Nazre Alam
Kolkata
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
15
15
years of professional experience
Work History
Chef Consultant
BRUNOS CAFE
01.2024 - Current
- Trained kitchen staff to perform various preparation tasks under pressure.
- Increased food revenue from 25% to 40% within three months
- Waste management, Inventory management and Setting up of Standard operating procdures
Head Chef
LITTLE BIT SOBER
04.2023 - 11.2023
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Created recipes and prepared advanced dishes.
Executive Chef
RED THREAD HOTELS
05.2022 - 12.2022
- Developed a restaurant chain by the name "Omagge" Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Overall cost brough down by 20%in three months and overall revenue share from food increased by 23%
Chef Consultant
HAPPY SOUL GOA
02.2022 - 05.2023
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Developed recipes and dishes focussing on vegan, health, chakras, and doshas
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Modernized work processes to reduce guest wait times and boost daily output.
- Implemented food cost and waste reduction initiatives to save money.
Head Chef
GLENBURN PENTHOUSE
09.2020 - 10.2021
- Created recipes and prepared advanced dishes.
- 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.
- Developed and cooked memorable dishes that brought new customers into establishment.
Head Chef and Operations Manager
JALAKARA
09.2018 - 05.2020
- Introduced new methods, practices, and systems to reduce turnaround time.
- Established farm to table concept by using ingredients and produce from the banana plantation and natural habitat
- Devised village cooking experience for guest, where guest experience a village life and fresh food , on a banana leaf, cooked in a clay oven
- Developed and cooked memorable dishes that brought new customers into establishment.
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
- Identified and resolved unauthorized, unsafe, or ineffective practices.
- Negotiated contracts with vendors and suppliers to obtain best pricing and terms.
- Developed and implemented strategies to maximize customer satisfaction.
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Increased profit by streamlining operations.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Directed initiatives to improve work environment, company culture or overall business strategy.
- Interacted well with customers to build connections and nurture relationships.
- Developed and maintained relationships with external vendors and suppliers.
- Developed systems and procedures to improve operational quality and team efficiency.
SOUS CHEF
CUREFIT
01.2017 - 12.2017
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Junior Sous Chef
Taj West End
12.2014 - 01.2017
- Ordered food items for upcoming events per sous chef request.
- Led team by example in preparing items accurately and according to high-quality standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Successfully completed kitchen product inventory as assigned.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Larder Chef
BREAD STREET
12.2013 - 05.2014
- Incharge of Larder section in a high volume Brithish kitchen.
- Monitored food production to verify quality and consistency.
Assistant Head Chef
LIFE'S KITCHEN
10.2010 - 11.2013
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Obtained fresh, local ingredients to lower grocery costs.
KITCHEN EXECUTIVE TRAINEE
ISTA BANGALORE
08.2009 - 03.2010
- Educated staff on organizational mission and goals to help employees achieve success.
- Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
- Generated reports detailing findings and recommendations.
Education
Master of Science - INTERNATIONAL HOSPITALITY AND TOURISM
SHEFFIELD BUSINESS SCHOOL
SHEFFIELD08.2012
Bachelor of Arts - HOSPITALITY MANANGEMENT
EDINBURGH NAPIER UNIVERSITY
EDINBURGH06.2009
Skills
- Recipes and menu planning
- Food plating and presentation
- Kitchen Staff Management
- Inventory Management
- Quality Assurance
- Menu Planning
Timeline
Chef Consultant
BRUNOS CAFE
01.2024 - Current
Head Chef
LITTLE BIT SOBER
04.2023 - 11.2023
Executive Chef
RED THREAD HOTELS
05.2022 - 12.2022
Chef Consultant
HAPPY SOUL GOA
02.2022 - 05.2023
Head Chef
GLENBURN PENTHOUSE
09.2020 - 10.2021
Head Chef and Operations Manager
JALAKARA
09.2018 - 05.2020
SOUS CHEF
CUREFIT
01.2017 - 12.2017
Junior Sous Chef
Taj West End
12.2014 - 01.2017
Larder Chef
BREAD STREET
12.2013 - 05.2014
Assistant Head Chef
LIFE'S KITCHEN
10.2010 - 11.2013
KITCHEN EXECUTIVE TRAINEE
ISTA BANGALORE
08.2009 - 03.2010
Master of Science - INTERNATIONAL HOSPITALITY AND TOURISM
SHEFFIELD BUSINESS SCHOOL
Bachelor of Arts - HOSPITALITY MANANGEMENT
EDINBURGH NAPIER UNIVERSITY
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