Dancing
Sanchari Das
Junior Sous Chef
Lonavala
Summary
Junior Sous Chef adept at developing seasonal and event menus, with targeted expertise in sourcing local and sustainable ingredients. Strong passion for creating innovative recipe selections and cultivating memorable dining experiences. Highly believe in increasing employee productivity with motivating approach. Seasoned Sous Chef specializing Patisserie and regional Bengali cuisine. Successful 2-3 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
3
3
years of professional experience
3
3
years of post-secondary education
Work History
Junior Sous Chef
Mahindra holidays resort india limited
Lonavala
2021.07 - Current
- Planned menus and services for restaurant and off-site events.
- Led team by example in preparing items accurately and according to high-quality standards.
- Developed unique menu items and plating presentations.
- Ordered food items for upcoming events per sous chef request.
- Assisted sous chefs with weekly schedule drafts for kitchen staff.
- Prepped daily menu items to quickly deliver upon request.
- Successfully completed kitchen product inventory as assigned.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Delivered verbal culinary instruction and assignments to kitchen staff members daily to promote successful dining experiences for clients.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers including successfully completing the audits as per FSSAI and ISO 22000.
- Planned and directed high-volume food preparation in fast-paced environment.
- Help design menu offerings to cater to guests special needs and taste of their palate.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored recipe portioning to control food costs.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
Management Trainee
Mahindra Holidays resorts India limited
Jaipur
2019.08 - 2021.04
- Assisted established management staff with operational oversight, business development and process improvement strategies.
- Devised processes to boost long-term business success and increase profit levels.
- Shouldered management responsibilities during absence of manager.
- Regulated service delivery to keep operations productive and in line with budget requirements.
- Established open and professional relationships with team members which facilitated communication, quickly resolving issues and conflicts.
- Explained services and products to customers in friendly and engaging way.
- Resolved escalated concerns using professionalism and understanding of facets of issue.
- Devised new promotional approaches to boost customer numbers and market penetration while enhancing engagement and driving growth.
- Enhanced supervisory and leadership abilities by working closely with supervisor.
Kitchen Trainee
JW Marriot
Kolkata
2018.05 - 2018.06
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
Hotel Intern
The Westin
Kolkata
2017.06 - 2017.10
- Kept accounts in balance and ran daily reports to verify totals.
- Reported facility and room maintenance problems to appropriate personnel for immediate remediation.
- Promoted hotel brand's loyalty program via social media, email and direct mail.
- Explained details regarding property to acclimate patrons to resort environment.
- Used quick response and dynamic service skills to build relationships with patrons, improving customer retention rate.
Education
Associate of Science - B.sc in Hospitality And Hotel Adminstration
Institute of Hotel Management
Chennai 2016.07 - 2019.04
Skills
Recipes and menu planning
Stocking and replenishing
Special Food requests
Quality controls
Bakery and Patisserie & Bengali Cuisine
Proficiency in ordering systems
Menu development
Food preparation and safety
Maintaining consistency
Interests
Acting
Food Photographing
Cooking
Timeline
Junior Sous Chef
Mahindra holidays resort india limited
2021.07 - Current
Management Trainee
Mahindra Holidays resorts India limited
2019.08 - 2021.04
Kitchen Trainee
JW Marriot
2018.05 - 2018.06
Hotel Intern
The Westin
2017.06 - 2017.10
Associate of Science - B.sc in Hospitality And Hotel Adminstration
Institute of Hotel Management
2016.07 - 2019.04