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Anirban Das

Kolkata Other - non-US/Canada, India

Phone: xxx-xxx-xxxx

Email: xxx@xxxx.xxx



  • Looking For: cook, chef

  • Occupation: Management

  • Degree: Professional Degree

  • Career Level: Experienced

  • Languages: English, Hindi, Bengali, Spanish(basic)

Career Information:

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Highlights:

Skills:Hospitality, Chef


Experiences:

Demi chef de partie 08/2014 - current
Crowne Plaza Hotel, Jeddah, Saudi Arabia Saudi Arabia
Industry: Hospitality
Crowne Plaza Hotel and Resort, Jeddah, Saudi Arab since Augest 4, 2014 Demi Chef De Partie (Garde Mange)
• To work as directed on station of assignment under appropriate Chef de Partie. • Set up station properly and on time for each service period. • Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie. • Make sure quality and quantity meets our standard. • Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise. • Be able to work in another area when needed and take part in cross training when directed. • Be able to come to any and all kitchen meetings whilst on duty or otherwise. • Follow clean as you go policy and keep work area clean at all times. • Fill out the appropriate log sheets according our standard on a daily base. • All food items for storage must be covered, dated and labeled according 70 point checklist. Proper food rotation – first in – first out.--
Commi Chef 07/2013 - 06/2014
Millennium Hotel and Spa, Sulaymaniyah , Kurdistan Iraq
Industry: Hospitality
Millennium Hotel and Spa, Sulaymanyah, Iraq July 2013 to June 2014 Commis chef (Garde Mange)
• Organize and coordinate operations hotel, aiming to provide high quality meals in the most cost efficient manner, and in accordance with the organization’s policies and standards. • Ensure the implementation of the organization’s policies, manuals, procedures and instructions on all matters pertaining to food handling/ processing, sanitation, safety and environmental protection. • Develop & propose menus while following for approval & implement. Develop and implement daily production plans for each mealtime, in accordance with the number of guests to be catered. • Determine the daily provision requirements, prepare the relevant requisitions for the stores and take possession of these from stores for use. Ensure that all items issued are of the required quality, by checking at the point of delivery. • Ensure all staff adheres to local/ international sanitation & hygiene regulations, especially in relation to food preparation & storage, periodically check all areas to substantiate that they are clean, sanitary & hygienic, and take all necessary precautions to eliminate food spoilage, health risks and other health and safety hazards. • Prepare the time schedules for staff, and allocate work to them to execute daily production plans efficiently.--
Commis Chef 03/2011 - 09/2012
Carnival Cruise Line, Miami, FL India
Industry: Hospitality
Commis Chef at Carnival Cruise Line USA
CARNIVAL CRUISE LINE, USA March 2011 to Sep 2011 Commis • Organize and coordinate operations onboard, aiming to provide high quality meals in the most cost efficient manner, and in accordance with the organization’s policies and standards • Ensure the implementation of the organization’s policies, manuals, procedures and instructions on all matters pertaining to food handling/ processing, sanitation, safety and environmental protection • Develop & propose menus while following for approval & implement. Develop and implement daily production plans for each mealtime, in accordance with the number of guests to be catered • Determine the daily provision requirements, prepare the relevant requisitions for the stores and take possession of these from stores for use. Ensure that all items issued are of the required quality, by checking at the point of delivery • Ensure all staff adheres to local/ international sanitation & hygiene regulations, especially in relation to food preparation & storage, periodically check all areas to substantiate that they are clean, sanitary & hygienic, and take all necessary precautions to eliminate food spoilage, health risks and other health and safety hazards • Prepare the time schedules for staff, and allocate work to them to execute daily production plans efficiently • Monitor discipline & individual performance of subordinates, periodically appraise their effort & potential; provide to them opportunities for training & development, including on-the-job training in areas such as food preparation, food presentation, cleanliness, hygiene, cost control, etc.--
Demi Chef De Partie 12/2009 - 03/2011
Ambassador's Sky Chef, Mumbai, Maharashtra India
Industry: Hospitality
DCDP at Ambassador's Sky chef Mumbai
AMBASSADOR’S SKY CHEF, MUMBAI Nov 2009 – Mar 2011 Demi Chef De Partie (Dec 2010 – Apr 2011) Executive Trainee (Nov 2009 – Dec 2010) • Meticulously handled production operations for various cuisines with a keen eye on adherence to high quality standards and within the food cost budget, always checked/adjusted food requisitions and controlled waste • Planned a La Carte, Buffet and Party Menu. Standardized Recipes, presentation of all a la carte dishes. Leading the efforts in looking after themise –en-place during banquets • Instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall galley cleanliness • Managed overall operations pertaining to catering including proper maintenance of records of the same; proficient in formulating & implementing strategic plans to enhance service quality standards & implementing strict measures to optimize guest satisfaction & retention • Shared the responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene with the Executive Chef--
Team Member 11/2008 - 12/2009
KFC, Gurgaon, UP India
Industry: Hospitality
I have started my career as a team member at KFC restaurant in Gurgaon
KFC, GURGAON (DEVYANI INTERNATIONAL) Nov 2008 – Dec 2009 Team Member • Determine the daily provision requirements, prepare the relevant requisitions for the stores and take possession of these from stores for use. Ensure that all items issued are of the required quality, by checking at the point of delivery • Team Member is responsible for positive contribution to the sale activities and maximum sale opportunities and to be knowledgeable of Doha Rocks Café products. • Team Member should have to treat all clients and colleagues in polite and courteous manner at all times. To give full cooperation to any clients and colleagues requiring assistance in a prompt, caring and helpful manner. • To maintain Cleanliness and hygiene in The restaurant--

Education:

Turning point School of Hotel Management 5/2006 - 9/2008
Kolkata, West Bengal, India
Degree: Professional Degree
Major:Diploma in HM, Catering technology and Tourism
Diploma in Hotel Management, Catering technology and Tourism under Punjab technical University, punjab, Jalandhar


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Resume for DCDP Garde Manger



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