Overview
Work History
Education
Skills
Mother tongue(s)
Timeline
Generic
Parmeshwar Kumar Shaw

Parmeshwar Kumar Shaw

Titagarh,kolkata

Overview

16
16
years of professional experience

Work History

Chef De Partie

Radisson Blu Malta
10.2024 - Current
  • Supervised kitchen staff, ensuring adherence to safety and hygiene standards.
  • Developed and executed daily menus, incorporating seasonal ingredients.
  • Trained junior chefs on cooking techniques and presentation skills.
  • Collaborated with front-of-house team to enhance guest dining experiences.

Sous Chef

Hotel Beyzaa
06.2023 - 08.2024
  • Responsible for managing the end-to-end kitchen operation.
  • Maintaining the highest standard of hygiene in the kitchen.
  • Overseeing the food preparation and presentation process.
  • Creating new menus or updating existing dishes.

Sous Chef

Dhaba Indian Kitchen
09.2020 - 05.2023
  • Responsible for managing the end-to-end kitchen operation.
  • Maintaining the highest standard of hygiene in the kitchen.
  • Overseeing the food preparation and presentation process.
  • Creating new menus or updating existing dishes.

CDP

Backstage
Salt Lake Sec-5, Kolkata
02.2016 - 03.2020
  • Responsible for the breakfast, lunch and dinner operations of the LIDO restaurant and main kitchen.
  • Have been involved in MENU implementation over the period of working.
  • Ensuring that the standard of hygiene is maintained.
  • Maintenance of stock rotation and minimization of wastage.

CDP

Pour House
09.2012 - 10.2015
  • Responsible directly for the breakfast, lunch and dinner of the Restaurant.
  • Assisted in Banquets. Maintenance of Stock Rotation.

Commi - I

The Club
02.2011 - 02.2012
  • Responsibilities Was working in the main kitchen in the Continental outlet, was responsible for lunch and dinner.
  • Prepared Sauces. Checked Stock levels and inventory control.

Commi - II

Vinegar Food Zone
01.2010 - 01.2011
  • Provide the highest and most efficient level of hospitality service to the hotel guests.
  • Works in the designated station as set by Executive Chef and/or Sous Chef.
  • Able to organize the assigned work area and efficiently put away orders.
  • Able to prepare and sells food within recommended time frames to meet Guest expectations.
  • Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
  • Able to produce quality product in a timely and efficient manner for the guests or staff.

Education

Diploma - Hotel Management

Subhash Boss Institute of Hotel Management
Kolkata, West Bengal, India
01.2009

Higher Secondary Examination - undefined

West Bengal Council of Higher Secondary Education
Kolkata, West Bengal, India
01.2006

Madhyamik Pariksha (Secondary Examination) - undefined

West Bengal Board of Secondary Education
Kolkata, West Bengal, India
01.2004

Skills

  • Basic Communication, Independent Communicator and Hard working
  • Excellent organizational skills
  • Maintain well-organized mise in place to keep work consistent Rotate food regularly, removing outdated items for proper disposal
  • Team management
  • Kitchen organization
  • Food presentation

Mother tongue(s)

Hindi
English: Listening B1, Reading B1, Spoken interaction B1, Spoken production B1, Writing B1

Timeline

Chef De Partie

Radisson Blu Malta
10.2024 - Current

Sous Chef

Hotel Beyzaa
06.2023 - 08.2024

Sous Chef

Dhaba Indian Kitchen
09.2020 - 05.2023

CDP

Backstage
02.2016 - 03.2020

CDP

Pour House
09.2012 - 10.2015

Commi - I

The Club
02.2011 - 02.2012

Commi - II

Vinegar Food Zone
01.2010 - 01.2011

Higher Secondary Examination - undefined

West Bengal Council of Higher Secondary Education

Madhyamik Pariksha (Secondary Examination) - undefined

West Bengal Board of Secondary Education

Diploma - Hotel Management

Subhash Boss Institute of Hotel Management