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Bikram Chef cv.PDF
- 1. Bikram Roy Chowdhury I ND 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