Aditya Das
Birmingham,West Midlands
Summary
A dedicated and results-driven professional with hands-on experience in high-volume kitchen operations, events and conferences. Demonstrates strong leadership potential through efficient menu execution, time management, and teamwork under pressure. Committed to continuous learning, with a solid understanding of food safety, allergens, and HACCP standards. Seeking to advance into a Chef de Partie or Junior Sous Chef role, contributing to exceptional culinary quality and guest satisfaction. Currently based in Birmingham, UK. Actively looking for a permanent sponsorship chef job in Australia.
Overview
5
5
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work history
Commis chef
Hilton Garden Inn
Birmingham, West midlands
11.2023 - Current
- Supported senior chefs in menu preparation, plating, and maintaining service quality.
- Ensured compliance with food safety and hygiene regulations and conducted risk assessments.
- Prepared and managed multiple sections, including larder, hot dishes, pizza, and desserts during service.
- Assisted in planning and executing events catering to over 100 guests.
- Maintained accurate inventory records and assisted in ordering and stock rotation.
Trainee chef
Taj SATS Air Catering, India
Mumbai, Maharashtra
04.2021 - 09.2021
- Completed professional training in large-scale kitchen operations and airline catering.
- Acquired expertise in hot and cold section meal preparation, including bulk meals.
- Mastered HACCP standards, portion control, and food hygiene procedures in high-volume settings.
Education
Master's in Culinary Arts Management - Hospitality Management
University College Birmingham
Birmingham, England 01.2023 - 09.2024
Bachelor's in International Culinary Arts - Hospitality Management
ITM Institute of Hotel Management
Mumbai, India 06.2019 - 03.2022
Skills
- Service-Oriented mindset
- Portion control proficiency
- Leadership potential
- Food allergy understanding
- Food safety compliance management
- Menu execution under pressure
- Time and workflow management
- Commitment to continuous learning and progression
Certification
- Level 2 Food Hygiene and Safety for Catering by High Speed Training
Timeline
Commis chef
Hilton Garden Inn
11.2023 - Current
Master's in Culinary Arts Management - Hospitality Management
University College Birmingham
01.2023 - 09.2024
Trainee chef
Taj SATS Air Catering, India
04.2021 - 09.2021
Bachelor's in International Culinary Arts - Hospitality Management
ITM Institute of Hotel Management
06.2019 - 03.2022