DEBOJIT SEN
Nashville,USA
Overview
10
10
years of professional experience
Education
Bachelor of Arts - Hotel Management Catering & Tourism
INTERNATIONAL INSTITUTION OF HOTEL MANAGEMENT
KOLKATA05.2015
Work History
Sous Chef
1Hotel Nashville
04.2023 - Current
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- 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.
- 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.
- 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.
Sous Chef
Hallschophouse Nashville
05.2022 - 03.2023
LEAD COOK
GRAND HYATT NASHVILLE
03.2020 - 01.2022
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
KITCHEN SUPERVISOR
GAYLORD OPRYLAND
05.2016 - 03.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
J1 Intern
GAYLORD OPRYLAND
05.2015 - 05.2016
Skills
- Languages & Level: English, Bengali, Bodo, Nepali, Assamese and Hindi Fluent in all
- Computer Skills: Moderate
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Food preparation
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Safety management
- Supervising food prep
- Knife skills
- Ingredient knowledge
- Mentoring and coaching
- Menu development
- Staff training
- Detail-oriented
- Butchery skills
- Cost control
- Employee scheduling
- Kitchen management
- Portion control
- Ordering and requisitions
- Equipment usage
- Staff motivation
- Plating
- Sanitation procedures
- Order delivery practices
- Recipes and menu planning
- Garnishing and plating
- Garnishing techniques
- Special diets
- Kitchen equipment operation
- Pasta making
- Recipe creation
- Line inspections
- Performance improvement
- Verbal and written communication
- Sauce preparation
- Motivational team management
- Positive and professional
- Menu pricing
- Kitchen staff management
- Cleaning and sanitation
- Quality control
- Cooking technique demonstrations
- Food preparing, plating, and presentation
Timeline
Sous Chef
1Hotel Nashville
04.2023 - Current
Sous Chef
Hallschophouse Nashville
05.2022 - 03.2023
LEAD COOK
GRAND HYATT NASHVILLE
03.2020 - 01.2022
KITCHEN SUPERVISOR
GAYLORD OPRYLAND
05.2016 - 03.2020
J1 Intern
GAYLORD OPRYLAND
05.2015 - 05.2016
Bachelor of Arts - Hotel Management Catering & Tourism
INTERNATIONAL INSTITUTION OF HOTEL MANAGEMENT
Languages
English
Full Professional
Training
- INDISMART IIHM HOTEL
- MANAGEMENT TRAINEE (ON-THE-JOB TRAINING)
- 6 MONTHS Trained in Culinary Department, Front Office, Housekeeping Department and F&B Service
- Tasks/Responsibilities:
- Set up station according to the restaurant Guideline
- 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 cutting and also the ways in which different cuts can be carried out.
- Made different dessert items.