Open To Work
TANVIR ALAM
Kolkata
Work Preference
Summary
Culinary Professional experienced in kitchen operations and menu development. Managed junior chefs to uphold health and safety standards while enhancing kitchen efficiency. Contributed to menu creation by integrating seasonal ingredients and trends, ensuring high-quality service and customer satisfaction.
Overview
3
3
Languages
14
14
years of professional experience
Work History
Chef De Partie
NOVOTEL KOLKATA HOTEL & RESIDENCES
01.2023 - Current
- I am in charge of ministry of Kebab. is best restaurant in India 2024.
- Prepared customer meals for breakfast, lunch, and dinner, ensuring quality and presentation.
- Prepared and cooked high quality food following recipes and menu guidelines.
- Developed seasonal menus and crafted innovative dishes that aligned with culinary trends.
- Assisted head chef in developing innovative dishes by researching culinary trends and techniques., suggesting enhancements or additions according to market trends, seasons or requests.
- Stayed up to date on menu developments, changes and removal by attending chef meetings.
- Closely monitored kitchen operations to ensure kitchen health and safety procedures were followed.
- Led team of 5 junior chefs and porters, coordinating tasks to maintain efficient kitchen operations.
- Assisted training and onboarding of junior chefs, managing training aspects such as best practices and health regulations
- Provided supervision of shift staff in line with established policies and guidelines.
- Received, recorded and accounted for supplies and deliveries.
Chef De Partie
The Astor Hotel
Kolkata
08.2022 - 10.2023
- Managed various meal periods, ensuring timely and quality service for 2 major and 2 minor meal periods.
- Buffet pickup and replenishment.
- Taking care of À la carte orders.
- Coordinated catering services for banquets, ensuring timely food service and setup.
- Place an order for a a purchase requisition for vegetables and exotic food items. Dry store requisition as needed on daily operation.
- Catering to banquets.
- Buffet pick up and replenishment.
- Keeping kitchen set for playable operations.
- Collaborated with sous chef and head chef to develop new dishes, incorporating seasonal ingredients and market trends.
- Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
Chef de Partie
Le meriden dubai hotel confrence ¢er
Dubai, UAE
05.2018 - 06.2020
Chef de Partie
The green chutney (Singapore)
Singapore , Singapore
12.2016 - 01.2017
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Plated meals paying special attention to garnishes and overall presentation.
- Implemented food cost and waste reduction initiatives to save money.
Demi Chef
Novotel kolkata hotel & residences
Kolkata , West Bengal
12.2014 - 12.2016
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- joined as Demi chef de partie got promoted chef de partie from 1/9/2016.
Commis Chef
The oberoi grand kolkata
Kolkata, West Bengal
02.2013 - 12.2014
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Prepped daily menu items to quickly deliver upon request.
Education
Islamia High School
Kolkata, IndiaSkills
- Culinary preparation
- Menu design
- Kitchen management
- Team leadership
- Food hygiene
- Team leadership
- Problem-solving
- Creative thinking
- Communication skills
- Food hygiene
LANGUAGES
English, Hindi: First Language, Bengali: C2, Proficient
Languages
Hindi
Native language
English
Elementary
A2
Bengali
Elementary (A2)
A2
Timeline
Chef De Partie
NOVOTEL KOLKATA HOTEL & RESIDENCES
01.2023 - Current
Chef De Partie
The Astor Hotel
08.2022 - 10.2023
Chef de Partie
Le meriden dubai hotel confrence ¢er
05.2018 - 06.2020
Chef de Partie
The green chutney (Singapore)
12.2016 - 01.2017
Demi Chef
Novotel kolkata hotel & residences
12.2014 - 12.2016
Commis Chef
The oberoi grand kolkata
02.2013 - 12.2014
Islamia High School