RÉSUMÉ

Soumen Banerjee PROFILE

More than twenty-nine years of professional cooking and

kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.

"One cannot think well, love well, sleep well if one has not dined well." By Virginia Woolf

This particular quotation has layaways been one of my inspirations.

Consistently maintain Culinary Journey since 1991 with LHW Oberoi Group of Hotels in India, Al Khaleej Group of Hotels in Dubai, Taj Group of Hotels in Dubai, and now with Carnival Cruise Lines, World's largest cruise as Director Culinary Development.

AREAS OF EXPERTISE *Training and development specialist, through motivation and leadership by maximizing kitchen productivity and staff performance.

* Specialize in Gastronomic and Molecular Cooking.

*Startups/Openings of Hotels & Cruise Ships Successful dining/catering experience 5000++ Guests.

*Trained by CDC USA to maintain hygiene, control critical disease spreads through foodborne illness.

*Trained by Michelin Chef Georges Blanc in Vonnas, France.

*Trained under renowned Greek Chef Apostolos Bachas for Zorbas Kitchen, Dubai, UAE.

*Made the World's Largest and Heaviest Cake in Dubai, UAE

PROFESSIONAL EXPERIENCE DIRECTOR CULINARY DEVELOPMENT Carnival Cruise Line, Miami, Florida, USA

Present Position, Reporting to Director Culinary & Food Ops and Vice President Culinary & Dining

*As a Director of Culinary Development entirely responsible for the New Build, Refurbishment, Galley layout planning, designing, inaugurations, selecting the workforce, planning, and executing inaugural menus.

*Responsible and directly involved with maintaining quality improvement the standards fleet-wide.

*Commended with overall responsibility for introducing and implementing galley and service operations procedures for new added branded space on 2.O fun ships for the newest Carnival Mardi Gras, such as Emeril's Bistro 1396-World-renowned Chef Emeril's signature Creole cuisine.

Rudi's Seagrill- Chef Rudi Sodamins award-winning artful flair and signature face-based dishes seafood restaurant.

Chibang-An authentic blend of Mexican and Chinese delicacy Bonsai Teppanyaki-At the Teppanyaki chef crafts and showcases their showmanship and cooking live.

Big Chicken-Shaq's new chicken restaurant onboard.

*To be always attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.

*Supervise, direct and coach all F&B personnel.

*Respond to guest complaints, solve issues at the earliest.

*Prepare and monitor F&B budget and department.

*To remain trendy and maintain competitive and profitable operations.

*Conduct department meetings regularly, monitor quality of service and product.

*Ensuring compliance with all local liquor laws, regulations, and departmental compliance with SOP.

*Managing a team of 36 Executive Chefs & their respective full team

(each side are approx. 120 cooks) positioned across the fleet.

*Conducting complete quality and standards check periodically for the fleet.

*Conduct auditing for HESS (Health, Environment, Security & Safety fleet wide.

*Conduct USPH training fleet-wide

*Always maintain a warm and friendly demeanor and ensure overall guest satisfaction.

SENIOR CHEF

Carnival Cruise Line, Miami, Florida, USA

December 2013 till April 2018

Reporting to Corporate Executive Chef

*Responsible for looking after the quality improvement and maintaining the standard fleet wide.

*Part of Culinary Development Team for all New Build, Refurbishment, Galley Designing, openings/ startups, selecting the workforce, planning, and executing inaugural menus.

*Commended with overall responsibility for introducing and implementing galley and service operations procedures for branded space on 2.O fun ships such as Steakhouse (Specialty Restaurant), Blue Iguana Cantina (Mexican Restaurant), World-renowned Guy's Burger Joint, Cucina del Capitano (Italian Restaurant), The Taste Bar (Flavors of Places), Bonsai Sushi (Japanese Restaurant), Fat Jimmy Seaside BBQ, Pizzeria del Capitano, Ji Ji-Asian Kitchen and Mongolian Wok(Live Cooking).

*Managing a team of 36 Executive Chefs & their respective full team

(each side are approx. 120 cooks) positioned across the fleet.

*Conducting complete quality and standards check periodically for the fleet.

*Conduct auditing for HESS (Health, Environment, Security & Safety fleet wide.

*Conduct USPH training fleet-wide

EXECUTIVE CHEF

Carnival Cruise Line, Miami, Florida, USA

November 2008 till September 2014

Reporting to Director Culinary Development

*Responsible for the overall Food Production operation on the assigned ship, producing over 14000 meals a day.

*Managed the kitchen workforce of 178 cooks, 4 Sous Chefs, 4 Junior Sous Chefs, 6 Chef De Parties, and cooks.

*Financial budgeting and management of food consumption of up to $ 7,50,000 a cruise.

*Menu planning, food ordering & costing, and other technical and administrative aspects

* Have done the opening of new ships for Carnival Cruise Lines. It is overall responsible for the job from the pre-planning stage of kitchen design to recruitment, selection, personnel training, and smooth opening and functioning of the first few cruises. I must lead the pre- opening as a complete in charge as Chef de Cuisine for the last 4 Carnival mega liner ships (Carnival Magic, Carnival Breeze, Carnival Sunshine and Carnival Vista).

SENIOR SOUS CHEF (Culinary Development Team)

Carnival Cruise Line, Miami, Florida, USA

August 2004 till November 2008

Reporting to executive Chef Culinary Development

*Have done the opening in 2007 for Carnival Freedom Carnival's mega liner cruise ships.

*As a leader of Culinary Development Team under the supervision of Executive Chef Culinary Development, The team spearheads any and every form of change in the culinary aspects of Carnival Cruise Lines, from the introduction of new menus based on current trends, standardization of procedures, development projects, and lean F&B control, to the assessment of monthly food budgets fleet-wide. SOUS CHEF (Culinary Development Team)

Carnival Cruise Line, Miami, Florida, USA

August 2003 till November 2004

Reporting to Executive Chef Culinary Development

*Have done the opening of Steakhouse in 2005 for Carnival Valor Carnival's mega liner cruise ships.

*As a Sous Chef was in charge and responsible for

maintaining food quality in Steakhouse and identifying candidates' development to execute all VIP functions of inaugural under the supervision of Chef de Cuisine and Executive Chef Culinary Development. Also responsible for assisting Chef de Cuisine in his administrative jobs. JUNIOR SOUS CHEF

Carnival Cruise Line, Miami, Florida, USA

July 1999 till August 2003

Reporting to Chef De Cuisine

*Oversaw Lido Restaurant, assisting the Sous Chefs for the functional main galley.

*Working in the production area, responsible for taste, quality, and quantity of food prepared for each meal.

* Was selected by Sr. Chef for VVIP dinner& functions, "Chaine de Rotisseurs), Food & Wine magazine dinners.

CHEF DE PARTIE

The Princeton Dubai, Taj Group of Hotels, Dubai, UAE. May 1997 till April 1999

Reporting to Executive Chef

*Opening Team Member of Taj's first Boutique Hotel in UAE.

*Oversaw Main Kitchen, catering all needs of satellite kitchen for Restaurant's smooth function, assisting the Sous Chef.

* Later oversaw THAI Restaurant "The Thai Room" responsible for taste, quality, and presentations.

*Had done outdoor catering for first cruise lines in UAE, "Danat Dubai."

*Had cooked for Dubai Air Show in 1997

*Had the honor to prepare for Our Legend Singer Asha Bhosle. CHEF DE PARTIE

Al Khaleej Palace, Khaleej Group of Hotels, Dubai, UAE. June 1993 till May 1997

Reporting to Executive Chef

*Was Trained under renowned Chef Apolostros Bachas, Greek Chef for the opening of "ZORBAS KITCHEN" the first Greek Restaurant in town.

*Opening Team Member of Zorba's Kitchen.

*After successfully opening, was promoted as In Charge of Zorba's responsible for taste, quality, and presentations.

* Also did the Longest and Heaviest Cake of the World was a world record 1996.

DEMI CHEF DE PARTIE

Oberoi Flight Services, Sahar Mumbai, India, Oberoi Group September 1991 till June 1993

Reporting to Kitchen Executive

*Did Apprenticeship, worked in all sections in kitchen, Bakery & Confectionary, Garde manger, Main Kitchen, Butchery. EDUCATION & PROFESSIONAL TRAINING

PERSONAL INFORMATION

*Star Chef's Conference, New York USA-June 2010

*Crisis Management Course, CCL USA-February 2008

*BST Training, CCL USA-January 2008

*Train the Trainer, CCL USA –May 2007

*Crowd Management Course, CCL USA-September 2006

*Training in three-Michelin-star Restaurant of Chef Georges Blanc, Vonnas, FRANCE-September 2005

*Sous Chef Training Program, CCL USA- August 2004

*Carnival College of Management, CCL USA-May 2004

*Computer Programing, Lotus Training, DUBAI, UAE-March 1999

*Institute of Hotel Management Catering Technology & Applied Nutrition,1991

*Mumbai, India-November 1994

*Vocational Training Course on Food Production, Mumbai, India-May 1991

*AISS Exam, Kendriya Vidyalaya, Fort William, Calcutta, India-August 1991

Family Name: BANERJEE

First Name: SOUMEN

Date of Birth: SEPTEMBER 18TH, 1973

Citizenship: INDIAN

Permanent resident: 4250 Vineyard Circle,

Weston, Florida 33332, USA.

Other Languages: ENGLISH FLUENT, (SPANISH & GREEK OK) Marital Status: MARRIED

Passport Number: Z4879135

Issued: 30/10/2018

Expire: 29/10/2028

US L1 Visa: Exp. 02/18/2024

US C1D Visa: Exp. 12/14/2021

US B1B2 Visa: Exp. 12/14/2021

Phone Number: INDIA +91-987*******

USA +1-305-***-**** / +1-786-***-****

E-Mail: adkftv@r.postjobfree.com

Office: CARNIVAL CRUISE LINE,

3655 NORTHWEST, 87TH AVENUE,

MIAMI, FLORIDA, USA-33178

PHONE-+1-305-***-****

Regards,

Soumen Banerjee

+1-305-***-**** / +1-786-***-****

adkftv@r.postjobfree.com

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