Mr. Subir Mondal

1. Sous Chef – Gaylord Restaurant, Mumbai, India. 2011 – 2014

• Preparation and menu planning of fine dining Italian Cuisine with the highest levels of Hygiene and Sanitation. HACCP Maintaining FIFO of Food prepared and stored, ordering and receiving.
• Responsible for succession planning of the culinary department
• Implementing new menus and recipe costing
• Planning of the culinary operation

2. Zafran Multicuisine Restaurant, Kolkata, India. 2014-2017 Junior Sous Chef

• Responsible for the smooth functioning of the kitchen, staff handling, cost control, wastage control, food presentation, hygiene and timely execution of Ala carte orders.

3. Amwaj Rotana Hotel, Jumeirah Beach, Dubai, U.A.E 2017 – 2020 Junior Sous Chef

• Responsible for preparation of Fine Dining Seafood Restaurant & as a Saucier in FINZ; keeping the standard of hygiene and highest quality of preparation (HACCP).

4. Al Hamra Fort Hotel & Beach Resort, Ras Al Khaimah, U.A.E Sous Chef 2020 – 2021

• Pre-Opening Kitchen – Al Hamra Village Town House Hotel
• Successfully operated Village Town House Hotel, consisting of 220 rooms, 300 covers coffees shop, room service, poolside & 50 covers village pub.
• Conducting daily theme night buffet dinner of 300 pax coffee shop, catering to ODC & banquets function up to 500 pax as and when function arrives.
• Menu planning & market ordering for all the above-mentioned outlets.
• Successfully handling & planning duty Rota for the team of 18 kitchen staff members, for hygienic sanitation and food cost control, according to the assured safe catering.

5. Veda Rehabilitation & Wellness Pvt Ltd, Bengaluru Chef 2021- Present

• Responsible for the smooth functioning of the kitchen, staff handling, food presentation, hygiene and Preparing the food according to clients’ needs and diets.