Summary
Overview
Work History
Education
Skills
Work Availability
Timeline
OfficeManager
Sekh Sarajul

Sekh Sarajul

Kolkata

Summary

ABOUT ME To obtain chef De Partie position at Your Company and use my years of experience to bring leadership and professionalism to the kitchen. í µí¹Ží µí¹ªí µí¹¢í µí¹¢í µí¹-í µí¹í µí¹ í µí¹¤í µí¹› í µí¹Ží µí¹ í µí¹ží µí¹¡í µí¹¡í µí¹¨: â-‹Techniques: Baking, Cooking, Grilling, Ingredient Selection, Food Preparation, Knife Skills, Pastry, etc. â-‹Recipe Design. â-‹Menu Design. â-‹Ordering and Operations. â-‹Food Safety. â-‹Food Regulations. â-‹Food Science. â-‹Kitchen Management.

Overview

15
15
years of professional experience
1
1
year of post-secondary education
1
1
Language

Work History

CDP- Indian
07.2016 - 06.2023
  • Sarovar Hotels & Resorts â-ªï¸ŽPreparing awesome meals for our customers
  • Weighing, measuring, mixing, and prepping ingredients according to recipes
  • Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients
  • Checking food and ingredients for freshness
  • Arranging and garnishing dishes
  • Working well under pressure and within the time limit
  • Ensuring that the kitchen area, equipment and utensils are cleaned
  • Helping lead and inspire our kitchen staff with the restaurant manager.

DCDP-Indian, Ambica
10.2014 - 12.2016
  • Empire â-‹ï¸ŽMonitoring ingredient stock levels and placing orders ahead of expected shortages
  • Following all fire safety, health and safety, food hygiene and restaurant security measures
  • Developing, planning and creating traditional and unique menus
  • Reporting all complaints and incidents affecting health or hygiene to the senior chefs
  • Setting up workstations with all needed ingredients and cooking equipment
  • Checking food while cooking to stir or turn
  • Carrying out deep cleans as specified by the management
  • Preparing food in accordance with all guidelines and legislations
  • Maintaining temperature control standards for all food.

Hotel

DCDP- Indian, Tandoor
08.2012 - 11.2013
  • Shelter â-ªï¸ŽCreating a range of dishes to the high standards that guests will love
  • Making decisions on menus, managers specials and day to day offerings
  • Preparing foods to the exact specifications and requirements of clients
  • Managing the cost of food and ingredients
  • Keeping a clean, sanitized and orderly environment in the kitchen
  • Preparing dressings on salads and desserts
  • Working closely with the line manager on all food related issues.

Indian, Tandoor, The Chevron Hotels
10.2008 - 05.2012
  • Responsible for the operational management of the kitchen
  • Making sure that all health and safety requirements are met
  • In charge of the cooking, preparation and serving of meals and refreshments
  • Cooking, breakfast, lunch and evening meals
  • Prepare and present dishes so they are ready for guests at the right time
  • Ensure all the food produced is of the very highest standard and delicious â-‹Meal preparation and menu planning
  • Ensuring the kitchen is maintained and cleaned to the highest level
  • Lead, mentor, and manage culinary team
  • Develop and plan menus and daily specials
  • Create prep lists for kitchen crew
  • Manage food costing and inventory
  • Maintain standards for food storage, rotation, quality, and appearance
  • Ensure compliance with applicable health codes and regulations.

Education

High School - English

Mitunjoy Banipit
Mirgoda
03.2003 - 07.2004

Skills

LANGUAGE SKILLSundefined

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline

CDP- Indian
07.2016 - 06.2023

DCDP-Indian, Ambica
10.2014 - 12.2016

Hotel

DCDP- Indian, Tandoor
08.2012 - 11.2013

Indian, Tandoor, The Chevron Hotels
10.2008 - 05.2012

High School - English

Mitunjoy Banipit
03.2003 - 07.2004

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Sekh Sarajul