Subham Das
Mumbai
Summary
Passionate culinary professional with experience in India's leading fine dining restaurants, recognized for discipline, adaptability, and a relentless pursuit of excellence. Driven by curiosity, continuous learning, and creating memorable dining experiences while thriving in high-performance kitchen environments.
Overview
4
4
years of professional experience
5
5
years of post-secondary education
Work History
Sous Chef
Comorin
Mumbai
04.2026 - Current
- Prepared and executed daily menu items in a fast-paced kitchen environment.
- Collaborated with the head chef on recipe development and menu planning.
- Supervised kitchen staff to ensure adherence to food safety standards.
- Taking care of the pass counter on a daily basis to make sure every food dispensed is of the highest stabdard.
- Acting as a head chef when chef is not around.
Jr Sous chef
Comorin
Mumbai
04.2025 - 04.2026
- Worked with the pre-opening team, helped in ensuring that is restaurant is ready for its opening.
- Coordinated kitchen activities to ensure smooth service during peak hours.
- Managed inventory levels and ordered supplies to maintain kitchen efficiency.
- Trained new kitchen staff on food preparation and safety standards.
Jr Sous Chef
Indian accent
Mumbai
11.2024 - 04.2025
- Inventory management: Skilled in effectively managing inventory levels, tracking stock, and implementing cost-saving measures
- Teamwork: Collaborative team player, fostering a positive work environment and contributing to a cohesive and efficient team
- Adaptability: Flexible and adaptable, thriving in dynamic and high-pressure work environments.
- Dispensing: Dispensing of orders efficiently and plating it to perfection.
Management Trainee
Indian Accent
Mumbai
07.2023 - 10.2024
- Handling the pass: Proven ability to efficiently manage the pass, ensuring accurate and timely delivery of orders
- Ordering: Proficient in conducting thorough and strategic ordering processes to maintain optimal inventory levels and minimize waste
- Paperwork: Detail-oriented approach to paperwork and documentation, ensuring accuracy and compliance with organizational and regulatory requirements
- Mise-en-place: Diligently preparing and organizing mise-en-place to ensure a smooth and efficient service flow
Management Trainee
EHV INTERNATIONAL
New Delhi
06.2022 - 07.2023
- Worked in all the sections of the kitchen.
- Helped in doing everyday mise-en-place.
- Did ordering on a daily basis for both the perishable and non-perishable ingredients.
- Got trained in different restaurants starting with Indian accent delhi, comorin Gurgaon, Hosa Goa.
Education
MBA in Culinary Arts - Culinary
Indian Culinary Institute
Noida, Uttar Pradesh 10.2020 - 06.2022
BSc in Hospitality and Hotel Administration - Hotel Management
Institute of Hotel Management
Kolkata, West Bengal 06.2017 - 10.2020
Skills
- Menu development and planning
- Inventory management
- Food safety and sanitation
- Staff training and development
- Vendor management
- Budgeting and financial analysis
- Team leadership and motivation
- Quality control and assurance
- Event planning and execution
Accomplishments
- Interschool Essay Competition - Silver Medalist
- Intra College Dance Competition - First Runners Up
- Intra Hostel Carrom Board Champion
- Intra Hostel Football Champion
- Inter College Tug of War - 1st Runners Up
- MasterChef Jaipuria - 1st Runners Up
Languages
Assamese , English
First Language
Hindi
Beginner
A1
Bengali
Proficient
C2
Nepali
Proficient
C2
Timeline
Sous Chef
Comorin
04.2026 - Current
Jr Sous chef
Comorin
04.2025 - 04.2026
Jr Sous Chef
Indian accent
11.2024 - 04.2025
Management Trainee
Indian Accent
07.2023 - 10.2024
Management Trainee
EHV INTERNATIONAL
06.2022 - 07.2023
MBA in Culinary Arts - Culinary
Indian Culinary Institute
10.2020 - 06.2022
BSc in Hospitality and Hotel Administration - Hotel Management
Institute of Hotel Management
06.2017 - 10.2020