UDAY KUMAR DAS

Experience

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  HOTEL HINDUSTAN INTERNATIONAL

  Oct 1999 - Oct 2003

  Chef

  • Check freshness of food and ingredients• In charge of the kitchen in restaurants or other places where food is served.• watch all activity and food preparation with any staff that would assist in the kitchen.• supervise the preparation of food for it's garnishing and presentation, as well as, the seasonings for a perfect taste.• mostly work in the back-of-house. take part in the creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks. • A primary duty is the continued efficiency of the kitchen and production of consistent, quality food.• Check freshness of food and ingredients• Check freshness of food and ingredients• Supervise and coordinate activities of cooks and other food preparation workers• Develop recipes and determine how to present the food• Plan menus and ensure uniform serving sizes and quality of meals• Inspect supplies, equipment, and work areas for cleanliness and functionality• Hire, train, and supervise cooks and other food preparation workers• Order and maintain inventory of food and supplies• Monitor sanitation practices and follow kitchen safety standards • Prepare a balanced staff roster each week ensuring all key areas are covered within an agreed budget • Ensure members of the kitchen team understand the importance of making every customer feel special and enjoy the experience of dining in our café and lounge. Skill & Experience Great communication skills Stay calm and collected under pressure Ability to effectively manage a team of staff Honest and reliable Good personal hygiene Positive and professional manner Enthusiastic and friendly personality Great time management Good numeracy and literacy Show less

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  ESS (Eurest Support Service) In Support To KBR,

  Nov 2003 - Dec 2004

  BAKERY CHEF

  • Setting the right proportions for ingredients, and overseeing work being done by bakers.• Meet or exceed industry standards for the preparation, storage and serving of food in the bakery.• Monitor food production and service to assure that planned menus are followed and that substitutions comply with meal requirements. Maintain full production records on all meals• Responsible for maintaining a financially sound Food Service program.• Responsible for menu planning that conforms to Federal and State regulations and providing nutritional and appetizing food. Oversee publication and distribution of menus.• Accurately complete the daily, weekly & monthly cleaning lists.• Provides regular training sessions for all food service employees in the area of food production, sanitation, TB Med 530 and FDA Food code program regulations, etc.• Ensure recorded production, waste and all logs are completed on a regular and consistent basis.• Adhere to Food Safety policies and procedures.• Maintains an accurate inventory of all food, supplies and equipment.• Assure implementation of sanitation and safety procedures and compliance with HACCP Plan within the department and all phases of the food service operation.• Develop procedures for properly receiving, storing, and distributing food and supplies.• Establish standards for food preparation and service, including food quality, standardized recipes and portion size, with emphasis on appeal, maximum nutritive value and flavor, efficient preparation, and service and sanitary conditions.• Supervises and participates in cooking, baking and the preparation of all food.• Write weekly schedules according to business. Show less

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  Compass Group

  Feb 2005 - Dec 2006

  BAKERY/PASTRY CHEF

  • Responsible to guiding the kitchen staff in production of baked goods and preparative work for the following day. • Responsible for arranging schedules and promptly handling any staff issues.• Managed flavor rotations and completed orders without flaw.• Worked one-on-one with brides and other clients to perfect their special event.• Responsible for training new hires • Tracked inventory and completed truck orders for multiple stores• Maintained the cleanliness and function of the baking area and related equipment• Coordinated up to 5 bakers to complete baking schedule of the day.• Organized baking schedule in regards to what was to be baked to stock store.• Trained other bakers and supervise bakery staff.• Planned and maintain the required daily and weekly production for consumer Supervised incoming product inventory; verify quantity and quality of product.• I have been responsible for making the weekly schedule for all Bakery staff.• At this job I have created many advanced skill-level cakes for customers' custom orders, as well as having designed custom cupcakes for their special occasion• Start to finish, make sure everything is complete in a timely manner and every store is taken care of and the baking store is left clean for the morning shift• Measure ingredients and prepared rolls, cakes, frosting, cornbread, and cobblers• Plan and prepare menu for efficient four weekly productions as logcap army menu.• Manage baking program.• Bake breads, breakfast pastries, vegan and gluten free items, cakes, tarts, pies, cookies, brownies and bars for breakfast, lunch and dinner. Show less

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  Supreme Food Service

  Jan 2007 - Dec 2010

  HEAD BAKER/CATERING SUPERVISOR

  • The supervision of all cleaning staff focusing on their performance in terms of standards of cleanliness and their behavior whilst on duty• Ensuring that a first class cleaning Sanitizing service is delivered to all areas of the Dfac ,store and office.• Reviewing work schedules• Ordering of cleaning and sanitizing materials• Monitoring of all cleaning and sanitizing activities• Ensuring all staff are aware of the Health and Safety policies.• To manage the work of the Cleaning and sanitizing Staff which will include training, instructing and supervising • To undertake, as part of the team, the cleaning and sanitizing of designated areas to ensure that they are kept in a clean and hygienic condition • To be involved in the appointment of cleaning and sanitizing Staff • Train, instruct and supervise the work of cleaning and sanitizing Staff • To ensure all works carried out by the cleaning and sanitizing Staff as set out in their Job Descriptions are completed with due observation to appropriate Health & Safety requirements • Cleaning, sweeping and vacuum cleaning with sanitizing.• Emptying of bins , Washing, dusting and polishing surfaces, including floors, walls, tables etc • Scrubbing and buffing floors using powered equipment on the relevant floors • To undertake a Deep Clean and Sanitizing which includes, all of the above, plus for example shampooing carpets, stripping and re-polishing floors, cleaning lockers, etc. Show less

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  DynCorp International

  Jan 2011 - Nov 2014

  FOOD SERVICE SUPERVISOR/SANITATION SUPERVISOR

  • Leads the food service team in safe working practices including chemical handling, PPE and OSHA requirements and TB MED-530. • Provides regular training sessions for all food service employees in the area of food production, sanitation, TB Med 530 and FDA Food code program regulations, etc.• Assure implementation of sanitation and safety procedures and compliance with HACCP Plan within the department and all phases of the food service operation• Coordinate cleaning activities for both sanitation and production staff members• Handle corrective measures in instances where sanitation compliance is lacking• Inspect premises and equipment to ensure that proper sanitation procedures are being followed.• Coordinate the activities of the maintenance staff to ensure that production equipment is cleaned and maintained according to safety and sanitation standards• Schedule job assignments and ensure that each employee is aware of his or her daily work order• Perform auditing services and ensure that proper records of auditing reports is maintained• Oversee chemical usage, inventory and cleaning logs and ensure appropriate storage of cleaning supplies and equipment• • Monitored sweeping and mopping floors in offices and lobbies and ensured that bathrooms were properly washed down• Ascertained that all surfaces such as desks and counters were sanitized using allowed chemicals• Cleaned and maintained food processing equipment in accordance to set sanitation practices. • Maintains records and daily logs. Prepares periodic activity and reports for review. • Accountability for all Departmental stock & inventory control. Periodically inventories supplies and requisitions and distributes supplies and equipment; places orders as required. Maintains records of supplies used. • Daily inspects and evaluates cleanliness and physical condition of facilities. Trains employees in quality systems and procedures. Show less

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  Unaoil Group, GETR

  Dec 2014 - Apr 2016

  Food Service Supervisor

  • Identifies staff development and training needs and ensures that training is obtained.• Plans, directs, and supervises the preparation and cooking of meals, food reconstitution, and the proper use of equipment in a safe and sanitary environment. • Verifies delivered food supplies for quantity and quality.• Supervises food storage and maintains inventory control.• Directs the overall sanitation procedures for conformity to prescribed policies, procedures, and regulations.• Coordinates and supervises food service personnel in the proper distribution and portioning of food in a Military Dfac operations.• Conducts audits according to company guidelines to ensure food service quality, environmental safety, and infection control.• Plan menus, ensuring good menu balance, proper food portioning and distribution, and quality control to meet nutritional food standards.• Develops and enforces policies and procedures.• Directs the planning of work schedules.• Reviews staffing patterns to ensure proper assignments.• Approves work schedules.• Estimates food and equipment costs to maintain budgetary control.• Coordinates activities with those of staff in other areas to determine and secure residents’ food service needs.• Oversees equipment maintenance.• Requests equipment repairs or replacement.• Performs related work as assigned.• Show less

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  DynCorp International

  Sept 2016 - Nov 2016

  FOOD SERVICE SUPERVISOR/SANITATION SUPERVISOR LEAD

  • Leads the Dfac staffs in safe working practices including chemical handling, PPE and OSHA requirements and TB MED-530. Provides regular training sessions for all food service employees in the area of food production, sanitation, TB Med 530 and FDA Food code program regulations, etc.•• Coordinate cleaning activities for both sanitation and production staff members• Ascertain that sanitation procedures are followed by each worker and staff member• Handle corrective measures in instances where sanitation compliance is lacking• Inspect premises and equipment to ensure that proper sanitation procedures are being followed.• Coordinate the activities of the maintenance staff to ensure that production equipment is cleaned and maintained according to safety and sanitation standards• Schedule job assignments and ensure that each employee is aware of his or her daily work order• Perform auditing services and ensure that proper records of auditing reports is maintained• Oversee chemical usage, inventory and cleaning logs and ensure appropriate storage of cleaning supplies and equipment• Immediately report and address all quality or safety issues to sanitation manager to ensure quick action• Monitored sweeping and mopping floors in offices and lobbies and ensured that bathrooms were properly washed down• Ascertained that all surfaces such as desks and counters were sanitized using allowed chemicals• Cleaned and maintained food processing equipment in accordance to set sanitation practices. • Maintains records and daily logs. Prepares periodic activity and reports for review. • Accountability for all Departmental stock & inventory control. Periodically inventories supplies and requisitions and distributes supplies and equipment; places orders as required. Maintains records of supplies used. • Daily inspects and evaluates cleanliness and physical condition of facilities• Trains employees in quality systems and procedures. Show less

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  ATS Group

  Dec 2016 - now

  Food Service Supervisor

  • Identifies staff development and training needs and ensures that training is obtained.• Plans, directs, and supervises the preparation and cooking of meals, food reconstitution, and the proper use of equipment in a safe and sanitary environment. • Verifies delivered food supplies for quantity and quality.• Supervises food storage and maintains inventory control.• Directs the overall sanitation procedures for conformity to prescribed policies, procedures, and regulations.• Coordinates and supervises food service personnel in the proper distribution and portioning of food in a Military Dfac operations.• Conducts audits according to company guidelines to ensure food service quality, environmental safety, and infection control.• Plans and prepares menus, ensuring good menu balance, proper food portioning and distribution, and quality control to meet nutritional food standards.• Tests and approves new recipes for use.• Develops and enforces policies and procedures.• Directs the planning of work schedules.• Reviews staffing patterns to ensure proper assignments.• Approves work schedules.• Estimates food and equipment costs to maintain budgetary control.• Coordinates activities with those of staff in other areas to determine and secure residents’ food service needs.• Oversees equipment maintenance.• Requests equipment repairs or replacement.• Performs related work as assigned.• Some of my more profound skills lie in the following areas:❖ Food Safety and Hygiene❖ Facility Startup and Maintenance❖ Chemical Usage and Dilution Rates❖ Auditing and Process Modification❖ Corrective Actions Implementation❖ Sanitation Verification Show less