Hotel.
05.2018 - 10.2018
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cultivated strong relationships with vendors to ensure steady supply of fresh ingredients at competitive prices without compromising quality standards.
- Played key role in team that received industry award for excellence in culinary services.
- Maintained high standards of kitchen hygiene, surpassing health inspection requirements.
- Evaluated food products to verify freshness and quality.
Job Training .Food &Beverage Production Department
Davanam Sarovar Portico Suites
12.2017 - 06.2018
- Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
Industrial Training
Dolphin Hotel.Ramoji Flimcity .
02.2017 - 08.2017
- Created a positive learning environment by fostering open communication and encouraging teamwork among trainees.
- Trained employees on equipment use and industry practices, monitoring work processes and implementing plans for improvement.
- Established and maintained quality control standards.
Education
No Degree - Diploma in Hotel Management
Briliant Institute of Hospitality Management
Santiniketan West Bangla 04.2001 -
Skills
Knife skills
Timeline
Commis De Cuisine
Costa Cruise Lines
05.2024 - 02.2025
Commis De Cuisine
Costa Cruise Lines
04.2023 - 01.2024
Commis Chef
Ginger Hotel ( IHCL)
01.2021 - 03.2023
Commis Chef
GENX Royal Heritage Hotel.
05.2018 - 10.2018
Job Training .Food &Beverage Production Department
Davanam Sarovar Portico Suites
12.2017 - 06.2018
Industrial Training
Dolphin Hotel.Ramoji Flimcity .
02.2017 - 08.2017
No Degree - Diploma in Hotel Management
Briliant Institute of Hospitality Management
04.2001 -
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