Overview
Work History
Education
Skills
Timeline
Accommodation
Kitchen Skills
Employer Profile
Disclaimer
Generic

SURAJ CHETRY

SOUS CHEF
Guwahati

Overview

21
21
years of professional experience
3
3
Languages

Work History

Sous Chef in Hot Section / Multi Cuisine

House Of Madira Pub
Guwahati
09.2022 - Current
  • I worked as a demis chef in the hot section, specifically in the pasta station
  • I also assisted on the grill, sauce, pizza, soups, and side dishes
  • I was part of a team of 6 chefs per shift
  • I prepared various types of pasta and pizza, as well as mother sauces and their derivatives
  • I worked in the Italian kitchen of the hotel, which provided food to the Italian Brasserie
  • The outlet, Café Cita, had 80 seats inside and 40 seats on the terrace
  • It was open for breakfast, lunch, and dinner for a la carte service, serving around 250-400 clients per day.

demis chef in hot section

Hotel Ramada
Sibiu
09.2007 - 04.2009
  • I worked as a demis chef in the hot section, specifically in the sauce and grill section
  • I was part of a team of 8 chefs per shift
  • I prepared various types of mother sauces and their derivatives, as well as grilled meat, fish, and seafood
  • I worked for lunch and dinner in a la carte service, but also assisted in banqueting service when necessary
  • The main restaurant had 120 seats and served mixed international cuisine
  • It was open for breakfast (buffet style), lunch, and dinner, serving around 150-200 clients for breakfast, 100-120 for lunch, and 80-100 for dinner service.

demis chef in hot section, sauce and grill section within Mediterranean kitchen

Howard Johnson Hotel
Bucharest
05.2004 - 08.2007
  • I worked as a demis chef in the hot section, specifically in the sauce and grill section within the Mediterranean kitchen for 1 year and 6 months
  • I then worked for 6 months in the hot section, preparing soups and garnish
  • After that, I worked for 6 months as a commis chef in the cold section, preparing salads and cold appetizers
  • Lastly, I worked as a trainee chef within the Mediterranean restaurant kitchen, assisting in preparation in every section where needed
  • I was part of a team of 6 chefs per shift.

Kitchen Assistant

Hotel Parc Estique Keys Group
Pune
02.2010 - 12.2012
  • I started as a kitchen porter for 6 months and was then promoted to a kitchen assistant
  • I assisted the chefs in preparation in both the cold and hot sections
  • There were 2 chefs in the hot section, 2 chefs in the cold section, and 1 kitchen porter in my shift
  • The restaurant had 60 seats and provided Italian and traditional Romanian food for a la carte and home delivery
  • They delivered around 200 pizzas daily.

Education

SSC -

Nao Gaon Higher Secondary School
Gaon Gaon Assam India
03.2031 - 05.2009

Skills

    Portion Control

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Timeline

SSC -

Nao Gaon Higher Secondary School
03.2031 - 05.2009

Sous Chef in Hot Section / Multi Cuisine

House Of Madira Pub
09.2022 - Current

Kitchen Assistant

Hotel Parc Estique Keys Group
02.2010 - 12.2012

demis chef in hot section

Hotel Ramada
09.2007 - 04.2009

demis chef in hot section, sauce and grill section within Mediterranean kitchen

Howard Johnson Hotel
05.2004 - 08.2007

Accommodation

provided

Kitchen Skills

Sections ( example: cold 50 % , hot 80 %

, pastry 0 %, desserts 30%, bakery 0% );

- In hot section: hot starters 80 %, garnish 30%, soups 40%, sauces 40 %, fry 80 %, pan 50%

, grill 30%, oven 20 %, wok 90 %,

- In cold section: salads 0 %, dressings thai 30 %, sushi ( sashimi, nigiri, maki) 20%, cold starters 0%, etc

- Type of cuisine : malaysian 40% , indian curry 50% , tandoori 50%, Japanese 20% , Asian 80% , etc

- Outlets: a la carte 80% , buffets style 80 % , breakfast 30% ,banqueting 40%,

indian chinese 80 % ,etc

- Best skills: preparation of sauces ; I know to prepare all the asian sauces and indian gravy and tandoor marinations and a lot of other derivate such us: ……

Employer Profile

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Disclaimer

I declare on my own responsibility that I have no criminal record, that I am medically fit to work and that I know English language and I have a minimum knowledge of the Romanian language.

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