Experienced Culinary Professional | Commis III | Menu Planning | Western Cuisine | Seeking New OpportunitiesHighly skilled and motivated culinary professional with a strong background in food and beverage production. Currently serving as a Commis III at Radisson Blu, where I excel in preparing ingredients, following recipes, and ensuring that food is cooked and seasoned to perfection. I am adept at maintaining a clean and organized kitchen environment, managing inventory effectively, and ensuring compliance with safety and sanitation standards.My experience at Jehan Numa Retreat Club & Spa as an Apprentice/Commis III further enhanced my culinary expertise. I actively contributed to food preparation, maintained cleanliness, managed inventory, and participated in menu planning, all while working collaboratively with a dedicated team.With a passion for Western cuisine and a talent for menu planning, I consistently strive to deliver exceptional culinary experiences. I possess strong communication skills in English, Hindi, and Bengali, enabling me to effectively communicate with diverse teams and customers.Ready to take on new challenges and eager to explore better opportunities across India, I am open to relocation for the right opportunity. I am confident that my dedication, culinary skills, and strong work ethic will contribute to the success of any food and beverage establishment.Let's connect to discuss how my expertise and enthusiasm for culinary arts can add value to your team and create memorable dining experiences.
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Demi Chef De PartieMarriott Kochi HotelKochi, Kl, In
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Commis ChefThe Den, Bengaluru Apr 2024 - PresentBengaluru, Karnataka, IndiaHot Buffet Management: Take charge of the hot buffet for continental cuisine, ensuring dishes are prepared, presented, and maintained at the correct temperature and quality throughout service.Menu Presentation: Prepare and present menu items to the sous chef for approval. Implement the approved menu items for the buffet.Station Management: Manage a specific kitchen station, ensuring efficient operation, organization, and cleanliness.Inventory Control: Monitor inventory levels for your station, ensure adequate supplies, and assist in ordering as needed.Cooking & Production: Lead cooking processes by following recipes and instructions, seasoning, and cooking food to meet the required quality and presentation standards.Kitchen Maintenance: Maintain cleanliness and organization of the kitchen, including washing dishes, cleaning surfaces, and managing equipment.Quality Control: Maintain consistent food quality and presentation, performing regular checks to ensure standards are met. -
Commis ChefRadisson Blu Jan 2023 - Apr 2024Nagpur, Maharashtra, IndiaIngredient Prep: Prepare ingredients through cutting, chopping, peeling, and cleaning.Cooking Assistance: Follow recipes, cook, season, and ensure food meets quality standards.Kitchen Maintenance: Keep the kitchen clean and organized by washing dishes, cleaning surfaces, and managing equipment.Inventory Management: Oversee inventory, ensuring adequate supplies of food, equipment, and cleaning materials.Safety & Sanitation: Adhere to food handling procedures and maintain hygiene standards.Menu Development: Contribute to menu planning and propose ideas for new dishes.Team Collaboration: Work with kitchen staff to ensure efficient and timely meal preparation and service. -
Commis ChefJehan Numa Palace Jan 2022 - Jan 2023Ingredient Prep: Prepare ingredients through cutting, chopping, peeling, and cleaning.Cooking Assistance: Follow recipes, cook, season, and ensure food meets quality standards.Kitchen Maintenance: Keep the kitchen clean and organized by washing dishes, cleaning surfaces, and managing equipment.Inventory Management: Oversee inventory, ensuring adequate supplies of food, equipment, and cleaning materials.Safety & Sanitation: Adhere to food handling procedures and maintain hygiene standards.Menu Development: Contribute to menu planning and propose ideas for new dishes.Team Collaboration: Work with kitchen staff to ensure efficient and timely meal preparation and service.
Frequently Asked Questions about Surajit Sardar
What company does Surajit Sardar work for?
Surajit Sardar works for Marriott Kochi Hotel
What is Surajit Sardar's role at the current company?
Surajit Sardar's current role is Demi Chef De Partie.
Who are Surajit Sardar's colleagues?
Surajit Sardar's colleagues are Liliana Torres, Roman Stein, Arun Kumar Rai, Sheila Poole, Clementina Mukhim, Amal Turkmani, Juan Quintero.
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Surajit Sardar
Ui/Ux Designer Specialized In Figma & User-Centric Design | Proficient In Wordpress Customization | Proficient With Html, CssKolkata -
Surajit Sardar
Sr. Data Analytics Consultant At Tata Motors At Tata Motors At Tata MotorsGreater Kolkata Area1tatamotors.com
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