Tamal Chowdhury
Chef
West Bengal,India
Summary
Committed manager with exceptional leadership, organisational skills and communication abilities leads high-performing cross-functional teams. Leads projects, company operations and business growth. Loyal employee with solid understanding of training and mentoring employees. Dedicated team player, proactive and hands-on in task completion.
Overview
9
9
years of professional experience
6
6
years of post-secondary education
Work history
Head Chef
Mantra
Lagos, Nigeria
01.2023 - Current
- Controlling and directing the food preparation process and any other relative activities
- Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
- Approving and 'polishing' dishes before they reach the customer
- Be fully in charge of hiring, managing and training kitchen staff
- Keeping a close eye on presentation and polishing the dishes before they reach the customer
- Budgeting, planning, food purchasing, and inventory management.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
Sr,Sous Chef
Spectra Pride Hotel & Resort(Pre.Opening)
Hyderabad , India
08.2022 - 01.2023
- Responsible for providing supportive leadership to kitchen staff throughout food service
- Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste, presentation and taking on additional responsibilities in the Head Chef's absence to ensure that kitchen staff has proper direction.
Jr,Sous Chef
Morvee Hotel,Durgapur,West Bengal
Durgapur , India
10.2021 - 07.2022
- Ensuring the highest quality of food in the restaurant
- Attending to all guest feedback promptly and hospitably
- Leading the team in the absence of senior chef
- Preparation of food for breakfast/ lunch and dinner a-la'-cart service under the supervision of senior chefs
- Develop the new menus & specialties along with executive/ sous chef
- Developing standardized recipes / cards
- Carry out training for staff from time to time
- Skilled in plating and food presentation techniques
- Check and prepare mis-en-place systematically and maintain adequate stocks
- I also work in any other section of the kitchen if required
- Ensure economy and food control, check food wastage and ensure proper utilization of raw materials thereof
- Ensure standards & Maintain quality and consistency of food
- Maintain high standards of cleanliness & hygiene as well as maintain and handle all equipment, appliances correctly.
Head of the restaurant
Bridge&Tunnel Restaurant, Goa,India
Goa , India
10.2020 - 09.2021
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Operated machinery to achieve targets while following regulations.
- Delivered services to customer locations within target timeframes.
- Generated Key Performance Indicator reporting to drive better performance.
- Worked flexible hours, covering nights, weekends and bank holidays.
Head of the restaurant
Chinjabi Dhaba, Kolkata
Kolkata , India
06.2020 - 09.2020
- Completed opening and closing procedures, from product replenishment to budget control.
- Completed customer orders with speed and accuracy.
- Reviewed customer history to recommend appropriate products and services.
- Worked flexible hours, covering nights, weekends and bank holidays.
- Monitored and updated stock levels and inventory databases.
DCDP in Indian section
Dawat Family Restaurant, Kolkata
Kolkata , India
02.2020 - 04.2020
- Considered seasonal product pricing and availability when developing new dishes.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Worked flexibly to meet peak restaurant service hours and cover staff absences.
- Cooked high-volume naan bread orders to meet busy service requirements.
- Designed tandoori menu options based on seasonal availability to minimise spending.
Chef Butchery, Pizza Chef, BBQ Chef, Central Kitchen Chef
Kin Delicieux Restaurant, The Democratic Republic of Congo
Kinshasa , Democratic Republic Of Congo
09.2016 - 08.2019
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Monitored line work processes to ensure consistency in quality, quantity and presentation.
- Sourced local and imported food and ingredients to fulfil menu needs.
- Drafted and implemented new recipes to drive patron satisfaction.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Considered seasonal product pricing and availability when developing new dishes.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Negotiated with vendors to source ingredients and supplies at cost-effective terms.
- Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Directed kitchen workflow to meet high-volume needs in busy restaurant environment.
Commis-II
Leonia Holistic Destination, Hyderabad
Hyderabad , India
09.2015 - 08.2016
- Received and processed stock using inventory management system.
- Developed menus for continuous use, events and promotions for different seasons.
- Quality-checked items for quantity and presentation.
- Supported food service in busy restaurant environment.
- Controlled and minimised food waste.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Cooked and presented dished in line with standardised recipes.
Commis-II
The Umrao Hotel & Resorts, New Delhi
New Delhi , India
04.2015 - 09.2015
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Cooked and presented dished in line with standardised recipes.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
Education
Higher Secondary Certificate (12th standard) - Uttarpara
W.B.B.H.S.C.E Board
Uttarpara 01.2010 - 03.2013
Diploma in Hotel Management & Catering Technology - Hotel Management
Hooghly Institute Of Hotel Management, Kolkata
Hooghly 08.2013 - 04.2016
Skills
- IDS software
- Windows
- MS-Office
- Pet-Puja
- Winhms
- Skilled in Italian, Lebanese, African, Indian and Tandoor cuisines
- Skilled in modern plating and food presentation techniques
- Highly skilled in creating menu specials
- Ensuring that all stations are set before service time
- Track record of maintaining cleanliness and sanitation of kitchen
- Ability to work in multicultural working environments
- Innovative & Experimental culinary approach
- Strong customer facing skills and guest services
- Kitchen equipment and tools
Languages
English
Hindi
Bengali
Lingala
Soheli
French
Personal Information
- Passport Number: N0891459
- Date of birth: 12/03/95
- Nationality: Indian
- Marital status: Married
REFERENCE
Can be provided on request
Affiliations
- cooking
- bike touring
- Cycling
References
References available upon request.
Timeline
Head Chef
Mantra
01.2023 - Current
Sr,Sous Chef
Spectra Pride Hotel & Resort(Pre.Opening)
08.2022 - 01.2023
Jr,Sous Chef
Morvee Hotel,Durgapur,West Bengal
10.2021 - 07.2022
Head of the restaurant
Bridge&Tunnel Restaurant, Goa,India
10.2020 - 09.2021
Head of the restaurant
Chinjabi Dhaba, Kolkata
06.2020 - 09.2020
DCDP in Indian section
Dawat Family Restaurant, Kolkata
02.2020 - 04.2020
Chef Butchery, Pizza Chef, BBQ Chef, Central Kitchen Chef
Kin Delicieux Restaurant, The Democratic Republic of Congo
09.2016 - 08.2019
Commis-II
Leonia Holistic Destination, Hyderabad
09.2015 - 08.2016
Commis-II
The Umrao Hotel & Resorts, New Delhi
04.2015 - 09.2015
Diploma in Hotel Management & Catering Technology - Hotel Management
Hooghly Institute Of Hotel Management, Kolkata
08.2013 - 04.2016
Higher Secondary Certificate (12th standard) - Uttarpara
W.B.B.H.S.C.E Board
01.2010 - 03.2013
Similar Profiles
Blithe WilsonBlithe Wilson
Room Service Attendant at MANTRARoom Service Attendant at MANTRA
Sudheer JangaSudheer Janga
Software Engineer at MantraSoftware Engineer at Mantra
PRADIP PARAJULIPRADIP PARAJULI
Night Auditor at MantraNight Auditor at Mantra
Yunus MondalYunus Mondal
Storekeeper at Store keeper..Storekeeper at Store keeper..
Suraj KhawasSuraj Khawas
F&B service at Suraj khawasF&B service at Suraj khawas