Kamalesh Mondal has over 18 years of experience as a chef, most recently working as a Chef Manager for Al-Mi Schwob Energy Services in Basra, Iraq. He has a diploma in Hotel Management and Food Production from the National Institute of Professional Studies. Mondal has extensive culinary knowledge and skills in menu planning, recipe development, budget management, and staff supervision. He is skilled at adapting to different environments and cuisines. Mondal seeks to use his leadership and creative abilities in a more challenging chef position.

1. Curriculum Vitae
Kamalesh Mondal
P.O Dayabari, P.S. - Ranaghat, Dist. - Nadia, W.B. - 741256
0091-7063852512 / 0091-9800300499
Email: - mondal_kamalesh@yahoo.com
Skype: kamalesh706
Profile
A seasoned chef with strong communication and organizational skills gained through my eighteen
years experience in catering. Seeking opportunity in a more challenging chef’s position.
My main strengths are adaptability, dependability and the determination to get a job done as
proven by my varied work experiences in the above position. I try to learn something new from
every experience because I believe there is always room for self-improvement both personally
and professionally.
Education
1997-2001
National Institute of professional studies
Diploma- Hotel Management/Production
Intermediate food safety training Level 1-3
Summary of Experience
• Extensive knowledge in culinary and food customer service with more than eighteen
years of experience.
• A good eye for color and composition, and a well-developed sense of taste and smell.
• Ability to recognize subtle nuances in flavors which allows me to explore bold new flavor
combinations and make them work.
• Extremely skilled at putting my own stamp on traditional dishes and creating new
combinations, creativity and a flair for experimentation being my major assets.
• Wide range of culinary training and knowledge including French, Northern and Southern
Italian, Asian and a variety of other ethnic cuisines and trends.
• Developer of a system for a productive and efficient kitchen including prep sheets, posted
menus, scheduling boards and price catalog.
• Multitasking individual, having several events on and off-premise at the same time over
several days.
• Capable of developing and creating exotic, trendy and authentic menus and dishes by
constantly reading, dining out and paying attention to current events and trends in my
field.
Work Qualifications
• Hotel Management & Food Production
• Food safety Training
• Certificate in ms office
Employment History
June 2013 – to date Al-Mi Schwob Energy Services Basra, Iraq

2. Chef Manager
• To be aware of and understand the Company policy in respect of sourcing
ingredients and ensure all chefs and kitchen staff understands and employ these
policies consistently
• To work with the kitchen brigade to develop menus and offers which reflect
customer demand and support the objectives of the contract
• Through the effective use of company documentation ensure that all relevant
control procedures are in place to deliver accurate production records and
effective waste management
• To manage the agreed food cost targets in line with the agreed budget.
• Record and maintain accurate pricing data for all commodities on the unit stock
sheets
• Recommend and promote new menu ideas and special food events/special days
within the contract and work with the Company Executive Chef to develop new
dishes for the business
• To ensure the entire kitchen team are aware of their responsibilities in respect of
health and safety in the workplace and have the minimum qualifications and
training to work in a kitchen environment
• To ensure that the company food hygiene management system is in place and
fully understood by all the team
• To ensure that the kitchen team comply with the policy on personal hygiene and
uniform
• Ensure that there is a strict adherence to regulations where applicable
• To undertake regular audits of all areas within the kitchen and storage areas to
ensure complete adherence to agreed policies
• Develop a relationship and seeking advice and guidance as necessary
• To ensure cleaning rotas are operational throughout the food production and
service areas
• Encourage employees to work safely and lookout for the safety fellow workers
and customers
• Ensure that all equipment is working safely and compliant with manufacturers
guidelines for operation reporting any failures to the manager
• To ensure all new starters receive a thorough induction and are given all the
initial help they need to achieve the required standards in their new job
• With the support of the Management Team equip all members of the kitchen
team with the necessary skills and knowledge to enable them to do their job
successfully either through specific training courses or on-job coaching
• Support all members of the team to reach their full potential and give them the
opportunity to develop their career
• Due to the nature of the contract, the requirement to intermittently review the
food service in the evening and weekends, by attending site and supporting your
Chef’s team
• To conduct regular performance reviews with the team offering training and
coaching when necessary
• To conduct a formal appraisal each year with each member of the kitchen team
using the company standard format
• Actively recognise good performance in the team and promote the company
reward and recognition scheme
• To ensure effective channels of communication at all levels so every member of
the team is aware of the contract objectives and the part they play in its delivery
• Trade test all new culinary staff prior to job offers being made and take an active
role in the selection of new team members
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3. • To actively seek out customer comment and feedback in respect of the service
through face to face contact during service times
• To work with the Management Team to agree actions following customer
feedback
• Be visible in the restaurant during service helping and supporting staff as well as
communicating with customers
• Keep up to date with latest trends in the foodservice industry and work with the
team and the Executive Chef to introduce new ideas regularly
• Ensure members of the culinary team receive customer service training and
understands the importance of making every customer feel special and enjoy the
experience of dining in our restaurant
• To understand the catering budget and work to the agreed targets on food cost,
labor hours, sundries, and wastage
• Communicate daily and weekly financial targets to all members of the culinary
team as appropriate
• To ensure that the company control procedures in respect of food production,
portion control and stock management are fully implemented
• To complete all goods received and commodity stock sheets on the in-unit
trading system in a timely and accurate manner
• To work with the Management Team to identify efficiencies through innovative
working practices
• To be an active member of the management team and support colleagues in the
achievement of their KPI’s
• To attend all necessary training programmers to develop your own potential and
enable your progress in the company
• To attend team meetings as required and contribute to the development and
growth of the business through the sharing of good practice and your own
experiences
• To support the Company Executive Chef in the development of the food offering
Dec 2012 – May 2013 Sodexo Kabul Afghanistan
Sous Chef
• Making sure the implementation of the executive chef’s orders are followed
• Involved in menu planning and development of new dishes
• Guaranteeing that the ingredients used are high quality
• Inventory control and ordering of needed supplies
• Ensuring that the high standards of food safety and sanitation are followed
• Supervising all kitchen staff
• Scheduling staff and assigning tasks
• Working with executive chef to keep up with latest restaurant trends
• Monitoring the training of staff
• Oversees food production for quality and cost standards
• Hiring and firing of kitchen staff
• Demonstrates proper use of equipment and cooking techniques
• Serving as a liaison between kitchen staff and customers
• Helping expedite orders
• Jumping in to work as an auxiliary cook when needed
• Showing complete loyalty to executive chef
• Performing any function necessary for the success of the kitchen
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4. March 2011 – Dec 2012 Sodexo Kandahar Afghanistan
Chief Cook
• Ensure all work is carried out as per the contract and client specification.
• Control the food quality, presentation and service as per the required standards defined
by Location Manager.
• Liaise with superior to discuss day to day operational requirements, achievements and
improvements and take necessary action accordingly.
• Prepare duty roster of staff on site and monitor compliance. Ensure proper allocation of
duties to control overtime.
• Prepare menus and recipes in coordination with Location Manager considering contract,
client’s feed back and cost requirements. Facilitate menu costing.
• Prepare daily requisition for the next day kitchen supplies considering forecasted man-
days, menu, stock in balance in the kitchen and available items in stores. Forward
requisition for Location Manager’s approval, before issues are made by Storekeeper.
• Check incoming supplies from stores for quality, quantity, damage and spoilage.
• Oversee proper handling, packaging and storage of foodstuff and ensure the stock
rotation procedures are maintained.
• Ensure that the food is prepared as per the planned menu and in line with the
instructions/feedback received from the superiors. Ensure smooth and timely supply of
prepared / cooked food to all concerned units.
• Ensure the correct storage of goods and that stock rotation procedures are maintained.
Ensure that wastage control measures are in place and are complied with.
• Execute additional/special menus/orders agreed between the management and client.
Identify staff training needs and initiate training process in coordination with superiors.
Monitor and supervise on-the-job training process as per training guidelines and
procedures. Ensure to maintain up to date records of on-the-job training.
• Ensure that all kitchen tools and equipments are in working order and inform the
malfunctioning to concerned immediately.
• Overseeing the service line from setup till the end of service.
• Prepare ‘a la carte’ orders if required contractually or approved by the management.
• Perform any other task assigned by superior within the scope of the job.
June 2009 – Feb 2011 Supreme Food Services Afghanistan
Senior Head Cook
• Training countless trainees and food service workers, taking care of all facets of events,
everything from initial client meetings, proposals, sales and culinary preparation to the
loading of the truck along with my team.
• Responsible for all purchasing and preparing of foods for parties ranging from 2,000 to
8,000 customers as well as multi-day events for any amount of people.
• Other duties implied: Butchering all meats and fish, decorating creations second to none
from creating big budget food stations and event decor to the simplest themed buffet.
• Sustained numerous culinary demonstrations, professional and for clients, my public
speaking and educational classes have been highly successful for the past years.
July 2007 – Dec 2008 Tamimi Global Co.Ltd (KBR) Iraq
Supporting Chef
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5. • Ensure that all work is carried out as per the contract and client specification.
• Assist Chief Cook in the preparation of daily requisition.
• Check incoming supplies from stores for quality, quantity, damage and spoilage.
• Check the correct storage of goods and that stock rotation procedures are maintained.
• Wash, chop and cuts meat and vegetables.
• Assist chief cook and cooks at various stages of food preparation and service, complying
with required standards and as instructed by superior.
• Coordinate with superiors on wastage control measures.
• Check that all kitchen tools and equipments are in working order and inform the
malfunctioning to Chief Cook immediately.
• Ensure adequate operating knowledge of various kitchen tools and equipment.
• Cooperate with superiors for receiving training for upgrading know-how and skills.
• Perform any other task assigned by superior within the scope of the job.
Jan 2005-June 2006 Gulf Catering Company (KBR) Iraq
Senior Cook
• Expedited the pass through cook's window to maintain proper consistency in food quality
and service between the hours of 12 and 1 PM and 5:30 - 6:30 PM daily, conducted
training for personnel, cooked in quantity, directed and coordinated food or beverage
preparation, monitored worker performance, cooked meals, investigated customer
complaints.
• Other responsibilities included: Maintaining production or work records, pricing items on
menu, determining food or beverage costs, modifying work procedures or processes to
meet deadlines, scheduling employee work hours, directing and coordinating activities of
workers or staff, estimating materials or labor requirements and inspecting facilities or
equipment for regulatory compliance.
Feb 2003- Dec 2004 Tamimi Global Co. (KBR) Kuwait
Continental Cook
• Ensure all work is carried out as per the contract and client specification.
• Check the food quality, presentation and service as per the required standards defined by
Chief Cook.
• Liaise with Chief Cook to discuss day to day operational requirements, achievements and
improvements and take necessary action accordingly.
• Monitor duty roster of subordinates and ensure compliance.
• Assist chief cook in preparing/modifying menus and recipes in consultation with Location
Manager, considering contract specifications, client’s feedback and cost requirements.
• Prepare daily requisition for the next day kitchen supplies considering forecasted man-
days, menu, stock in balance in the kitchen and available items in stores. Forward
requisition to Chief Cook/Location Manager’s approval, before issues are made by
Storekeeper.
• Check incoming supplies from stores for quality, quantity, damage and spoilage.
• Oversee proper handling, packaging and storage of foodstuff and ensure the stock
rotation procedures are maintained.
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6. • Ensure that the food is prepared as per the planned menu and in line with the instructions
received from Chief Cook. Ensure smooth and timely supply of prepared /cooked food to
Other qualifications/interests
• Driving License
• Ms Office
Personal Details
Date of Birth : 22nd
Aug 1980
Marital Status : Married
Gender : Male
Nationality : Indian
Religion : Christian
Passport Number : G2350694
Languages : English, Hindi & Bengali (Spoken & Written)
References available upon request.
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7. *
27th
October 2011
TO WHOMEVER IT MAY CONCERN
This is certifying to Mr. Kamalesh Mondal an Indian National was employed with Sodexo as Head
Chef in KAF Camp, Kandahar, Afghanistan from February 2011 to present.
Throughout the term of his employment, we have known Mr. Mondal to be reliable and a
hardworking employee who was appreciated by his colleagues, superiors as well as
subordinates. He distinguished himself always being courteous, helpful and co-operative. He at
all times fulfilled his tasks well and does the best of his standards.
We have no objection in recommending Mr. Mondal to any prospective employer, we are sure he
will be an asset to any organization who wishes to hire his services.
Our best wishes accompany Mr. Mondal in his future endeavors.
Andre G Palmer
Unit Catering Manager
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8. 11th
October 2011
To whom it may concern,
My name is Martin Bellis-Jones; I work as an Executive Chef for Monti DFAC - Kandahar,
Afghanistan for Sodexo International, feeding 7,000 meals per day. We offer a 28 day menu
variety using the CONOPs/DLA menu system with a staff of 95 people.
I had the pleasure of working with Kamalesh Mondal, who was employed as Chief Cook from
February 2011 until the present day! He is a proud and presentable chef with polished shoes and
deals, treats and manages well with his subordinates and piers alike and is well respected by all
parties!
Although Kamalesh was 1 of 3 Chief Cooks he was without doubt the most knowledgeable on
DLA menu cycle and the only one to be trusted and who was able to manage the high volume
batch cooking production needed for this unit. He attended to every step of the controls from
menu planning, ordering, and changes of menus, planned thawing, kitchen production and
service paying special attention to cost saving initiatives where possible.
He has full and complete knowledge of HACCP food safety and reporting procedures and
controls that could be used in any establishment. With his strong character he managed staff
production efficiently and with the least fuss making the DFAC a pleasure to work in for staff and
customers alike. He gives guidance, respect and is assertive in conflict handling and takes pride
in his kitchens achievements and I believe, with his mature management style will go far!
I would not only be happy and confident to recommend Kamalesh for any future employment to
an equal or a more senior level, I personally would be happy to work with him again at any
opportunity!
Kind Regards
Martin Bellis-Jones
Executive Chef
Monti DFAC, Kandahar
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