RIDDHI GOSWAMI
Chef
Kolkata,West Bengal
Summary
I am well versed and experience in Budgeting, Food Costing, Menu Planning, minimizing wastage, and have Technical and Managerial skills. Able to handle junior staff, good at Customer satisfaction, Inventive at planning Menus. I have abilities to lead in all areas of the kitchen including buffets, production, restaurant, and main kitchen. I have the ability to handle the latest kitchen equipment and tools. Can handle the pressure of the work, hardworking, friendly Above all would like to carve a niche in the Hospitality Sector. I am well disciplined and can take the pressure associated with this job. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
17
17
years of professional experience
Work History
CORPORATE CHEF
GO COOL PIONEER BAKERS & CAFÉ
Odisha, Bhubaneswar
10.2023 - Current
- Overall responsibility for the kitchen's daily operations
- Liaising with the relevant companies for food orders
- Work closely with R&D teams to bring products to market
- Maintaining/raising the food's profit margins for your employer
- Monitoring and controlling stock levels
- Ensuring correct stock rotation procedures are followed
- Implementation of health and safety procedures in the kitchen
- Estimating costs and ensuring all purchases come within budget
- Taking care of the kitchen's accounts and creating a work roster
- Hire, Train and Supervise full time and per time culinary Staff
- Sells profitability and value of Minor's and embellishment products as a solution.
HEAD CHEF
EL& N CAFÉ SAUDI ARABIA
02.2023 - 09.2023
- Overall responsibility for the kitchen's daily operations
- Liaising with the relevant companies for food orders
- Creating new dishes and menus
- Maintaining/raising the food's profit margins for your employer
- Monitoring and controlling stock levels
- Ensuring correct stock rotation procedures are followed
- Implementation of health and safety procedures in the kitchen
- Estimating costs and ensuring all purchases come within budget
- Taking care of the kitchen's accounts and creating a work roster.
HEAD CHEF
ROUTE 66 ALMANTIQ GROUP
09.2021 - 01.2023
- Overall responsibility for the kitchen's daily operations
- Liaising with the relevant companies for food orders
- Creating new dishes and menus
- Maintaining/raising the food's profit margins for your employer
- Monitoring and controlling stock levels
- Ensuring correct stock rotation procedures are followed
- Implementation of health and safety procedures in the kitchen
- Estimating costs and ensuring all purchases come within budget
- Taking care of the kitchen's accounts and creating a work roster.
EXECUTIVE-CHEF
PRABHA HOSPITALITYGROUP
01.2020 - 07.2021
- Making food in an authentic way and served quality food to the guest
- To maintain the hygiene standards at all to
- Preparing Buffet menus & handling the assigned section.
HEAD CHEF
JOY CAFÉ
06.2018 - 06.2019
- Making food in an authentic way and served quality food to the guest
- To maintain the hygiene standards at all to
- Preparing Buffet menus & handling the assigned section
- Maintaining weekly records of the temperature's charts and cleaning schedules.
Sr. CDP
Chocolateness Kuwait
01.2014 - 12.2018
- Making food in an authentic way and served quality food to the guest
- To maintain the hygiene standards at all to
- Preparing Buffet menus & handling the assigned section
- Maintaining weekly records of the temperature's charts and cleaning schedules.
CDP
Royal Orchid Hotel
03.2013 - 01.2014
- Making food in an authentic way and served quality food to the guest
- To maintain the hygiene standards at all to
- Preparing Buffet menus & handling the assigned section
- Maintaining weekly records of the temperature's charts and cleaning schedules.
CDP
Keys Hotel Pune
02.2012 - 03.2013
- Making food in an authentic way and served quality food to the guest
- To maintain the hygiene standards at all to
- Preparing Buffet menus & handling the assigned section
- Maintaining weekly records of the temperature's charts and cleaning schedules.
Commis Chef
Oldy Bangalore Resort
Bangalor , Karnataka
04.2010 - 02.2012
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
Commis Chef
Taj Leisure Hotel
Tamilnadu, Ooty
10.2008 - 02.2010
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Organized and detail-oriented with a strong work ethic.
Commis Chef
Phoenix Park Inn Resort
Goa, Goa
11.2007 - 09.2008
- Self-motivated, with a strong sense of personal responsibility.
Education
Bachelor's Degree -
Assembly of Christ Academy (Affiliated to Rajasthan University)
10+2 -
W.B.H.S.E.
01.2004
Skills
- Budgeting
- Food Costing
- Menu Planning
- Minimizing Wastage
- Technical Skills
- Managerial Skills
- Handling Junior Staff
- Customer Satisfaction
- Inventive Menu Planning
- Leadership in Kitchen
- Latest Kitchen Equipment Handling
- Work Under Pressure
- Hardworking
- Friendly
- Hospitality Sector
- Disciplined
- Project Management
- Feedback Provision
- Microsoft Office
- Excel
- Windows XP
- Internet
- Material Control System
- HACCP Training
Websites
Languages
English, Hindi, Bengali
Cover Letter
Hiring Manager
Reverend Sir:
My purpose in writing this cover letter is to apply for the Restaurant Manager & Head Chef Position. As a Corporate Chef, I am currently working in Go Cool Pioneer Bakers (Bhubaneswar), but would now like to become a part of your establishment. I have a degree in hotel management as well as 17+ years' experience on the job. I'd be happy to send you a mail. Please call me on my cell phone- +917980135286.
Thank you so much for considering me for this position.
Sincerely,
Riddhi Goswami
__________________________________
(Signature)
Personal Information
- Passport Number: T1941392
- Date of Birth: 09/27/1981
- Gender: Male
- Marital Status: Single
Volunteer Experience
- Team Spirit
- Self-Motivation
- Flexibility
- Organizing Skill
- Willingness to Learn
- Positive Thinking
- Measuring
- Portion Sizing
- Precision
- Presentation
- Quality of Food
Timeline
CORPORATE CHEF
GO COOL PIONEER BAKERS & CAFÉ
10.2023 - Current
HEAD CHEF
EL& N CAFÉ SAUDI ARABIA
02.2023 - 09.2023
HEAD CHEF
ROUTE 66 ALMANTIQ GROUP
09.2021 - 01.2023
EXECUTIVE-CHEF
PRABHA HOSPITALITYGROUP
01.2020 - 07.2021
HEAD CHEF
JOY CAFÉ
06.2018 - 06.2019
Sr. CDP
Chocolateness Kuwait
01.2014 - 12.2018
CDP
Royal Orchid Hotel
03.2013 - 01.2014
CDP
Keys Hotel Pune
02.2012 - 03.2013
Commis Chef
Oldy Bangalore Resort
04.2010 - 02.2012
Commis Chef
Taj Leisure Hotel
10.2008 - 02.2010
Commis Chef
Phoenix Park Inn Resort
11.2007 - 09.2008
Bachelor's Degree -
Assembly of Christ Academy (Affiliated to Rajasthan University)
10+2 -
W.B.H.S.E.