Summary
Overview
Work History
Education
Skills
Timeline
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Ujjal Das

Redmond,Washington

Summary

Dynamic culinary professional with extensive experience at Jashn, excelling in menu planning and food safety. Proven ability to enhance guest experiences through innovative dish development and effective team training. Skilled in grilling techniques and inventory management, fostering a collaborative kitchen environment while minimizing waste.

Overview

11
11
years of professional experience

Work History

Lead Line Cook

Jashn
01.2025 - Current
  • Supervised kitchen staff, ensuring adherence to food safety and hygiene standards.
  • Developed and executed daily menu specials, enhancing guest dining experience.
  • Trained new cooks on cooking techniques and kitchen equipment usage.
  • Coordinated inventory management, minimizing waste and optimizing supply usage.

Sauce Cook

Royal Caribbean International
03.2023 - 05.2024
  • Prepared and cooked a variety of sauces to meet menu specifications.
  • Collaborated with culinary team to ensure consistency in flavor and presentation.
  • Maintained cleanliness and organization of workstations throughout service periods.
  • Assisted in training new kitchen staff on sauce preparation techniques and safety procedures.
  • Monitored inventory levels to ensure availability of ingredients for daily operations.
  • Implemented improvements in sauce recipes based on guest feedback and culinary trends.

Gurdmanjar Cook

Hyatt Regency
06.2020 - 10.2022
  • Prepared high-quality dishes following Hyatt Regency recipes and presentation standards.
  • Maintained cleanliness and organization of kitchen workspace to ensure compliance with health regulations.
  • Assisted in inventory management by tracking ingredient usage and reporting shortages to supervisors.
  • Collaborated with team members to ensure timely service during peak dining hours.
  • Adapted quickly to changing menu items and special dietary requests from guests.

Line Cook

Hilton
05.2017 - 02.2019
  • Prepared high-quality dishes according to Hilton standards and recipes.
  • Operated kitchen equipment safely and efficiently, ensuring compliance with safety regulations.
  • Assisted in inventory management by tracking ingredient usage and minimizing waste.
  • Collaborated with team members to maintain a clean and organized kitchen environment.
  • Adapted quickly to changing menu items and special requests from guests.

Prep Cook

JW Marriott
02.2015 - 03.2017
  • Prepared ingredients by washing, chopping, and measuring for daily menu items.
  • Maintained cleanliness of workstations and adhered to food safety standards.
  • Assisted in inventory management by tracking supplies and reporting shortages.
  • Supported chefs during meal preparation by following established recipes and instructions.
  • Operated kitchen equipment safely, including mixers, slicers, and ovens.

Education

Culinary of Arts - Food Production

Food Creaft Institute
India(Dargeling)
01.2013

High School Diploma - Arts And Entertainment Management

Habra Model High School
India(WB)
01.2012

High School Diploma - Arts Education

Thakurnagar High School
India (WB)
01.2010

Skills

  • Food safety knowledge
  • Grilling techniques
  • Food assembly
  • Menu planning
  • Food safety
  • Cooking techniques

Timeline

Lead Line Cook

Jashn
01.2025 - Current

Sauce Cook

Royal Caribbean International
03.2023 - 05.2024

Gurdmanjar Cook

Hyatt Regency
06.2020 - 10.2022

Line Cook

Hilton
05.2017 - 02.2019

Prep Cook

JW Marriott
02.2015 - 03.2017

Culinary of Arts - Food Production

Food Creaft Institute

High School Diploma - Arts And Entertainment Management

Habra Model High School

High School Diploma - Arts Education

Thakurnagar High School

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