Uttam Kumar Dangua
Chef
Kolkata
Summary
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
3
3
Languages
20
20
years of professional experience
Work History
Sous Chef
MSC Cruises
10.2023 - Current
- Supervised daily kitchen operations to ensure high-quality food preparation and presentation.
- Collaborated with culinary team to develop innovative menus aligned with guest preferences.
- Mentored junior chefs, enhancing skills and fostering a positive team environment.
- Implemented standard operating procedures to improve efficiency and consistency in food service.
- Managed inventory control processes, minimizing waste and optimizing resource utilization.
- Maintained compliance with health and safety regulations throughout kitchen operations.
- Led training sessions on new cooking techniques and equipment usage for kitchen staff.
- Coordinated special event catering, ensuring seamless execution and guest satisfaction.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Developed new recipes and flavor combinations to enhance customer dining experience.
CDP
P&O Cruises
01.2008 - Current
- Worked as CDP, Worked as diet chef, dressing man, Saucer, cheese man, pan pacific restaurant, larder Incharge, roast cook, garnish man, soup man and as a Room service Incharge and Buffet Incharge from 2008- to till date
- Worked under a celebrity chef, Chef Marco Pierro White. In The White Room. Ventura
- Worked under a celebrity chef. Chef Atul Kocher. In Sindhu, Britannia
- Worked in The Sea B Q. Barbeque n grill specialist Restaurant as a section Incharge.
- Worked as an opening team member and a section head in SIROCCO, The Mediterranean Fine Dine Restaurant
- Was awarded employee of the month for extra activities and handling The Sea BQ.
- Follow the instruction and recommendation from the immediate superiors to complete the daily tasks Responsible to supervise junior chefs or commis.
- Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all time.
- Checking of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Personally responsible for hygiene safety and correct use of equipment and utensils.
- Always maintaining USPH standard of hygiene and work procedure.
- Always following HACCP all food area.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical environment.
- High standard of spoken and written English.
- Flexible working hours subject to the demands of the business.
- Able to work under pressure.
- Excellent culinary catering knowledge
- Self-motivated, with a strong sense of personal responsibility.
- Skilled at working independently and collaboratively in a team environment.
- Worked well in a team setting, providing support and guidance.
- Worked flexible hours across night, weekend, and holiday shifts.
commis 1
InterContinental The Grand Goa Resorts
01.2006 - 01.2008
- As a commis 1 in InterContinental The Grand Goa Resorts. Year 2006-2008.
Education
Diploma - Cruise Galley Operations
Culinary Academy Of India
01-2008
Diploma - Hotel Management
Fakir Mohan University
Balesore, Orissa01-2006
12th - undefined
Lahunipara University
LahuniPara, Orissa01-2003
10th - undefined
Utkalmani N A C(S T)High School
Deogaon, Sundergurh, Orissa01-1998
Skills
Menu planning
Menu development
Dietary menu planning
Supervising food prep
Safe food handling
Allergen awareness
Inventory management
Employee scheduling
Food presentation
Culinary leadership
Motivational team management
Timeline
Sous Chef
MSC Cruises
10.2023 - Current
CDP
P&O Cruises
01.2008 - Current
commis 1
InterContinental The Grand Goa Resorts
01.2006 - 01.2008
10th - undefined
Utkalmani N A C(S T)High School
12th - undefined
Lahunipara University
Diploma - Hotel Management
Fakir Mohan University
Diploma - Cruise Galley Operations
Culinary Academy Of India
CERTIFICATION
I, Uttam Kumar Dangua, declare that the above information is true and correct to the best of my knowledge and nothing has been concealed or distorted. Yours Sincerely. Uttam Kumar Dangua. Date: 2023-03-10 Place: Kolkata
PROFILE PERSONAL
- Date of Birth: 1983-01-20
- Gender: Male
- Marital Status: Married
- Nationality: Indian
- Father’s Name: LT Goura hari Dangua
- Passport No: U3401277
Area of Interest
Food & Beverage Production.
Position Applied
Executieve Sous Chef