Subodh Bhatt
CHEF DE PARTIE
Tehri Garhwal,India
Summary
Energetic Chef de Partie offering background working at high-end resturants,hotel and cruise ships in
India, and U S A. Dedicated to safe food handling practices and proudly created new recipes to meet
client demands.
Skills
Overview
10
10
years of professional experience
2
2
Languages
Work History
Chef De Partie 3
Royal carribean international
Miami, United States of America
03.2022 - Current
- Maintain the USPH standard .
- Taking care of dining room and Windjamme.
- Working closely with Executive sous chef to create Windjammer menu for 6000 guest
Chef De Partie
Park plaza zirakpur
Chandigarh , India
07.2020 - 06.2022
New menu concepts prepare and control out new menu dishes.
Maintain business relation for better business and profit.
Maintain and updated recipes and costing of all dishes prepared for in the banquet.
Assist sales and catering, and staffs with banquets, parties and other special events and may help in food preparation.
Taking guest feedback in all day dining and application of the same for betterment of guest
satisfaction.
Chef De Partie
Courtyard by Marriott
Raipur, India
08.2021 - 01.2022
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Assistant Chef De Partie
Jalesh cruise
Mumbai, India
09.2019 - 03.2020
- Onboarded new temps by entering employee information into systems.
- Increased customer satisfaction by resolving issues.
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
Chef De Partie
Marriott international
Indore , India
01.2018 - 09.2019
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Maintained well-organized mise en place to keep work consistent.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Collaborated with staff members to create meals for large banquets.
Commi 1
The Raintree annasalai
Chennai, India
02.2015 - 01.2018
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Prepped daily menu items to quickly deliver upon request.
HOTEL FRIENDS REGENCY
LUDHIANA
10.2013 - 01.2015
- DESIGNATION: commis-3, Taking care of Restaurant and Banquet with the supervision of the sous chef
- Make sure foods are cooked and picked up on time.
Education
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Uttrakhand board
Skills
Computer skillsundefined
Awards and recognition
Champion of the month May 2015.
Champion of the month Feb 2016.
Nominated heart of the house September 2018.
Timeline
Chef De Partie 3
Royal carribean international
03.2022 - Current
Chef De Partie
Courtyard by Marriott
08.2021 - 01.2022
Chef De Partie
Park plaza zirakpur
07.2020 - 06.2022
Assistant Chef De Partie
Jalesh cruise
09.2019 - 03.2020
Chef De Partie
Marriott international
01.2018 - 09.2019
Commi 1
The Raintree annasalai
02.2015 - 01.2018
HOTEL FRIENDS REGENCY
10.2013 - 01.2015
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Uttrakhand board
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