Avirup Das
Jersey City,NJ
Summary
Accomplished kitchen professional offers proven ability to work in high-pressure environments while maintaining the highest standards of food quality, safety, and presentation. Expert in food preparation, cooking, and recipe adaptation with a commitment to delivering exceptional customer service. Familiar with all kitchen equipment and knowledgeable in both traditional and modern cooking techniques.
Overview
9
9
years of professional experience
Work History
Sous Chef
BRONZE OWL/PRESS CLUB GRILL
11.2023 - Current
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food production to verify quality and consistency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
LEAD LINE COOK
Temple Court by Tom colicchio
08.2022 - 10.2023
- Developed menus, recipes, and plate presentations for special events and new menu items
- Trained kitchen staff in proper cooking methods, plate presentation, portion control, safety procedures and sanitation practices
- Managed multiple stations within the kitchen including hot line, cold line, pastry station
- Supervised kitchen staff during meal periods to ensure timely delivery of meals
- Assisted head chef in creating new dishes and menu items
- Prepared and cooked foods of all types for special guests or functions.
CHEF DE TOURNANT
Fulton by Jean Georges
02.2021 - 06.2022
- Worked on all major stations
- Cooking fish and meat to order as per required temperature and as directed by the chef
- Responsible for quality control and different sauce productions
- Leading the whole team towards the good service and better quality food
- Cooking food according to all the requests and also adjusting all the alterations and coaching other cooks
- Learning about food and labor cost to run an essential kitchen
- Trained kitchen staff in proper cooking methods, plate presentation, portion control, safety procedures and sanitation practices.
KITCHEN MANAGER
Curry Up Now
09.2020 - 01.2021
- Directed and managed operations and staff of 10-15 employees
- Daily training of staff and new employees on kitchen etiquettes and food preparation
- Ordered, tracked and organized all inventory
- Provided customer service when in need and addressed problems quickly and efficiently
- Scheduled and submitted weekly schedules, reports and daily routine prep
- I was responsible for all state and company policies and procedures for sanitation and food quality.
LINE COOK
TAO Downtown
10.2019 - 08.2020
- Have handled a lot of seafood
- Have been doing Sushi and Tempura along with working in the hot kitchen in Grill and Sauce
- Plating food to perfection
- Have prepared food for big parties.
LINE COOK
Erie grill
09.2018 - 09.2019
- Maintained a clean and organized work area, including all cooking surfaces, utensils, and equipment
- Managed multiple tasks simultaneously without compromising product quality or service times
- Worked with other members of the kitchen staff to ensure efficient service
- Stocked and maintained prep stations to reduce wait times and shortages
- Opened or closed kitchen as dictated by department scheduling
- Utilized grills, fryers and ovens to heat food to appropriate serving temperatures.
CASUAL TRAINING IN KITCHEN
Hyatt Regency
10.2017 - 01.2018
- Set up station according to the restaurant Guideline
- Cleaned and maintained station in practicing good sanitation, organization skills
- Mise-en-place for various courses of the restaurant, for salads and sandwiches
- Used different methods and techniques of cooking.
INDUSTRIAL TRAINING IN KITCHEN
Novotel Hotel And Residences
11.2016 - 04.2017
- Cleaned and maintained stations in practicing good sanitation, organization skills
- Work in live counters
- Mise-en-place for various courses of the restaurant
- Worked in different areas of the kitchen
- Learned different types of banquet set-up.
CULINARY TRAINING IN KITCHEN
Indismart Hotel
10.2015 - 12.2015
- Cleaned and maintained station in practicing good sanitation, organization skills
- Had understanding and knowledge to properly use and maintain all equipment in station
- Mise-en-place for various courses of the restaurant, for salads and sandwiches
- Learnt the proper techniques to cut.
Education
B.SC IN HOTEL MANAGEMENT CATERING AND TOURISM -
International Institute of Hotel Management
01.2018
Skills
- Well versed with computers
- MS Word
- Excel
- Fine dining experience
- Team management
Personal Information
Gender: Male
Timeline
Sous Chef
BRONZE OWL/PRESS CLUB GRILL
11.2023 - Current
LEAD LINE COOK
Temple Court by Tom colicchio
08.2022 - 10.2023
CHEF DE TOURNANT
Fulton by Jean Georges
02.2021 - 06.2022
KITCHEN MANAGER
Curry Up Now
09.2020 - 01.2021
LINE COOK
TAO Downtown
10.2019 - 08.2020
LINE COOK
Erie grill
09.2018 - 09.2019
CASUAL TRAINING IN KITCHEN
Hyatt Regency
10.2017 - 01.2018
INDUSTRIAL TRAINING IN KITCHEN
Novotel Hotel And Residences
11.2016 - 04.2017
CULINARY TRAINING IN KITCHEN
Indismart Hotel
10.2015 - 12.2015
B.SC IN HOTEL MANAGEMENT CATERING AND TOURISM -
International Institute of Hotel Management
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