Bhagaban Jana
Conti, Purba Medinipur, West Bengal
Summary
Knowledgeable Garde Manger with background in culinary art, specializing in cold dishes and presentations. Delivering high-quality of visually appealing dishes that includes consistency in portion sizes, presentation, and taste with in fast-paced environment. Demonstrated creativity and precision in plating, along with strong skills in food safety and hygiene. Experienced with preparing and presenting cold dishes with precision and creativity. Knowledge of food safety and hygiene standards in the kitchen, including proper food handling, storage, and waste disposal. Operating and maintaining kitchen equipment, reporting any malfunctions, and ensuring safe working conditions. Managing inventory levels, ordering supplies, and ensuring proper storage and rotation of food items. Minimizing food waste through proper portion control and storage techniques. Assisting with recipe costing and inventory control to help manage kitchen expenses.
Overview
7
7
years of professional experience
Work History
Garde Manger
St. Regis Goa Resort, Mobor Cavelossim
03.2025 - Current
- Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation.
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
- Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
- Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.
- Preparing and cooking food within their assigned station, including prepping ingredients, chopping, measuring, weighing, and butchering.
- Ensuring the quality of ingredients and dishes, including consistency in portion sizes, presentation, and taste.
- Overseeing and training junior chefs, such as commis chefs, and providing guidance on cooking techniques.
- Collaborating with the head chef and sous chef to develop new dishes, refine existing recipes, and plan menus.
Demi Chef De Partie
St. Regis Goa Resort
05.2024 - 02.2025
- Preparing and cooking ingredients necessary and assisting in all sections of the kitchen as directed by the Head Chef
- Maintaining high levels of service
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Worked well in a team setting, providing support and guidance.
- Planned and directed high-volume food preparation in fast-paced environment.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
COMMIS CHEF I
Taj West End
01.2023 - 04.2024
- Preparing and cooking ingredients necessary and assisting in all sections of the kitchen as directed by the Head Chef
- Maintaining high levels of service
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Worked well in a team setting, providing support and guidance.
- Planned and directed high-volume food preparation in fast-paced environment.
COMMIS CHEF I
Conrad Hotel
10.2022 - 12.2022
- Preparing and cooking ingredients necessary and assisting in all sections of the kitchen as directed by the Head Chef
- Maintaining high levels of service
- Keeping all working areas clean and tidy and ensure no cross contamination
- Learning skills and recipes from other members of the department and applying them
- Any other reasonable duties required by the Head Chef or General Manager.
COMMIS CHEF I
The Leela Palace Jaipur
10.2021 - 10.2022
- Preparing and cooking ingredients necessary and assisting in all sections of the kitchen as directed by the Head Chef
- Maintaining high levels of service
- Learning skills and recipes from other members of the department and applying them
- Any other reasonable duties required by the Head Chef or General Manager.
KITCHEN TRAINEE
JW Marriott Chandigarh
12.2019 - 03.2020
- Knows and understands the job descriptions and policies within the department
- Recognize good quality products and presentation
- Interacts with clients, guests and others individual in promoting the culinary experience in the hotel
- Checked food portioning for optimal presentation and cost control
- Created exciting dishes at competitive prices to attract clientele and increase revenue
- Partnered with others to create dynamic entrees for large banquets and special events.
COMMIS CHEF III
Alor Grande Holiday Resort
07.2019 - 10.2019
- Preparing and cooking ingredients necessary and assisting in all sections of the kitchen as directed by the Head Chef
- Maintaining high levels of service
- Keeping all working areas clean and tidy and ensure no cross contamination
- Learning skills and recipes from other members of the department and applying them
- Any other reasonable duties required by the Head Chef or General Manager.
COMMIS CHEF TRAINEE
Alor Grande Holiday Resort
09.2018 - 03.2019
- Preparing and cooking ingredients necessary and assisting in all sections of the kitchen as directed by the Head Chef
- Maintaining high levels of service
- Complying with all company policies and procedures
- Ensure that food storage areas are maintained in accordance with the company's Food Hygiene, Healthy and Safety and Environmental policies and procedures
- Any other reasonable duties required by the Head Chef or General Manager.
Education
Higher Secondary Examination -
West Bengal Council Of Higher Secondary Education
06.2015
Madhyamik Examination -
West Bengal Board Of Secondary Education
06.2013
Skills
- Salad preparation
- Desert preparation
- Food safety understanding
- Effective customer communication
- Meal preparation
- Self-motivated and proactive
- Strong organizational skills
- Fine-dining expertise
- Seafood cooking
- Food procurement
Activities
- COVID-19 Guidelines for Food Handler Course - EP Info ways (FSSAI), 2020
- Awareness Session on HACCP, FSMS, AND FSSC Course - EP Info ways, 2020
- Advance Diploma in Hotel Management (ADHM) - W.B.U.T, 2018
Languages
Bengali
Native or Bilingual
Hindi
Native or Bilingual
English
Native or Bilingual
Timeline
Garde Manger
St. Regis Goa Resort, Mobor Cavelossim
03.2025 - Current
Demi Chef De Partie
St. Regis Goa Resort
05.2024 - 02.2025
COMMIS CHEF I
Taj West End
01.2023 - 04.2024
COMMIS CHEF I
Conrad Hotel
10.2022 - 12.2022
COMMIS CHEF I
The Leela Palace Jaipur
10.2021 - 10.2022
KITCHEN TRAINEE
JW Marriott Chandigarh
12.2019 - 03.2020
COMMIS CHEF III
Alor Grande Holiday Resort
07.2019 - 10.2019
COMMIS CHEF TRAINEE
Alor Grande Holiday Resort
09.2018 - 03.2019
Higher Secondary Examination -
West Bengal Council Of Higher Secondary Education
Madhyamik Examination -
West Bengal Board Of Secondary Education
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