Soumyanetra Kumar
Chef De Partie
Okehampton,DEV
Summary
As a passionate and dedicated female Chef, I have combined the finesse of Garde Manger with the precision of sushi craftsmanship. I am a versatile chef with a deep-rooted passion for diverse culinary arts. My journey through the complex world of gastronomy has equipped me with a unique skill set, merging the artistry of assembling intricate charcuterie boards with the intricacies of mastering the delicate art of sushi. With a keen eye for detail and a commitment to quality, I bring a fusion of techniques and flavors to every dish I create. Eager to continually refine my expertise and embrace new challenges, I am driven to contribute my multifaceted skills as a chef, ready to excel and innovate in a dynamic culinary environment. I have been associated with the some best properties in my career like the Taj Mahal Palace Mumbai, The Oberoi Nariman Point, The Sheraton Grand Doha and currently The Westin Hotel and Spa Doha. My futuristic goal is to work in a property/restaurant which can understand my creativity and bring out the best in me. I aspire to elevate my culinary expertise further as I set my sights on the role, leveraging my expertise and enthusiasm to contribute to a dynamic kitchen environment.
Overview
7
7
years of professional experience
3
3
years of post-secondary education
2
2
Languages
Work History
Chef De Partie
The Manor House and Ashbury Resort
05.2024 - Current
- Company Overview: Set in the heart of Devon, The Manor and Ashbury Resorts offer a break like no other. The two hotels, located just 2 miles apart, offer an outstanding choice of over 70 different sports, golf, craft, leisure, and spa activities.
- The Ashbury Golf Hotel is home to golf courses, and boasts the title of the 9th largest golf resort in the world.
- The number of guests for both hotels is 450.
- Responsibilities:
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Rotated stock to use items before expiration date.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Website: www.manorandashburyresorts.co.uk.
Sushi Chef
The Westin Hotel and Spa
04.2023 - 04.2024
- Company Overview: Award-winning hotel and spa. The Westin Hotel and Spa Doha has 364 guest rooms, suites, and pool villas that are uniquely designed to promote relaxation and rejuvenation.
- Dining options are Seasonal Taste, an all-day dining restaurant with international cuisine and local food with a live kitchen; Sabai Thai, an award-winning Asian restaurant with vibrant and bold flavors of Southeast Asia; a contemporary steakhouse, Hunters Room and Grill; all-day dining by the pool at Waves Pool Café; a gourmet delicatessen at Luxe Lounge – a café that features coffee, snacks, and pastries; and a terrace bar, i.e., Mix Lounge and Terrace.
- Number of pax for seasonal taste: 250.
- As a section in charge, I worked with a total of eight team members.
- I used to report to my sous-chef.
- I mainly oversaw the operations of breakfast, lunch, and dinner; outdoor catering with corporates; and plating for weddings and events with my sous chef.
- Responsible for the everyday operations of three outlets, in charge of the sushi section's Asian brunch at Sabai Thai, Seasonal Taste, and the Luxe Lounge.
- Trained kitchen staff to perform various preparation tasks under pressure.
- As the PIC of the kitchen, I maintained all the food sampling, FIFO, pH, temperature controls, and cleanliness in the working area, in accordance with HACCP rules.
- Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura.
- Involve myself with plating in the coordination of weddings and special events with my sous chef.
- To run the everyday operations, including dinner, lunch, and brunch preparations for Seasonal Taste and Sabai Thai.
- Enhanced dining experience by meticulously preparing traditional and innovative sushi dishes.
- Negotiated with suppliers for premium quality fish and seafood, ensuring top-notch dish presentation and taste.
- Website: https://www.marriott.com.
Commis De Cuisine
The Sheraton Grand
04.2022 - 04.2023
- Company Overview: Located at the heart of the West Bay, Doha, the first 5-star hotel in the country and the oldest, with 85 years of welcoming hospitality.
- Dining options have 10 restaurants and bars. Some are Al Hubara, an all-day dining experience with a Qatari ambiance serving international cuisine; to experience the well-known Arabic dessert Umm Ali, dine at the Atrium Lounge, also known for its coffee and snacks; an Irish pub, i.e., Irish Harp; a café by the pool for sunbasking lunch or dinner with a view of the waters of the Arabian Gulf at Pool Café; a contemporary steakhouse owned by the famous Salt Bae at Nusr-et Steakhouse; an exquisite fine-dining concept with a cuisine that draws attention to richness while keeping the culinary traditions of India at Jamawar; an upscale Lebanese fish restaurant at Al Sultan Brahim; and an authentic Italian restaurant with a vibrant dining experience at Lucia’s Doha.
- Number of pax at Al Hubara Restaurant: 150.
- Served as a commis de cuisine for the Sushi Kitchen.
- As a commis, I work in a team of three.
- I also helped the cold kitchen and banquet kitchen with all the plating for weddings and events.
- I used to report to my CDP.
- To oversee the daily breakfast, lunch, and dinner preparations, plating, and garnish, as per the restaurant’s standards, and to set the buffet for Al Hubara's live sushi counter.
- Ordering stores for my kitchen in cooperation with the CDP.
- Ensuring cleanliness, FIFO, and storage of the chillers, walk-in, -21 freezer, and dry store area.
- Responsible for the everyday mise en place. In charge of the Japanese kitchen.
- Managed time to juggle multiple tasks simultaneously with ease.
- Streamlined communication between kitchen and service staff, reducing order mistakes and improving dining experience.
- Adapted to different kitchen stations as needed, showcasing versatility and broad skill set.
- Website: https://www.marriott.com.
Commis 3
The Oberoi
09.2021 - 03.2022
- Company Overview: Award-winning and one of the 5-star hotel properties in the dream city of India. Located in the Queen's Necklace and overlooking the Arabian Sea, it has a total of 287 guest rooms, including 17 luxurious suites that are spacious and elegantly designed with fine interiors and modern amenities.
- Number of pax at Fenix Restaurant: 100.
- I was working in the Fenix Japanese kitchen, serving as a commis 3 for the Fenix restaurant.
- Worked in a team of five members for the Japanese kitchen.
- I used to report to my CDC (MasterChef).
- Dining options include an all-day dining restaurant with an extensive buffet experience of Japanese, Continental, Indian, and Mediterranean cuisine, i.e., Fenix; an authentic Italian restaurant with a contemporary style, Vetro; Ziya, a modern Indian restaurant by the Michelin-starred Chef Vineet Bhatia; a late-night bar, The Eau Bar; a Champagne Lounge; and a gourmet shop, The Oberoi Patisserie and Delicatessen.
- Responsible for the daily mise-en-place of all the daily services, making sure that all the health and safety requirements are met.
- In charge of the opening shift, setting up the sushi live bar, display, and the mise-en-place.
- Ensure all the food produced is of the very highest standard.
- Responsible for food stock control and ordering of daily supplies in coordination with the chef de cuisine.
- Ensuring the kitchen is maintained and cleaned to the highest level.
- Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Trained kitchen trainees to perform various preparation tasks under pressure.
- Website: https://www.oberoihotels.com.
Industrial Trainee
The Taj Mahal Palace and Tower
12.2018 - 06.2019
- Company Overview: India’s first 5-star hotel, built in 1908 at the heart of Mumbai and overlooking the Gateway of India, is Mumbai’s first licensed bar—the Harbour Bar.
- Responsibilities:
- Assisting outlet chefs and following their orders regarding daily service.
- Ensure that the kitchen and working areas are always thoroughly clean.
- Ensures that all mise en place is correctly prepared prior to commencing.
- Demonstrate product knowledge of all food and special functions held at the hotel. Ensure labeling of dates on products according to requirements.
- Involve yourself in the coordination of special functions and events with the chef responsible for them.
- Website: https://www.tajhotels.com.
Industrial Trainee
Mainland China Restaurant
04.2018 - 05.2018
- Overview: An iconic company, Speciality Restaurant, has been running since 1992 and is established in four different countries today, founded by Anjan Chatterjee.
- Responsibilities:
- Learned and practiced the different sauces and cuts used in modern Chinese cooking.
- Practiced different folds of dim sums and sui mai. Ensured all the mise-en-place was done properly, as per the kitchen standards.
- Website: https://speciality.co.in/.
Education
BSC - Culinary Arts
Symbiosis International University
01.2017 - 01.2020
Skills
Team leadership
Timeline
Chef De Partie
The Manor House and Ashbury Resort
05.2024 - Current
Sushi Chef
The Westin Hotel and Spa
04.2023 - 04.2024
Commis De Cuisine
The Sheraton Grand
04.2022 - 04.2023
Commis 3
The Oberoi
09.2021 - 03.2022
Industrial Trainee
The Taj Mahal Palace and Tower
12.2018 - 06.2019
Industrial Trainee
Mainland China Restaurant
04.2018 - 05.2018
BSC - Culinary Arts
Symbiosis International University
01.2017 - 01.2020
LANGUAGE SKILLS
Mother tongue(s): BENGALI
Other language(s): ENGLISH | HINDI
COMMUNICATION AND INTERPERSONAL SKILLS
Communication and Interpersonal Skills
Awards
Best Business Hotel Spa 2023– The Westin Doha hotel and spa., Certificate of Appreciation– FIFA 2022., Commitment & dedication towards the culinary operations., Trip Advisor Doha’s Favorite Restaurant – Fine Dining., Al-Hubara Restaurant, The Sheraton Grand, Doha, Qatar., Trip Advisor 2022 Travelers’ Choice Hotel– The Sheraton grand Doha.
COMMUNICATION AND INTERPERSONAL SKILLS
Communication and Interpersonal Skills
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