Executive Chef

• Jan 2023 - Present

Executive Sous Chef ( Culinary Operations- HOD Role)

• Jan 2022 - Dec 2022

Beautiful hotel in the City of Joy- Kolkata Beautiful hotel in the City of Joy- Kolkata

Head Chef (Head Of Department, Culinary operations)

• Oct 2019 - Jan 2022

*Took handover of this Fairfield by Marriott with 222 rooms Hotel. *Streamlining the Manpower and Resources to produce the highest quality of standards in Fairfield *We successfully catered the ODC of Def-Expo 2020 with approx. 3000 Pax with very positive note. *Organizing and hosting the food festivals in almost every months with very positive responses. *Imparting training to kitchen staff in order to provide the best results in minimum time and using resources optimally *Ascertaining the hygiene & food safety standards are met as per the Marriott Policy in all stages of food preparation. Show less

Chef De Cuisine

• May 2018 - Oct 2019

Produce diversified menus in accordance with the customer profile. *After three months of the market survey, launched a new menu for banquets which includes all aspects of the guest like, national, regional, international, Jain and healthy food menu *Imparting training to kitchen staff in order to provide the best results in minimum time and using resources optimally *Ascertaining the hygiene & food safety standards are met as per the SFSMS Policy in all stages of food preparation starting from the receiving of the ingredients till the finished dish *Maintained a safe & hygienic kitchen environment; ensuring high culinary standards are met at all given time *Supervising & monitoring the associates to ensure that all SOPs are followed *Managing activities related to requisition, purchase orders, maintaining hygiene standards, training & discipline and food cost. *Administering the activities related to buffet setup & live stations at all the venues. *Attending & resolving customer’s complaints regarding food, sales & service etc. Show less

Sous Chef. Event opeartions

• Nov 2015 - Apr 2018

*Designed menus for special occasion and private dining in co-ordination with Exe Sous-chef and Chef de Cuisine *Supervised daily supplies in coordination with concerned department *Maintained an average consistent food cost *Prepared rosters & staff allocation within the department to ensure the smooth workflow *Imparted hands-on training to apprentices & trainees *Developed sectional SOP’s and updated them as per the business requirements *Collaborated with guests to cater their special needs and preferences *Managed Internal & External Hygiene, ISO 22000 Certification, Gallop and Audits *Administered the team, quality, cost control, organized stock and menu creation with the coordination of CDC. *Monitored safety, hygiene & cleanliness standards in all ISO 22000 norms *Formulated duty roasters for the entire team and coordinated with them to follow the standard operating procedures Show less

Sous Chef @ Café' kitchen (Coffee shop)

• Oct 2014 - Oct 2015

I was sous chef in café kitchen , handled high volume guests in breakfast ,lunch & dinner operation in this multicuisine restaurant.

Sous Chef

• Oct 2011 - Sep 2014

I was taking care of this 7 teppanyaki grill, live sushi bar outlet with 17 staffs, It's having unique concept of complete live cooking in front of the guest and its completely chef's oriented restaurant.

chef de partie

• Jul 2009 - Sep 2011

* Joined to open a new restaurant by name of kai Asia with oriental concept, live sushi and teppanyaki counter with Chinese and Thai food *I was responsible right from staff recruitment to finalizing the menu ,coordination with sales, suppliers, marketing and other outlets with the 8 team members started my kitchen which is still running very successfully in Vadodara (Gujarat) *After opening the Kai Asia successfully ,i was taking care of the Café i.e., Gateway all-day dining restaurant too Show less

COMMI-1

• Jun 2006 - Jun 2009

*Started working in 140 cover Pan Asian kitchen with Chinese, Thai, Japanese and Mongolian food *Worked under all three different master chefs for different cuisine in panasian *Learned Sushi , teppanyaki and live Mongolian, preparation of food in front of the guest *Was responsible to maintain the requisition and inventory at that commi level too. *Was also the part of many food promotions at panasian like, agemono, Mongolian, Korean & Thai food festivals. Show less