Summary
Overview
Work History
Education
Skills
Timeline
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SAJID MONDAL

SAJID MONDAL

COMMIE
MANDIA,HP

Summary

Hardworking and enthusiastic Cook trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success. Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.

Overview

7
7
years of professional experience

Work History

Cook

Carnival Cruise Lines
03.2024 - Current
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
  • Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.

COOK

Carnival Cruise Lines
05.2023 - 12.2023
  • Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Cook

Carnival Cruise Lines
07.2022 - 02.2023
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

COOK

Sequel Bistro
02.2019 - 02.2020
  • Contributed to kitchen cost control measures by minimizing waste and effectively managing ingredient usage.
  • Actively participated in off-site catering events, showcasing restaurant offerings and promoting brand awareness within the community.
  • Handled high-pressure situations during peak service hours, ensuring timely meal preparation without sacrificing quality.
  • Contributed to a positive work environment by effectively collaborating with team members and supporting their needs.
  • Assisted in the training of new staff members, providing support and guidance on proper kitchen procedures and policies.
  • Participated in regular staff meetings to discuss menu updates and address any operational concerns or improvements.
  • Assisted with inventory management, ordering necessary ingredients and supplies for smooth kitchen operations.
  • Worked closely with Sous Chef to learn advanced cooking techniques and expand knowledge of diverse cuisine styles.

COOK

THE SHALIMAR HOTEL
11.2017 - 01.2019
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in the kitchen.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.

Cook

LITTLE ITALY
01.2017 - 08.2017
  • Resolved customer complaints promptly and professionally, working towards satisfactory solutions for all parties involved.
  • Supported kitchen staff by assisting with food preparation tasks when necessary, ensuring prompt order fulfillment.
  • Handled cash transactions accurately while maintaining confidentiality of customer financial information.
  • Participated in regular team meetings, providing constructive feedback and suggestions to continuously improve operations and customer satisfaction.
  • Contributed to the development of creative seasonal beverage recipes, driving customer interest and sales growth.
  • Implemented proper sanitation procedures throughout the workspace, reducing risk of contamination or illness among patrons.
  • Enhanced overall dining experience for guests by offering personalized recommendations based on their preferences and dietary restrictions.
  • Gained proficiency in using various foodservice equipment, including espresso machines, blenders, and POS systems.
  • Collaborated with team members to maintain a clean and organized work environment, adhering to health and safety standards.
  • Demonstrated versatility by adapting to various front-of-house roles as needed during peak periods or staff shortages.

Education

DIPLOMA - FOOD AND BEVERAGE

ST. JOHN'S INSTITUTE OF HOTEL MANAGEMENT
CHAPRA, NADIA
04.2001 -

High School Diploma -

BETBERIA HIGH SCHOOL
BETBERIA, NADIA
04.2001 -

Skills

    Order Verification

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Timeline

Cook

Carnival Cruise Lines
03.2024 - Current

COOK

Carnival Cruise Lines
05.2023 - 12.2023

Cook

Carnival Cruise Lines
07.2022 - 02.2023

COOK

Sequel Bistro
02.2019 - 02.2020

COOK

THE SHALIMAR HOTEL
11.2017 - 01.2019

Cook

LITTLE ITALY
01.2017 - 08.2017

DIPLOMA - FOOD AND BEVERAGE

ST. JOHN'S INSTITUTE OF HOTEL MANAGEMENT
04.2001 -

High School Diploma -

BETBERIA HIGH SCHOOL
04.2001 -

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