DIBAKAR DAS GUPTA
Montreal,QC
Summary
Dedicated and experienced culinary professional with over 4 years of hands-on experience in kitchen operations, food preparation, banquet service, and team supervision. Skilled in creating new menus, managing kitchen inventory, and ensuring high standards of food quality and hygiene. Fluent in English, Hindi, and Bangla, with working knowledge of French in kitchen settings. Hardworking professional bringing a detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths. Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
7
7
years of professional experience
Work History
Cook
Airport Marriott In-Terminal Hotel
Montreal, QC
09.2024 - Current
- Preparing high-quality dishes for guests and ensuring timely service.
- Assisting the kitchen team with daily prep and maintaining food safety standards.
- Prepare dishes based on customer preferences and dietary needs.
- Monitor the Food temperature and freezer temperature.
Sous Chef
AC Marriott
Montreal, Quebec
05.2024 - 07.2024
- Streamlined kitchen operations during peak service hours for optimal efficiency.
- Monitored inventory levels and facilitated timely supply orders as needed.
- Maintained the cleanliness and organization of the kitchen environment consistently.
- Coordinated with front-of-house staff to ensure seamless service flow.
- Supervised kitchen staff to ensure smooth daily operations.
- Developed daily specials utilizing seasonal ingredients.
- Trained kitchen workers on culinary techniques.
- Oversaw inventory and ordered ingredients to restock freezers, fridges, and the pantry.
Head Cook
AC Marriott Center-Ville
Montreal, QC
08.2022 - 06.2024
- Supervised daily kitchen operations and led line service.
- Managed inventory, including fridge, freezer, and dry storage.
- Trained new staff in food preparation and hygiene practices.
- Assisted the executive chef in monthly inventory and menu development.
- Prepared dishes based on customer preferences and dietary needs.
Banquet Chef de Partie
Hotel Place D'Armes
Montreal, QC
07.2021 - 08.2022
- Assisted in executing large-scale events such as weddings and private meetings.
- Prepared mise en place and plated for events with over 120 guests.
- Maintained communication and coordination with banquet chefs and sous-chefs.
Line Cook
Allo Mon Coco
Montreal, QC
09.2020 - 08.2021
- Assisted in breakfast and lunch service preparation.
- Ensured kitchen cleanliness and food handling according to safety regulations.
Line Cook / Prep Cook
Restaurant L'Avenue
Montreal, QC
04.2019 - 08.2020
- Supported the line team during peak hours.
- Maintained the quality and consistency of dishes served.
Education
Post-secondary Education - English-as-a-Second-Language Education
University of Saskatchewan
Saskatoon, SK12.2018
Diploma in Culinary Arts (AEC/DEP Equivalent) -
Tommy Miah's Hospitality Management Institute
Sylhet, Bangladesh11.2018
Bachelor of Science - Computer Science and Engineering
Metropolitan University
Sylhet, Bangladesh11.2017
Higher Secondary Certificate - Science
Bangladesh Air Force Shaheen College
Shamshernagar, Bangladesh01.2015
Skills
- Food preparation
- Culinary techniques
- Food safety standards
- Inventory management
- Menu development
- Kitchen operations
- Order verification
- Plating and presentation
- Kitchen organization
- Knife skills
- Food waste reduction
- High volume production capability
- Food photography
- Allergen awareness
- Cooking techniques
- Problem solving
Additional Information
Valid Driving license and own vehicle, Open to relocate
Additional Education
Tommy Miah's Hospitality Management Institute, Sylhet, Bangladesh, Diploma in Culinary Arts (AEC/DEP Equivalent), 11/18
References
References available upon request.
Timeline
Cook
Airport Marriott In-Terminal Hotel
09.2024 - Current
Sous Chef
AC Marriott
05.2024 - 07.2024
Head Cook
AC Marriott Center-Ville
08.2022 - 06.2024
Banquet Chef de Partie
Hotel Place D'Armes
07.2021 - 08.2022
Line Cook
Allo Mon Coco
09.2020 - 08.2021
Line Cook / Prep Cook
Restaurant L'Avenue
04.2019 - 08.2020
Post-secondary Education - English-as-a-Second-Language Education
University of Saskatchewan
Diploma in Culinary Arts (AEC/DEP Equivalent) -
Tommy Miah's Hospitality Management Institute
Bachelor of Science - Computer Science and Engineering
Metropolitan University
Higher Secondary Certificate - Science
Bangladesh Air Force Shaheen College