Shantanu Sen ServSafe
***** ******* ******* *****, *** 812, Fairfax VA 22030
Cell: 703-***-**** E-mail: firstname.lastname@example.org
**/**** - ******* ******** ****** Lines: US River and Alaska Cruises US Rivers and Coast Lines
Annual Food Sales Volume: $8 Million
Incorporate regional culinary traditions of where we cruise into our menus
Responsible for daily operational management all Galley Crew for a 150-250 passenger river and coastal cruise lines
Intimately involved as Executive Chef in the delivery of an exceptional culinary experience with every plate & meal
Drive an exceptionally high standard of service through thorough training coaching, evaluation and feedback of all Galley Crew Members
(Reason for looking: Career Advancement, Stability.)
08/2015 - 04/2018 Bridge Point Hospital Washington, DC
Annual Sales Volume: $2.15 Million to $3 Million
Increased overall sales $ 850,000 (40%) through creative menu design and marketing to community for walk-in business
Appointed to operate/manage multiple units with sales ranging from $20,000 - $50,000 per week in revenue in two hospitals and a nursing home in each hospital unit
Created and implemented an operating system for menu cycles, setting up vendors, ordering and inventory control
Established benchmarks and implemented new standards of service that are utilized company wide
Designed and produced a 4-week menu cycle patients and cafeterias while working closely with dietitians on special dietary needs and restrictions for patient’s.
Implemented a training program for managerial staff in all aspects of customer service, food and beverage production
Conducted numerous high – end catering events for corporate
(Reason for leaving: Career Advancement Experience)
2009-2015 Sodexo: Marymount University Arlington, VA
Executive Chef 1
Annual Sales Volume: $5 Million to $10 Million.
Hired in as Executive Chef and promoted to Executive Chef 1 in 2011
Increased revenue $1.7 Million (20%) through new menu development, community outreach, increased catering, “grab and go concepts, hot breakfast and full salad bar. Turned the café division business from a deficit to profit in 3 months
Reduced food cost $1,300,000 (45% to 32%) through process improvements, menu cycling, portion control and training
Improved and streamlined order placement and inventory process
Received numerous recognitions for food taste, quality and excellent customer service
(Reason for leaving: Career Upgrade Opportunity.)
2006 - 2008 Passage to India Bethesda, MD
Chef/Manager - 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
2005 - 2006 Bombay Bistro Fairfax, VA
Chef/Manager - Upscale fine dining Bistro serving authentic South &North Indian cuisine - Featured in Washingtonian magazine
2001 - 2005 Shehnai Cuisine of India Location: Anaheim, CA
Chef/Manager - Operated the banquet facility and restaurant and supervised the food service and preparation of quality food. High Volume catering for up to 1500 guests. Increased the company’s business by 50% by booking year-round catering events.
*Will provide my prior 20 years’ work experience upon request.
EDUCATION AND ACHIEVEMENTS:
B.A Commerce – Madras University (HIGHEST LEVEL ACHIEVED)
2006 - Profile in Washingtonian Magazine.
Hospitality apprenticeship course – Sheraton – Hotel Chola - Trained in all aspects of food and beverage production and service.
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.