Parmeshwar Kumar Shaw
Titagarh,kolkata
Overview
16
16
years of professional experience
Work History
Chef De Partie
Radisson Blu Malta
St. Julian
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
Kolkata, India
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
Portland, USA
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
USA
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
Kolkata, India
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
Kolkata, India
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
Kolkata, India
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, India01.2009
Higher Secondary Examination - undefined
West Bengal Council of Higher Secondary Education
Kolkata, West Bengal, India01.2006
Madhyamik Pariksha (Secondary Examination) - undefined
West Bengal Board of Secondary Education
Kolkata, West Bengal, India01.2004
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