DEBOSPRIYO KARMAKAR
Nanaimo
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 5-year background in high-end restaurant industry.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Banquet Sous Chef
The Algonquin Resort
03.2024 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Streamlined banquet food preparation processes, leading to increased efficiency and reduced waste in the kitchen.
- Monitored equipment maintenance schedules proactively addressing any issues before they could negatively impact operations or guest experiences.
Senior Sous Chef
Coast Bastion Hotel
10.2023 - 01.2024
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Arranged for kitchen equipment maintenance and repair when needed.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to lower grocery costs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Coordinated with team members to prepare orders on time.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Chef De Partie
Fairmont Chateau Lake Louise
07.2021 - 09.2023
- Menu making & execution for fine-dining outlet.
- Also worked at breakfast ala-cart, IRD along with other outlets in hotel that includes semi fine dining as well as fine dining
- Saucier
- Banquet demi-chef.
- New menu launches and outlet opening.
- Monitored food and labor costs to verify budget targets were met.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Modernized work processes to reduce guest wait times and boost daily output.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
Line Cook (Closing Coach)
Earl's Kitchen & Bar
01.2020 - 06.2021
- Closing Supervisor for Line Cooks.
- Worked effectively in fast-paced environments.
- Delivered services to customer locations within specific timeframes.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Strengthened communication skills through regular interactions with others.
- Worked well in a team setting, providing support and guidance.
Cook Supervisor
Khao Hakka (Indo- cantonese)
10.2020 - 06.2021
- Fusion Cuisine experiences
- Front of the house (As needed)
- Cost controlling
- Public Interacting
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Monitored food preparation, production, and plating for quality control.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Served consistent portions following recipes and control standards.
- Monitored food inventory and supplies to prevent waste.
Lead Line Cook
District 34 Seafood
01.2020 - 04.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
Cook Trainer
Catering Service, India International School
01.2018 - 01.2019
- Supervisor at the school canteen.
- Monitoring allergies and preparing food as per that.
- Training cook interns.
Education
Diploma - Culinary Management
George Brown College, India International School
Toronto, ON06.2021
High School Diploma -
India International School
India11.2019
Skills
- Menu Planning
- Order Delivery Practices
- Inventory Management
- Cook Trainer
- Fine Dining
- Budgeting and Cost Control
- Restaurant Operation
- Stocking and Replenishing
- Kitchen Scheduling
- Team Leadership
- Food and Beverage Service
- Wine Expertise
- Food Preparing, Plating and Presentation
Accomplishments
- Created complete fine dining restaurant menu alongside executive chef.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Managed 25 kitchen staff in restaurant with 430-seat capacity.
- Supervised team of 45 staff members at banquet along with front of house.
Certification
Food Handel’s Certification. (2020-25), WHMIS Certification. (2020-25).
Smart Serve Ontario. (2020-25)
Additional Information
Reference available upon request.
Timeline
Banquet Sous Chef
The Algonquin Resort
03.2024 - Current
Senior Sous Chef
Coast Bastion Hotel
10.2023 - 01.2024
Chef De Partie
Fairmont Chateau Lake Louise
07.2021 - 09.2023
Cook Supervisor
Khao Hakka (Indo- cantonese)
10.2020 - 06.2021
Line Cook (Closing Coach)
Earl's Kitchen & Bar
01.2020 - 06.2021
Lead Line Cook
District 34 Seafood
01.2020 - 04.2020
Cook Trainer
Catering Service, India International School
01.2018 - 01.2019
Diploma - Culinary Management
George Brown College, India International School
High School Diploma -
India International School
Food Handel’s Certification. (2020-25), WHMIS Certification. (2020-25).
Smart Serve Ontario. (2020-25)
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