Monojit Nath
Providenciales
Overview
18
18
years of professional experience
1
1
Certificate
Work History
Sous Chef
Beaches Resort By Sandals
03.2022 - Current
- Mentor and lead more than 12 kitchen staff at all levels to prepare each for demanding roles.
- Spearhead menu planning, recipe development and day-to-day management for three locations, as well as special wedding operations.
- Acted as head chef when required to maintain continuity of service and quality.
Sous Chef
The Regent Palms Resort
11.2014 - 11.2021
- Fully in charge Parallal 23 is the award winning Mediterranean Caribbean fusion restaurant.
- Ordering, purchasing, receiving ingredients, maintain food cost, kitchen sop, HACCP
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with staff members to create meals for large banquets.
Chef De Partie
La Varrene, French Fine Dining Restaurant
01.2014 - 10.2014
- station in charge of hot section to prepare meat, fish, poultry, vegetable, sauces
- Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.
- Acted as station in charge to maintain continuity of service and quality.
Chef De Partie
Trader Vic's Restaurant
03.2012 - 12.2013
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Commis Chef
Ramada Chelsea Hotel, Al Barsha
01.2010 - 01.2012
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
Commis Chef
ITC Rama International, Aurangabad
04.2007 - 10.2009
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
Intern Trainee
Taj Residency Ummed, Ahmedabad
09.2005 - 02.2006
- Completed research, compiled data, and assisted in timely reporting.
- Sorted and organized files, spreadsheets, and reports.
- Participated in workshops and presentations related to projects to gain knowledge.
- Prepared project presentations and reports to assist senior staff.
Education
Hotel Management Catering Technology - Culinary Arts & Sciences
Punjab Technical University
MSHM, Saltlake City04.2008
Skills
- Recipes and menu planning
- Signature dish creation
- Fine-dining expertise
- Specialty in Italian food, Mediterranean, french, french polynesian
- Team leadership
- Operations management
- Effective communications
- Quality standards
- Budgeting and Cost Control
- Stocking and Replenishing
- Menu Planning
- Safe Food Handling
- Staff Training
- Coaching and Mentoring
- Food Preparation Supervision
- Culinary Trends Monitoring
- Kitchen Management
- Dietary Requirements
- Servsafe Certified
- Food Stock and Supply Management
- Create Recipes
Timeline
Sous Chef
Beaches Resort By Sandals
03.2022 - Current
Sous Chef
The Regent Palms Resort
11.2014 - 11.2021
Chef De Partie
La Varrene, French Fine Dining Restaurant
01.2014 - 10.2014
Chef De Partie
Trader Vic's Restaurant
03.2012 - 12.2013
Commis Chef
Ramada Chelsea Hotel, Al Barsha
01.2010 - 01.2012
Commis Chef
ITC Rama International, Aurangabad
04.2007 - 10.2009
Intern Trainee
Taj Residency Ummed, Ahmedabad
09.2005 - 02.2006
Hotel Management Catering Technology - Culinary Arts & Sciences
Punjab Technical University
Summary
Accomplished chef with over 16 years of comprehensive experience working in the food service industry. Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees, preparation, plate presentation, portion and cost control, creating seasonal menu and special diet menu.
Certification
- Food Handler's certification - (Updated 2022)
- Serve Safe Managerial training in 2016
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