Soumya Mazumdar

• Supervised a diverse team of over 30 restaurant staff, while also managing dining room, kitchen and administrative responsibilities.
• Managed ordering of foods, supplies, and beverages , as well as inventory control and auditing of stock.
• Guaranteed food quality and 100% customer satisfaction by auditing menu items and food service performance.
• Successfully with our team we have launched 2 branches for BASK which at this point of time having a good profit, great customer service and a new trend in country.
• Ensured occupational safety and health act, local health and safety codes, and restaurant safety to maintain security and assure policies met.
• Evaluated suppliers to maintain cost controls and improve operations.
• Food n Beverage, and kitchen department training to enhance employee performance and boost employee productivity.
• Implementing successfully new workflow, restaurant layout and hierarchy for new branches.

• Created recipes and prepared advanced dishes.
• Supervised and enhanced work of 8-person team producing more than 350 plates per day.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Interacted with guests to obtain feedback on product quality and service levels.
• Modernized work processes to reduce guest wait times and boost daily output.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Collaborated with servers to collect information about specific customer desires and dietary needs.
• Developed process that reduced waste and improved supply turnover.
• Handled portion control activities according to specified instructions provided by chef.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

• Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Sanitized dining ware and kitchen equipment according to health code standards.
• Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.

Placed for an Industrial training from institute, at a 5 star hotel Hyatt Regency, Chennai.