Arijit Mitra
Indianapolis,IN
Summary
Accomplished Banquet Chef with extensive experience at JW Marriott, recognized for enhancing team performance, optimizing ingredient sourcing, and sanitation practices. Proven expertise in menu planning and production line management drives adherence to high-quality standards while improving operational efficiency. Previous tenure at Omni Resorts in Florida fostered advanced cooking methods and deepened knowledge of American cuisine, contributing to a collaborative kitchen environment that elevates culinary outcomes. More than 3 years of experience.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Banquet Chef
JW Marriott Indianapolis
08.2024 - Current
- Adjusted cooking times based on volume of orders received during peak hours of service.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Checked quality of food products to meet high standards.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Prepared banquet meals according to standard recipes and customer preferences.
Line Cook
Tibetan Delight
03.2024 - 07.2024
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Performed basic knife skills such as dicing onions or slicing meats.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Followed proper food handling methods and maintained correct temperature of food products.
Assistant Sous Chef
Raddison Blue Hotel Kausambi
08.2023 - 02.2024
- Assisted in budget management by monitoring food costs and portion control measures for greater financial efficiency.
- Showcased creativity through developing daily specials that showcased unique flavor combinations while utilizing available ingredients efficiently.
- Collaborated with head chef on menu development, incorporating customer feedback and industry trends to create innovative dishes that increased repeat business.
- Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
- Demonstrated adaptability by stepping into various roles within the kitchen when needed, maintaining smooth operations during staff absences or high-volume periods.
- Maintained high standards of food quality by routinely checking ingredients for freshness and adhering to proper storage procedures.
- Provided support during special events and catering functions, ensuring consistent quality across all offerings.
- Monitored food temperature, discarding items not stored correctly.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Cleaned and maintained work areas, equipment and utensils.
Line Cook
Chowman
04.2023 - 07.2023
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Maintained accurate records of daily production sheets including waste logs.
- Cooked multiple orders simultaneously during busy periods.
Commis Chef
Omni Amelia Island Plantation Resort
04.2021 - 04.2022
- Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Cultivated strong relationships with vendors to ensure steady supply of fresh ingredients at competitive prices without compromising quality standards.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Education
Bachelor of Arts - Culinary Arts
GNIHM
05-2023
Skills
- P>Ingredient Sourcing
- P>Sanitation Practices
- P>Temperature Control
- P>Menu Planning
- P>Chef support
- P>Production Line Management
- P>Food handling
- P>Chopping vegetables
- P>Team Leadership
- Inventory Management
Certification
Bachelors of Culinary Arts
Languages
English
Timeline
Banquet Chef
JW Marriott Indianapolis
08.2024 - Current
Line Cook
Tibetan Delight
03.2024 - 07.2024
Assistant Sous Chef
Raddison Blue Hotel Kausambi
08.2023 - 02.2024
Line Cook
Chowman
04.2023 - 07.2023
Commis Chef
Omni Amelia Island Plantation Resort
04.2021 - 04.2022
Bachelor of Arts - Culinary Arts
GNIHM
Similar Profiles
Abubaker NsubugaAbubaker Nsubuga
Front Desk Agent Trainee at JW Marriott IndianapolisFront Desk Agent Trainee at JW Marriott Indianapolis
Mohammad Faiz SiddiquiMohammad Faiz Siddiqui
Front Desk Supervisor at JW Marriott IndianapolisFront Desk Supervisor at JW Marriott Indianapolis
Steven LongestSteven Longest
At Your Service Supervisor at WhiteLodging (JW Marriott Indianapolis)At Your Service Supervisor at WhiteLodging (JW Marriott Indianapolis)
Caroline MeagerCaroline Meager
1st/2nd Grade Elementary Teacher at Indianapolis Public Schools1st/2nd Grade Elementary Teacher at Indianapolis Public Schools
Zoe CurryZoe Curry
RELATIONSHIP BANKER at OLD NATIONAL BANKRELATIONSHIP BANKER at OLD NATIONAL BANK