Bobby Sajwan

Looking forward to join a reputed organization, where I can learn, develop my skills and grow along with the organization to a good position.

Career Summary PRESENTLY WORKING WITH TIYA BY CHEF SUJAN SARKAR AND PUJAN SARKAR AS SUE CHEF FROM THE PERIOD OF 26TH SEPT TILL THE DATE. Dynamic Sous Chef with a proven ability to enhance kitchen efficiency, foster teamwork, and ensure rigorous food safety compliance. Committed to delivering innovative culinary experiences and optimizing resource utilization.

Assist the Executive Chef in daily kitchen operations, ensuring smooth workflow and high culinary standards., Supervise, train, and motivate kitchen staff to maintain consistency, efficiency, and food safety compliance., Oversee preparation, cooking, and presentation of dishes in line with restaurant standards and seasonal menus., Manage inventory, monitor stock levels, and coordinate with suppliers to ensure timely procurement of fresh, high-quality ingredients., Implement and uphold food safety, hygiene, and sanitation regulations (HACCP/ServSafe)., Collaborate with the culinary team to develop new recipes, tasting menus, and innovative presentations., Ensure proper portion control, cost efficiency, and minimal food wastage., Support scheduling, task delegation, and conflict resolution within the kitchen team., Step in to lead kitchen operations during the Executive Chef's absence., Coordinate with front-of-house teams to maintain seamless service and guest satisfaction., Lead and manage a designated kitchen section, overseeing all food production from preparation to final plating., Prepare and cook dishes according to the restaurant's standards and recipes, ensuring consistent quality, taste, and presentation in every plate., Monitor the food items throughout the cooking process, checking for quality and taste before serving to meet the restaurant's standards of excellence., Maintain a clean and organized workstation in compliance with health and safety regulations, including proper food storage and handling., Keep track of ingredients and supplies for the station, communicate with senior chefs for timely ordering, and implement proper stock rotation to minimize waste., Supervise and train junior staff, such as Commis Chefs, providing guidance on techniques and kitchen standards., Support the station chef in all day-to-day operations and food production for the assigned kitchen section., Prepare and cook dishes and individual ingredients according to the kitchen's standard recipes and presentation guidelines., Ensure the workstation is fully prepared for service by organizing all necessary ingredients (mise en place) and equipment., Maintain high standards for the taste, visual presentation, and quality of all dishes produced at the station., Guide and mentor more junior kitchen staff, such as commis chefs and kitchen assistants., Follow strict health, safety, and hygiene standards., Assist in monitoring stock levels and managing inventory to minimize food waste and prevent shortages., Work closely with the rest of the kitchen team to ensure efficient coordination during service.

Cooking is my passion is an understatement I have always loved to cook and am so happy that I have been able to live my dream of cooking for a living.

I hereby declare that information finished above is true to the best of my knowledge.

6 months, 12/17/14, 06/17/15, Hotel Lazy Lagoon Sarovar Portico Suite Goa

• Culinary innovation
• Exploring new flavors
• Farm-to-table practices
• Travel/gastronomy

• Passport Number: S4390187
• Passport Date Of Issue: 07/09/18
• Passport Place Of Issue: Dehradun
• Passport Expiry Date: 07/08/28
• Date of Birth: 07/13/95
• Gender: Male
• Nationality: Indian
• Marital Status: Single

• Hindi
• English

Sous Chef, Tiya by Chef Sujan Sarkar and Pujan Sarkar, 09/26/23, Present, Chef de Partie, 04/01/23, Present, Demi Chef De Partie, 11/22/21, Present, Commi 3rd, Hotel Crown Plaza Mayur Vihar New Delhi, 12/05/16, 04/01/19, Commi 2nd, Hotel Crown Plaza Mayur Vihar New Delhi, 04/01/19, 12/15/20, Commi 3rd, Aamod Resorts Kandaghat, 08/10/15, 10/15/16