Summary
Work history
Education
Skills
Languages
Timeline
pwb

Adiba Khatoon

Kolkata ,India

Summary

Accomplished Head Chef with 8years of experience. Strictly monitors kitchen activities and maintains food safety and hygiene standards. Offers strong organisational and leadership skills. Specialises in continental cuisine. Creative and highly regarded Head Chef successfully driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Devoted to concept development and efficient restaurant operations. Specialising in training

Work history

Demi Chef De Partie

Flurys
Kolkata
09 2016 - 09 2018
  • Collaborated with head chef to create innovative, seasonal menus for special events.
  • Enhanced staff performance through [Task] in order to consistently achieve and exceed [Type] KPI targets.
  • Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
  • Improved workflow efficiency by [Number]% through clear direction of [Job title], [Job title] and [Job title].
  • Led team of [Number] by example, remaining visible to demonstrate appropriate standards and assist in all operating procedures.
  • Secured quality control through [Task] and safe handling and storage of commodities in line with [Type] regulations.

CDP

The matka king
Kolkata
09 2019 - 08 2020
  • Maintained clean and tidy food preparation areas.
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Oversaw storage and preparation of food items to correct recipe and portioning standards.
  • Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
  • Collaborated with head chef to create innovative, seasonal menus for special events.

Senior Chef de Partie

D royalita cafe
Kolkata , India
09 2021 - 09 2022
  • Maintained quality and restaurant standards by supervising food preparation and presentation in team of [Number].
  • Cultivated [Type] menu in line with company style to produce [Result].
  • Spearheaded kitchen waste reduction strategy, leading to [Result].
  • Managed budgetary concerns through [Action], reducing [Type] costs by [Number]%.

Sous chef

District 7encore
Kerala, Inida
09 2022 - 11 2023
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
  • Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
  • Utilised excess stock by developing recipe adaptations and special menu items.
  • Created recipes to maximise profit by delivering on target food costs per dish.
  • Developed chefs to run stations efficiently during peak service periods.

Junior Sous Chef

Lulu Hypermarket
Kerala, India
03 2024 - 05 2024
  • Performed at peak levels at all times to give team members goal to achieve.
  • Utilised excess stock by developing recipe adaptations and special menu items.
  • Devised special menus and food services for events at restaurant and customer locations.
  • Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment.

Executive chef

Entree
Kerala , India
05 2024 - Current
  • Guided strategic menu and item pricing to maximise sales and revenue.
  • Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
  • Detailed and confirmed guest profiles, communicating expectations to Front-of-House (FOH) and Back-of-House (BOH) staff.
  • Ensured kitchen staff were equipped with appropriate tools and inventory.
  • Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
  • Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.

Education

Higher secondary - undefined

Central model high school

Diploma - culinary arts

Z3 Baking institute

Skills

  • Wage budgeting
  • Sourcing ingredients
  • Purchasing control
  • Gross profit and menu costing
  • Reactive labour cost management
  • Recipe creation
  • Culinary science
  • Equipment maintenance
  • Seasonal specials planning
  • Employee training and development
  • Grilling
  • Food preparation
  • Fine-dining expertise
  • Kitchen management
  • Food spoilage prevention
  • Cost reduction
  • Menu planning
  • Signature dish creation
  • Payroll and scheduling
  • Food preparation techniques
  • Grilling and deep frying skills
  • Produce purchasing
  • Recipes and menu planning
  • Food inventories
  • Food plating and presentation
  • Pantry restocking

Languages

English
Fluent
Bengali
Fluent
Hindi
Fluent

Timeline

Demi Chef De Partie

Flurys
09 2016 - 09 2018

CDP

The matka king
09 2019 - 08 2020

Senior Chef de Partie

D royalita cafe
09 2021 - 09 2022

Sous chef

District 7encore
09 2022 - 11 2023

Junior Sous Chef

Lulu Hypermarket
03 2024 - 05 2024

Executive chef

Entree
05 2024 - Current

Higher secondary - undefined

Central model high school

Diploma - culinary arts

Z3 Baking institute

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Adiba Khatoon