SAYANTAN RAKSHIT
NEW DELHI,DELHI
Summary
- A budding chef with extensive knowledge about Indian Cuisine , American cuisine , advanced confectionery and holding knowledge of other cuisines as well.
- Bringing in-depth knowledge of flavours and food relations..resulting in mouth-watering dishes is my forté.
- Exemplary leadership skills with a creative mindset and flair makes me the ideal candidate for the role at your esteemed firm/organization. I believe in giving 100% to my firm and helping to achieve organizational goals and mission.
- Diligent ( Chef dé partié ) with solid foundation in high-volume kitchen environments. Proven background in preparing and executing intricate dishes while maintaining high standards of quality. Demonstrated proficiency in time management and multitasking, ensuring seamless kitchen operations and team collaboration.
Overview
4
4
years of professional experience
Work History
Chef De Partie
HYATT CENTRIC FRENCH QUARTERS
10.2024 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Commis Chef
Lemon Tree Premier , Leisure Valley
03.2021 - 05.2021
- Learned to negotiate with vendors to secure fresh ingredients at competitive prices, resulting in cost savings for the firm.
- Managed the kitchen inventory, ensuring that all ingredients were fresh and in stock.
- Worked in Indian section , Chinese section , gardé manger , continental section , butchery section and live kitchen operations.
- Maximised ingredient usage to reduce food waste and improve cost-efficiency.
- Greeted and served customers in a friendly and professional manner.
- Learned how to handle multiple orders at a time.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Education
MBA - Culinary Arts
Indian Culinary Institute
Tirupati , India06-2024
BBA - CULINARY ARTS
Indian Culinary Institute
NOIDA , INDIA05-2022
Skills
- Effective time manager
- Good communicator
- Ability to multitask
- Ability to work under pressure
- Good leadership skills
- Fast learner
- Ability to work in a team
- Good knife skills
- Marketing management
- Proper food handling
- Inventory Management
- Menu planning & design
Languages
Hindi
Full Professional
English
Full Professional
Bengali
Native or Bilingual
French
Limited Working
Timeline
Chef De Partie
HYATT CENTRIC FRENCH QUARTERS
10.2024 - Current
Commis Chef
Lemon Tree Premier , Leisure Valley
03.2021 - 05.2021
MBA - Culinary Arts
Indian Culinary Institute
BBA - CULINARY ARTS
Indian Culinary Institute
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