Khitish Chandra Paul
Chef de Cuisine
Milan,MI
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Executive Chef
Lion Bar Cum Restaurant
02.2017 - 11.2018
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Senior Sous Chef
The Hotel Grand Prince, Bitamore ,
03.2015 - 12.2016
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Sous Chef
Fire and Ice Pizzeria , Kolkata
04.2013 - 09.2014
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
Chef De Cuisine
Hostaria Del Punt
05.2007 - 03.2012
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
Chef Assistant
Restaurant Au Vieux Caveau
03.2004 - 12.2006
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Sous Chef
Z Cafe and pub
JALPAIGURI, W B
05.2022 - 12.2023
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Implemented food cost and waste reduction initiatives to save money.
Chef De Partie
Restaurant Pizzeria La Puccia Renens / Nyon,
07.2002 - 02.2004
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
Commis Chef
Pizzeria Croix Federale. Essertes Switzerland.
02.1998 - 04.2002
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
Education
No Degree - Language Arts Education
Chatalmari High School, Assam
Hojai01-1993
Skills
- Kitchen leadership
- Food presentation
- Cooking techniques
- Allergen awareness
- Safe handling
- Equipment usage
- Butchery skills
- Menu development
- Plating
Certification
- Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
Languages
English
Advanced (C1)
French
Upper intermediate (B2)
Italian
Intermediate (B1)
Hindi
Upper intermediate (B2)
Assames
Advanced (C1)
Bengali
Bilingual or Proficient (C2)
Timeline
Sous Chef
Z Cafe and pub
05.2022 - 12.2023
Executive Chef
Lion Bar Cum Restaurant
02.2017 - 11.2018
Senior Sous Chef
The Hotel Grand Prince, Bitamore ,
03.2015 - 12.2016
Sous Chef
Fire and Ice Pizzeria , Kolkata
04.2013 - 09.2014
Chef De Cuisine
Hostaria Del Punt
05.2007 - 03.2012
Chef Assistant
Restaurant Au Vieux Caveau
03.2004 - 12.2006
Chef De Partie
Restaurant Pizzeria La Puccia Renens / Nyon,
07.2002 - 02.2004
Commis Chef
Pizzeria Croix Federale. Essertes Switzerland.
02.1998 - 04.2002
- Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
No Degree - Language Arts Education
Chatalmari High School, Assam
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