Summary
Overview
Work History
Education
Skills
Websites
Languages
Cover Letter
Personal Information
Volunteer Experience
Timeline
Manager
RIDDHI GOSWAMI

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
  • Email
  • Material Control System
  • HACCP Training

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.
RIDDHI GOSWAMIChef