Susanta Sahoo is a chef based in Kinshasa seeking a new position. He has over 10 years of experience working in kitchens in India and Africa. Most recently, he has worked as the head chef at Kin Delicieux restaurant in Kinshasa since 2013, where he oversees menu planning, staff management, and kitchen operations. He has expertise in continental cuisine, garde manger work, and baking. Sahoo holds a Bachelor's degree in Hotel Management and seeks to continue advancing his career in a dynamic organization.

1. SUSANTA SAHOO
MOB NO: +243 971061375
EMAIL ID: chefsahoo47@gmail.com
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Objective:-
To be a part of dynamic organization where I can give my best & create good name for the Organization by using my knowledge
& skills.
WORK EXPERIENCE:-
May 2009 – Oct 2009 the Leela Kempinski Kovalam Beach, Kerala.
 Worked as a Trainee in Kitchen Department.
 Preparing the mise-e-place for Gardemanger Section.
 Worked in Commissary ( Vegetables, milk, fruits…receiving & store in a right way )
 Peeling onion for every section.
 Making Fruit Platters for the in-house Guests.
January 2011 – January 2012. Green Park Hotel
 Worked as a Commi- III ( Gardemanger & Continental)
 Preparing mise-e-place for a-la-carte.
 Setting up Buffet for Lunch & Dinner.
 Handling Live Counters of B/F ( Pizza , Pasta & omelet counter)
 Making Salads, Sandwiches, Pizza & Continental Dishes.
February 2012 – July 2012. Millennium Manpower services, Mumbai.
 Worked as a commi chef.
 Preparing Mise-e-place.
 Making pasta sauces, soups, salads & continental dishes.
Aug 2012 – Dec 2012 Future Z Staffing & Solutions Pvt. Ltd, Mumbai
 Working as a Commi II (Cold Section).
 Preparing Mise-e- place.
 Preparing Salads, Sandwiches, Pizza etc.
 Need to handle the buffet Counter.
Jan 2013 – Till date Kin Delicieux restaurant (Kinshasa)
 Working as a Chef- in- charge (Sous chef).
 Preparing staff duty roaster, staff training & recruiting for kitchen.
 Highly responsible for the quality as well as Quantity of the food.
 Menu planning, costing of all food and beverages & inventing new dishes.
 Responsible for smooth operation of kitchen (cleaning & Hygiene).
SPECIALIZATION
 FOOD & BEVERAGE PRODUCTION (CONTINENTAL & GARDEMANGER).
SKILLS
* Having good experience in bakery & confectionery (croissants, puffs, mousse, pastry, Birthday cakes & so on).
* Good knowledge about African cuisine.

2. Project & Assignment
 Assignment done on F & B Production.
 Project on Kerala festive Cuisine.
EDUCATIONAL QUALIFICATION:
 Passed S.S.C. through B.A. High School, Itamati in the year of 2004.
 Passed H.S.E through I.C.E.T, Itamati in the year of 2006.
PROFFESSIONAL QUALIFICATION:
 Completed BHM from S ‘O’ A University, odisha in the year of 2011.
PERSONAL PROFILE:
Passport No : J 3049757
Date of Birth : 8th
July, 1989.
Marital Status : Single.
Nationality : Indian.
Languages Proficiency : English, French, Hindi, Odia.
Interest : Walk for relaxation, listening to music,
Playing cricket & chess.