1. Bikram Roy
Chowdhury
I N D I A N C H E F
JOB EXPERIENCE
Indian Chef (Senior Associate), 2022 - Present
Westin,kolkata
• Prepared and cooked food for hot kitchen and was responsible for
maintaining, setting up, food production and quality control of all food
items prepared.
• Ensured team members had an up-to-date knowledge of menu items,
special promotions, functions and events.
• Ordered food items, following standard recipes and procedures within
specified time limits.
Cuisine Chef(Indian), 2019 - 2022
Barbeque Nation(Aurangabad,Thane,Dadar) Maharastra
• Assisted with the cleaning, sanitation, and organization of kitchen and
all storage areas.
• Ensured that the quality and presentation of food was prepared to the
highest standard set by the company.
• Managed all aspects of the kitchen including operational, quality and
administrative functions.
• Exercised food cost control Check staff feeding to ensure proper display
and holding and sufficient supply and follow through on rotation menu
cycle.
• Maintain proper food quality in a 145 covers buffet concept restaurant.
• Controlling food wastage and maintain food safety as per FSSAI
CONTACTS
Charkalgram,Birbhum
Pin no- 731301
+91 9933885210,7908418017
Bikramroychowdhury1998@gmail.com
JOB OBJECTIVE
Seeking a challenging position as Indian
Cuisine Chef where my capabilities may be
utilized, developed, and enhanced and to be a
part of the company’s growth and success
with the contribution of my knowledge and
skills.
https://www.linkedin.com/in/bikram-
roychowdhury-8a5823129
2. ▶️ Indian Food
▶️ Leadership
▶️ Hygiene Awareness
Food Cost Control
Team work
Quick Learner
Ergophile
SKILLS
Industrial Exposure Trainee (10th Oct 2017-28th Feb)
Taj umaidBhawan palace,jodhpur
• Learnt what is mise-en-place,kitchen basics,tagging,freezing,wrapping
and all.
• Knowing about thawing,sanitization and how to handle food in a clean
way.
• Communicated food production problems with respective department
heads.
• Assured that station were up-to-date, in good condition and being used,
cleanliness was the priority.
SUMMARY OF QUALIFICATIONS
• Strong experience in managing a kitchen and developing staff.
• Familiarity with managing food costs.
• Familiarity with the luxury hotel culinary business.
• Exceptional knowledge of proper use and maintenance of major
kitchen equipment, including stoves, refrigeration, knives.
• Deep knowledge of mathematics for recipes, ordering purposes.
• Sound knowledge of computers and basic software.
• Outstanding knowledge of current food trends.
• Proficient in the understanding of the Hotel Industry standards, policies
and procedures.
• Proficient in cooking the popular indian dishes including varieties of
different cuisine & basic gravies.
• Immense ability to dictate responsibility, pay attention to detail, handle
multiple tasks and show a high level of patience.
• Extreme ability to maintain a clean, neat and organized work
environment.
• Outstanding ability to establish and maintain an effective working
relationship with management, staff, and guests.
• Remarkable ability to develop and define quality standards of food
preparation and presentation of the food.
• Ability to work in a team environment.
• Amazing ability to work calmly and effectively under pressure with the
name of “ YES CHEF “
PROFICIENCY
Staff Coordination
Teamwork in Rush
Hour
Volunteer Training
Communication
(English,Hindi,Bengali)
Microsoft Excel
EDUCATION
▶️Bachelor’s Degree in Hotel
Management,Nshm Durgapur (2016-19) with
7.98 DGPA.
▶️Higher Secondary from WBCHSE board with
71.8%(2016)
▶️Secondary from WBBSE board with
70.7%(2014)
________________________________________
HOBBY
▶️Photography
