Partha Chatterjee

I am Indian chef, I cooked North Indian food 

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

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