Summary
Overview
Work History
Education
Skills
Job Objective
Personal Data
KITCHEN SKILLS
Languages
Disclaimer
Hobbies
Timeline
SURAJ CHETRY

SURAJ CHETRY

Guwahati

Summary

I have around 14 years in the kitchen and I was working as professional chef mostly in chain restaurant and 3-4 stars hotels in cold and hot section, mainly a la carte service, but I also assisted in other outlets too when necessary ; I can work also for fine dining service but also can work also within casual dining restaurants with 200- 900covers/service

Overview

12
12
years of professional experience

Work History

sous chef in hot section / pan Asian indian tandoor station

Hotel Prag Continental
Guwahati
  • I worked as a sous chef in the hot section, specifically in the pan Asian Indian tandoor station
  • I also assisted in other areas such as grill, sauce, pizza, soups, and side dishes
  • I was part of a team of 8 chefs per shift
  • I prepared various types of dishes, including prawns tempura, miso chicken, sesame fried prawns, chicken tikka, malai kabbab, jalapeno cheese poppers, BBQ chicken wings, jumbo butter garlic prawns, chilli basil fish, crum fried fish n chip, cheese cigar, tandoori chicken, sea food, and different types of pizza
  • The hotel had 2 restaurants, 2 bars, 2 conference rooms, a terrace, a spa, a salon, a gym, and a banquet outlet named House Of Madira Pub.

sous chef

Effingut Brews
Pune
01.2019 - 07.2022
  • I worked as a sous chef in the hot section, specifically in the sauce and grill section
  • I was part of a team of 12 chefs per shift
  • I prepared various types of dishes, including Asian sauces and grilled meat, fish, and seafood
  • The restaurant had multiple outlets and served mixed international cuisine
  • It had 120 seats and operated for lunch and dinner service.

chef de partie

Effingut Brews
Baner
05.2016 - 06.2018
  • I worked as a chef de partie in the hot section, specifically in the sauce and grill section
  • I was part of a team of 12 chefs per shift
  • I prepared various types of dishes, including Asian sauces and grilled meat, fish, and seafood
  • The restaurant had multiple outlets and served mixed international cuisine
  • It had 120 seats and operated for lunch and dinner service.

Demi chef

Marti's Cornes Seafood restaurant
Goa
02.2014 - 03.2016
  • I worked as a Demi chef, preparing the mise en place and assisting the chefs in the cold and hot sections
  • I worked with a team of 2 chefs in the hot section, 2 chefs in the cold section, and 1 kitchen porter
  • The restaurant had 160 seats and served continental and traditional Goan food for a la carte and home delivery.

kitchen assistant

Hotel Parc Estique Key Groups
Pune
02.2010 - 11.2013
  • I started as a kitchen porter and was later promoted to a kitchen assistant
  • I prepared the mise en place and assisted the chefs in the cold and hot sections
  • I worked with a team of 2 chefs in the hot section, 2 chefs in the cold section, and 1 kitchen porter
  • The hotel had 3 restaurants and offered traditional and international cuisine
  • It had a rooftop swimming pool, an airport shuttle service, and free private parking.

Education

FSSAI HACCP Completed , Baner India
08-2019

Naogaon Hirgher Secondary School, Assam India
04-2009

MSCIT Microsoft Excel , Pune Maharashtra India

Culinary Arts For 6 Months Course

Key’s Group 4 Star Hotel Parc Estique, Viman Nagar India
10-2010

Skills

Kitchen skills:

Sections ( example:Wok Toss 90%,

  • Indian Curry 60%
  • Thai Staters 80%, Tandoor Staters70%,
  • Malaysian Curry 60%, Indian Chinese 90%,
  • Cold Section 50%, Hot Section 90%,
  • Asian Soup 60% Multi Cuisine Salad 40%,
  • Pan 60%, Asian Dressing 60%,Japanese 50%,
  • Sushi 40% , many type of Tawa Paratha 60%,
  • Indian snacks 70%, indian sweets 50%,

Chapati 80% thin crush pizza dough 70%

Home made Nachos 60% Burgers 50% Hot Dogs 40% Sandwiches 60% frying 80% Open / Folding Bao 60% types of Egg Roll 70% paratha Rolls 70%

Job Objective

Locution: Europe

City/ Area: anywhere

Employer Profile: Hotel, Restaurant

Apply Position: Commi 1 / Demi chef

Minimum Salary: Negotiate

Accommodation: provided

Availability starting date:

Personal Data

  • Name: Suraj Chetry
  • Phone no- +918329825144
  • Email: krishna.chhetri093@gmail.com
  • Nationality: Indian
  • Passport No: Y5430124…
  • Passport Issued: 15-06-2013
  • Passport Expiry: 14-06-2033
  • Date Of Birth: 24-03-1993
  • Place of Birth: Guwahati India
  • Father Name: Ghanashyam Chetry
  • Mother Name: Goma Chetry
  • Gender: male
  • Marital Status: Married
  • Permanent Address: Bbp lachit ghy india

KITCHEN SKILLS

  • Cost Control, Kitchen Inventory,
  • Log Book, Waste Reduction,
  • Great Team Work, Fifo, Cost Control,
  • Menu development,
  • Food preparation and safety,
  • Performance improvement,
  • Food spoilage prevention,
  • Operations support,
  • Performance assessments, Food inventories,
  • Safe handling, Menu memorization,
  • Catering background, Stocking and replenishing, Recipes and menu planning,

Languages

English
Elementary
A2
Hindi
Proficient
C2
Bengali
Advanced
C1
Marathi
Upper Intermediate
B2
Nepali
Proficient
C2
Assamese
Beginner
A1
Nagamese
Beginner
A1

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.

Hobbies

  • Playing carrom Boards
  • Praying god

Timeline

sous chef - Effingut Brews
01.2019 - 07.2022
chef de partie - Effingut Brews
05.2016 - 06.2018
Demi chef - Marti's Cornes Seafood restaurant
02.2014 - 03.2016
kitchen assistant - Hotel Parc Estique Key Groups
02.2010 - 11.2013
sous chef in hot section / pan Asian indian tandoor station - Hotel Prag Continental
FSSAI HACCP Completed - ,
Naogaon Hirgher Secondary School - ,
MSCIT Microsoft Excel - ,
Key’s Group 4 Star Hotel Parc Estique - , Culinary Arts For 6 Months Course

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