Ksoma Mondal

Indian & International Cuisine Chef with 18+ years of experience in ensuring menu creation in line with the business needs to keep the Brand

• best in class in its categories and actively looking for betterment on the menu as per the brand and restaurant styles.
• Proficient in understanding the company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies consistently
• Skilled at putting my stamp on traditional dishes and creating new combinations, creativity and a flair for experimentation being my major assets.
• Monitor customer grievances about food quality, taste, hygiene, food presentation, portion size, food handling, etc. regularly and ensure food preparation, execution and operational process are as per the SOP.
• Maintains a comprehensive, current, and guest-focused set of departmental standards and procedures and oversees their implementation.
• Expertise in providing training, menu implementation, conduct a weekly audit to ensure Recipe SOP and Operation SOP is followed, and take action to rectify the audit deviation.
• Understand the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Developer of a system for a productive and efficient kitchen including prep sheets, posted menus, scheduling boards, and price catalog.

Indian & International Cuisine Chef with 18+ years of experience in ensuring menu creation in line with the business needs to keep the Brand

• best in class in its categories and actively looking for betterment on the menu as per the brand and restaurant styles.
• Proficient in understanding the company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies consistently
• Skilled at putting my stamp on traditional dishes and creating new combinations, creativity and a flair for experimentation being my major assets.
• Monitor customer grievances about food quality, taste, hygiene, food presentation, portion size, food handling, etc. regularly and ensure food preparation, execution and operational process are as per the SOP.
• Maintains a comprehensive, current, and guest-focused set of departmental standards and procedures and oversees their implementation.
• Expertise in providing training, menu implementation, conduct a weekly audit to ensure Recipe SOP and Operation SOP is followed, and take action to rectify the audit deviation.
• Understand the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Developer of a system for a productive and efficient kitchen including prep sheets, posted menus, scheduling boards, and price catalog.

High School Education from Bharati High School in 1998

Food Safety Training HACCP Level 1 - 3 ( Online Course)

Completed SERV Safe Course