Executive Chef

RESUME OF

SWAPAN KUMAR BAIDYA - Executive Chef

For The Post Of Dir F &B Manager / Corporate Executive Chef / Executive Chef

MOBILE NO : 00 91-994******* / 00 91-996*******

E MAIL ID : *************@*****.***

********@*******.***

OBJECTIVE

TO PURSUE A CHALLENGING AND REWARDING CAREER IN HOSPITALITY INDUSTRY

SPECIALIZATION AS AN EXECUTIVE CHEF

Continental, Indian ( North & South ), Arabic and B.B.Q

(Western, Arabic and Indian Tandoori) Mediterranean Cuisine

A Good knowledge of Far Eastern Cuisine.

Seafood, Fusion Cooking and Food Styling are my area of interest.

Menu Planning & Engineering / Administration /on the Job Training /HACCP

Converse with all Starwood service operation standards & procedures.

Consultant Chef / TV Chef.

Maintaining Food Cost, Quality of Food, Standardised Recipes, Market Survey,

Innovative Ideas to Increase the Revenue, Marketing Products for Recognitions.

EXPERIENCE

July 2007- Till Date

EXECUTIVE CHEF at Le Royal Meridien –Chennai.

240 Rooms -5- Star Deluxe Metropolitan Business Hotel.

Indian & Seafood specialty Restaurants

24 hrs Signature Restaurant with Daily Breakfast, Lunch & Dinner Buffet

Best Banqueting facilities in the city.

Recently cater to 5000pax outdoor catering for AIOCON,

Chief Ministers Christmas party for 2000 guests

Cater to President of India on his visit to Chennai

Planned kitchens and equipments for Le Meridien property at Coimbatore.

Responsible for the all the Food Festivals & Promotions in all the venues.

Make Your Own Pizza / Ranch House Steak/Lebanese Food/Chef Goes Mango/

Willy’s Wok /Chefs Goes Crazy( an unique concept which turn out to be a big success) etc.

Awadh/ Kebab & Curry/ Malabar / Kashmir 2 Kanyakumari/ Goan / Hyderabadi /Chettinad/

Sonar Bangla/ Balti Khazana / Biryani Festivals/ Kathi Rolls / Shaan E Kebab etc

Only Salmon / Crab & Crab / Champagne & Caviar / Red Lobster/ Sea Food Bazar/

Fish & Rice Bowl/ Mediterranean Medley etc

Training staff, sourcing manpower, purchasing various requirement in the kitchen.

Responsible for making all the Menu upgrading & the quality and standard of our

food and maintain Hygiene as per Starwood /HCCAP regulations.

Successfully participated in an Indian Food Festivals “A Journey To India”( 28 May-

06 June 2008) in Dhaka Bangladesh At Westin Hotels & Resorts..

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May 2006 – May 2007

EXECUTIVE CHEF at Intercontinental The Grand Resort Goa, Goa.

5-Star Beach / Rivers / Mountain Resort

255 Ultra Modern And Most Spacious Rooms And 10 Super Luxury

Villas & biggest property ( 100 acres)in Goa with the biggest Golf Course

with 9 Holes of international standard.

This has Mediterranean Restaurant, Grill Restaurant, 24 hrs. Coffee Shop,

Goan Shack on the Beach, Sub way style Sandwich Bar at the swimming pool,

Room Service, Banquet Facilities out door and indoor.

New Menus for all outlets are introduced

Planned a major Festive two weeks from 24th Dec 2006 to 7th Jan, 2007

Responsible for the setting up the kitchens of the Sandwich Bar at the Swimming

Pool and The Corta’s (The Goan Shack Restaurany) on the Beach.

Broken all the previous Records of the previous F&B sales in all the outlets in 2006-2007 financial year.

SOP’s are made for different section & operations of the kitchen.

JUNE 2005 – MAY 2006

EXECUTIVE CHEF at Bogmallo Beach Resort, Bogmallo, Goa

5-Star Beach Resort

123 Sea Faced Rooms With All Modern Facilities

Transferred, as the Tulip Star Mumbai was non operating due to some legal formalities.

Created new Fusion menu for the Shacks Type Restaurant ‘Coconut Grove’ which has become immensely popular to the Resident as well as to the walk-in guests. Also created new menus for the Swimming Pool and the Bar.

First time in Goa we have organised a Wine Dinner / Theatre Supper which was very successful as I’ve created a six course menu for the occasion and a Special Buffet for The Theatre Supper which were equally complemented.

An Australian Beach BBQ, The Christmas Eve Dinner and the Gala New Year Eve Buffet Dinner with a new Theme were tremendously successful as such layout was not seen recently.

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MAY 2004 – JUNE 2005

EXECUTIVE CHEF at Tulip Star, Juhu, Mumbai,

5- Star Beach Business Hotel

364 Business Class Rooms with 2000 pax Banqueting Facilities.

Transferred to this huge property to streamline the F & B activities.

Responsible for total upbringing of the standard and quality of the Food and Service.

Because of the dispute in this property I’m transferred to Goa Property after one year.

This is one of the most famous beach side hotel in Juhu Mumbai, earlier known as Juhu Centaur.Hotel.

AUGUST 2001-APRIL 2004

EXECUTIVE CHEF at Kumarakom Lake Resort,

5 – star Back Water Luxurious Heritage Resort in Kumarakom, Kottayam, Kerala, India.

50 Chalets of International Class, with Meandering Pool, Duplex Villas & Presidential Suites with Private Pool.

Appointed by the prestigious group Tulip Star Hotels Ltd., Mumbai, chaired by

Dr. A. B. Kerkar, posted in this beautiful Resort in God’s Own Country, Kerala.

Responsible for the total upbringing the standard of Food Quality & Presentation in the market and creating a Brand Name. After 3-4 months of hard work, we have achieved the most coveted reward of being the Best Back Water Heritage Resort in India, together with the tag of Best Food Spread & Served (unofficially).

Also set up the kitchen from an ordinary one to an International Standard Kitchen.

Creating New Menus for the Restaurant, Room Service, Banquets, Conferences, Cocktail snacks & Dinners.

A special Seafood Fusion Cooking Menu is created for our new inter-active Vembanad Lake Restaurant. Here Menu Planning to Kitchen Designing, Purchasing of Kitchen Equipments to Staff Training, Food Trials to Food Photographing are all being taken care by me.

On the job Training for the staff, conducting classes for Hygiene and Food Preparation.

Food Demonstration for the In-House Guests.

Bringing Chefs from the other properties in Kerala for Specialized training to the kitchen staff, to improve the standard of quality food production.

Creating Theme Nites on Kerala Cusine, Sadiya Nite ( Served only vegetable on Banana Leaves), Appam Nite, Far Eastern Nite, International Nite, B.B.Q. Nite, Seafood Nite, Syrian Christian Cuisine Tandoor and Kebab Specialty, European Evening, Arabic Mezzeh, Pasta Fiesta, French Gourmet Dinner etc.

Created A Country Style Tea Stall- Tattu Kada, in the Back Water Lawn to serve Tea & Snacks in the evening for all become an all time favourite to thr Resort Guests and also to walk in guests in the evening.

Catering to some of the best known VIP’s of the country who visited us.

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DECEMBER1995 – OCTOBER 2000

EXECUTIVE CHEF at Bin Majid Beach Hotel,

5 – star Beach resort in Ras Al Khaimah, with 144 rooms and 8 outlets.

Responsible for promoting and developing a new Banquet Hall ( 1000 pax ) for Arabic weddings and its Menu. Planning the kitchen, its equipment’s and the manpower.

The job responsibility included manpower planning, purchasing and maintenance of equipments to ensure standard quality food production and customized services.

Responsible for on-the-job training of staff, purchasing of perishable products and control of food costs.

Special sit down 6 course menu created for the European Expatriate on Christmas Eve.

Introduced Poolside Friday Brunch, Beach BBQ, Specialty Evenings, Special Bar Snacks for Discotheque and Sports Bar.

Regular menu planning for the breakfast lunch, dinner buffets (400 pax) and functions.

Clientele included among others H.H. Sheikh Saqr Al Qasimi, Ruler of Ras Al Khaimah, H.H. Sheikh Khalid Bin Saqr Qasimi, Crown prince of Ras Al Khaimah, Ambassadors, V.I.P’s and other Dignitaries. Catered to Arabic Mass Wedding of 4000 pax and made a record on mass wedding in the region

FEBRUARY 1992- DECEMBER 1995

EXECUTIVE CHEF at Al Buraimi Hotel,

5 Star Oasis Resort in Buraimi, Sultanate of Oman – 5 Star, 50 Chalets with 7 catering outlets.

Key person responsible for the up gradation of food quality, standards of service, thus creating a brand name in the market.

Personally in charge to supervise and execute catering to Heads of States, V.I.P’s and Ministers.

Conducted several food promotion programs, namely Thailand Nite with the collaboration of Thai Chefs and Fashion Designers, Brazilian Nite accompanied with Brazilian Dancers, Italian Nite, Arabic Nite, Desert B-B-Q, Steak Nite and Tandoori Nite

MARCH 1990-November 1992 :

CHEF with Al Falaj Hotel, Muscat Sultanate Of Oman

5-STAR, 140 Rooms, 12 Outlets Including 4 Motels and 3 Restaurants

Pioneered the introduction of MITHAI ( Indian Sweets) in the market.

Initiated food promotion programs-Mango Festival, Strawberry Festivals, Goan Fiesta, Parsee Navruz, Bengali Nite, Arabic and Tamboola Festivals

Instrumental in opening a new B.B.Q. outlet as The Roof Top and catered to all Consulate and Embassies for Cocktail Snacks Parties in Muscat.

Introduced New Coffee Shop Menu & Salad Bar.

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NOVEMBER 1986-FEBRUARY 1990

SENIOR CHEF DE PARTIE, Muscat Holiday Inn Hotel, Muscat,

Sultanate of Oman – 5 Star Deluxe, 128 rooms, 6 outlets.

Was associated with the opening of the hotel. It was my privilege to develop the kitchen with its equipment, work out menus for all outlets, and was specially involved in the introduction of Fondue and Steamboat in the Menu.

In-charge of French Restaurant, The Coffee Shop, The British Pub, all Banquet catering and Room Service.

Successfully executed a special assignment to set up and operate the kitchen at Sur Resort Beach Motel, a 60 – room property 350 km. away from Muscat. Initiated promotions like Pasta Fiesta, Sea Food, Mediterranean, Steak Nite, Oktoberfest, Asian Nite, etc.

AUGUST 1981-NOVEMBER 1986

CHEF TRAINEE with Taj Group of Hotels, Bombay, India,

at President Hotel, 5-Star Super Deluxe, 300 rooms.

Trained under the supervision and guidance with Chef Satish Aurora Area Ex

Chef, Taj Hotels ), Corporate Chef Arvind Sarawsat, Consulting Chef Barry

Poppe, Executive Chef Paul Rodriges, Chef Sitangshu Chakravorty, Ex Sous

Chef Sampat Kumar, Ms Batliwala ( F& B Managress) anad Mr Subir Bhowmik

GM.

Promoted to Demi Chef de Partie within one year, and was assigned to work in the new Indian specialty ( Hyderabadi, Peshwari, Bori & Mughlai Cuisine ) Restaurant “Gulzar” & a team member of different Food Festivals.

Chef In charge at the Italian Specialty Restaurant “ Trattoria” Worked in the Main Kitchen, organized regular catering for 2000-3000 pax weekly, and experience in Theme Buffet presentation. Trained under the CIA Chefs & Pakistani Chefs.

Chef In charge at the Poolside B.B.Q. and created many Indian & Western specialties.

Selected to attend the India Festival in Paris, France 1985.

EDUCATION

1975-1978 B.Sc. (Bachelor of Science),

University of Calcutta, West Bengal, India.

1977-1980 3 yrs. Diploma in Hotel management, Catering Technology

and Applied Nutrition of State Council for Engineering and

Technical Education, Calcutta, West Bengal, India.

1985 Organized in President Hotel ( Taj Group Of Hotel) Culinary course with chefs from Culinary Institute of America.

1995 Successfully completed a course of study in the Technology

of Bread and Cake making at the Ulmer Spatz Advisory Center,

Neu – Ulm, Germany

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ACHIEVEMENTS & INTERESTS

Attended SICA Competition 2008 and got Award for successfully

participating in the competition

Attended India festival in Paris, France in 1985 – by Taj Group of Hotels.

Certificate awarded for a specialized course –“Train The Trainers”

By Muscat Holiday Inn, In 1988.

Received Gold Plated Watch from the Diwan House of Sheikh Sultan Qaboose for taking care of the entire Ministry Group during Ramadan with excellence

Well experienced in – Kitchen administration, food hygiene, cost control, menu planning, and theme buffet.

Senior Member of the Emirates Culinary Guild, U.A.E.

Ex Holder of Private Pilot License.

Holder Of UAE Driving License till 2010.

Travelling, reading and sports.

Language fluency to read, write and speak – English, Hindi, Bengali and working knowledge little of Arabic & French.

In Le Royal Meridien- Chennai, responsible for receiving Hygiene Audit Certificates and HACCP Certificate from Starwood.

Heading the Team of Chefs who are the proud winner of Gold, Silver Awards in the SICA Competition 2013 in Chennai.

REFERENCES

Chef Sounderajan, President SICA

Chef Bhaskaran, Ex Chef, Le Meridien, Bangalore.

Chef Nader, Ex Chef, Le Meridien, Pune

PERSONAL

Nationality : Indian

Religion : Beliver in Lord Christ Jesus

Marital : Married

Date of Birth : 21st May 1956.

Passport Details : F 4531065 valid till 11 / 08 / 2015.

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