I.T & Commi-III - HOTEL PRACHI - Bhubaneswar
(1999-05-10 - 2000-12-30)
- preparing/chopping ingredients maintaining strict hygiene standards
- operating kitchen equipment
- assisting senior chefs during service
Common-II - HOTEL SWOSTI PREMIUM - Bhubaneswar
(2021-01-06 - 2023-12-15)
- basic food preparation (like washing, peeling, and chopping)
- organizing the workstation
- measuring ingredients
- assisting senior chefs
- maintaining strict hygiene and safety standards
- helping with inventory and stock management
Commi-I - HOTEL THE CROWN - Bhubaneswar
(2004-01-02 - 2005-08-01)
- assisting senior cooks (Chef de Partie/Sous Chef) by preparing ingredients
- managing station inventory
- executing recipes
- ensuring workspace hygiene
- monitoring food safety standards
- supporting daily kitchen operations
D.C.D.P - HOTEL SURIYANSH - Jajpur road
(2005-10-01 - 2009-11-30)
- assisting senior chefs by preparing ingredients
- managing daily mise-en-place
- training junior staff
- ensuring food hygiene and presentation consistently meet the establishment's standards
C.D.P - HOTEL MAYFAIR - Bhubaneswar
(2009-12-01 - 2012-05-30)
- Cooking and Plating: Preparing menu items precisely as instructed by the Head Chef or Sous Chef
- Supervising Junior Chefs: Delegating prep tasks, monitoring cooking times, and training commis chefs
- Inventory Control: Monitoring food stock, checking expiration dates, and placing fresh food orders to maintain section pars
- Hygiene and Safety: Enforcing sanitation and food safety standards (HACCP) and keeping the workspace spotless
Executive Sous Chef - HOTEL PRAMOD CONVENTION - Cuttack
(2012-06-02 - 2016-12-11)
- overseeing daily food preparation
- managing the kitchen brigade
- enforcing strict food safety standards
- taking full control of kitchen operations in the head chef's absence
Master Chef - HOTEL NATRAJ ROYAL - Jajpur Road
(2017-02-01 - 2021-02-28)
- creating menus
- ordering ingredients and supplies
- managing inventory
- overseeing food preparation and cooking
- ensuring food safety and quality standards are met
- managing the kitchen staff
- ensuring that the kitchen operates efficiently and effectively
Executive sous chef - HOTEL KAMLESH CONTINENTAL - Angul
(2022-03-01 - 2025-01-11)
- Manage daily food preparation and presentation, ensuring all dishes meet the establishment's exact standards
- Staff Supervise, mentor, and train the kitchen brigade, from junior cooks to chefs de partie
- Inventory & Cost Control: Monitor stock levels, order ingredients, minimize food waste
Executive Chef - HOTEL LA FRANKLIN - Paradeep
(2025-02-10 - 2026-02-10)
- Conceptualize dishes, design menus, and establish standardized recipes and plating guides to ensure consistent quality
- Staff train, schedule, and mentor culinary staff, including sous chefs, line cooks, and prep workers
- Financial & Inventory Control: Manage food costs, negotiate with vendors, track inventory, and maintain kitchen budgets
- Create new entrees for the menu
- ensure all food safety regulations are followed
- inspect the quality of the food
- be aware new culinary trends and recipes
- coordinate all of the kitchen staff
- hire the train new kitchen staff
- manage special dietary needs
- oversee purchasing to stay within certain budget executive Chef - KT. Global School - Barunei, Khordha
(2026-02-15)
