SATYAJIT ROY Permanent address: 308/A, Dr M N Saha Road (Private Road), Nager Bazar, Dum Dum, Kolkata, West Bengal 700074Contact: +919836868833Email: roy.satyajitchef83@gmail.com, roy_satyajit83@yahoo.co.in

Present Professional Status:Currently working as Executive Chef at ‘The Pearl Hotel’ (a three star property in KOLKATA, opposite Hyatt Regency, 35-Z, Radha Madhav Dutta Garden Ln, Subhas Sarobar Park, Phool Bagan, Beliaghata, Bidhan Nagar, West Bengal, Kolkata – 700010, India)

Hotel Management ProfessionalPROFILE & STRENGTHS

Currently working as Executive Chef at ‘The Pearl Hotel’ (Kolkata 10); Competent, diligent & result oriented professional, offering 8 years exposure across Food & Beverage Operations, Banquets & Catering Management, Menu Planning & Pricing, Customer Service, New Product Introduction and Liaison & Coordination; worked as Executive Chef  at Visitel Hotel (Kolkata) and as Senior CDP at TajSATS, KolkataRich practical and theoretical knowledge of various types of Indian, Continental & Chinese cuisinesDexterity in maintaining the highest standards of hygiene; handling and monitoring all aspects of functions relating to food and beverage. Diligent and resourceful professional with hands on expertise in devising measures for enhancing Operational Efficiency.Proficient in handling all aspects of kitchen management including menu planning for parties and regular days and also monitoring the quality of food production

Core Competencies Hotel Operations Guest/Client Relation Management F & B Management Menu Planning General Administration Promotional Events Cost/Budgetary Control Strong Interpersonal Skills

KEY ACCOLADES ACROSS CAREER PATHActed as Judge-cum-Food Taster in mega auditions (of Kolkata) for  Master Chef India Season 3 (popular reality contest-based cookery show airing on Star Plus India) on 08th Dec, 2012Acted as Judge-cum-Food Taster in mega auditions (of Kolkata) for  Junior Master Chef India Season 1 (new reality contest-based cookery show for Star Plus India) on 5th and 6th June, 2013Acted as Judge-cum-Food Taster in mega auditions (of Kolkata) for  Master Chef India Season 4 (popular reality contest-based cookery show airing on Star Plus India) on 2nd and 3rd November, 2014Published recipes in ‘Sampoorna’ Bengali Magazine on 15th December, 2015

HIGHLIGHTSLearnt Taj (TajSATS Air Catering Group) management operations, administrative authority, responsibility and accountability necessary to direct the food production department. As a Senior Chef de Partie supervised daily food production operations in accordance with guidelines and regulations.Supervised kitchen operations in high volume setting, including quality. Supervised 50 members team in a shift, manage scheduling, inventory and seasonal promotions. Responsible for attaining all International First Class pickup.In charge of HACCP & ISO visit, to ensure the hygiene guidelines, documentation of Food Inventory.Helped Head Chef capitalize on all opportunities to emphasize the importance of guest service, tolerance and team building.

CAREER GLIMPSE

THE PEARL HOTEL, KOLKATA May ‘14- Current

Executive ChefSpearheading efforts across handling entire spectrum of functions pertaining to Food & Beverage Production, Restaurants, Banquet.Entrusted with the responsibility of planning and executing standard Food & Beverage operations to embellish service as per benchmarks.Proficient in providing best food to customers by listening to their problem, analyzing their issues and giving solutions by the recipe; Maintaining par stock for grocery & kitchen equipmentLeading efforts across setting up system & procedures for the Food & Beverage department while implementing measures for cost control to enhance revenue generation & profitability.Adroitly devising effective strategies for augmenting business, identifying & penetrating new market segments through Marketing & Promotional Strategies for business excellence.Responsible for overseeing overall restaurant inventory, keeping control on cost & expenses by making optimum utilization of resources & time to ensure profitability while ensuring adherence to quality parameters.Creating and sustaining a dynamic environment that fosters development opportunities and motivates performance among team members; inculcating professional competencies amongst the staff enabling their professional development and adding value to the organization’s human resource.

VISITEL HOTEL, HALDIRAM BHUJIAWALA LTD, KOLKATA July’12-April’14 (Haldiram Bhujiawala Ltd is one of the leading brand in the Fast Moving Consumer Goods' sector and is now into a new venture for Hospitality sector by starting a new property called The VISITEL Hotel, which is located in Kolkata- 54)

Executive ChefSpearheading efforts across handling entire spectrum of functions pertaining to Food & Beverage Operations, Restaurants, Banquet.Entrusted with the responsibility of planning and executing standard Food & Beverage operations to embellish service as per benchmarks.Proficient in providing best food to customers by listening to their problem, analyzing their issues and giving solutions by the recipe; Maintaining par stock for grocery & kitchen equipmentLeading efforts across setting up system & procedures for the Food & Beverage department while implementing measures for cost control to enhance revenue generation & profitability.Adroitly devising effective strategies for augmenting business, identifying & penetrating new market segments through Marketing & Promotional Strategies for business excellence.Responsible for overseeing overall restaurant inventory, keeping control on cost & expenses by making optimum utilization of resources & time to ensure profitability while ensuring adherence to quality parameters.Creating and sustaining a dynamic environment that fosters development opportunities and motivates performance among team members; inculcating professional competencies amongst the staff enabling their professional development and adding value to the organization’s human resource.

TAJ SATS, KOLKATA OCT’07-JUNE’12(Taj SATS Air Catering Ltd. is a joint venture of the Indian Hotels Company, popularly known as the Taj Hotels Resorts and Palaces and SATS (Singapore Airport Terminal Services). Taj SATS is the market leader in airline catering)

Senior Chef De PartieWas responsible for planning and enhancing menus and creative cuisine preparation in line with the international standards. Ensured strict compliance to standard production procedures and recipes for food production as per the company policyEstablished framework for the department including assignments, time schedules and job descriptions. Task responsibilities include upkeep, maintenance & hygiene of the Kitchen; food forecasting, ordering of food supplies on board & maintaining optimum levels of food inventoriesPlanned the set menu items and any specials as well as provide the recipes. Managed the team for better performance and efficiency while providing regular training sessions to the new students; allocate work to the team members. Contributed creative inputs in the areas of menu Planning, food costing, staffing, new recipes to add value in operations of F&B dept. Maintained physical stock inventory of the kitchen, fill out food requisitions & adhere to control systems to assure quality, portion size & consistency.Handled upkeep, maintenance & hygiene of the Kitchen; Indenting & cost controlling on the basis of requirement; Quality control and assurance as per international standards.Managed guests and international clients, increased guest satisfaction. Evaluated feedback for further changesExpertise in menu planning in line with the national/international culinary standards; handle matters pertaining to costing of food, pricing and housekeeping while ensuring adherence to budgetary & quality parameters.Conceptualized plans to ensure that hygiene standards as laid down by the CompanyStructured annual operational budget and implemented control measures to contain expenses within defined limits

ACADEMIADiploma & B.Sc in Hotel & Catering Management Punjab Technical University, Jalandhar (recognized by AICTE, Govt. of India) 200712th West Bengal Council of Higher Secondary Education 200310th West Bengal Board of Secondary Education 2001

INDUSTRIAL TRAININGTitle: A critical study of operation at Taj Blue Diamond, PuneOrganization: Taj Blue Diamond, PuneDuration: 20 weeks

OTHER TRAININGS & ASSIGNMENTS HANDLEDCasual Training:

Hyaat regency, KolkataOberoi grand, Kolkata

Assignments:Traditional Food Habit of West BengalDetailed Study of Tourism in Gujarat

PERSONAL DOSSIERDate of Birth: 10th Aug. 1983;Languages Known: English, Hindi, Bengali, and French (elementary);Passport No: F8575297; Dt.: 17/08/2016;Reference: Will be provided when required