Amartya Sen

Results-driven culinary professional and Senior Sous Chef with extensive experience in high-volume food and beverage operations, team leadership, and kitchen management. Proven track record of optimizing customer dining experiences, ensuring uncompromising food quality, and maintaining strict adherence to Standard Operating Procedures (SOPs) and HACCP standards. Adept at implementing strategic portion control, managing vendor relationships, and driving sales through seasonal menu development and weekly specials.

Senior Sous Chef - Royal Enfield Garage Cafe - North Goa

(2024-06)

• Direct food and beverage production operations to achieve organizational goals in strict accordance with company SOPs.
• Lead, train, and manage a culinary team of 20+ staff members, handling hiring and performance reviews.
• Develop and implement new seasonal menus to enhance customer satisfaction and dining experience.
• Manage vendor relationships to maintain consistent quality standards for all food products and ingredients.

Sous Chef - House Of Goth - North Goa

(2024-03 - 2024-05)

• Led a team of chefs to efficiently execute daily operations while maintaining compliance with company SOPs.
• Executed daily requisition orders and managed ongoing vendor relationships.
• Communicated produce shortfalls and excess inventory to the front-of-house team to optimize sales.
• Delegated daily tasks to junior chefs, reviewed progress, and assisted in the timely execution of order tickets.

Senior Chef De Partie - Amour Bistro - North Goa

(2023-11 - 2024-02)

• Managed the hot range section for a high-profile pre-opening bistro project.
• Spearheaded portion control initiatives, recipe development, and comprehensive training of junior staff.
• Processed daily indentations for fresh and frozen ingredients while expediting Kitchen Order Tickets (KOTs).
• Monitored kitchen equipment functionality, scheduled servicing, and generated daily operational reports.

Chef De Partie - Continental - That Place, by Tenpins Hospitality - Kolkata

(2023-08 - 2023-11)

• Supervised junior staff duties, ensuring timely task completion and adherence to SOPs.
• Prepared bulk base sauces and spice blends to streamline service.
• Maintained rigorous HACCP safety protocols across all continental prep stations.
• Executed daily fresh ingredient requisitions and conducted quality inspections upon vendor delivery.

Chef De Partie - Nature's Basket - Kolkata

(2022-10 - 2023-06)

• Oversaw daily cafe operations, ensuring strict maintenance of SOPs and HACCP safety standards.
• Managed ingredient procurement, vendor alignment, and daily quality checks for all perishable goods.
• Controlled food spoilage by implementing strict FIFO protocols and driving sales through targeted specials.

Chef De Partie (02/2018 – 01/2022) | Commis 1 (09/2017 – 02/2018) - Hotel Sentinel - Port Blair, Andaman & Nicobar Islands

(2017-09 - 2022-01)

• Led the culinary team in a systematic and efficient manner, prioritizing dish quality and customer satisfaction.
• Managed dry store ingredient requisitions and inventory control.
• Demonstrated exceptional culinary skills and reliability, resulting in a rapid promotion to Chef De Partie.

Commis 1 - Royal Sarovar Portico - Siliguri

(2016-09 - 2017-08)

• Operated the prep and hot range sections across Indian, Asian, and Continental departments.
• Contributed to menu planning initiatives and executed store requisitions.

Kitchen Trainee - 6 Ballygunge Place - Kolkata

(2016-02 - 2016-08)

Customer Service Associate - Wizard E-Marketing Pvt Ltd - Kolkata

(2012-10 - 2013-06)

Bachelor of Arts - Hospitality Administration & Catering Science - International Institute of Hotel Management (2016)

ISC (Class XII) & ICSE (Class X) - St. Xavier's Collegiate School (2011 - 2013)