Debjit Bose
Horseshoe Bay,TX
Overview
2024
2024
years of professional experience
Work History
Sous Chef
Horseshoebay Resort
Sous Chef
Rooh Indian Fussion
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Executive Sous Chef
The Club At The Strand
12.2022 - 10.2023
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Culinary Supervisor
Horseshoebay Resort
07.2021 - 12.2022
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Consistently exceeded monthly revenue targets with innovative marketing strategies like themed dinners and special promotions on slow nights.
- Managed kitchen staff schedules for optimal coverage during peak dining hours without sacrificing quality or service.
- Reduced food waste through careful portion control and creative use of leftovers in new dishes.
- Maintained safety and cleanliness of culinary team and work area as directed by governing regulations.
- Established day's priorities and delegated tasks, taking into account daily events, business levels and forecasts.
- Followed company, safety, security policies, and procedures.
- Conducted pre-shift meetings to communicate daily goals and ensure smooth shift transitions between teams for continuous productivity.
- Encouraged open communication among team members, fostering a collaborative atmosphere that contributed to consistent improvement in performance metrics across the board.
Sous Chef
Horseshoebay Resort
07.2018 - 06.2021
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
J1
Kalahari Resorts Poconos
09.2016 - 09.2017
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Learned and adapted quickly to new technology and software applications.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Paid attention to detail while completing assignments.
- Organized and detail-oriented with a strong work ethic.
- Managed time efficiently in order to complete all tasks within deadlines.
- Worked flexible hours across night, weekend, and holiday shifts.
Timeline
Executive Sous Chef
The Club At The Strand
12.2022 - 10.2023
Culinary Supervisor
Horseshoebay Resort
07.2021 - 12.2022
Sous Chef
Horseshoebay Resort
07.2018 - 06.2021
J1
Kalahari Resorts Poconos
09.2016 - 09.2017
Sous Chef
Horseshoebay Resort
Sous Chef
Rooh Indian Fussion
Similar Profiles
Derin TatmanDerin Tatman
Server at HorseshoebayServer at Horseshoebay
Jayline BerdecíaJayline Berdecía
Reservations Agent at Four Seasons Resort Orlando At Walt Disney World ResortReservations Agent at Four Seasons Resort Orlando At Walt Disney World Resort
Jamar JohnsonJamar Johnson
LIfegaurd / Zip Line Tour Guide at Chula Vista Resort - Wisconsin Dells Waterpark ResortLIfegaurd / Zip Line Tour Guide at Chula Vista Resort - Wisconsin Dells Waterpark Resort
Richard RaimanRichard Raiman
Corrections Officer at Lake County Sheriff's OfficeCorrections Officer at Lake County Sheriff's Office
Leah GarciaLeah Garcia
Front Desk Assistant Manager at Horseshoe Bay ResortFront Desk Assistant Manager at Horseshoe Bay Resort