Supratim Datta
Master Chef ( Culinary Professional) at CRANBERRY BRAND HOLDINGS PVT LTD- Claim this Profile
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Bio
Experience
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Cranberry Brand Holdings Pvt Ltd
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India
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Events Services
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1 - 100 Employee
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Master Chef ( Culinary Professional)
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Jul 2017 - Present
West Bengal, India
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Amway India Enterprises Private Limited
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India
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Manufacturing
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700 & Above Employee
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Brand Chef of East India( Master Chef )
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Nov 2016 - Present
Eastern India
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Regional Chef and Trainer
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Nov 2016 - Present
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Regional Chef, brand chef of Amway Queen
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Nov 2016 - Present
West Bengal, India
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Regional Chef
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Nov 2016 - Present
India Master Chef
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head chef of Indian cuisine
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Apr 2016 - Nov 2016
Kolkata Area, India Cooking is my passion
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head chef of Indian Cuisine
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Apr 2016 - Nov 2016
Kolkata, West Bengal, India As a Indian Chef, I am passionate in my field.
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HEAD INDIAN CHEF
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Apr 2016 - Oct 2016
KOLKATA As a head Indian chef I was done my job with my best efforts, follow the all instruction of executive chef . Menu planning, costing, food hygiene and sanitation of kitchen and all others works wear my job and I was completed my job with best efforts when I was at Calcutta Club, kolkata. Indian Cuisine is one of the best cuisine of the world and I am glad to belong these industries.
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INDIAN CHEF
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Jun 2013 - Mar 2016
KOLKATA 1.As a Indian chef I'm responsible to all my food/dish to serve for guest before it's up to the mark or properly cooked,tasty and well garnished. 2.Maintain the food hygiene and kitchen hygiene also. 3.Follow the Haccp rules. 4.Follow the guide line of head Chef. 5.To be behave as like a chef. 6.Main priority is a cooking. 7.Always seriously handle the senior's direction. 8.Always maintains the timing and punctuality. 9.Always try to be best in these field. 10.Be… Show more 1.As a Indian chef I'm responsible to all my food/dish to serve for guest before it's up to the mark or properly cooked,tasty and well garnished. 2.Maintain the food hygiene and kitchen hygiene also. 3.Follow the Haccp rules. 4.Follow the guide line of head Chef. 5.To be behave as like a chef. 6.Main priority is a cooking. 7.Always seriously handle the senior's direction. 8.Always maintains the timing and punctuality. 9.Always try to be best in these field. 10.Be happy to our working culture.
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INDIAN CHEF
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Jun 2013 - Mar 2016
kolkata I WAS A INDIAN CURRY CHEF AT HOTEL HINDUSTHAN INTERNATIONAL.
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The HHI group of Hotels!!!
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Hospitality
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100 - 200 Employee
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indian chef
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Jun 2013 - Mar 2016
kolkata Me as a curry chef, I am happy to belong these industry and cooking is my passion.
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INDIAN CHEF
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Jun 2013 - Mar 2016
Kolkata Area, India Cooking is my passion.
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INDIAN CHEF
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Jun 2013 - Mar 2016
KOLKATA INDIAN CURRY CHEF.
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CURRY CHEF
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Jun 2013 - Mar 2016
KOLKATA AS A CURRY CHEF I LOVE GOAN CURRY.
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Pan India Food Solutions Pvt. Ltd.
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India
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Hospitality
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100 - 200 Employee
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INDIAN CHEF
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Mar 2012 - May 2013
Kolkata Area, India CURRY CHEF
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JUNIOR INDIAN CHEF
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Oct 2010 - Dec 2011
HOWRAH WHEN I WAS JUNIOR CHEF I WAS ASSISTED THE MY HEAD CHEF AND MAINTAIN MY ENTIRE KITCHEN TEAM MEMBER. AND ALWAYS FOLLOWED THE GUIDE LINE OF EXECUTIVE CHEF.
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Education
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T.I.E.M
Diploma in hotel Management -
2012 - 2015
T.I.E.M
diploma in hotel managrment, hospitality -
T.I.E.M
diploma of hotel management -
1998 - 2000
JATIN DAS VIDYA MONDIR
HIGHER SECONDARY AT ARTS, ARTS -
1993 - 2000
Jatin das vidya mondir,Belgharia
h.s, arts. -
T.I.E.M
diploma of hotel management, Hospitality Administration/Management -
2012 - 2015
T.I.E.M
Diploma in Hotel Management, Hotel Management -
T.I.E.M
3yrs diploma in hotel Management, Hotel Management -
2012 - 2015
T.I.E.M
Diploma, Hotel Management -
2012 - 2015
T.I.E.M
Diploma in hotel Management, Hotel Management -
2012 - 2015
T.I.E.M
Diploma, Hotel Management -
2012 - 2015
T.I.E.M
diploma in hotel management, hotel management
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