Executive Chef

Curriculum vitae

Indrajit Saha

Email: *********@*****.***

Phone Number: +974******** (WhatsApp only)

Phone Number : +679******* ( Calling and WhatsApp)

Skype: Indrajit.saha1

Indrajit is a well-travelled F&B Professional who in the last 24 years of work experience has had the opportunity and experience of working with busy city hotels to the most exclusive luxury resorts and Wellness Sanctuary.

Having worked in India, Maldives, St Lucia, Djibouti, Thailand, Vietnam, Seychelles, Bahrain, UAE, KSA and currently in Qatar on a new Project of Opening a Wellness Concept

Specialist in opening properties around the globe, restaurants, new concepts, diverse man- management skills, turning non-profitable F&B into profitable ventures.

Food Philosophy has evolved with years of knowledge and believes in more sustainable Cuisine, Wellness Food, Farm to Fork, Sea to Stomach, growing fresh vegetables for the Resort has been a passion.

My financial acumen has been which has stood out in my career specially during the Covid period where my Business unit InterContinental Fujairah has been the best performing business unit in the region. I have also evolved my team towards marketing our outlets into more profitable ventures during the covid period.

During my career some of the concept which I had opened and operated which stands out are

Drift: Mediterranean Seafood Dining

Rivaaj: Modern Indian Dining

Tapestry : Modern International Tapas

Fiamma : Italian Dining ( Sicilian and Seafood)

Plum : Global Fine Dining

Pashawat : Arabic Levant Cuisine

Amrit Café : Wellness Cuisine

Alchemy Lounge : Gourmet Pastry and Tea Bar

Maison Sushi : Interactive Japanese

Woks of Asia : Integrated 4 Regions of Asia .

Summary of Skills & Experience

Currently in Fiji as Executive Chef with IC Fiji from September 2023

InterContinental Fiji Golf Resort & Spa Luxury Fiji Resort (ihg.com)

262 rooms

130 Man Management

Average covers 1800 per days

Voted as the best Resort in Asia Pacific for Families

June 2021 – July 2023

Executive Chef

Pre and Post Opened the first wellness Integrated resort for Family and Adults.

Handle the F&B Operation in absence of F&B Head for 1 year.

Zulal was voted as the best in Wellness Culinary in Destination Deluxe

Al Sidr was voted for the best restaurant for Wellness Cuisine.

Researched and established different meal concepts like Detox, Gut Healing and Gut Cleansing

www.zulal.com

Feb 2021 – July 2021

Culinary Director (Food and Service)

Envision of converting a Business Hotel to a Signature resort of IHG in KSA.

March 2019- Feb 2021

Executive CheF&B Director

https://www.ihg.com/intercontinental/hotels/us/en/fujairah/fjrae/hoteldetail

InterContinental Fujairah Resort and Spa

November 2015- March 2019

Executive Chef

Sofitel Bahrain Thalassa and Spa Bahrain

www.accorhotels.com/Sofitel/Bahrain

Currently voted as No.2 in Trip advisor

262 room, 5 food and beverage outlets and 3 bars, plus banqueting of 1500 and above.

Feb 2014- November 2015

Executive Chef

Sofitel Mumbai BKC

http://www.sofitel.com/gb/hotel-6451-sofitel-mumbai-bkc/index.shtml

Flagship property of Sofitel and India’s First property of Sofitel.

May 2012 –Feb 2014

Executive Chef Sofitel Krabi

Room Inventory: 276 with 4 Restaurants and Banqueting.

Website: http://www.accorhotels.com/gb/hotel-6184-sofitel-krabi-phokeethra-golf-and-spa-resort/index.shtml

Special Achievement:

Winner of So Amazing Chef Contest with Michelin Chef Francois Geurds (Amsterdam) in 2014.

April 2011- March 2012

Executive CheF&B Director

https://www.kempinski.com/en/baie-lazare/seychelles-resort/

Fully in-charge of food and beverage overall preopening and post opening of Kempinski Seychelles Resort.

First Kempinski in Indian Ocean

August 2010 –April 2011

Executive Chef: Kamalaya Holistic and wellness resort

https://www.kamalaya.com/wellness-retreats.htm

59 Rooms with two restaurants, One Beach side restaurant

One Fine dining.

Website: www.kamalaya.com

Was hired to redefine the holistic food.

Oct 2008 – August 2010

Executive Chef & B

Cape Sienna--- Thailand www.capesienna.com

146 rooms and 9 villas

2 Restaurant and Two Bar

Website: www.capesienna.com

Dec 2006 to September 2008

Executive Sous Chef Djibouti Palace Kempinski

https://www.kempinski.com/en/djibouti/djibouti-palace/

Five Star Luxury

Oct 05- Oct 06:

Chef de Cuisine Anantara Resorts & Spas – Maldives

Five Star Luxury

Rooms Inventory: 160 rooms

https://www.anantara.com/en/dhigu-maldives

October 2003 till October 2005

Trident Mumbai, India.

https://www.tridenthotels.com/hotels-in-mumbai-nariman-point

Sous Chef

Five Star Business property

Room inventory: 575

August 2002 till October 2003

Trident Mumbai, India

https://www.tridenthotels.com/hotels-in-mumbai-nariman-point

Job Profile: Junior Sous Chef

Was responsible about day-to-day operation in Frangipani, planning menus for the buffet (hot and cold).

Organizing with the ICIF for promotion of Italian food festival mainly the areas of piedmont and Verona.

June 2000 - July 2002:

Oberoi Hotels – Mumbai, India.

Chef de Partie

https://www.tridenthotels.com/hotels-in-mumbai-nariman-point

June 1998 - May 2000

Trident Cochin (Now known as Trident Cochin)

DCDP

Recent Courses

Harvard School on Budgeting, Change Management and Coaching

CLiMB Leadership by IHG

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