Arpan Sau
Denver,CO
Summary
Accomplished chef with extensive culinary experience in fine dining and casual dining environments, demonstrating a strong ability to adapt to diverse culinary styles. Proven track record as a versatile food preparer and effective team leader, fostering a collaborative atmosphere that enhances kitchen morale and elevates customer service standards. Dedicated to crafting memorable dishes that blend traditional techniques with innovative flair, consistently exceeding the expectations of discerning clientele. A passion for culinary excellence drives a commitment to delivering exceptional dining experiences that leave a lasting impression.
Overview
4
4
years of professional experience
Work History
Kitchen Manager
Hilton
03.2025 - Current
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
Chef De Partie
The Ritz-Carlton Hotel Company
09.2024 - Current
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Communicated effectively with other staff members regarding orders and menu changes.
- Maintained accurate records of daily production sheets including waste logs.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partie/ Demi Chef De Partie
Devils thumbs ranch resort & spa
07.2023 - 08.2024
- Prepared ingredients for cooking, including portioning, chopping, and storing food before use.
- Monitored food stock and placed orders with suppliers when necessary.
- Assisted in developing new recipes and menu items as requested by chef.
- Maintained a high level of cleanliness and organization in the kitchen area at all times.
- Supervised and trained kitchen staff to ensure quality standards of food production.
Demi Chef De Partie
Lufthansa Sky Chefs
04.2022 - 05.2023
- Conducted research and analysis of customer feedback to identify areas of improvement in operational processes of airline catering.
- Assisted with the development of new policies and procedures for daily operations of the flight business.
- Provided on-the-job training to new employees in accordance with company standards.
- Collaborated with senior management to ensure successful implementation of projects.
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Monitored stocks of all food items, ensuring adequate supplies at all times.
- Trained newly hired cooks on job duties, kitchen protocols and safety measures.
Chef De Partie
The Park
11.2021 - 04.2022
- Assisted in the development and implementation of training programs for new employees.
- Provided support chef on various tasks and duties.
- Maintained records of station and activities .
- Conducted research on best practices in according to company .
- Monitored progress of trainees throughout their program duration to ensure they meet requirements.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
COMMI 1
MAYFAIR Spa Resort & Casino Hotel
03.2021 - 10.2021
- Assisted the CDP and demi chef in their station.
- Learning the basics of the kitchen and focusing on the given task.
- Maintained records of all repairs, installations, and upgrades to communication systems.
- Learned, defendant, station in the kitchen, and their procedures.
Education
B.Sc - Culinary Art
The Neotia University
INDIA01.2022
BCA -
Vidyasagar University
INDIA01.2019
Higher Secondary -
Midnapore Collegiate School
01.2015
Secondary -
Midnapore Collegiate School
01.2013
Skills
- Diverse Culinary Proficiency
- Collaborative Teamwork
- Adaptability
- Computer Knowledge
- Hardworking
- Food Preparation
- Temperature Control
- Food Service
- Cooking techniques
- Menu Planning
- Food safety knowledge
- Food Prep
- Knife Skills
- Bulk Food Preparation
- Stock control
- Meal Preparation
- Recipe Development
- Planning
- Team building
- Communication
- Time Management
- Supervision and leadership
- Inventory management
- Food safety
- Multitasking and organization
- Customer service
- Waste reduction
- Inventory control
- Problem-solving
Accomplishments
- Runners up International Youth Chef Championship Culinary Academy of India,hyderabad
- Marriott prison master of crafts winners in Denver,Co
- Five star nomination best employ in THE RITZ
Languages
English
Professional
Bengali
Professional
Hindi
Full Professional
Activities
- Helping Continental Department for general operations and helping
- Overseeing food preparation and production
- Assisting head chef with the preparations
- Preparing meals for lunch and dinner services with an average of 100-150tables (approx.) every day
- Preparing banquet food for 1000 pepole
Hobbies and Interests
- Cooking and tasting different cuisines
- Learning new recipes
- Travelling
- Photography
Timeline
Kitchen Manager
Hilton
03.2025 - Current
Chef De Partie
The Ritz-Carlton Hotel Company
09.2024 - Current
Chef De Partie/ Demi Chef De Partie
Devils thumbs ranch resort & spa
07.2023 - 08.2024
Demi Chef De Partie
Lufthansa Sky Chefs
04.2022 - 05.2023
Chef De Partie
The Park
11.2021 - 04.2022
COMMI 1
MAYFAIR Spa Resort & Casino Hotel
03.2021 - 10.2021
Higher Secondary -
Midnapore Collegiate School
Secondary -
Midnapore Collegiate School
B.Sc - Culinary Art
The Neotia University
BCA -
Vidyasagar University
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