SUBAI ROY
CDP & RnD Chef
1-B Defence Colony, Near MET Office, Air Force Road, Jodhpur,Rajasthan
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with Italian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English and Hindi skills.
Overview
4
4
years of professional experience
3
3
years of post-secondary education
Work History
CHEF
JUBILANT CONSUMERS PVT LTD
NOIDA, UTTAR PRADESH
09.2022 - Current
- MONITORED LINE PROCESSES TO MAINTAIN CONSISTENCY IN QUANTITY AND PRESENTATION.
- DEVELOPED KITCHEN STAFF THROUGH TRAINING, DISCIPLINARY ACTION AND PERFORMANCE REVIEWS.
- PREPARED MEALS FROM SCRATCH USING AUTHENTIC POPULAR RECIPES TO GENERATE REPEAT BUSINESS.
- MAINTAINED WELL-ORGANIZED MISE EN PLACE TO KEEP WORK CONSISTENT.
- INITIATED TRAINING FOR NEW TEAM MEMBERS ON CULINARY TECHNIQUES TO IMPROVE PRODUCTIVITY AND INCREASE KITCHEN WORKFLOWS.
Chef De Partie
TIVOLI ROYAL PALACE
DELHI NCR, DELHI
11.2020 - 04.2022
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Collaborated with staff members to create meals for large banquets.
- Worked closely with head chef to create banquet menu for 250+ wedding guests.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
R&D CHEF
JUBILANT CONSUMERS
NOIDA, UTTAR PRADESH
06.2019 - 10.2020
- R&D FOR GOGORMET
- CREATION AND REDEVELOPING RECIPES
- MANADED OVER 5 BRAND CUSTOMERS AND WORKED ON THEIR RECIPES
- YEALD MANAGEMENT , HYGIENE AND COSTING OF RECIPE, INDIAN & ITALINA CUISINE CHEF .
Kitchen Management Trainee
JUBILANT CONSUMERS
NOIDA , UTTAR PRADESH
06.2019 - 11.2019
- LEARNING TRAITS OF KITCHEN MANAGEMENT
- ASSISTANT TO CHEF IN CHARGE
- TEAM LEADER OF SHIFT & MANAGING TEAM MEMBERS.
- QUANTITY FOOD PREPRATION WITH 250+ RECIPE PREPRATION
- LEARNED TO PERFORMED AS PER S.O.P
- PACKAGING AND HYGIENE TRAINEE.
- GAINED KNOWLEDGE OF COMPANIES POLICIES, PROTOCALS & PROCESSESS
Industrial Exposure Trainee
TAJ UMAID BHAVAN PALACE
JODHPUR, RAJASTHAN
11.2017 - 04.2018
- HOTEL EXPOSURE TRAINEE
- BASIC LEARNING OF FOUR CORE DEPARTMENTS OF HOTEL INDUSTRY (FOOD PRODUCTION , FOOD AND BEVERAGE , FRONT OFFICE AND HOUSEKEEPING).
- ESTABLISHED INITIAL LESSION OF HANDLING KITCHEN EQUIPMENT AND MAINTENANCE
- INCREASED SKILL FROM CHEF GUIDANCE
- WORKED IN MANY BANQUETS AND HELPED CHET AND TEAM TO HANDLE 300+ PAX
Education
Bachelor of Science - HOSPITALITY AND HOTEL ADMINISTRATIVE
IHM PUSA
NEW DELHI 07.2016 - 05.2019
HIGHER SECONDARY - SCIENCE
AIR FORCE SCHOOL
JODHPUR 04.2013 - 03.2014
SECONDARY - ALL GENERAL SUBJECT OF CBSE
KENDRIYA VIDYALAYA NO. 2 AFS
JODHPUR 04.2012 - 03.2013
Skills
Manpower planning
Production line operations
Kitchen staff coordination
Recipes and menu planning
Cost controls
Portion standards
Travelling, doodling, Interacting to people.
Whenever i gets free time time i like to doodle , because it gives me a fresh mind to think and also help me in my creativity. I love travelling, as my father's profession given me opportunity to fulfill one of my hobbies and i can say that i have covered almost every major cities in my country. And at last as a chef i also enjoy having food of different cuisine and to try new recipe by creating it as per my taste
Timeline
CHEF
JUBILANT CONSUMERS PVT LTD
09.2022 - Current
Chef De Partie
TIVOLI ROYAL PALACE
11.2020 - 04.2022
R&D CHEF
JUBILANT CONSUMERS
06.2019 - 10.2020
Kitchen Management Trainee
JUBILANT CONSUMERS
06.2019 - 11.2019
Industrial Exposure Trainee
TAJ UMAID BHAVAN PALACE
11.2017 - 04.2018
Bachelor of Science - HOSPITALITY AND HOTEL ADMINISTRATIVE
IHM PUSA
07.2016 - 05.2019
HIGHER SECONDARY - SCIENCE
AIR FORCE SCHOOL
04.2013 - 03.2014
SECONDARY - ALL GENERAL SUBJECT OF CBSE
KENDRIYA VIDYALAYA NO. 2 AFS
04.2012 - 03.2013