ksoma mondal

Indian & International Cuisine Chef with 18+ years of experience in
ensuring menu creation in line with the business needs to keep the Brand
- best in class in its categories and actively looking for betterment on the
menu as per the brand and restaurant styles.
• Proficient in understanding the company policy in respect of sourcing
ingredients and ensure all chefs and kitchen staff understands and
employ these policies consistently
• Skilled at putting my stamp on traditional dishes and creating new
combinations, creativity and a flair for experimentation being my major
assets.
• Monitor customer grievances about food quality, taste, hygiene, food
presentation, portion size, food handling, etc. regularly and ensure food
preparation, execution and operational process are as per the SOP.
• Maintains a comprehensive, current, and guest-focused set of
departmental standards and procedures and oversees their
implementation.
• Expertise in providing training, menu implementation, conduct a weekly
audit to ensure Recipe SOP and Operation SOP is followed, and take
action to rectify the audit deviation.
• Understand the impact of kitchen operation on the overall property
financial goals and objectives and manages to achieve or exceed budgeted
goals.
• Developer of a system for a productive and efficient kitchen including
prep sheets, posted menus, scheduling boards, and price catalog.

Indian & International Cuisine Chef with 18+ years of experience in
ensuring menu creation in line with the business needs to keep the Brand
- best in class in its categories and actively looking for betterment on the
menu as per the brand and restaurant styles.
• Proficient in understanding the company policy in respect of sourcing
ingredients and ensure all chefs and kitchen staff understands and
employ these policies consistently
• Skilled at putting my stamp on traditional dishes and creating new
combinations, creativity and a flair for experimentation being my major
assets.
• Monitor customer grievances about food quality, taste, hygiene, food
presentation, portion size, food handling, etc. regularly and ensure food
preparation, execution and operational process are as per the SOP.
• Maintains a comprehensive, current, and guest-focused set of
departmental standards and procedures and oversees their
implementation.
• Expertise in providing training, menu implementation, conduct a weekly
audit to ensure Recipe SOP and Operation SOP is followed, and take
action to rectify the audit deviation.
• Understand the impact of kitchen operation on the overall property
financial goals and objectives and manages to achieve or exceed budgeted
goals.
• Developer of a system for a productive and efficient kitchen including
prep sheets, posted menus, scheduling boards, and price catalog.

High School Education from Bharati High School in 1998

Food Safety Training HACCP Level 1 - 3 ( Online Course)

Completed SERV Safe Course