Sourav Mondal
Chef
Edmonton,Canada
Summary
To enhance my abilities in the field of hospitality which helps me to seeking of the new talent for navigating challenges. Brings strong problem-solving skills and proactive approach to new tasks. Known for adaptability, creativity, and results-oriented mindset. Committed to making meaningful contributions and advancing organizational goals.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Sous Chef
Renaissance Edmonton Airport Hotel
2022 - Current
- Supervised kitchen staff to ensure efficient meal preparation and timely service.
- Developed and executed seasonal menus, enhancing customer satisfaction through innovative dishes.
- Trained junior chefs in culinary techniques and food safety protocols to maintain high standards.
- Managed inventory control, minimizing waste while ensuring ingredient availability for daily operations.
- Collaborated with front-of-house staff to coordinate dining experiences and enhance guest interactions.
- Resolved customer complaints promptly, maintaining positive dining experiences and fostering repeat patronage.
- Implemented quality control measures, consistently delivering high-quality dishes that met restaurant standards.
- Led kitchen team during peak hours, optimizing workflow and ensuring seamless service delivery.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Went for outdoor functions according to hotels need.
- Trained by the executive chef to manage the payroll/ordering/Banqueting when needed.
Chef de Partie
Renaissance Edmonton Airport Hotel
03.2021 - 2022
- Work according to the chefs need, breakfast /lunch/dinner/banquets/out doors/food festivals etc.
Line Cook/Prep Cook
Tutti Frutti Breakfast & Lunch
11.2020 - 2021
- Cook food As per the menu ,prep and check the quality, hygiene,Inventory Etc.
- Trained and mentored
- Trained and mentored junior cooks in food safety protocols and cooking techniques.
Line Cook
Lake Louise Inn
08.2020 - 09.2020
- Worked only for 2 months as supervisor/ help the head chef during the covid 19 pandemic.
Line Cook
Four Points By Sheraton (Nisku)
10.2017 - 2020
- Worked as a junior supervisor /part time job as release the executive chef for his days off.
Chef de Partie(Team leader)
Indian hotels company limited (Taj group)
09.2010 - 03.2014
- Started to work as a team member,promoted as a team leader,(cdp),worked as per the schedule in every kitchen ,Indian ,Chinese,Mediterranean,pantry,Banquet,ODC,did food festivals,Worked in the different hotels of the same group as management requirements,Handle functions ,A la Carte service as a shift incharge, Did Interac with guests and delivered special requests as per the request.
Cook 1
The solitaire
03.2007 - 09.2010
- Prep,cook food for banquet and the restaurant according to the menu ,Specially in Indian cuisine and Tandoori kitchen,Maintain hygiene and cleanliness in the kitchen
Apprentice Chef
Hayatt Regency
2009 - 2009
- Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
Apprentice Chef
Ramada Caravela Beach Resort
2008 - 2008
- Assisted in food preparation, adhering to safety and sanitation standards.
- Supported senior chefs in developing daily menu items and specials.
- Executed cooking tasks using various kitchen equipment efficiently.
- Maintained cleanliness and organization of kitchen workspace throughout shifts.
Education
B.B.A. - Hotel Management & Culinary
Kolkata , India01.2010
Diploma - Food Preparation
City&Guilds U.K.
01.2008
Graduate Certificate - Pure Science
Higher Secondary. (W.B.C.H.S.E)
Chakdaha, West Bengal ,India01.2007
Diploma - Tourism And Hotel Management
Asia Pacific International School of Hotel Management
Kolkata , India01-2009
Skills
- Fundamental computer proficiency
- Recipe development
- Culinary baking techniques
- Collaborative team member
- Culinary operations management
- Banquet Experience
- Catering operations management
- Fine Dining style
Languages
English,Hindi,Bengali - Expert
Certification
- Red Seal
- First Aid
- Food safety
Timeline
Chef de Partie
Renaissance Edmonton Airport Hotel
03.2021 - 2022
Line Cook/Prep Cook
Tutti Frutti Breakfast & Lunch
11.2020 - 2021
Line Cook
Lake Louise Inn
08.2020 - 09.2020
Line Cook
Four Points By Sheraton (Nisku)
10.2017 - 2020
Chef de Partie(Team leader)
Indian hotels company limited (Taj group)
09.2010 - 03.2014
Cook 1
The solitaire
03.2007 - 09.2010
Diploma - Food Preparation
City&Guilds U.K.
Sous Chef
Renaissance Edmonton Airport Hotel
2022 - Current
Apprentice Chef
Hayatt Regency
2009 - 2009
Apprentice Chef
Ramada Caravela Beach Resort
2008 - 2008
B.B.A. - Hotel Management & Culinary
Graduate Certificate - Pure Science
Higher Secondary. (W.B.C.H.S.E)
Diploma - Tourism And Hotel Management
Asia Pacific International School of Hotel Management
Additional Information
like to explore new places around the globe, love to attend the new cultural venues and art .always a great fan of sports .
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