1. Seneti Chowdhury
Head Chef
14b Patterson Avenue,Mission Bay,Auckland
022 100 7582
s.latu.0113@hotmail.com
PERSONAL SUMMARY
A chef with over twenty years experience who is passionateaboutproducinghigh quality food.
Experience workingin various settings and roles including;cafechef, a la cartebistro chef and
restaurantsous chef. A positiveand reliableperson who is confidentworkingin a challengingfast
paced kitchen.
CAREER HISTORY
Dalmatia BistroBar& Cafe- MissionBay,Auckland
HEAD CHEF March 2013 - March 2015
 Meal preparation in Mediterranean stylecafe/ a la cartebistro.
 Processingorders quickly and calmly for quick tasty breakfast/ brunch/ lunch menu.
 Preparation of a la cartedinner menu.
 Checking meal presentation.
 Dessert preparation/ baking/ cabinet.
 Hire, train,and supervisethe staff.
 Schedule the work of chefs, cooks,and other kitchen employees.
 Manage stock levels and order appropriately.
 Ensure a high standard of cleanlinessismaintained throughout the kitchen areas atall times.
Riva Cafe- MissionBay,Auckland
HEAD CHEF September 2008 - March 2013
 Same as above
Scalinis -StHeliers, Auckland
SOUS CHEF 2004 - 2008
 Meal preparation in a la carteItalian restaurant.
 Workingsections efficiently in fastpaced environment.
 Experience on grill,pasta section,pizza cooking,sauces.
 Managed food preparation.
 Supervised staff in section.
 Checked and maintained stock levels.
 Managed staff rotas.

2. Forest HarbourRestaurant-Alaska
SOUS CHEF Summer seasons 2002/ 2003/ 2004
 Managed section efficiently in fastpaced environment.
 Meal preparation;fish,meat, sauces.
 Food preparation includingmakingdesserts.
Regular customers at ‘Cafe on Kohi’ who enjoyed my cooking invited me to cook at their
restaurant catering for holiday makers on cruise ships.
Cafe onKohi - Kohimarama,Auckland
HEAD CHEF 1995 - 2002
 Meal preparation in busy cafein beach front location.
 Processingorders quickly and calmly for quick tasty breakfast/ brunch/ lunch menu.
 Checked meal presentation.
 Dessert preparation.
 Providingfull cabinetofferings.
 Hire, train,and supervisethe staff.
 Plan and develop menus.
 Schedule the work of chefs, cooks, and other kitchen employees.
 Manage stock levels and order appropriately.
 Ensure a high standard of cleanlinessismaintained throughout the kitchen areas atall times.
Eden TerraceCafe - Mt Eden, Auckland
SOUS CHEF/CHEF 1989 - 1995
 Meal preparation/ managed sections in fastpaced environment.
 Two years trainingfromexperienced chef/ previous owner and of renowned Auckland restaurant;
Cin Cin - Auckland.
 TAB operator in casino section of establishment.
PERSONAL SKILLS
 Abilitytofollow detailedinstructionsand
procedures.
 Can quicklyadaptto changingsituations.
 Able toworkwithminimumsupervision.
 Physicallyfitwithalotof staminaand able
to spendlonghours standingup.
 Time management.
 Multi tasking.
REFERENCES
Available onrequest.
AREAS OF EXPERTISE
 Developingmenus
 Kitchenmanagement
 Hospitality
 Foodpurchasing
 Stock control
 Foodcosts
 Budgetarycontrol