Executive Chef Manager

ANINDYA CHATTERJEE

EMail:***************@*****.***

Cell phone: +919*********/+919*********

Skype id: anindya.chatterjee70

Date of birth: 2ND January 1970

PROFESIONAL SUMMARY

A skilled Culinary Professional, recognized for a comprehensive knowledge of cuisine and an innovative approach to setting the stage for a customized dining experience. Over 22 years of progressive experience managing the culinary operations for hotels, resorts and restaurants.

PERSONAL SUMMARY

A highly motivated individual, I am very passionate about my profession and take pride in being a Chef. I have always believed in being a team player, with a positive attitude and have always strived to ensure a wonderful guest experience and a balanced work environment

KEY AREAS OF EXPERTISE

Innovative menu engineering

Kitchen Operations

Training and recruitment

Cost optimisation

Inventory control

Hygiene practices

Customer relations

Analysis of P&L statements

2

CAREER HISTORY

CPK Food and Beverages, Ahmadabad, Gujarat, India (www.thekettlery.com)

Corporate Chef September 2017 till date

Heading the culinary operations of the group, responsible for

Menu conceptualization, pricing, trials and execution

Overall growth and expansion of stores and local catering market

Vendor negotiation and finalization

Hiring and training of all key F&B personnel

Ensuring strict compliance of standard recipes, presentations and minimal wastage, throughout all outlets

Creating innovative and fresh culinary concepts based on customer needs and feedback. Some examples include introducing Gluten free menus, Vegan and Keto menus, Winter food festival, Ancient grain menu

Developing new products for food and beverage menus, based on customer preferences, trends and financial parameters

Promoting the culinary offering by media influencer interaction, cooking demonstrations and blogger meets

Develop and successfully execute an outdoor catering offering for the brand

Ensure that all health and sanitation standards are maintained as per specifications of local health bodies and FSSAI

Conducting internal audits in all locations, to ensure SOP’s are followed

Reading and analyzing P&L statements and advising top management to improve top and bottom line

Almawarid Est. Operations, (www.mops-ksa.com) Riyadh, Kingdom of Saudi Arabia. Ghadhwa Ashwa restaurant

Chef Manager April 2016-April 2017

Heading the pre-opening team, responsible for entire operations including

Interviewing, screening and selection of team members.

Co coordinating with vendors during project stage and ensuring that time schedules are maintained

Finalizing a fresh and innovative menu, standard recipes and presentation, keeping in mind the market scenario and target clientele

Restaurant, kitchen layout and design

Establishing optimum inventory levels for all stock able and operational items

Establishing all standard operational procedures

Bogmallo Beach Resort, Bogmallo Beach, Goa-a 157 room deluxe resort

Executive Chef-October 2015 to February 2016

Responsible for all culinary operations of the resort.

Involved in hands on and class room training and preparing the training targets for the supervisory team as part of their KRA’s

Maintaining an updated hygiene tracking system

Mahabaleshwar Foods Private Limited, Pune-a food company involved in production of ready to eat food

Technical Consultant-April 2015 to September 2015

Responsible for innovating new products, standard recipes

Wyndham Hotels and Resorts

Ramada Caravela Beach Resort, Varca Beach, Goa-a 202 rooms, award winning 5 star deluxe resort

Executive Chef - June 2009 to January 2015

Responsible for all F&B outlets of the resort including banqueting for over 500 guests, seafood specialty restaurant, poolside dining, 200 cover coffee shop and Italian fine dine

Kenilworth Beach Resort, Utorda Beach, Goa-a luxurious 120 room resort and member of Small Leading Hotels.

Executive Chef/F&B Manager -November 2008 to May 2009

Handling entire Food and Beverage Department

Successfully completed the biggest events of the resort-Xmas gala dinner, New Year’s eve extravaganza and orthodox Xmas

St Laurn Hotels, Pune, two premium hotels in the business and IT hub of Pune

Senior Executive Chef - February 2008 to October 2008

Wyndham Hotels and Resorts Ramada Caravela Beach Resort, Varca Beach, Goa-a 202 rooms, award winning 5 star deluxe resort

Executive Chef June 2003 to January 2008

Hotel Sagar plaza, Pune an upscale business hotel located in the heart of the city

Executive Chef June 2002 to May 2003

Event Hospitality, Pune, a self-started hospitality venture for high end banqueting and corporate catering

Business partner 1999 to 2002

The Pride Hotel, Pune flagship property of the Pride Group of hotels

Executive Sous Chef 1995 to 1999

The Kuwait Catering Company, Kuwait, a high volume banqueting venture

Chef-De-Partie 1993 to 1994

The TajMahal Hotel, Mumbai, a 600 room award winning and iconic hotel

Assistant Chef 1990to 1993

ACADEMIC QUALIFICATIONS

INSTITUTE OF HOTEL MANAGEMENT, DADAR, MUMBAI

Diploma in Hotel Management 1987 to 1990

AMERICAN HOTEL&LODGING EDUCATIONAL INSTITUTE

Certified Food&Beverage Executive-2014

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