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
Schedule Management
Sales planning
Special requests
Stocking and replenishing
Operations support
Recipes and menu planning
Commanding leadership style
Food spoilage prevention
Food preparation and safety
Sanitation guidelines
Food inventories
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