Summary
Overview
Work History
Education
Skills
Accomplishments
Websites
Personal Information
Career Path
Timeline
Generic
Debasish Saha

Debasish Saha

Kolkata

Summary

Dynamic Executive Chef with a proven track record at Vedic Village Spa Resort, excelling in menu development and team leadership. Achieved significant cost reductions while enhancing customer satisfaction through innovative culinary concepts. Expert in inventory management and food safety compliance, driving operational excellence in high-pressure environments.

Overview

33
33
years of professional experience

Work History

Executive Chef

Vedic Village Spa Resort
Kolkata
05.2015 - 04.2025
  • Company Overview: This Is A 200 Room Resort With One Of Eastern India’s Biggest Banqueting Facility. Website: http://www.thevedicvillage.com/
  • Supervising Both The Administrational And Operational Aspects Of All The F & B Outlets.
  • Accountable For Overall Success Of The Daily Kitchen Operation.
  • Exhibits Culinary Task While Leading The Staff And Managing All Food Related Functions.
  • Achieving Desired Revenues And Costs By Curtailing Culinary Overheads, Analyzing And Executing The Same.
  • Excellent Kitchen Organization Skills, Employee Management, Product Development, Food Quality Monitoring, Employee Satisfaction, Brand Standard Policy And Procedures, Hygiene Checks.
  • Developing New Culinary Concepts In All The F&B Outlets Includes Brunch Upgradation, Theme Nights, Menu Development For A la Carte And Banquets Up-Gradation For The Specialty And All Day Dining Restaurants.
  • Works To Continually Improve Guest And Hosts Satisfaction While Maintaining The Operation Budget.
  • Responsible For Training And Developing All Culinary Staff Including Direct Reports.
  • Ensuring The Culinary Operation Meets The Brand Target Customer Needs By Maintaining The GSS Satisfaction Scores.
  • Hiring Staff Members, Training And Performance Management.
  • Managing The Kitchen Team Of 46 Chefs And 25 Kitchen Stewarding Staffs.
  • Responsible For Managing And Over-Seeing Their Production, Cost-Control And Regulation And Other Management Duties.
  • Handling All Aspects Of Kitchen Management Including Monitoring Food Production And Aesthetic Presentation Of Food And Beverages.
  • Experimenting & Presenting Innovative Ideas, Styles New Dishes And Ensuring Cost Control Measures.
  • Maintaining Quality And Consistency Of Food For Enhancing Satisfaction Amongst Customers.
  • Supervising Buffet Line For Quick Service And Maintaining Discipline.
  • Leading, Mentoring & Monitoring The Performance Of Team Members To Ensure Efficiency In Process Operations And Meeting Of Individual & Group Targets.
  • Supervises All Kitchen Areas To Ensure A Consistent, High Quality Product Is Produced.
  • Administer All Phases Of Kitchen Operations Including Food Purchase And Selection, Menu Planning And Implementations.
  • This Is A 200 Room Resort With One Of Eastern India’s Biggest Banqueting Facility. Website: http://www.thevedicvillage.com/

Executive Chef (Pre-Opening)

Veda By Rohit Bal
Kolkata
07.2012 - 03.2015
  • Company Overview: Indian Fine Dining Restaurant With Lounge Bar. Website: http://www.vedarestaurants.com/
  • Taking Charge Of The Entire Food Production Department.
  • Constantly Evaluating Meals And Food Products To Ensure That The Highest Quality Standards Are Maintained.
  • Cooking And Serving Attractive Meals Made To Individual Requirements.
  • Demonstrating Cooking Techniques And The Correct Use Of Equipment To Staff.
  • Overseeing The Work Of The Junior Staff To Ensure That All The Duties Are Carried Out Properly.
  • Making Sure That The Leftover Food Stuff, Waste And Uncooked Products Are Properly Disposed Off.
  • Ensuring That All Administrative Processes Are Followed And Recorded As Required.
  • Involved In The Recruiting Of All The Kitchen Staff.
  • Carrying Out Regular Temperature Checks On Fridges, Freezers, And Food Storage Areas.
  • Maintaining A Safe Kitchen Area And Hygienic Working Environment.
  • Ensuring That The Adequate Food Supplies Are Always Available.
  • Indian Fine Dining Restaurant With Lounge Bar. Website: http://www.vedarestaurants.com/

Executive Chef (Pre-Opening)

News And Blue Hugli
Kolkata
09.2010 - 01.2012
  • Company Overview: This Was A Multicuisine Restaurant And Banquet Facility At The Home Town Mall , Rajarhat And Sarson , An Indian Speciality Fine Dining Restaurant At South City Mall. Website: http://www.redcherryhospitality.com/
  • Taking Charge Of The Entire Manpower Planning, Costing, Menu Planning.
  • Played An Active Role In The Kitchen Action Plan And Maintaining The Kitchen Audit.
  • This Was A Multicuisine Restaurant And Banquet Facility At The Home Town Mall , Rajarhat And Sarson , An Indian Speciality Fine Dining Restaurant At South City Mall. Website: http://www.redcherryhospitality.com/

Senior Sous Chef

The Park
Kolkata
01.2001 - 12.2010
  • Responsible For The Entire Banquet Operation (Food And Beverage Production) In Liaison With Guest, F&B Service And Other Operational Departments For Banquet Events And Out Door Catering Etc.
  • Also Responsible For The Operation Of The Indian Specialty Restaurant Kitchen and Coffee Shop.
  • Manning Of Three Chef De Parties, And Thirty Commis.
  • Meet Guest Personally, Take Feedback To Minimize Complain, Understand Their Needs.
  • Make Tailor Made Menus For Special Occasions, Banquet Events And Weddings, Also Arranging Pre Function Food Trials For Guests To Increase Guests Confidence.
  • To Go For Sales Call With Banquet Sales Team To Understand The Guest Needs & Trends.
  • Pioneered Theme Wedding Banquet Concept At The Park, Kolkata.
  • Leading Indian Cuisine Chef At The Park, Kolkata.
  • Worked As A Leading Chef During The Dinner Party For Her Excellency, The President Of India Mrs Prativa Patil At The Rajbhavan, Kolkata ,Hosted By The Governor Of West Bengal.

Chef In Charge (Pre – Opening)

Mehfil
Dhaka
01.1999 - 12.2001
  • Company Overview: It Was An Indian Speciality Restaurant.
  • It Was An Indian Speciality Restaurant.

Chef-De–Partie

The Park
Kolkata
01.1992 - 12.1999
  • Joined As Kitchen Management Trainee In 1992 And Was Promoted As Chef De Partie.
  • Looked After “Saffron” ( Indian Speciality Restaurant) Kitchen And Banquet Kitchen.
  • Organised Numerous Indian Regional Food Festivals.
  • Worked With The Qureshi Brothers , Jiggs Kalra, Tarla Dalal, Karen Anand.

Education

Diploma In Hospitality Management -

IHM
Kolkata
01.1991

BA -

Kolkata University
Kolkata
01.1991

Skills

  • Menu Development & Food Styling
  • Team Leadership & Staff Training
  • Inventory & Cost Management
  • Food Safety & Sanitation Compliance
  • Customer Satisfaction & Dining Experience
  • Kitchen Workflow Optimization
  • Event Catering & Private Dining
  • Vendor Relations & Ingredient Sourcing

Accomplishments

  • Pioneer:Pioneered theme wedding banquet concept at the Park, Kolkata & Vedic Village , Kolkata.
  • Leading Chef:Leading Indian cuisine chef at The Park, Kolkata
  • Upgradation:Upgraded event menu and service concepts at The Vedic Village, Kolkata.
  • Menu Development:Creating and implementing new, successful menus.
  • Recipe Development:Developing unique and innovative recipes that cater to diverse palates and preferences.
  • Special Events:Successfully executing special events and catering services.
  • Team Management:Leading and motivating kitchen teams, often involving training and mentorship.
  • Staff Development:Implementing training programs to improve staff skills and knowledge, potentially reducing turnover.
  • Reputation Management: Contributing to the restaurant's and banquet's positive reputation through culinary excellence and customer satisfaction

Websites

Personal Information

Date of Birth: 12/25/69

Career Path

  • Executive Chef, Vedic Village Spa Resort, Kolkata, WB, India, http://www.thevedicvillage.com/, 05/01/15, 04/30/25, Supervising Both The Administrational And Operational Aspects Of All The F & B Outlets., Accountable For Overall Success Of The Daily Kitchen Operation., Achieving Desired Revenues And Costs By Curtailing Culinary Overheads., Excellent Kitchen Organization Skills, Employee Management, Product Development., Developing New Culinary Concepts In All The F&B Outlets., Responsible For Training And Developing All Culinary Staff., Managing The Kitchen Team Of 46 Chefs And 25 Kitchen Stewarding Staffs.
  • Executive Chef (Pre-Opening), Veda By Rohit Bal, Kolkata, WB, India, http://www.vedarestaurants.com/, 07/01/12, 03/31/15, Taking Charge Of The Entire Food Production Department., Constantly Evaluating Meals And Food Products., Demonstrating Cooking Techniques To Staff., Involved In The Recruiting Of All The Kitchen Staff.
  • Executive Chef (Pre-Opening), News And Blue Hugli, Kolkata, WB, India, http://www.redcherryhospitality.com/, 09/01/10, 01/31/12, Taking Charge Of The Entire Manpower Planning, Costing, Menu Planning., Played An Active Role In The Kitchen Action Plan.
  • Senior Sous Chef, The Park, Kolkata, WB, India, 01/01/01, 12/31/10, Responsible For The Entire Banquet Operation., Meet Guest Personally, Take Feedback To Minimize Complaints.
  • Chef In Charge (Pre-Opening), Mehfil, Dhaka, Bangladesh, 01/01/99, 12/31/01
  • Chef-De-Partie, The Park, Kolkata, WB, India, 01/01/92, 12/31/99

Timeline

Executive Chef

Vedic Village Spa Resort
05.2015 - 04.2025

Executive Chef (Pre-Opening)

Veda By Rohit Bal
07.2012 - 03.2015

Executive Chef (Pre-Opening)

News And Blue Hugli
09.2010 - 01.2012

Senior Sous Chef

The Park
01.2001 - 12.2010

Chef In Charge (Pre – Opening)

Mehfil
01.1999 - 12.2001

Chef-De–Partie

The Park
01.1992 - 12.1999

Diploma In Hospitality Management -

IHM

BA -

Kolkata University

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Debasish Saha