MITHUN MAHATO
Vill, Jabla, Manbazar, purulia,WEST BENGAL
Summary
Enthusiastic individual seeks opportunity in fast-paced kitchen to develop chef skills. Creative and skilled in food preparation and presentation for quality results. Organised with excellent timekeeping skills to meet demands of busy service environments. Motivated Sous Chef focused on sourcing high-quality, local ingredients to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine. Determined and hardworking to deliver against service timeframe targets.
Overview
1824
1824
years of professional experience
Work history
Training and Development specialist: Teaching instructor
Rejnt Hotel F&B production Tatanagar
TATA JAMSEDPUR, INDIA
01.2009 - 01.2010
- Successful catering experience in BNR CHANAKYA Ranchi (800+people)
- Maximizing Kitchen productivity and staff performance
- Worked in Hotel Centre point F&B Production as a commi 1 Jamsedpur (Jharkhand)
Commis Chef 2 (CHINESE DEPARTMENT)
HOTEL AKASH
WEST BANGAL, PURULIA, INDIA
01.201 - 01.2019
- Used kitchen scales to measure food ingredients with accuracy.
- Assisted in preparation of 300 catered functions that received 100% positive attendee feedback.
- Prevented food safety hazards by cooling, refrigerating and storing food according to HACCP procedures.
- Ensured quality standards by tasting and evaluating food before service.
- Maximised longevity of equipment by ensuring regular maintenance and cleaning.
Commis Chef 1 ( CHINESE DEPARTMENT)
CAPITAL RESIDENCY
RANCHI, INDIA
01.2012 - 01.2013
- Supported food service in busy restaurant environment.
- Consistently ensured excellent food quality standards for outstanding customer satisfaction.
- Prepared and presented innovative dishes of exceptional quality and uniformity.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Followed precise recipe cards and food preparation procedures.
DCDP ( CHINESE DEPARTMENT)
BNR CHANAKYA
RANCHI,JHARKHAND, INDIA
01.2015 - 01.2015
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Verified proper portion sizes and consistently attained high food quality standards.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Mentored staff in food preparation and storage best practices.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
CDP
BNR CHANAKYA
PURI, ORRISA, INDIA
01.2015 - 01.2016
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Followed recipe specifications strictly to produce high volume of food orders.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Prepared, produced and packed food in tight timescales.
- Maintained clean and tidy food preparation areas.
SOUS CHEF
BNR CHANAKYA
PATNA, BIHAR, INDIA
01.2016 - 01.2017
- Indian Curries, Hyderabadi cuisine and Biryanis
- South Indian breakfast.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Improved employee retention by building mutual trust, respect and cooperation among team members.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Ensured brand quality standards through regular training on food preparation and portion control.
Sous Chef
YO CHINA
DELHI, INDIA
01.2017 - 01.2019
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Acted as head chef when required, maintaining continuity of service and quality.
- Assisted cooks to determine freshness and quality of dishes.
- Calculated food requirements and labor costs to stay at par with budget.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
EXECUTIVE CHEF
HOTEL THE RASO
RANCHI, JHARKHNAD, INDIA
01.2019 - Current
- Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
- Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
- Energised and focused Front-of-House (FOH) team to shape and deliver memorable guest experience by maintaining strong presence on restaurant floor.
- Guided strategic menu and item pricing to maximise sales and revenue.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
Education
10th -
GOPAL NAGAR HIGH SCHOOL
WEST BANGALEXCEL AND WORD -
AKASH INSTITUTE
WEST BANGALSkills
- Food preparation
- Problem solving
- Attention to detail
- Motivational team management
- Back of house admin
- Kitchen equipment maintenance
- Schedule management
- Dish costing
- Commanding leadership style
- Stock control
- Catering background
- Local ingredient sourcing
- Menu development
- Client tasting sessions
- Baking and pastry
- Staff training
- Kitchen staff rotas
Accomplishments
- Specializing in Indian Cuisine
- OVERVIEW
- More than Ten years of professional cooking and kitchen management experience
- Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement..
Interests
HOBBIES
, Playing cricket
Food Curving.
Cooking new dishes
Languages
Hindi
Fluent
Bengali
Fluent
Timeline
EXECUTIVE CHEF
HOTEL THE RASO
01.2019 - Current
Sous Chef
YO CHINA
01.2017 - 01.2019
SOUS CHEF
BNR CHANAKYA
01.2016 - 01.2017
CDP
BNR CHANAKYA
01.2015 - 01.2016
DCDP ( CHINESE DEPARTMENT)
BNR CHANAKYA
01.2015 - 01.2015
Commis Chef 1 ( CHINESE DEPARTMENT)
CAPITAL RESIDENCY
01.2012 - 01.2013
Training and Development specialist: Teaching instructor
Rejnt Hotel F&B production Tatanagar
01.2009 - 01.2010
10th -
GOPAL NAGAR HIGH SCHOOL
EXCEL AND WORD -
AKASH INSTITUTE
Commis Chef 2 (CHINESE DEPARTMENT)
HOTEL AKASH
01.201 - 01.2019
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