Sovanjit Ghosal
Chef
Kolkata
Summary
Dynamic culinary professional with over four years of experience delivering high-quality dining experiences in hot and cold kitchen settings within multinational environments. Proven ability to enhance banquet and à la carte offerings for more than 400 guests through meticulous production processes and attention to detail. Expertise in preparing a diverse range of dishes while ensuring strict adherence to recipes, hygiene, and presentation standards. Committed to elevating culinary excellence and creating memorable moments for guests.
Overview
3
3
Languages
3
3
Certification
5
5
years of professional experience
Work History
Line Cook
Mordeo Restaurant, Sydney, NSW, Australia
04.2026 - 06.2026
- Executed food preparation in strict adherence to established recipes and portion control standards.
- Organized cooking supplies and prepared workstations during opening and closing shifts, ensuring smooth kitchen operations.
- Implemented portion control, monitored food temperature and storage techniques to minimize food waste and maintain ingredient freshness to ensure compliance with health regulation.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality and served an average of 100 pax of diners.
- Prepared food items such as meats, poultry, and fish for frying, baking, grill purposes.
Commis Chef
Sheraton Grand Hyde Park
Sydney, Australia
02.2025 - 03.2026
- Achieved efficient kitchen workflow by preparing mise-en-place, presenting fresh salads, and expertly cooking a variety of hot dishes including noodles, pasta, meats, fish as well as cold dishes. Crafted pizzas from scratch, ensuring quality and flavor.
- Identified requirements to enhance workflow and efficiency and coordinated requisition orders to optimize workflow.
- Streamlined order processing by managing multiple requests, ensuring quality and visual appeal.
- Improved handling of multiple orders, an average of 200 -250 pax in-room dining service to ensure timely and efficient service by managing multiple requests including food allergens , ensuring quality and visual appeal.
- Maintained temperature logs and handled foods, storage, as per HACCP standard.
- Regularly organized and sanitized the cooking station to uphold health and safety standards throughout service shifts.
- Oversaw culinary presentations to uphold customer satisfaction, implemented kitchen processes for operational efficiency, and enhanced menu creativity to engage guests.
Commis Chef
Hotel Ridley International
Digha, India
02.2024 - 01.2025
- Supervised junior cooks and assisted in managing the kitchen brigade to foster teamwork and maintain operational standards.
- Implemented quality checks to uphold safety and efficiency in work practices.
- Prepared daily food items and completed tasks to ensure smooth kitchen operations for an average of 150 pax guests.
Line Cook
Rosewood Hotels And Resorts L.L.C.
Menlo Park, USA & Hawaii, USA
01.2023 - 12.2023
- Managed hot and garde-manger stations during service, supporting team efficiency and service quality.
- Oversaw fish and grill stations, expertly preparing risotto and ensuring seamless operations.
- Managed hot and garde-manger stations during service, enhancing team coordination and efficiency.
- Adapted quickly to menu changes and special dietary requests.
- Prepared multiple orders of 150-200 pax al a carte service simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Culinary Intern
The Ritz Carlton Abu Dhabi Grand Canal
Abu Dhabi, UAE
11.2019 - 05.2020
Commis chef
The Candlewood Park Beach Resort
Mandarmani, India
10.2018 - 04.2019
Prep. Cook II - Intern
The Omni grove park Inn
Asheville, USA
09.2017 - 04.2018
Education
MBA - Culinary - Hospitality And Hotel Administration
Guru Nanak Institute of Hotel Management (JIS University)
Kolkata, India10-2018
Skills
- Sauté and grill
- Frying
- HACCP & Allergen knowledge
- Garde Manger
- Culinary methods
- Food presentation
- Kitchen organization
- Quality control
- Kitchen Management
- Multitasking
- Station flexibility
- Dough preparation techniques
Certification
- Completion of Culinary Programme (11/2019 - 05/2020) The Ritz Carlton Company LLC - Abu dhabi, UAE
- California Food Handler by ServSafe (06/2023 - 06/2026) Certificate number: 6444876
- Graduated in MBA - Hospitality and Hotel Administration (07/2016 - 10/2018) JIS University - Kolkata, India
- IELTS BY IDP - BAND 6.5 (06/2024 - Present)
- RPL Commercial cookery 3 (SIT30821)
- NSW Basic Food Handler Card
LANGUAGES
English Full Professional Proficiency
Hindi Professional Working Proficiency
Bengali Native or Bilingual Proficiency
Timeline
Line Cook
Mordeo Restaurant, Sydney, NSW, Australia
04.2026 - 06.2026
Commis Chef
Sheraton Grand Hyde Park
02.2025 - 03.2026
Commis Chef
Hotel Ridley International
02.2024 - 01.2025
Line Cook
Rosewood Hotels And Resorts L.L.C.
01.2023 - 12.2023
Culinary Intern
The Ritz Carlton Abu Dhabi Grand Canal
11.2019 - 05.2020
Commis chef
The Candlewood Park Beach Resort
10.2018 - 04.2019
Prep. Cook II - Intern
The Omni grove park Inn
09.2017 - 04.2018
MBA - Culinary - Hospitality And Hotel Administration
Guru Nanak Institute of Hotel Management (JIS University)