Indrasish Misra

Background

About Indrasish Misra

Sous Chef/Chef de Partie with over 10+ years of experience in the field of hospitality, fine culinary arts, food & beverage production & kitchen operations; comprehensive knowledge of international standards for kitchen hygiene & food safety, internal HACCP procedures and food safety management systems, for ensuring highest standards of food preparation & service, seamless delivery of food & beverage services, & smooth functioning of daily kitchen operations Culinary excellence in preparing confectionaries, desserts, pastries, handling cold stations, & creating new recipes for desserts & engaging the interest of patrons; trained in modern culinary arts; expertise in delivering and managing culinary operations, guest servicing, menu/recipe planning & development, food quality assurance, kitchen operations management, and food & beverage services Expertise in working proactively in busy kitchen environments, for monitoring entire kitchen operations including meal preparations, mise-en-place, stock & inventory management, maintaining kitchen hygiene & food safety as per standards for proper sanitation & food handling, menu planning, & recipe development Deft at preparing large volumes of meals; culinary competence in preparing meat & vegetables, & appropriate portioning/presentation, continental, Indian & multi-cultural cuisines, advanced cooking & knife techniques Key player in maintaining consistency, food quality & safety, & production of meals; ability to plan menu based on available stock, facilitate food stock rotation, manage stock delivery, & inventory control for effecting cost savings, & eliminating stock loss Adept at identifying and preventing specific hazards in raw material procurement, storage, preparation and consumption, and providing training for new hires on food safety standards and protocols, for ensuring compliance of the same across all stations and services Proficient in vendor development and supplier management, procurement of imported materials/kitchen equipment, maintenance & use of all kitchen equipment, stock replenishment, running commercial kitchens on given budget, ensuring appropriate waste disposal, facilitating quality control in kitchen operations including maintaining international level standards in kitchen/cooking station hygiene, kitchen safety, and storage of supplies To know more about my work experience and skills, you can connect with me. Thank you.