TED DUTTA

P.O. BOX ****

NEW YORK. N.Y. *****

PHONE917-***-****

Email: ad4d4d@r.postjobfree.com

Dear Sir/ Madam,

Please accept the enclosed resume as an expression of my interest in exploring employment opportunities as a Chef in your organization. I have a track record as a good team leader and a hard working individual who can be counted on and I believe I am the right fit for your company.

As an experienced Hospitality Professional I have all what it takes to achieve operational excellence. Specializing in both Fine and Casual Dining along with High volume production and large staff management skills.My passion is to carve out a market niche in all places I am employed.

In my resume you can see,I have over ten years of experience in international cuisines, ranging from Classic and Contemporary French and Asian and have worked for marquee Chefs as well as led my own kitchens. Though my resume is detailed and comprehensive, I would be able to better demonstrate my abilities in a personal interview and hope to meet you soon.

Thank you for your time and consideration.

Sincerely yours,

Ted Dutta

Enclosure.

TED DUTTA

P. O. BOX 2604,

NEW YORK, N.Y. 10163

PHONE : 917-***-****

EMAIL : ad4d4d@r.postjobfree.com

PROFILE:

Extensive experience in all phases of fine dining and catering.

Familiar with either restaurant and hotel procedures.

Trained and educated in French Cuisine ; Hotel Management ; Certificate Sommelier.

EXPERIENCE :

RASANA HOSPITALITY CATERING.

2018 -2022

( Chef Owner . Day today operation of Cooking, sourcing, staff management, Food Costing, Labor Cost management)

LE CIRQUE SAUCIER NEW YORK 3 STAR NY TIMES

Jan 2017-Dec 2017 (Senior Line operations . Management of Grill, Meat, Vegetable and Fish Stations. Implementing the recipes from the Chef and upkeep of the Stations)

AGED EXECUTIVE CHEF. NEW YORK 2013-2016 STEAK HOUSE

( A la Carte Operations, Banquets, Private Parties Operations,Purchase,Scheduling,Responsible for Staff management, Purchase, Food Cost Management, Labor Cost, Menu Engineering, Maintaining cleanliness to Grade A at all times. Reported directly to the Owners)

SEASONS EXECUTIVE CHEF NEWYORK 2011-2012 AMERICAN CUISINE

( Conceptualized The Restaurant, Food & Labor Costing, Recipe Development, Menu Creation, and Staff Management)

L’ARTISTE EXECUTIVE CHEF NEW YORK Jan 2010-Dec 2010. FRENCH CUISINE

( Conceptualized The Restaurant, Food & Labor Cost Management, Menu Creation, Public Relations & Marketing)

PICKET FENCE EXECUTIVE CHEF NEW YORK 2008-2009 AMERICAN BISTRO

( Every Day Hot Line Management, Off Site Catering,Assist in Prep, Ordering, Staff management, Menu Creation )

SAKS FIFTH AVENUE SOUS CHEF NEWYORK 2006 AMERICAN CUISINE

( Banquet Operations, 3 A la carte restaurant operations, Purchasing, Scheduling, Food Cost & Labor Cost Control, Staff Management of 65 Personnel, Menu Creation, Staff Training, Management of 3 Food Outlets)

TOWN SAUCIER NEW YORK 2005-2006. FRENCH AMERICAN

( Preparation of Sauces and assisting in Vegetable, Fish & Meat Stations)

CENTRO CDP TORONTO 1997-2004 FRENCH / ITALIAN

( Line Work in Hot Apps, Pasta, Pizza, Garde Manger, Grill, Sauces)

TAJ HOTELS Chef De Partie HOTELS.

1992-1997

( Banquet Operations, A La Carte Restaurant operations, Ordering, Scheduling, Butchering, Bread Baking, Pastry Work, Staff Management.)

ADDITIONAL SKILLS & TRAINING:

DAVID BOULEY, ALLAIN DUCASSE, DAVID BURKE,

CHRISTIAN DELOUVRIER,TOD ENGLISH, JEAN -

LOUIS PALLADIN, KRISTIN KEFF, NEIL ANNIS, NEIL MURPHY, CRAIG KAKETZU.

EDUCATION :

WHARTON UNIVERSITY ONLINE COURSE:

LEADERSHIP IN THE 21st CENTURY. 2022

• HARVARD UNIVERSITY ONLINE COURSE ON JUSTICE. 2019

• NEW SCHOOL NEW YORK 2000 CERTIFICATE IN PR & M.

• SOMMELIER SOCIETY NEW YORK 2000 OF AMERICA CERTIFICATE SOMMELIER

• FRENCH CULINARY NEW YORK 1997 INSTITUTE DIPLOMA IN FRENCH CUISINE

• HOTEL MANAGEMENT 1992 BACHELORS IN HOTEL MANAGEMENT

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