Susmita Bhattacharya

• Directing the food preparation process and delegating tasks.
• Cooking and preparing high quality dishes.
• Assisting the Head Chef to create menu items, recipes and develop dishes.

• Being responsible for food hygiene practices
• Ensuring food quality and excellent standards are maintained for all dishes created
• Assisting with determining food inventory needs, stocking and ordering

Deep knowledge of cooking methods, equipment, ingredients, and procedures

Ensure the kitchen operates efficiently and meets standards of quality

Prepare food items using various cooking methods. Observe and test food being cooked

• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Maintained well-organized mise en place to keep work consistent.

• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Developed innovative recipes, attracting new clientele and increasing overall sales.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.

• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

• Maintained well-organized mise en place to keep work consistent.
• Reduced food waste with strategic menu planning and inventory control techniques.