Bishal Majumder

Creative, innovative, good knowledge of western, Asian and traditional italian cuisine. Good command on decision making and problem solving techniques. Good attitude with co-workers and superiors. Good computer skills Pleasant and open-minder personality with a good understanding and flexibility towards other mentalities and working methods due to significant international experience and ability to work with a mix of nationalities and specific particularities of the working place.

Good leadership skills and also able to work under strong pressure

Good planner and organizer. Energetic and enthusiastic

DIETARY (Kuwait). HEAD CHEF
 Strong Interpersonal Skills  Coordination Skills
 Category Management
 Product Development
 Consumer Research & Analysis  Performance Management
 Team Management
 Training & Development
Feb 2021 to Present
 Dietary is diet base company they provide different kind subscription plan like keto, paleo, fitness plan, weight loose plan and so on. The main concept of the company is to provide whole meal diet for all over the weak or month and to maintain high quality ingredients and organic vegetable, fresh poultry, meat items the process of cooking is to determine to calculate the daily calories need as per the guest body needs and so on. Main motto of the company is “whatever we eat it reflect from our body”
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To ensure all kitchen colleagues are aware of standards & expectations
Create new menu ,costing , and wastage control
To ensure proper staffing and scheduling in accordance to productivity guidelines
To follow kitchen policies, procedures and service standards
To follow all safety and sanitation policies when handling food and beverage
     EXPERIENCE
 Develop a strategy the team will use to reach its goal Provide any training that team members need.

SELECT RESTAURANT (Kuwait). Feb 2020 to Jan 2021
HOT KITCHEN INCHARGE (Sous Chef)
SELECT is a premium fine dine restaurant of the group UFC. IT’S a fine dine restaurant with a high quality standard service food the motto of the restaurant is to providing the guest an outstanding experience of food through eye appeal and by taste also the concept is Mediterranean and the fusion from all over the world
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PF Chang’s (Kuwait) KITCHEN TRAINER (CDP)
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THE LALIT GREAT EASTERN (KOLKATA)
DCDP
Jan 2017 to Feb 2020
To ensure all kitchen colleagues are aware of standards & expectations
To liaise daily with Outlet Managers and Executive Chefs to keep open lines of
communication regarding guest feedback
To ensure proper staffing and scheduling in accordance to productivity guidelines
To follow kitchen policies, procedures and service standards
To follow all safety and sanitation policies when handling food and beverage
P.F. Chang's, an American restaurant chain serving American-Chinese cuisine, is committed to
providing an exceptional dining experience every time you walk through the doors. Each dish on the menu is prepared using the freshest and highest quality ingredients and the dining
experience is stylish, upbeat and comfortable. Joining P.F. Chang's means becoming part of, and
adding value to, a team that is committed to doing everything possible to providing an optimal
dining experience for our guests.
To consistently offer professional, friendly and proactive guest service while
supporting fellow colleagues.
To be charge of Department
To create all food menus with the guidance of the Executive Chef
To meet with Storekeepers to ensure quality & par levels are maintained
To conduct daily shift briefings with all CDP
To ensure all kitchen colleagues are aware of standards & expectations
To liaise daily with Outlet Managers and Sous Chefs to keep open lines of
communication regarding guest feedback
To ensure proper staffing and scheduling in accordance to productivity guidelines
To follow kitchen policies, procedures and service standards
To follow all safety and sanitation policies when handling food and beverage
(Working as a Commie i chef at THE LALIT GREAT EASTERN, overlooking all the culinary Aspects of the entire f&b operation.
 Making sure that all in house kitchen and catering policies are implemented, monitored and maintained.
 Maintaingeneralcleanlinessofthekitchenanddiningareas.
 AddressingDepartmentstaffperformanceortrainingissues.
 Identifying and then disciplining underperforming members of staff.
 Helping to develop the culinary skills of junior chefs. Hiring, cost control, menu engineering,
setting the Sop’s in the department, streamlining workflow as per company guidelines.
Feb. 2015- DEC.2016
   
LORDS RESORTS (SILVASSA) July 2012 – Feb. 2015
Commie i
(At Lords we place extremely high value on delivering the highest class of guest service using cutting edge modern system while maintaining the rich Indian heritage and classic Indian food with the combination of the classical French dishes and the touch of authenticity of services and maintain the quality food with our great Indian culture “Guest is akin to God”- Atithi Devo Bhavah)
 I am joined as a pre-opening team
 Managed a staff of up to 40, oversaw all kitchen and food operations for
 Quality and hygienic food making and assure the food should be made by our heart
 Maintained department food costs at 30%, in line with industry standard of 32%.

Completed my high school then done my 2 years diploma and 3 years of degree on culinary arts