SHIBOJYOTI BASAK
Armidale,NSW
Summary
Experienced Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
20
20
years of professional experience
Work History
Group Head Chef
Armidale Ex Services Memorial Club & Uralla Golf Club
08.2022 - Current
- Ensures that all recipes and product yields are accurately costed and reviewed regularly
- Interacts with guests to obtain feedback on product quality and service levels
- Ensures that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
- Hired, managed, and trained kitchen staff.
Executive Sous Chef
Holiday Inn (Abu Dhabi, UAE)
08.2021 - 08.2022
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Cluster Head Chef
Meraas Leisure and Entertainment
07.2018 - 07.2021
- Direct report to Director of Operation Meraas, while working on concept, design, pre-opening and operations of culinary department.
- Set up strategic goals, mange profit margin through effective planning, negotiations, innovation (menus, new revenue, streams, facility enhancement) department KPI's achievement and SMART objectives.
- Launch dine-in cinema concept in Roxy cinema.
- F&B document creation and development (SOP's, Form, Recipe's, Manual etc.)
- Made sure that products were produced on time and are of good quality.
CHEF DE CUSINE
STILLS BAR AND BRASSERIE, CROWNE PLAZA YAS ISLAND ABU DHABI
07.2015 - 07.2018
- Responsible for creating seasonal menu, ala carte, new promotion menus on weekly basis
- Responsible for meeting food cost and labor budgets
- Streamlining inventory management and implanting cost control through effective utilization of the online business management software
- Liaising with the supplier to ensure the supply of quality ingredients
- Accountable for staffing, training, and developing of the kitchen brigade.
SENIOR SOUS CHEF
WEST14TH RESTURANT, THE OCEANA BEACH CLUB, THE MOEVENPICK GROUP
10.2012 - 07.2015
- Responsible for ensuring the food specifications and labor, objectives to meet all goals set by the Head Chef as well as customer requirements
- I am responsible for scheduling the duties for general kitchen staff and organizing the daily responsibilities of cooks and also assisting them when necessary.
SOUS CHEF
BRASSERIE BLANC
01.2009 - 07.2012
- Adhere to recipes, train peers to cross train in all section
- Help smooth transition during menu changes for the a la carte menus and dine with wine menus
- I help in planning new menu and promotion of local produce.
JUNIOR SOUS CHEF
CARNIVAL CRUISE
10.2007 - 01.2009
- Responsible for the 70-seater fine dining restaurant Supper club, Steak House serving 6 course meals opens for dinner service only
- Streamlined the kitchen brigade along with the Executive Chef.
CHEF DE PARTIE
GRAND HYATT
02.2007 - 11.2007
- Special attention for the food to be of the highest spec daily
- Responsibilities also included preparation of various sauces, pasta, meats and Sunday brunch
- Maintain quality and standard of the products in the allocated sections.
CHEF DE PARTIE
THE OBEROI GRAND
07.2003 - 06.2007
- Recognized for assisting Executive Chef for all VIP Dinners Over saw all major banquet functions and Ala Carte Orders
- Responsible for preparation all Banquet & Al Carte kitchen.
Education
High School Diploma -
NIPS School of Hotel Management, Kolkata
India01.2004
Skills
- Ingredient Selection
- Food Safety Regulations
- Forecasting and Planning
- Plating and Presentation
References
- Laurent Petit, Executive Chef, Crown Plaza Yas Island, Abu Dhabi, Laurent.petit@h-hotel.com, +971501894699
- Troy Gale, General Manager, Jackson's Provedores, Armidale, NSW, Australia, troy@jackpro.com.au, +61458721365
Timeline
Group Head Chef
Armidale Ex Services Memorial Club & Uralla Golf Club
08.2022 - Current
Executive Sous Chef
Holiday Inn (Abu Dhabi, UAE)
08.2021 - 08.2022
Cluster Head Chef
Meraas Leisure and Entertainment
07.2018 - 07.2021
CHEF DE CUSINE
STILLS BAR AND BRASSERIE, CROWNE PLAZA YAS ISLAND ABU DHABI
07.2015 - 07.2018
SENIOR SOUS CHEF
WEST14TH RESTURANT, THE OCEANA BEACH CLUB, THE MOEVENPICK GROUP
10.2012 - 07.2015
SOUS CHEF
BRASSERIE BLANC
01.2009 - 07.2012
JUNIOR SOUS CHEF
CARNIVAL CRUISE
10.2007 - 01.2009
CHEF DE PARTIE
GRAND HYATT
02.2007 - 11.2007
CHEF DE PARTIE
THE OBEROI GRAND
07.2003 - 06.2007
High School Diploma -
NIPS School of Hotel Management, Kolkata
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