Subhajit Roy
Marble Falls,TX
Summary
Accomplished Sous Chef with a proven track record at Horseshoe Bay Resort, enhancing operational efficiency and financial performance through expert cost control and inventory management. Demonstrated leadership in supervising teams and streamlining kitchen operations, significantly improving food quality and guest satisfaction. Skilled in problem-solving and forecasting, with a keen focus on maintaining high food safety standards.
Overview
9
9
years of professional experience
Work History
Sous Chef
Horseshoe Bay Resort
03.2024 - Current
- Supervision of 2 A-la-carte outlets, with combined revenue of 3 million.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Make staff schedules according to month to month budget.
- Making seasonal menus for restaurants.
- Insuring food quality before every service at day to day operation.
- Daily checkbook on track.
- Ordering food and Operation supplies according to budget and Hotel's business level.
- Attend Supervisor's weekly meetings and monthly departmental meetings.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Culinary Supervisor
Horseshoe Bay Resort
04.2023 - 03.2024
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Assisted in catering events, ensuring seamless execution and client satisfaction from start to finish.
- Developed innovative menu items with seasonal ingredients, increasing overall guest experience.
- Implemented cost-saving measures while maintaining excellent food quality by sourcing local ingredients whenever possible.
- Supported team to reach common goals.
Line Cook
Horseshoe Bay Resort
04.2021 - 04.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Worked Charcoal Grill with live fire, worked with texas local produce, meats.
Line Cook
ITC Hotels, ITC-Royal Bengal
08.2019 - 09.2020
Line Cook
The Grand America Hotel
10.2017 - 10.2018
Culinary Intern
The Oberoi Hotel And Resort
02.2017 - 10.2017
Culinary Intern
Winter Park Resort
12.2015 - 04.2016
Education
Bachelor of Science - Hospitality Management
IAM-Institute of Hotel Management
Kolkata, India09.2017
Skills
- Problem Solving
- Team Leadership
- Operating Expenses
- Cost Control
- Forecasting
- Financial Performance
- Food Safety
- Inventory Management
Languages
English
Full Professional
Hindi
Full Professional
Bengali
Native or Bilingual
Spanish
Limited Working
Timeline
Sous Chef
Horseshoe Bay Resort
03.2024 - Current
Culinary Supervisor
Horseshoe Bay Resort
04.2023 - 03.2024
Line Cook
Horseshoe Bay Resort
04.2021 - 04.2023
Line Cook
ITC Hotels, ITC-Royal Bengal
08.2019 - 09.2020
Line Cook
The Grand America Hotel
10.2017 - 10.2018
Culinary Intern
The Oberoi Hotel And Resort
02.2017 - 10.2017
Culinary Intern
Winter Park Resort
12.2015 - 04.2016
Bachelor of Science - Hospitality Management
IAM-Institute of Hotel Management
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