Santosh Kumar Senapati
Chef
Brahmapur,OR
Summary
Accomplished Demi Chef De Partie with a proven track record at Shangri-La, excelling in operations support and demonstrating commanding leadership. Expert in food preparation and safety, with a knack for plating and menu planning. Known for enhancing team productivity and food quality, significantly reducing food spoilage. Skilled in fostering excellent communication within teams.
Overview
8
8
years of professional experience
1
1
Language
Work History
Demi Chef De Partie
Shangri-La
Bangalore
11.2023 - Current
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food production to verify quality and consistency.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and managed kitchen personnel and supervised related culinary activity.
Commis
The Den Bengaluru
Itpl Main Road ,white Field Bangaluru
03.2020 - 11.2021
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
Commi I
Double Tree by Hilton Marjan Island
Rasal Khaimah
08.2022 - 06.2023
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
Commi1
Four Points by Sheraton
Mahabalipuram, Chennai
02.2019 - 02.2020
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
Commi2
Crown Plaza
Ahmedabad, Gajurat
03.2018 - 11.2018
- Self-motivated, with a strong sense of personal responsibility.
- Worked well in a team setting, providing support and guidance.
- Proven ability to learn quickly and adapt to new situations.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked flexible hours across night, weekend, and holiday shifts.
Commi2
Marriott
Raipur , chhattisgarh
05.2017 - 03.2018
- Prepped daily menu items to quickly deliver upon request.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
Education
OCHM - Hotel Management
OCHM
Bhubaneswar 04.2015
Skills
Plating
Timeline
Demi Chef De Partie
Shangri-La
11.2023 - Current
Commi I
Double Tree by Hilton Marjan Island
08.2022 - 06.2023
Commis
The Den Bengaluru
03.2020 - 11.2021
Commi1
Four Points by Sheraton
02.2019 - 02.2020
Commi2
Crown Plaza
03.2018 - 11.2018
Commi2
Marriott
05.2017 - 03.2018
OCHM - Hotel Management
OCHM
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