AYUSH CHAKRABORTY
Kamloops,BC
Summary
Secure a responsible career opportunity to fully utilize my training and skills, while making a significant contribution to the success of the company that focuses on guest satisfaction and creating memorable guest experiences.
Overview
10
10
years of professional experience
Work History
Jr. Sous Chef
Browns Socialhouse
09.2022
- Ordered food items for upcoming events per sous chef request
- Modernized work processes to reduce guest wait times and boost daily output
- Monitored recipe portioning to control food costs
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product
- Coordinated with team members to prepare orders on time
- Evaluated food products to verify freshness and quality
- Delivered verbal culinary instruction and assignments to kitchen staff members daily to promote successful dining experiences for clients
- Trained and managed kitchen personnel and supervised related culinary activity
- Monitored food and labor costs to verify budget targets were met
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
- Led team by example in preparing items accurately and according to high-quality standards
- Monitored food production to verify quality and consistency
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
Asst. CDP
Oceania Cruises
01.2020 - 09.2020
- Handling supervisory level and incharge since the promotion to Asst
- CDP level, in serving world cuisine and specialty restaurants Italian (Toscana), French (JAQUES) by Chef Jaques Pepin
- Develop and plan menus and daily specials
- Establish maintenance and cleaning schedules for equipment, storage, and work areas
- Manage food costing and inventory
- Pioneered a solution to prevent food waste in the restaurant, reducing monthly costs by roughly 12%
- Prepared dishes in an utmost effective manner, according to both strict restaurant guidelines and customers' dietary requests.
Cook
Oceania Cruises
04.2017 - 12.2019
- Actively working in cold and hot kitchen specializing in gard-manger and italian grill and fresh pasta
- Understanding of health and sanitation laws
- Demonstrated knowledge of culinary techniques and practices
- Complying with nutrition, sanitation regulations, and safety standards.
Asst. Cook
Oceania Cruises
10.2015 - 03.2017
- Working for various specialized sections as sauce, potato, roast, soup and breakfast incharge
- To prepare the items on the menu in a timely manner
- To follow the procedures for handling the food items as per USPH rules and guidelines
- Cleaning, sanitizing and mainting work area and equipments.
Demi Chef de Partie
Intercontinental Hotel, Mahabalipuram Resort, Chennai
07.2013 - 06.2015
- As a supervisor in garde manger for a pre opening property had been handling menu formation of buffet and alacarte
- Inventory for preopening departments
- Training subordinates for their skill development and, familiarization procedure for new staff at regular intervals.
Hotel operational trainee (on job)
Crowne Plaza, Chennai
01.2013
- As a fresh graduate received my initial trainings in all departments with special emphasis in gardemanger, butchery and continental cuisine.
Industrial Trainee
The Park, Hyderabad
- Intensive training in alfresco and buffet kitchen.
Industrial Trainee
Westin Mindspace, Hyderabad
- Intensive training in Cold kitchen.
Industrial Trainee
Novotel HICC, Hyderabad
01.2011 - 01.2013
- Intensive training in all major departments of the kitchen.
Education
Post Graduation diploma in Business Management-Human Resource -
NMIMS Mumbai
01.2022
BSc in HHA (Hotel and Hospitality Administration) -
IHM Hydeabad
01.2013
Skills
- Time management
- Stress handling
- Training of subordinates
- Leadership skills
- Team player
- Guest dealing and problem resolving
- Fluent communication
- Long working hour efficiency
- Microsoft office and kitchen softwares
- Team training
- Inventory management
- Mentoring and coaching
- Delegating work
- Quality assurance
- Labour management
- Sanitation and public health
- Special diets
- Staff motivations
Additional Information
Working in Browns Social house and observing the relationship between food and people has helped me to understand a little of the gourmet culture of the country, along with the responsibilities and work culture adhered with my position. Along with Canadian work culture, and being integral part of a multinational cruise line company, I understand and comprehend the skills, knowledge and attitude required to fit your company profile. Including basic kitchen safety and public health standards required to fulfill the post which we harvest on a daily basis. Again, being a part of the cruise line company as one of my employer, has trained me efficiently on time management and constructive productivity skills. I also differentiate myself from others on my stress handling capacity and long shift hours job as I am well trained to work 8months at a stretch without any day off. Like I have mentioned in my profile, I had been a foundation part of a pre opening international brand namely (IHG CHENNAI) I also adhere and harvested skills to basic standard foundation of a company to menu formation, scheduling my fellow team mates as a supervisor (demi chef de partie) and also coaching and training them periodically. thus, i can assure and promise a steady growth and smooth functionality if made a part of your prestigious team.
Languages
English
Hindi
Personal Information
- Date of Birth: 10/08/1991
- Nationality: Indian
- Marital Status: Single
Awards
- Best employee of the year of BOH, Browns Socialhouse 2023-24.
- Everest culinary award winner for 2011 and 2012
- Represented college for international chef competition in Delhi for an Italian Olive oil brand OLIVEITUP.
- Active member of college catering committee
- Active member and winner of various awards of college cultural committee.
Hobbies and Interests
- Painting
- Reading books
- Photography
- Singing
Timeline
Jr. Sous Chef
Browns Socialhouse
09.2022
Asst. CDP
Oceania Cruises
01.2020 - 09.2020
Cook
Oceania Cruises
04.2017 - 12.2019
Asst. Cook
Oceania Cruises
10.2015 - 03.2017
Demi Chef de Partie
Intercontinental Hotel, Mahabalipuram Resort, Chennai
07.2013 - 06.2015
Hotel operational trainee (on job)
Crowne Plaza, Chennai
01.2013
Industrial Trainee
Novotel HICC, Hyderabad
01.2011 - 01.2013
Industrial Trainee
The Park, Hyderabad
Industrial Trainee
Westin Mindspace, Hyderabad
Post Graduation diploma in Business Management-Human Resource -
NMIMS Mumbai
BSc in HHA (Hotel and Hospitality Administration) -
IHM Hydeabad
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