Chef Nirupam Guha Email & Phone Number

Bengaluru, KA, IN

Bengaluru, Karnataka, India

Bangalore

Specialized in Continental & Oriental Cuisinehttp://freshmenu.com/pages/about-us

Bangalore

• Worked in the capacity of Senior Kitchen Executive.
• Responsible for smooth operation of the kitchen, ordering and indenting, maintain proper hygiene standards, making duty rosters and allocation of duties.
• Deciding on the quantities of food to be cooked and size of portions to be served.
• Negotiating with sales representatives on the price of orders and supplies.
• Maintaining correct level of fresh, frozen and dried foods in store.
• Constantly evaluating meals and food products to ensure highest quality standards are maintained.

Miami/Fort Lauderdale Area

• Worked as Chef de Partie.
• Under gone multiple trainings and had good knowledge of USPH and other Quality control facets.
• Assisting in basic preparation of sauces, rotisserie and garde manger under the supervision of Sous Chef.
• Overseeing the work of junior catering staff to ensure that all duties are carried out correctly.

• Worked as Demi Chef de Partie in western kitchen.
• Next in charge after Chef de Partie.
• Specialize in Continental and Sea foods.
• As a chef I am responsible of making new delicious healthy dishes for breakfast, lunch, and dinner.
• Efficiently manage a team of chefs and 6 cooks and conduct periodic training for them to handle tasks efficiently.
• All facets of kitchen duties; food prep, portion control, cooking, ordering and restock.

Agra Area, India

• Responsible for handling Continental Section.
• Looking after Garde Manger, prepare fresh vegetable dishes which balance flavors, also responsible for developing new salsas, pickles and relishes.
• Skilled in all kitchen equipment and various cooking techniques
• Helping new team members to get on board.
• Completed exposure training at Trident, Gurgaon for 25 days. Training ranged from Continental to Thai kitchen.

• Was part of the pre-opening team when Costa Coffee launched its India operations, opening its first outlet at Connaught Place, New Delhi.
• Worked at the base kitchen at Gurgaon as a Commi.
• Responsible for daily setup of the base kitchen.
• Assisted in the purchase of foods and kitchen supplies.

Bhm, Hotel, Motel, And Restaurant Management

Activities and Societies: Undergone several causal trainings at Hyatt Regency; Kolkata, Oberoi Grand; Kolkata, Taj.

High School