Sumal Biswas
Fort Mill,SC
Summary
At Persis Indian Grill, I spearheaded culinary innovation, developing recipes that catered to complex dietary needs while ensuring customer satisfaction. My expertise in food safety and culinary skills enhanced team performance and efficiency. By analyzing financials, I identified cost-saving opportunities, contributing to the restaurant's success. My leadership also elevated staff proficiency in sauce making and butchery, showcasing my ability to blend hard and soft skills effectively.
Overview
16
16
years of professional experience
Work History
Chef De Cuisine
Persis Indian Grill
Fort Mill, SC
11.2024 - Current
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Ensured compliance with food safety regulations.
- Monitored inventory levels and placed orders as needed.
- Trained kitchen workers on culinary techniques.
- Analyzed financial statements to identify cost-saving opportunities.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Supervised food preparation staff to deliver high-quality results.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Ordered supplies and equipment when necessary.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Stored food in designated containers and storage areas to prevent spoilage.
- Distributed food to waiters and waitresses to serve customers.
- Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
- Checked freshness of food products prior to use.
- Took and recorded temperatures of food, refrigerators and freezers.
- Checked raw and cooked food to identify potential problems with quality and food safety.
- Sliced meats and cheeses for plating or buffet service.
- Stocked food items and supplies as needed.
- Prepared workstations with ingredients and tools to increase efficiency.
Chef De Cuisine
R.C.C.L
Miami, FL
01.2018 - 02.2022
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Checked quality of raw materials before use.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Resolved customer complaints regarding food quality or service issues.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Distributed food to service staff for prompt delivery to customers.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Planned menus, ordered supplies and managed kitchen staff.
Chef
Nesto Hypermarket
Mascot, Muscat
05.2015 - 05.2017
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Checked quality of raw materials before use.
- Resolved customer complaints regarding food quality or service issues.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Planned menus, ordered supplies and managed kitchen staff.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Monitored quality, presentation and quantities of plated food across line.
Chef
Cafe Royal
Churchgate, Mumbai
02.2012 - 04.2015
- Supervised team members during meal service to ensure accuracy of orders.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Monitored temperatures of prepared food and cold-storage areas.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Trained new chefs on proper cooking techniques and menu items.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
Chef
Itc Sonar Bangla
Kolkata, West Bengal
08.2010 - 01.2012
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Assisted with customer requests and answered questions to improve satisfaction.
- Identified needs of customers promptly and efficiently.
- Operated equipment and machinery according to safety guidelines.
Chef Assistant
Curry Club
Kolkata, West Bengal
05.2009 - 04.2010
- Tracked grocery expenditures to purchase goods within set budget.
- Prepared meats, vegetables or desserts according to orders or instructions.
- Followed recipes to prepare sauces, soups, entrees, desserts, and other food items.
- Assembled trays for catering events according to customer specifications.
Education
High School Diploma -
Bhirap Chandrapur High School
India06-2008
Skills
- Food safety
- Sauce making
- Butchery skills
- Culinary expertise
- Food trends awareness
Affiliations
- planning menus, preparing food, and managing kitchen staff.
- Planning Develop recipes and menus, Create daily specials and prep lists, Manage food costs and inventory, and Order and maintain food and supply inventory
Languages
English
Professional
Bengali
Full Professional
Hindi
Professional
Spanish
Limited
Accomplishments
- In 2020 i got award of Best worker in Culinary team in Independence of the Seas Cruise @ Royal Carebian International.
Timeline
Chef De Cuisine
Persis Indian Grill
11.2024 - Current
Chef De Cuisine
R.C.C.L
01.2018 - 02.2022
Chef
Nesto Hypermarket
05.2015 - 05.2017
Chef
Cafe Royal
02.2012 - 04.2015
Chef
Itc Sonar Bangla
08.2010 - 01.2012
Chef Assistant
Curry Club
05.2009 - 04.2010
High School Diploma -
Bhirap Chandrapur High School
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