Soumen Paramanik
Arrah Kalinagar, Arra, Kanksa, Paschim Bardhaman – 713212, West Bengal
Summary
Experienced culinary professional with strong expertise in multi-cuisine food preparation, kitchen supervision, and maintaining high standards of quality and hygiene. Skilled in managing kitchen sections, training junior staff, and ensuring efficient workflow during peak operations. Known for consistency, teamwork, and delivering exceptional service in fast-paced hospitality environments. Adept at menu planning and enhancing guest satisfaction through high-quality dishes.
Overview
15
15
years of professional experience
3
3
Languages
Work History
Junior Sous Chef
Taj Ganga Kutir Resort &spa
Kolkata
07.2025 - Current
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Prepped daily menu items to quickly deliver upon request.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Oversaw cleanliness of each station in kitchen.
Junior Sous Chef
Vivanta Bhubaneswar
Bhubaneswar
08.2024 - 06.2025
- Assisted in supervising daily kitchen operations, ensuring smooth workflow and timely food preparation.
- Supported menu planning and recipe development in coordination with senior chefs.
- Monitored food quality, presentation, and portion control to maintain brand standards.
- Trained and guided junior kitchen staff to improve skills and maintain kitchen discipline.
- Ensured adherence to hygiene, sanitation, and safety regulations in all kitchen areas.
- Assisted in handling special events, banquets, and peak service hours efficiently.
Demi Chef De Partie
Vivanta Bhubaneswar
Bhubaneswar
11.2022 - 07.2024
- Assisted in preparing and cooking dishes according to hotel standards and menu guidelines.
- Maintained high levels of food quality, presentation, and portion control during service.
- Supported the Chef De Partie in managing the assigned kitchen section efficiently.
- Ensured cleanliness, hygiene, and proper storage of ingredients and equipment.
- Monitored stock levels and reported shortages to maintain smooth kitchen operations.
- Assisted in training junior staff and maintaining a safe, organized work environment.
Demi Chef De Partie
Taj Gateway Nashik
Nashik Mumbai
11.2016 - 11.2022
- Prepared and cooked dishes as per hotel standards, ensuring consistent taste and quality.
- Supported the Chef De Partie in managing the assigned kitchen section efficiently.
- Maintained proper hygiene, sanitation, and safe food-handling practices at all times.
- Ensured accurate portioning, plating, and presentation of dishes during service.
- Monitored ingredient stock levels and reported shortages to maintain smooth operations.
- Assisted in training and guiding commis chefs and junior staff in daily tasks.
Chef De Partie
UFO Revolving Restaurant (Ambrosia Hospitality), Mumbai
Mumbai
05.2015 - 08.2016
- Managed a designated kitchen section, ensuring timely and high-quality food preparation.
- Prepared and cooked dishes according to restaurant standards and menu requirements.
- Supervised and guided commis chefs to maintain efficiency and consistency in operations.
- Ensured proper hygiene, sanitation, and adherence to food safety regulations.
- Monitored inventory levels and coordinated with the kitchen team for ingredient requisitions.
- Maintained high standards of presentation, portion control, and workflow during peak hours.
Cuisine Chef
Punjab Grill
Marina Bay Sands
01.2014 - 10.2014
- Prepared and cooked authentic Punjabi and North Indian dishes according to brand standards.
- Developed and refined recipes to enhance flavor, presentation, and menu variety.
- Supervised kitchen staff to ensure smooth operations and consistent food quality.
- Maintained hygiene, sanitation, and food safety standards across all kitchen areas.
- Managed inventory, checked ingredient freshness, and coordinated daily requisitions.
- Ensured timely preparation during peak hours while maintaining high service standards.
Chef De Partie
Ramee Guest Line Hotel
Andraprades
11.2012 - 12.2013
- Managed a specific kitchen section, ensuring efficient preparation and cooking of dishes.
- Prepared menu items according to hotel standards, maintaining consistency in taste and presentation.
- Supervised commis chefs and delegated tasks to maintain smooth kitchen workflow.
- Ensured strict adherence to hygiene, sanitation, and food safety regulations.
- Monitored stock levels, handled requisitions, and ensured ingredient freshness.
- Coordinated with other kitchen stations to deliver timely service during peak hours.
Commis III
Panch Foron
Durgapur
02.2011 - 03.2012
- Assisted in basic food preparation tasks such as chopping, cutting, and marinating ingredients.
- Followed recipes and instructions from senior chefs to prepare dishes accurately.
- Maintained cleanliness and hygiene in the kitchen, including workstations and equipment.
- Ensured proper storage and labeling of ingredients to maintain freshness.
- Supported higher-level chefs during service to ensure timely food preparation.
- Assisted in receiving and organizing daily stock and kitchen supplies.
Education
High School Diploma -
Hfci
India02.2010
Advance Diploma in Hotel Management -
Mahatma Gandhi Vidyapeeth Institute Of Management
Delhi, IndiaIntermediate -
Indira Gandhi National Open School
New DelhiTrainee (Food & Beverage Production) -
Evelyn
IndiaGCSE -
West Bengal Board of Secondary Education
IndiaSkills
Menu Planning & Recipe Development
Affiliations
- Cooking, Listening Music, Traveling, Helping Others.
Timeline
Junior Sous Chef
Taj Ganga Kutir Resort &spa
07.2025 - Current
Junior Sous Chef
Vivanta Bhubaneswar
08.2024 - 06.2025
Demi Chef De Partie
Vivanta Bhubaneswar
11.2022 - 07.2024
Demi Chef De Partie
Taj Gateway Nashik
11.2016 - 11.2022
Chef De Partie
UFO Revolving Restaurant (Ambrosia Hospitality), Mumbai
05.2015 - 08.2016
Cuisine Chef
Punjab Grill
01.2014 - 10.2014
Chef De Partie
Ramee Guest Line Hotel
11.2012 - 12.2013
Commis III
Panch Foron
02.2011 - 03.2012
High School Diploma -
Hfci
Advance Diploma in Hotel Management -
Mahatma Gandhi Vidyapeeth Institute Of Management
Intermediate -
Indira Gandhi National Open School
Trainee (Food & Beverage Production) -
Evelyn
GCSE -
West Bengal Board of Secondary Education
Languages
Hindi
Bengali
English
Languages
6,6,6
Passport Details
- Passport Number: C9605316
- Date of Issue: 21/05/2025
- Date of Expiry: 20/05/2035
- Date of Birth: 09/02/1987
- Nationality: Indian
Languages
6,6,6