Summary
Overview
Work History
Education
Skills
Languages
Affiliations
Accomplishments
Hobbies
Languages
Reference
Timeline
Generic
SOUMYA B WALI

SOUMYA B WALI

Cayman Island

Summary

Looking forward in taking up job assignment, where I can utilize my skills, talent and creatively involved with system that effectively contributes to my personal as well as of my organizational growth.

Overview

8
8
years of professional experience

Work History

Hot Line Cook

KIMPTON SAEFIRE RESORT SPA GRAND CAYMAN ISLAND
11.2023 - Current
  • Reporting to the manager on shift
  • Bulk preparation of stock ,sauces, soup, pasta, rice
  • Processing fish ,meat required for the operation
  • Setting up of line by preparing all the mise en place required for the dinner service
  • Maintain a clean and organized work station ,adhering to food safety and sanitation standards
  • Collaborate with other colleague to unsure smooth operation of the kitchen
  • Follow recipes, portion control guidelines, and presentation standards
  • Work efficiently in a fast paces environment managing multiple orders and dishes simultaneously
  • Checking upon the ingredients required for next day operation such as dry / dairy/ meat/ vegetable and placing the order
  • Ability to work under pressure and meet deadlines



J1 Culinary Kitchen Rotation

The Blue Crab Of Bethany beach
10.2022 - Current
  • Reporting to the restaurant general manager
  • preparing stock/soup/sauces/fillet fish and meat preparation
  • Assigning work to the interns required for the day
  • looking after the hot line/salad section/steamer/frier/sandwich station and guiding team to start the service
  • Ensuring the food is prepared on time when KOT received maintaining quality ,quantity ,temperature of the food.
  • Cost controlling
  • Controlling food wastage
  • Ordering and indenting the ingredients required for the restaurant operation
  • Checking the quality of seafood/meat/fresh vegetables /dairy received on daily basis
  • Assisting general manager of the restaurant wherever required
  • Overall supervising the kitchen for smooth operation of ALA CARTE restaurant

Demi Chef De Partie

Intercontinental Fujairah Resort
01.2022 - 09.2022
  • COLD KITCHEN
  • Reporting to the ex sous chef
  • Attending morning meeting with executive chef
  • Looking after the cold kitchen operation such as .coffee shop/ Banquet /club lounge/pool bar.
  • Preparing the menu for different theme night dinner at coffee shop
  • preparing the menu for banqueting events as per the client
  • Ensuring the set up of buffet on time
  • Looking after the oriental section/sushi section/canape/sandwich/banquet section of the cold kitchen
  • Raising store requisition /dairy/vegetables/ butchery for the operation
  • preparing duty roster.
  • Training the interns
  • Maintaining the log book .
  • Following HACCP standards /cleaning and sanitizing work place
  • Handling guest complaint.
  • Motivating team members lead by example and listens to feedback.
  • open up to new ideas changing work place.
  • Maintaining quality standards of the food
  • looking after banqueting events such as /weddings /night parties/coffee breaks/ sports and recreational events preparing cold items according to the menu .
  • Minimizing the food wastage .
  • Cost controlling
  • Training subordinates about efficient use of the food ingredients
  • Assisting ex sous chef for the culinary operation wherever required.

Commis Chef

Laduree Paris INDIA
06.2021 - 01.2022
  • FINE DINING RESTAURANT(All area )
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Handled food deliveries, processing items and accurately placing into inventory.
  • Cooked multiple orders simultaneously during busy periods.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Followed proper food handling methods and maintained correct temperature of food products.

Commis Chef

The Ritz Carlton
07.2019 - 03.2021
  • Cold Kitchen (Banquet+coffee shop)
  • Reporting to the supervisor
  • Attending daily briefing conducted by supervisor
  • preparing salads/canapes / sandwich/ for the coffee shop/club lounge/ lobby lounge/pool bar
  • cutting the varieties fruits required for the breakfast
  • preparing and plating vide varieties of the salad for the coffee shop
  • set up of the lunch and dinner buffet
  • preparing unique list of items for the brunch
  • Mis en place for banqueting events
  • Receiving the store (dry goods /dairy/fresh veg/butchery items ) sanitizing and proper storage
  • preparing ala carte order of sandwich /burger/salads
  • Time management/ handling pantry section
  • Cleaning and sanitizing the work place
  • keeping record of black book
  • following HACCP standards
  • Cooperating supervisor (SOUS CHEF) wherever needed during operation .

INTERN (All Operational Department)

The Ritz Carlton
12.2017 - 03.2018
  • Internship (all operational department)
  • worked in culinary ,food and beverage service,front office,house keeping.
  • Worked alongside senior team members to learn related job tasks and roles.
  • Handled basic issues and problems under direct supervision, escalating more complex issues to appropriate staff.
  • Worked with team members to promote great customer service and pleasant work environment.
  • Attended training sessions and meetings to learn new information and develop personal skills.
  • Developed essential skills and techniques through diligent practice.

Education

B.Sc. in Hospitality And Hotel Administration - HOTEL AND HOSPITALITY ADMINISTRATION

NCHMCT&IGNOU
06.2019

Skills

  • Fillet fish
  • knife skills
  • Leadership skills
  • Carving
  • Modern plating and presentation
  • Creativity in plating /attention to detail
  • Modern cooking skills
  • Budgeting management/supervision skills
  • Organization/planning/Multitasking
  • Good communication and teamwork skills
  • Team player
  • Cleanliness /Health /food/sanitary practices

Languages

English
Full Professional
Hindi
Native/ Bilingual
Marathi
Full Professional
Spanish
Limited

Affiliations

  • participation in Thai cuisine workshop

Accomplishments

  • National level basket ball tournament played for twice

Hobbies

  • singing
  • playing basket ball
  • listening to music
  • painting
  • cooking

Languages

  • English, Hindi, Kannada, and Marathi

    • Reference

     Mr. Eduardo Bronte

    Executive sous chef 

    Kimpton Seafire Resort and Spa 

    Contact Number :+553299153-1688

    Mail Id :edubronte@gmail.com

    Timothy Haley

    General Manager at The Blue Crab of Bethany Beach 

    contact Number :+3028419010

    Mail Id :bluecrabbethany@verizon.net

    Timeline

    Hot Line Cook

    KIMPTON SAEFIRE RESORT SPA GRAND CAYMAN ISLAND
    11.2023 - Current

    J1 Culinary Kitchen Rotation

    The Blue Crab Of Bethany beach
    10.2022 - Current

    Demi Chef De Partie

    Intercontinental Fujairah Resort
    01.2022 - 09.2022

    Commis Chef

    Laduree Paris INDIA
    06.2021 - 01.2022

    Commis Chef

    The Ritz Carlton
    07.2019 - 03.2021

    INTERN (All Operational Department)

    The Ritz Carlton
    12.2017 - 03.2018

    B.Sc. in Hospitality And Hotel Administration - HOTEL AND HOSPITALITY ADMINISTRATION

    NCHMCT&IGNOU

    Similar Profiles

    CREATE PROFILE
    SOUMYA B WALI