Shantanu Sen ServSafe

***** ******* ******* *****, *** 812, Fairfax VA 22030

Cell: 703-***-**** E-mail: ac7ome@r.postjobfree.com

PROFESSIONAL EXPERIENCE:

**/**** - ******* ******** ****** Lines: US River and Alaska Cruises US Rivers and Coast Lines

Executive Chef

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

Executive Chef

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.)

Additional Experience:

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.

Contact this candidate