Commis Chef
Radisson Blu Hotel Guwahati
12.2021 - 07.2023
Hi, I’m
VISHAL GUPTA
Hotelier
DURGAPUR ,West Bengal
Timeline
Industrial Trainee
Novotel Kolkata Hotel and Residencies
12.2019 - 03.2020
IHM GUWAHATI
BHM from Hotel Management
2018 - 2021 (3 years)
Hemsheela Model School
Senior Secondary School
2016 - 2018 (2 years)
Amrita Vidyalayam
Secondary School
2015 - 2016 (1 year)
Work History
Novotel Kolkata Hotel and Residencies Kolkata , West Bengal
Industrial Trainee
12.2019 - 03.2020
Job overview
- Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
- Examined incoming materials and compared to documentation for accuracy and quality.
- Reviewed and updated standard operating procedures per specifications.
Radisson Blu Hotel Guwahati Guwahati , Assam
Commis Chef
12.2021 - 07.2023
Job overview
- Organized and prepared workstations and materials needed for operations to maximize productivity.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Seasoned and marinated cuts of meat, poultry and fish.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Placed orders to restock items before supplies ran out.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Utilized culinary techniques to create visually appealing dishes.
Overview
4
years of professional experience
6
years of post-secondary education
Education
Amrita VidyalayamDurgapur
Secondary School
2015 - 2016 (1 year)
Hemsheela Model School Durgapur
Senior Secondary School
2016 - 2018 (2 years)
IHM GUWAHATI Guwahati
BHM from Hotel Management
2018 - 2021 (3 years)
Skills
- Bulk Food Preparation
- Food Stock and Supply Management
- Inventory Supervision
- Restaurant Operation
- Work Area Maintenance
- Cook Consistent Dishes
- Culinary Trends
- Customer Needs Assessments
- Portion Sizes
- Inventory Management
- Special Requests
- Station Preparation
- Company Quality Standards
- Food Preparing, Plating and Presentation
- Assist Customers
- Control of Expenses
- Sanitation
- Kitchen Staff Management
- Chef Support
- Waste Control
- Standardized Recipes
- Basic Cooking Methods
- Chef Consultations
- Kitchen Assistance
- High-Volume Environments
- Safe Work Practices
- Indian Cuisine
- Cutting Techniques
- Quality Improvement
- Kitchen Operations
- Recipe Development
- Proper Food Storage
- Ordering and Receiving
Summary
Collaborative individual trained and ready to succeed in high-volume food environments. Offering exemplary stock rotation and inventory oversight skills. Ready to master new challenges in the role of Commis Chef. Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over [Number] years of experience in busy, high-end restaurant environments.
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