Summary
Overview
Work History
Education
Skills
Timeline
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Rohan Chakraborty

Roma,QLD

Summary

Accomplished Chef De Partie with a proven track record at InterContinental Sanctuary Cove Resort, adept in grilling techniques and team management. Excelled in mentoring staff and enhancing plating presentation, significantly reducing food spoilage through effective inventory oversight. Demonstrates a keen ability to maintain high standards of culinary excellence and operational efficiency.

Overview

3
3
years of professional experience

Work History

Chef De Partie

Roma Explorers Inn
07.2024 - Current
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Maintained well-organized mise en place to keep work consistent.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Rotated stock to use items before expiration date.
  • Collaborated with staff members to create meals for large banquets.

Chef De Partie

InterContinental Sanctuary Cove Resort
05.2023 - 07.2024
  • Maintained well-organized mise en place to keep work consistent.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Plated meals paying special attention to garnishes and overall presentation.

Demi Chef De Partie

Kingfisher Bay Resort
07.2022 - 05.2023
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.

Commis Chef

InterContinental Sanctuary Cove Resort
04.2021 - 07.2022
  • Maintained well-organized mise en place to keep work consistent.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

Education

Certificate Iv in Cookery And Diploma of Cookery - Culinary Arts

Sydney School of Business And Technology
Gold Coast, QLD
01.2022

Certificate III in Commercial Cookery - Culinary Arts

Le Cordon Bleu
Adelaide, SA
12.2020

Skills

  • Portion standards
  • Food spoilage prevention
  • Recruiting and training
  • Counter sanitization
  • Inventory Oversight
  • Grilling Techniques
  • Team Management
  • Plating and presentation
  • Sauce preparation

Timeline

Chef De Partie

Roma Explorers Inn
07.2024 - Current

Chef De Partie

InterContinental Sanctuary Cove Resort
05.2023 - 07.2024

Demi Chef De Partie

Kingfisher Bay Resort
07.2022 - 05.2023

Commis Chef

InterContinental Sanctuary Cove Resort
04.2021 - 07.2022

Certificate Iv in Cookery And Diploma of Cookery - Culinary Arts

Sydney School of Business And Technology

Certificate III in Commercial Cookery - Culinary Arts

Le Cordon Bleu

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