Stephen Uday Halder
Kolkata,India
Summary
Confident Sous Chef with experience in reputable, high-end hospitality environments. Motivated and organised to complete tasks to high-quality standards in pressured conditions. Builds positive rapport and relationships for improved team productivity.
Overview
14
14
years of professional experience
1
1
year of post-secondary education
Work history
Sous chef
bar stock exchange
Mumbai, Maharashtra
2024.10 - Current
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Ensured quality control with strict adherence to hygiene regulations.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Ensured proper storage of raw materials adhering to health standards.
Chef De Partie
Silly
2023.10 - 2024.09
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
Chef De Partie
Brewdog
Mumbai
2021.04 - 2023.08
- Incorporated seasonal produce into menus for freshness and variety.
- Managed portion control effectively, reducing waste significantly.
Chef De Partie
The Bar Stock Exchange
Mumbai
2019.07 - 2021.03
- Expertly performed butchery tasks, contributing to cost-saving measures in meat usage.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
Chef De Partie
Tea Villa Cafe
Mumbai
2018.10 - 2019.06
- Streamlined kitchen operations, leading to smoother service during busy periods.
Demi Chef De Partie
The Bar Stock Exchange
Mumbai
2018.02 - 2018.10
- Prepared stocks, sauces and soups, enhancing flavour profiles of dishes.
- Implemented proper storage methods, prolonging freshness of ingredients.
Commi I (Conti)
The Bar Stock Exchange
Mumbai
2016.10 - 2018.02
- Worked flexible hours, covering nights, weekends and bank holidays.
- Cleaned work areas and equipment to maintain faultless hygiene standards.
- Improved efficiency and productivity by acquiring new skills.
Commi II (Conti)
Olive Bar & Kitchen
Mumbai
2015.11 - 2016.09
- Supported team by demonstrating respect and willingness to help.
Commi I (Indian)
Prithvi Cafe
Mumbai
2014.10 - 2015.10
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
commis II (indian)
Rose Restaurant
Kolkata
2013.06 - 2014.09
- Collaborated with team members for smooth kitchen operations.
Commi III (Indian)
Boiled Ice Restaurant
Kolkata
2011.02 - 2013.05
- Worked flexible hours, covering nights, weekends and bank holidays.
Education
Secondary Exam - arts
KOLSUR HIGH SCHOOL
West Bengal 2009.03 - 2010.04
Skills
- Basic Knowledge of Computer (Ms Word, Excel, Power Point, Mailing)
- Garnishing knowledge
- Special dietary requirements understanding
- Cultural cuisine knowledge
- High-Pressure resilience
- Meal timing coordination
- Menu costing
- Culinary creativity
Custom
Sir, I declare that the above details are true and correct to best of my knowledge. I await your reply.
Personal Information
- Date of birth: 06/02/92
- Gender: Male
- Marital status: Single
- Religion: Christian (R.C)
Languages
Hindi
Fluent
English
Elementary
Timeline
Sous chef
bar stock exchange
2024.10 - Current
Chef De Partie
Silly
2023.10 - 2024.09
Chef De Partie
Brewdog
2021.04 - 2023.08
Chef De Partie
The Bar Stock Exchange
2019.07 - 2021.03
Chef De Partie
Tea Villa Cafe
2018.10 - 2019.06
Demi Chef De Partie
The Bar Stock Exchange
2018.02 - 2018.10
Commi I (Conti)
The Bar Stock Exchange
2016.10 - 2018.02
Commi II (Conti)
Olive Bar & Kitchen
2015.11 - 2016.09
Commi I (Indian)
Prithvi Cafe
2014.10 - 2015.10
commis II (indian)
Rose Restaurant
2013.06 - 2014.09
Commi III (Indian)
Boiled Ice Restaurant
2011.02 - 2013.05
Secondary Exam - arts
KOLSUR HIGH SCHOOL
2009.03 - 2010.04