F B Convention Center

GAURAV

CHAKRABORTY

F&B D I R ECTOR

I CURRENTLY HOLD AN OPEN

WORK P E RMIT FOR CANADA

Details

+60-194****** (Malaysia)/+91-

998-***-**** (India)

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

Core Competency

Food & Beverage concepts-

Development

Talent Development

Driving F&B profitability

Fine Dining & Convention

Center Operation

Awards & Recognition

Won the Manager of the

Year award 2009 at Novotel

Hyderabad Airport

Appeared on YouTube channel

‘From the Pantry by Hindustan

Times’

Profile

I am a hospitality professional with over 24 years of experience. In the years I have spent, I have worked with luxury hotels, cruise liners, convention centers, airport hotels, theme park, hotels, safari hotels and resorts. I have worked in Malaysia, Maldives, England, Tanzania and India I am culturally sensitized towards the needs of various world travelers. I follow current trends and use my learning from my travel in my day-to-day operation. I strongly believe in developing talents and personally aim to grow up the ladder of hospitality.

Employment History

Complex Director of Food & beverage, The Westin Langkawi Resort & Spa

& Langkawi International Convention Center

JANUARY 2 0 2 4 — PRESENT

• Responsible for leading the restaurant and culinary operation of a 220-bedroom resort and spa nestled at the shores of the Andaman Sea.

• Conceptualizing the menus, driving F&B promotions, and marketing of 4 outlets and In-room dining service.

• Managing the operation of 2 Grand Ballrooms, and 4 meeting rooms in the Westin Langkawi and Langkawi International Convention Center.

• Responsible for the budgeting, strategizing, and operational execution of MICE events, destination weddings, local and international meetings and conferences in Langkawi International Convention Center and the Westin Langkawi resort

• Understanding the market trend and ensuring the business strategies are in sync with the current demands

• Responsible for coaching and mentoring the culinary, F&B service, and Kitchen stewarding team.

• Responsible for driving F&B marketing, Revenues, audits, productivity, and profits for the department.

Complex Director of Food & beverage, St Regis Langkawi, The Westin Langkawi Resort & Spa & Langkawi International Convention Center NOVEMBER 2 0 2 2 — JANUARY 2 0 2 4

• Responsible for leading the restaurant and culinary operation of 89 Keys St Regis & 220 keys Westin Resort and Spa nestled at the shores of the Andaman Sea.

• Conceptualizing the menus, driving F&B revenues, and marketing eight outlets and In-room dining service between two resorts, three in-door banquet venues, and a convention center

• St. Regis associate engagement scores are above by nine points and Westin by seven points over last year.

• Restaurant Food quality & service scores for 2023 were ranked No. 1 in Malaysia YTD in St Regis.

• Understanding the market trend and ensuring the business strategies are in sync with the current demands and the ongoing budgets.

• Successfully completed the Marriott FFT program and currently doing mentorship for the ELP participants.

• Responsible for implementing brand program as per the standards of respective brands.

Executive Chef I Overseeing F&B from 2020 to 2022, The Westin Maldives Miriandhoo Resort, Baa Atoll Maldives

APRIL 2 0 1 9 — J UNE 2 0 2 2

• Responsible for managing the culinary operation of three specialty restaurants, a bar, a popsicle shop, and In Villa dining with different concepts.

• Conceptualizing weekly and monthly promotions and Private destination dining. Managed a food cost of 28.4%YTD with an annual GOP of 44.2% in 2021 Successfully launched the Marriott Bonvoy Good Travel Program.

• Food & beverage marketing of the resort.

• The restaurant food quality was ranked number 1 from April to October 2019 and ranked number 2 from November and December 2019 in the SMM region (Singapore, Maldives, and Malaysia) amongst the premium and distinctive premium Marriott hotels.

• Achieved an Employee engagement score of 80% in the culinary department in 2019 and 2020

• Won the APEC Award for highest F&B revenue growth to the budget in 2021 Executive Chef, Four Points By Sheraton Arusha, (Tanzania) A 123- years-old Heritage hotel established in 1874

APRIL 2 0 1 7 — F E BRUARY 2 0 1 9

• Responsible for re-branding the former Arusha Hotel (the oldest hotel in East Africa) to Four Points by Sheraton Arusha Hotel.

• Conceptualizing the restaurant and bar themes and menus as per the requirement of international travelers to Africa.

• Working closely with Projects for designing, equipment ordering and

• Looking into raw material ordering, setting standard specs for ordering, and finalizing suppliers. Training the local team on different cuisines. Executive Chef, Novotel Imagica, Mumbai

NOVEMBER 2 0 1 4 — APRIL 2 0 1 7

• Responsible for the opening of the first theme park hotel with 287 rooms and four food & beverage outlets, room service, and a banqueting facility for up to 2000 people.

• Responsible for preparing the Revenue & Expense budgets.

• Conceptualizing the restaurant themes and menus.

• Looked into raw material ordering, setting standard specs for ordering, and finalizing suppliers.

• Had successfully managed to keep the food cost for the opening year at 26% year to date as per budget.

Executive Chef, Novotel Hyderabad Airport, Hyderabad J UNE 2 0 1 1 — NOVEMBER 2 0 1 4

• Responsible for all the operations in the kitchen of a 305-room 5-star hotel situated near the international airport in Hyderabad.

• Food and beverage profitability has grown from 45.3% in 2013 to 51.6% in 2014

• Handling banqueting operations up to the capacity of 3000 and also overlooking the operation of two restaurants and one bar with 250 covers.

• Planned and executed innovative kitchen shows for corporate clientele.

• Have Created many theme-based menus for various events eg- For the Accor HR meet I planned “HIRE AND FIRE THEME”. For the French delegation “FASHION THEME” and many more.

• For the year 2013 Passed the Brand Standard Audit with a score of overall 93% for Hotel and 97% for Food and Beverage.

Executive sous Chef, Novotel Hyderabad Airport, Hyderabad JANUARY 2 0 1 0 — J UNE 2 0 1 1

• Responsible for all the operations in the kitchen of a 305-room 5-star hotel situated at the international airport in Hyderabad.

• Responsible for introducing all the menus, maintaining cost and hygiene standards Recruitment, safety, and training of the kitchen department

• Handling banqueting operations up to, the capacity of 5000 and also overlooking the operation of two restaurants and one bar with 250 covers. Pastry Chef, Novotel Hyderabad Airport, Hyderabad

MARCH 2 0 0 8 — DECEMBER 2 0 0 9

A 305-bedroom airport Hotel with banquet halls and Open gardens for weddings. Sous Chef Pastry, Novotel Hyderabad Convention Centre, Hyderabad APRIL 2 0 0 6 — MARCH 2 0 0 8

The largest Convention center with hotel in South Asia in 2006 with a banqueting space of 64000 sq ft of pillarless banquet halls hosting from 6000 to 8000 covers Sous Chef, CCD Daily Bread Pvt. Ltd. - Bangalore, Bengaluru APRIL 2 0 0 4 — MARCH 2 0 0 6

Jr. Chef de Partie Pastry, P&O Cruise Lines - South Hampton (U.K.) APRIL 2 0 0 3 — JANUARY 2 0 0 4

Chef de Partie, The Leela Kempinski, Mumbai

APRIL 2 0 0 0 — MARCH 2 0 0 4

Education

Diploma in Hotel Management, The Institute of Advanced Management,- Kolkata

A in hospitality Management from Robert Gordon University, Aberdeen, Scotland, U.K.

FFT certification from Marriott International, Certifed by Wine & Spirit Education Trust (WSET) in Level 1 &2

References

References available upon request

Contact this candidate