Subham Biswa

Responsible for managing a designated kitchen section and ensuring high standards of food quality, presentation, and hygiene. Prepares and cooks dishes according to hotel standards and recipes while maintaining consistency and efficiency during service. Supervises and guides commis chefs, ensuring proper mise en place and smooth kitchen operations. Ensures compliance with food safety, hygiene (HACCP), and hotel policies. Coordinates with senior chefs and other sections to deliver timely service and maintain guest satisfaction. Assists in menu planning, live counters, and operational requirements as assigned.

Key Responsibilities (Optional if needed):

• Handle a specific kitchen section independently
• Maintain food quality, taste, and presentation
• Ensure hygiene, safety, and cleanliness standards
• Supervise and train junior kitchen staff
• Control food wastage and portioning
• Support live counters, banquets, and à la carte service

• Prepared and presented high-quality dishes following recipes and presentation standards.
• Assisted in managing kitchen operations during peak service hours.
• Collaborated with team to ensure efficient food preparation and service delivery.

• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.

• Executed cooking techniques for various cuisines, expanding culinary skills and versatility in food preparation.
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.