CURRICULUM VITAE

Personal Details

●Full Name : Sujay Debnath

●Place & Date of Birth : Kolkata, India 05th March 1986

●Address : Village & Post – Chandra, P.S – Shantipur, District – Nadia, West Bengal

●Current Address 1A Cuscaden RD, Singapore 249716

●Phone : +658*******

●E-mail Address : adn2q5@r.postjobfree.com

●Gender : Male

●Marital Status : Single

●Nationality : Indian

●Height & Weight : 166 cm & 78 kg

●Religion : Hindu

●Language : Hindi, Bengali & English

Career Objective

A highly experienced and innovative professional with knowledge and skills in food and beverage department. With good interpersonal and communication skills, seeking to pursue the same challenging career in renowned organization and eager to contribute to the popularity of the restaurants given charge of to the best of my ability. Menu planning, food cost and following the original recipes.

Professional Experience

Presently working hotel Jen Shangri- la Singpore as Indian chef from 19.1.2017 till date

Key Responsibilities

Supervise all food preparation areas including Banquets, Room Service, Restaurants, Bar/Lounge to ensure a consistent, high quality food product

●Assist the Executive Chef and Sous chef with maintaining all standard recipes

●Ensure compliance with food handling and sanitation standards.

●To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage and report any maintenance requirements immediately to Head Chef

●Support procedures for food standard portion, waste controls, Implementing FIFO and storage arrangement

●To train the culinary employees in that section of the kitchen in the skills necessary for them to perform their function

●Worked with Starwood Hotels, Grand, Sheraton hotel Bangalore at

●brigade gateway as indian demi chef de partie from 16.07.2015 to 8.1.2017

Key Responsibilities

●To assist Chef de Partie to run the Kitchen and Banquet operations

●Preparation for Daily A La Carte

●Preparation for Banquet Event

●Preparation for Breakfast, Lunch and Dinner

●Reporting daily stock (groceries & perrisable) to Executive sous chef

●Being certified for pre-opening team of courtyard by Marriot kochi

●worked with courtyard by Marriott Kochi airport as Demi chef de partie from 03.10.2012 to14 .07.2015,

Key Responsibilities

●To assist Chef de Partie to run the Kitchen and Banquet operations

●Preparation for Daily A La Carte

●Preparation for Banquet Event

●Preparation for Breakfast, Lunch and Dinner

Reporting daily stock (groceries & perishable) to ex Sous Chef

●Worked with Starwood hotels, Sheraton hotel Bangalore at brigade gateway Indian commi-II, from 13.6.2011 to 24 .9. 2012.

●Worked at Samarkand Restaurant (BJN Group), Bangalore as Indian Cook Commi – II since 02.05.2010 to 11.06. 2011date.

●Worked at Museum Inn Hotel, BJN Group Bangalore as Indian Cook Commi – III from 03.04.2008 to 01.05.2010.

Other information and Achievement

SPECIALIZATION

Worked authentically in Indian, Curry’s and Tandoor kitchens during my entire experience.

Cuisines Specialized In

Kashmiri, Peshawari, Afghani,, Dum Biryani and Dum Preparation,, Tandoor Veg and NonVeg Kabbes, Varety of Indian Breads North Indian North Indian Lentil and Curries, Variety of Rice preparations.

Achievements

1.ASSOCIATE OF THE MONTH -- MARRIOTT KOCHI INDIA (2013)

EDUCATIONAL QUALIFICATION: Secondary school of Education

1.I HAVE DONE EXECUTIVE DEVELOPMENT PROGRAME IN CULINARY UNDER MARRIOTT GROUP (2014)

2 Certified by “GREAT FOOD SAFE FOOD” program of Marriott

References

●Mr. Kailash Gundupalli : Executive Chef Ibis & Novotel Bangalore (Accor Hotel Group)

Phone : +91-953*******

●Mr.Ranjit : Chef de cuisine. Ayana Resort Bali Indonesia

●Phone :+628**********

●Email : adn2q5@r.postjobfree.com

I declare that the particulars state in these Curriculum Vitae is true to the best of my knowledge and belief, and that I haven’t willfully suppressed any material facts.

Best Regards,

(sujay debnath)

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