Partha Chatterjee
North Indian chef
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About
I am Indian chef, I cooked North Indian food
Experience
Committed to bring excellence in culinary service.
PROFESSIONAL HIGHLIGHTS
- 15 years ‘plus of experience in(Singapore) managing kitchen operations and supervising staff
- Demonstrated ability to prepare hygienic and delicious Indian food following prescribed menu, recipes and techniques
- Well versed in assigning responsibilities to culinary staff
- Known for setting deadlines ensuring the timely completion of work
- Able to create and maintain excellent rapport with the patrons and co-workers
- Competent at preparing and organizing banquet as well as restaurant meals
WORK EXPERIENCE
Sous Chef | RESORT WORLD SENTOSA| July 2010 – March 2016
- Ensured customers are served well-on-time and effectively
- Helped with the planning of menus and meals
- Maintained high food quality and presentation
- Supervised the preparation and service of food
- Rotated products to avoid spoilage
- Handled concerns in the kitchen
- Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties
- Monitored food expenditure
- Performed product inventory
- Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets
Indian Chef | CONRAD HOTEL | July 2009 – July 2010
- Provided guidance and support to all kitchen staff
- Ensured that all food served is arranged properly and met quality standards
- Ensured that kitchen work is completed within the timelines
- Gave instructions to cooking workers on fine points of cooking
- Maintained hygiene standards of kitchen and equipment
- Directed and instructed kitchen personnel in their individual tasks
- Prepared individual orders when requested
- Ensured food preparation procedures for quality, uniformity and accurateness
- Reviewed delivered product and ensured appropriate storage
- Observed employees engaged in portioning, preparing, and garnishing foods
- Ensured the defined methods of cooking and garnishing
Indian Chef | The Masonic Club | February 2005 – June 2009
- Ensured that all food served is arranged properly and met quality standards
- Ensured that kitchen work is completed within the timelines
- Gave instructions to cooking workers on fine points of cooking
- Maintained hygiene standards of kitchen and equipment
- Directed and instructed kitchen personnel in their individual tasks
- Prepared individual orders when requested
- Ensured food preparation procedures for quality, uniformity and accurateness
- Reviewed delivered product and ensured appropriate storage
- Observed employees engaged in portioning, preparing, and garnishing foods
- Ensured the defined methods of cooking and garnishing
EDUCATION & CERTIFICATIONS
Passed Secondary Examination in the Year 1985(INDIA)
HOTEL OPERATIONAL TRAINING SCHOOL, Barasat, INDIA – 1997
1½ year Hotel Operational Training Programme THE BARKALAY HOTEL MANAGEMENT COLLEGE, Kolkata, INDIA - 1995
Specialization for Indian & Tandoori Cuisine
SPECIAL SKILLS AND ABILITIES
- Good communication organizational and management skills
- High level of personal hygiene
- Bilingual: Fluent in English, Hindi
- Economical Sourcing of Supplies,
- Standard Yield of Raw Materials
- Attention to detail – Ability to quickly discover and resolve problems
Referees:
Chef William, Executive Chef (SATS, Singapore) Phone number: +65-9457-7050
Chef William, Chef de Cuisine (MANDARIN ORCHARD, Singapore), phone number: +65- 9168-2591.
Now I Am Working As A Indian Chef, Mandarin Orchard Singapore
.
Education
Committed to bring excellence in culinary service.
PROFESSIONAL HIGHLIGHTS
- 15 years ‘plus of experience in(Singapore) managing kitchen operations and supervising staff
- Demonstrated ability to prepare hygienic and delicious Indian food following prescribed menu, recipes and techniques
- Well versed in assigning responsibilities to culinary staff
- Known for setting deadlines ensuring the timely completion of work
- Able to create and maintain excellent rapport with the patrons and co-workers
- Competent at preparing and organizing banquet as well as restaurant meals
WORK EXPERIENCE
Sous Chef | RESORT WORLD SENTOSA| July 2010 – March 2016
- Ensured customers are served well-on-time and effectively
- Helped with the planning of menus and meals
- Maintained high food quality and presentation
- Supervised the preparation and service of food
- Rotated products to avoid spoilage
- Handled concerns in the kitchen
- Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties
- Monitored food expenditure
- Performed product inventory
- Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets
Indian Chef | CONRAD HOTEL | July 2009 – July 2010
- Provided guidance and support to all kitchen staff
- Ensured that all food served is arranged properly and met quality standards
- Ensured that kitchen work is completed within the timelines
- Gave instructions to cooking workers on fine points of cooking
- Maintained hygiene standards of kitchen and equipment
- Directed and instructed kitchen personnel in their individual tasks
- Prepared individual orders when requested
- Ensured food preparation procedures for quality, uniformity and accurateness
- Reviewed delivered product and ensured appropriate storage
- Observed employees engaged in portioning, preparing, and garnishing foods
- Ensured the defined methods of cooking and garnishing
Indian Chef | The Masonic Club | February 2005 – June 2009
- Ensured that all food served is arranged properly and met quality standards
- Ensured that kitchen work is completed within the timelines
- Gave instructions to cooking workers on fine points of cooking
- Maintained hygiene standards of kitchen and equipment
- Directed and instructed kitchen personnel in their individual tasks
- Prepared individual orders when requested
- Ensured food preparation procedures for quality, uniformity and accurateness
- Reviewed delivered product and ensured appropriate storage
- Observed employees engaged in portioning, preparing, and garnishing foods
- Ensured the defined methods of cooking and garnishing
EDUCATION & CERTIFICATIONS
Passed Secondary Examination in the Year 1985(INDIA)
HOTEL OPERATIONAL TRAINING SCHOOL, Barasat, INDIA – 1997
1½ year Hotel Operational Training Programme THE BARKALAY HOTEL MANAGEMENT COLLEGE, Kolkata, INDIA - 1995
Specialization for Indian & Tandoori Cuisine
SPECIAL SKILLS AND ABILITIES
- Good communication organizational and management skills
- High level of personal hygiene
- Bilingual: Fluent in English, Hindi
- Economical Sourcing of Supplies,
- Standard Yield of Raw Materials
- Attention to detail – Ability to quickly discover and resolve problems
Referees:
Chef William, Executive Chef (SATS, Singapore) Phone number: +65-9457-7050
Chef William, Chef de Cuisine (MANDARIN ORCHARD, Singapore), phone number: +65- 9168-2591.
Now I Am Working As A Indian Chef, Mandarin Orchard Singapore
.
Committed to bring excellence in culinary service.
PROFESSIONAL HIGHLIGHTS
- 15 years ‘plus of experience in(Singapore) managing kitchen operations and supervising staff
- Demonstrated ability to prepare hygienic and delicious Indian food following prescribed menu, recipes and techniques
- Well versed in assigning responsibilities to culinary staff
- Known for setting deadlines ensuring the timely completion of work
- Able to create and maintain excellent rapport with the patrons and co-workers
- Competent at preparing and organizing banquet as well as restaurant meals
WORK EXPERIENCE
Sous Chef | RESORT WORLD SENTOSA| July 2010 – March 2016
- Ensured customers are served well-on-time and effectively
- Helped with the planning of menus and meals
- Maintained high food quality and presentation
- Supervised the preparation and service of food
- Rotated products to avoid spoilage
- Handled concerns in the kitchen
- Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties
- Monitored food expenditure
- Performed product inventory
- Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets
Indian Chef | CONRAD HOTEL | July 2009 – July 2010
- Provided guidance and support to all kitchen staff
- Ensured that all food served is arranged properly and met quality standards
- Ensured that kitchen work is completed within the timelines
- Gave instructions to cooking workers on fine points of cooking
- Maintained hygiene standards of kitchen and equipment
- Directed and instructed kitchen personnel in their individual tasks
- Prepared individual orders when requested
- Ensured food preparation procedures for quality, uniformity and accurateness
- Reviewed delivered product and ensured appropriate storage
- Observed employees engaged in portioning, preparing, and garnishing foods
- Ensured the defined methods of cooking and garnishing
Indian Chef | The Masonic Club | February 2005 – June 2009
- Ensured that all food served is arranged properly and met quality standards
- Ensured that kitchen work is completed within the timelines
- Gave instructions to cooking workers on fine points of cooking
- Maintained hygiene standards of kitchen and equipment
- Directed and instructed kitchen personnel in their individual tasks
- Prepared individual orders when requested
- Ensured food preparation procedures for quality, uniformity and accurateness
- Reviewed delivered product and ensured appropriate storage
- Observed employees engaged in portioning, preparing, and garnishing foods
- Ensured the defined methods of cooking and garnishing
EDUCATION & CERTIFICATIONS
Passed Secondary Examination in the Year 1985(INDIA)
HOTEL OPERATIONAL TRAINING SCHOOL, Barasat, INDIA – 1997
1½ year Hotel Operational Training Programme THE BARKALAY HOTEL MANAGEMENT COLLEGE, Kolkata, INDIA - 1995
Specialization for Indian & Tandoori Cuisine
SPECIAL SKILLS AND ABILITIES
- Good communication organizational and management skills
- High level of personal hygiene
- Bilingual: Fluent in English, Hindi
- Economical Sourcing of Supplies,
- Standard Yield of Raw Materials
- Attention to detail – Ability to quickly discover and resolve problems
Referees:
Chef William, Executive Chef (SATS, Singapore) Phone number: +65-9457-7050
Chef William, Chef de Cuisine (MANDARIN ORCHARD, Singapore), phone number: +65- 9168-2591.
Now I Am Working As A Indian Chef, Mandarin Orchard Singapore
Committed to bring excellence in culinary service.
PROFESSIONAL HIGHLIGHTS
- 15 years ‘plus of experience in(Singapore) managing kitchen operations and supervising staff
- Demonstrated ability to prepare hygienic and delicious Indian food following prescribed menu, recipes and techniques
- Well versed in assigning responsibilities to culinary staff
- Known for setting deadlines ensuring the timely completion of work
- Able to create and maintain excellent rapport with the patrons and co-workers
- Competent at preparing and organizing banquet as well as restaurant meals
WORK EXPERIENCE
Sous Chef | RESORT WORLD SENTOSA| July 2010 – March 2016
- Ensured customers are served well-on-time and effectively
- Helped with the planning of menus and meals
- Maintained high food quality and presentation
- Supervised the preparation and service of food
- Rotated products to avoid spoilage
- Handled concerns in the kitchen
- Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties
- Monitored food expenditure
- Performed product inventory
- Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets
Indian Chef | CONRAD HOTEL | July 2009 – July 2010
- Provided guidance and support to all kitchen staff
- Ensured that all food served is arranged properly and met quality standards
- Ensured that kitchen work is completed within the timelines
- Gave instructions to cooking workers on fine points of cooking
- Maintained hygiene standards of kitchen and equipment
- Directed and instructed kitchen personnel in their individual tasks
- Prepared individual orders when requested
- Ensured food preparation procedures for quality, uniformity and accurateness
- Reviewed delivered product and ensured appropriate storage
- Observed employees engaged in portioning, preparing, and garnishing foods
- Ensured the defined methods of cooking and garnishing
Indian Chef | The Masonic Club | February 2005 – June 2009
- Ensured that all food served is arranged properly and met quality standards
- Ensured that kitchen work is completed within the timelines
- Gave instructions to cooking workers on fine points of cooking
- Maintained hygiene standards of kitchen and equipment
- Directed and instructed kitchen personnel in their individual tasks
- Prepared individual orders when requested
- Ensured food preparation procedures for quality, uniformity and accurateness
- Reviewed delivered product and ensured appropriate storage
- Observed employees engaged in portioning, preparing, and garnishing foods
- Ensured the defined methods of cooking and garnishing
EDUCATION & CERTIFICATIONS
Passed Secondary Examination in the Year 1985(INDIA)
HOTEL OPERATIONAL TRAINING SCHOOL, Barasat, INDIA – 1997
1½ year Hotel Operational Training Programme THE BARKALAY HOTEL MANAGEMENT COLLEGE, Kolkata, INDIA - 1995
Specialization for Indian & Tandoori Cuisine
SPECIAL SKILLS AND ABILITIES
- Good communication organizational and management skills
- High level of personal hygiene
- Bilingual: Fluent in English, Hindi
- Economical Sourcing of Supplies,
- Standard Yield of Raw Materials
- Attention to detail – Ability to quickly discover and resolve problems
Referees:
Chef William, Executive Chef (SATS, Singapore) Phone number: +65-9457-7050
Chef William, Chef de Cuisine (MANDARIN ORCHARD, Singapore), phone number: +65- 9168-2591.
Now I Am Working As A Indian Chef, Mandarin Orchard Singapore
