Somraj Mondal
Abu Dhabi,United Arab Emirates
Summary
Cooking Dining Facility, responsible for preparing Menu items in accordance with recipes and providing hands-on operational , training, and supervision our kitchen every shift Prepare Menu items according to recipes and cooking DFAC SOW,FIFO, following technical rules and regulation, immediately current food safety action’s per company Standard Work Instructions as per the Quality Program (QCP following the rules and Regulation Personal Protective Equipment (PPE) I use these before I go to work. Before serving the food, I verify it with a senior. Sous chef, buffet and Allah cart good cooking skill following the foot standard recipe and following the HACCP , CCP following rules or company Hardworking Chef de Partie with skills in food preparation through to presentation. Experience working independently as well as supporting head and sous chefs. Robust knowledge in policies and procedures.
Overview
13
13
years of professional experience
4050
4050
years of post-secondary education
1
1
Certification
Work history
Chef de Partie
Abu Dhabi National Hotels
Abu Dhabi
2025.07 - 2026.02
- Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
- Led training sessions for new hires, fostering a supportive learning environment that promoted skill development and job satisfaction.
- Followed strict health and safety guidelines in kitchen.
Privet Chef
HARMLESS PVT LTD
Mumbai, Maharashtra
2025.01 - 2025.07
- MY responsibility is that I am preparation the food delicious dishes.
- Store order accounting off food menu and always making healthy food and nutrition, and menu preparation one day ago, I am making healthy delicious tasty food, and plating presentation good skill, and making time to time schedule by schedule food making and following the rules and regulation and diplomatic of staff hygiene maintain kitchen safety following the FIFO and CCP operation handling.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Part Time
Commis II
Emirates Flight Catering
Dubai
2023.08 - 2024.09
- First-Class lounge at DXB International Airport, specializing in international cuisine.
- Responsibilities for the International cuisine chef in the first-Class lounge at DXB International Airport, including hot, cold, and buffet, Ala carte food cooking, kitchen cleaning and store organizations and management.
- Developed new recipes and flavor combinations to enhance customer dining experience.
CHEF DE PARTIE
CALO LNC
Riyadh
2021.06 - 2022.09
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Prepped foods to be roasted, sautéed, fried and baked.
- Prepared a wide range of dishes, adhering to menu specifications and quality standards, enhancing customer satisfaction.
- Monitored food temperatures during storage and cooking to comply with health and safety regulations, reducing risk of foodborne illnesses.
- Established clear standards for cooking, garnishing and presenting food.
- Supervised junior staff, ensuring efficient teamwork during service hours.
Asst Cook
HOTEL JUHU PLAZA
MUMBAI
2014.05 - 2015.06
- Prepared ingredients and assembled dishes following standardized recipes to ensure consistent food quality and presentation during service.
- Maintained cleanliness and sanitized kitchen equipment to comply with health regulations and promote a safe food preparation environment.
- Assisted in inventory management by organizing supplies and reporting shortages, supporting uninterrupted kitchen operations.
- Monitored cooking times and temperatures to guarantee food safety and optimal taste for customer satisfaction.
- Collaborated with kitchen staff to expedite meal preparation, contributing to efficient order fulfillment and timely service delivery.
COOK II
Pipal Tree Hotel
Kolkata
2013.01 - 2014.01
- Tested menu items to ensure proper color, texture, and plating presentation prior to meal service.
- In charge of preparing menu items according to recipes and offering direct operational control, guidance, and supervision during designated shifts.
- Promptly corrected any shortcomings, adhering to the roles of FIFO.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- 5 star Hotel in Kolkata, India
- Part Time
Education
Diploma - Hospitality Management
CPD Certified Online
UkHigher National Diploma - Arts
National Institute of Open Schooling
KolkataSkills
- Menu planning
- Recipe development
- Kitchen management
- Culinary creativity
- Time management
- Problem solving
- HACCP compliance
- Cooking
- Staff supervision
- MS word
- Computer skill
- Food cost control
- Positive work ethic
- Kitchen equipment operation
Certification
- Diploma in Hospitality Management
- Level 2 HACCP Certification
- ServSafe Food Handler Certification
- Mise en Place Certification
- Level 2 Food Safety Certification
- General Security Awareness Training at DXB International Airport
- Practicing Food Safety, Sanitation, and Hygiene at Home
- Culinary Art Certification
- ISO 22000:2018 - Elements of Food Safety Management System
- Hospitality and Tourism Management
LANGUAGES
English C2 Proficient
Timeline
Chef de Partie
Abu Dhabi National Hotels
2025.07 - 2026.02
Privet Chef
HARMLESS PVT LTD
2025.01 - 2025.07
Commis II
Emirates Flight Catering
2023.08 - 2024.09
CHEF DE PARTIE
CALO LNC
2021.06 - 2022.09
Asst Cook
HOTEL JUHU PLAZA
2014.05 - 2015.06
COOK II
Pipal Tree Hotel
2013.01 - 2014.01
Diploma - Hospitality Management
CPD Certified Online
Higher National Diploma - Arts
National Institute of Open Schooling