Subhankar Mishra

Commi chef ala-cart with 6 years of progressive hospitality experience across luxury hotels and resorts in the UAE and India. Strong fit for five-star resorts, fine dining restaurants, Michelin-level kitchens, cruise hospitality, banquets, and pre-opening or high-volume operations requiring refined ala-cart production, elegant plating, food-safety discipline, team leadership, and cost-conscious consistency.

DCDP TRAINING - MILLENNIUM PLACE MARINA HOTEL - Dubai, UAE

(2023-12 - 2026-04)

Lead daily hot section production for a luxury millennium, balancing creativity, precision, mise en place discipline, and consistent premium hot food delivery.

• Apply cost-management and inventory practices to reduce wastage while maintaining five-star quality standards
• Collaborate with culinary and service teams to coordinate smooth guest dining experiences
• Maintain HACCP-aligned production standards, food quality checks, and contamination-control habits across hot kitchen areas
• Contribute to menu innovation through guest feedback, market trends, product demonstrations, and seasonal ingredient planning

Commi (i) Chef - MILLENNIUM PLACE MARINA HOTEL - Dubai, UAE

(2023-12 - 2026-04)

Commi chef hot kitchen team in developing and executing innovative menus for hotel operations, amenities, banquets, and special events.

• Managed daily kitchen production, mise in place, quality checks, and workflow to support timely service delivery
• Created excellent making and event displays to improve guest satisfaction and presentation standards
• Implemented cost-control measures to optimize resources and reduce waste without compromising quality
• Trained junior staff in hot food techniques, food safety management, hygiene standards, and professional kitchen protocols
• Participated in menu planning and gastronomy meetings to align offerings with seasonal demand, food cost, and guest preferences

Commi (ii) Chef - INDIGO HOTEL - Dubai, UAE

(2022-11 - 2023-12)

hot kitchen morning break fast lunch dinner operation for the hot food making in the night and all those ala -cart order making for room service & amenities.

• Supported team collaboration and helped junior staff improve production standards and kitchen discipline
• Maintained safety and hygiene standards to protect product quality and guest service expectations

Commi (ii) Chef - INDIGO HOTEL - Dubai, UAE

(2022-11 - 2023-12)

• Prepared pizza, pasta, burger, sea food, room-service, and event hot food components. special event menu from preparation through presentation
• Managed ingredient handling and basic baking operations while maintaining hygiene and safety standards
• Contributed to team learning by sharing techniques that improved production quality and consistency

Commis (ii) Hot Kitchen - AMAR HOTEL - Mumbai, India

(2019-11 - 2022-10)

• Supported day-to-day hot food production across baked goods, and morning break fast bakery items
• Omelet making techniques and maintained high standards for equipment handling and cleanliness
• Contributed to culinary excellence through continuous learning, creativity, and disciplined production routines

Commis (iii) - AMAR HOTEL - Mumbai, India

(2019-11 - 2022-10)

Assisted senior chefs with daily hot food production in a high-standard hotel environment.

• Performed foundational preparation tasks including measuring, mixing, ingredient handling, and component preparation
• Built familiarity with kitchen equipment, hygiene practices, and efficient hot-kitchen operations

W.B.B.S.E (2008 - 2016)

W.B.C.H.C (2016 - 2018)