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Manager Service

Fairfax, Virginia, United States
January 23, 2018

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Shantanu Sen

***** ******* ******* *****, *** ***

Fairfax,VA 22030

Phone Number: 703-***-****



Seeking a challenging position as a chef specializing in international and American cuisines, either as a Specialty Chef or Restaurant Manager, where my extensive experience in the restaurant/food industry can be utilized to enhance the profitability and growth of the company.

Summary of Qualifications

Over 35 years of experience in luxury hotels, cruise liners and ethnic restaurants. Responsible for high-volume operations, including quality-food preparation and presentation, purchase of food, sanitation, menu planning, recipe cards, sales promotions, and service standards.

Proficient in developing creative menus for different ethnic cuisines, controlling food and labor costs, creating business forecasts, and maintaining inventory and payroll.

Proficient in training and developing high class kitchen and service staff, developing team spirit at the work place, and maintaining an elevated level of employee morale.

Consulted for entrepreneurs, and helped them with staffing needs, vendors, menu planning, and food costing. Also designed kitchen layouts and selected equipment for ethnic cuisine and fast food restaurants.

Have always maintained a high standard of U.S.P.H and Hazard Analysis Critical Control Point regulation specifications for sanitation.

Professional Experience

Bridge Point Hospital August 2015 - Present

Executive Chef Washington, DC

Appointed to operate an independent dietary unit comprising of two hospitals which included a nursing home and a hospital in each unit. This included 300 beds in each unit.

Created and stood up a complete operating system from ground up which included menu cycles, setting up vendors, ordering and inventory formatting.

Designed and produced a 4-week menu cycle for the patients and cafeteria while working closely with the dietitians to cater patient’s dietary needs and restrictions.

Responsible for training, supervising and managing staff in all aspects of food and beverage production.

In charge of handling all high - end catering for corporate events and clients.

Sodexo Marymount University 2009-2015

Executive Chef 1 Arlington, VA

Manage and supervise all aspects of food and beverage production at the University’s main dining hall as well as planning menus, order placement, preparation, inventory, food costing controls, and staff training.

Passage to India 2006 – 2008

Chef/Manager Bethesda, MD

Supervised food service and preparation, booked and catered large parties specializing in cuisines from all four regional corners of India -- North South East, and West

Bombay Bistro 2005 – 2006

Chef/Manager Fairfax Virginia

Chef/Manager of an upscale fine dining restaurant, supervised service and preparing authentic South Indian and North Indian cuisine, as well as catered large parties for a variety of events. Was also featured in the Washingtonian magazine.

Shehnai Cuisine of India 2001- 2005

Chef/Manager Anaheim California

Worked as Chef/Manager, operated the banquet facility and restaurant, and supervised the food service and preparation of quality food. Increased the company’s business by 25%

Four Star Pizza 1997-2001

Business Manager Bermuda, British Sovereign

Directed the operation of a food court serving Indian, Mexican, and Oriental cuisines, as well as pizza delivery as the Restaurant Business Manager

Halfway House Restaurant 1994-1997

Head Chef/Manager Bermuda, British Sovereign

Operated a busy kitchen in the capacity of Head Chef and Manager. Responsibilities included menu planning, supervision of quality-food preparation and service, food ordering, and outdoor catering

Specialty Inn 1992-1994

Head Chef Bermuda, British Sovereign

Worked as Head Chef. Prepared Italian food and created fusion recipes

Ristorante Primavera /Tio Pepe 1992-1994

Sous Chef Bermuda, British Sovereign

Worked as Sous Chef, specializing in Italian cuisine

Royal Caribbean Cruise Lines 1988-1990

Chef de Partie Miami, Florida

Worked as Chef de Partie in charge of food preparation and presentation of hot and cold buffets for breakfast, lunch, and midnight buffets. Demonstrated the skilled art of carving ice and vegetables as centerpieces for buffets.

Hotel Chola Sheraton and Trident Oberoi 1982-1988

Commis I, Commis II, and Demi Chef de Partie Madras, India

Worked as Commis I, Commis II, and Demi Chef de Partie with two of the top luxury chain hotels in India. Specialized in Continental, Indian, and Chinese cuisines. Trained in garde manger, bakery, butchery, hot range, pantry, and stewarding.

Education and Achievements

2006 Profile in Washingtonian Magazine.

1982-1985 Madras University, B.A. Commerce. (completion certificate received).

1982-1985 Hotel Chola Sheraton, Hospitality apprenticeship course.

Trained in all aspects of food and beverage production and service.

1996-1996 Participated and won second place in the Master Chef Cook Off, sponsored by Gosling brothers, Bermuda.

1994-2001 Held cookery classes at the International Imports Chef shop in Bermuda where I taught Indian, Oriental, and Continental cuisine.

Extra-Curricular Activities

Cricket, rowing, athletics, and martial arts. Participated in all the sports at national level.

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