DIPON MUKHERJEE

• Oversee complete manufacturing operations with 40+ workforce
• Implemented inventory system reducing wastage by 22%
• Scaled production capacity by 35% through line automation
• Hiring leadership team for a achieve Co. targets
• Getting new stores at strategic location in Mumbai
• Onboarding new clients from corporate & B2B
• Oversees budgeting , forecasting & financial planning.
• Building a strong a strong Co. culture & Ensuring good communication at all levels.
• Ensures that the Co. complies with & legal and regulatory requirements.
• Set a long term vision and goals of the Co.

• Managed manufacturing units producing 100 MT of bakery, cakes, pastry & desserts
• Ensure production targets are met on time & within budget
• solving bottelnecks and downtime issues.
• Achieved 90% HORECA growth through operational streamlining
• Reduce waste & increase output with fewer resources.
• Managing all the department heads with the specific targets.
• Ensure that products meet quality std & compliance regulation
• Enforce safety regulations &ensures a safe working environment
• Managing operating budgets & reduces production costs.
• Analysis of reports, risk & improvements to upper management.

• Led 1.2 million sq.ft corporate facility (Godrej One)
• Pioneered robotic cleaning saving ₹1.8Cr annually
• Oversee day to day maintainence of office buildings, infrastructure and equipments
• Ensure facilities are safe, hygienic and compliant with building & safety codes
• office space planning , workstation allocation, & seating management.
• Managing cafeteria or food services ( internal or outsourced) scored 95% employee satisfaction rate
• Organize internal events, conferences, banquets & meetings.
• Prepare annual budgets for administration and facility operations.
• implement energy saving and sustainability initiatives. Got a Green building certification
• Negotiate contracts , ensure service level agreements (SLA ) are met
• Lead a team of admin officers, facility executives, & vendor Manages/Supervisors

• Commissioned 18 hotel properties including F&B setups pan India
• Trained 500+ staff across new hotel locations
• Manged Kitchen & F&B operations pan India
• Setting up a new Kitchen & Restaurant and help they to roll smooth.
• Managing Food cost for all the 18 hotels .

• Launched premium outlets (Market Grill, Da Luigi)
• Standardized SOPs for Hyatt's Indian operations
• Organized 3 outlet of Park Hyatt Goa ( Market Grill, Da Luigi and Banquet kitchen)
• Ensuring training & development for culinary employees
• Maintaining food cost and ensuring best review from customer.

• Managed galley operations for 2000+ passengers
• Executed high-profile events for VIP guests

. Pre opening of a new kitchen at Lilavati hospital.

. Implimenting of kitchen SOP.

. Planing of a cyclic menu for the Dr. & Patients.

. Organizing Conference food for the Directors & steak holders

Managing fine dining restaurant of Ruia group with largest banqueting with 1500 cover.

Maintain their farm house with all high std as per their SOP.

Taking trainings of the employee

Doing menu engineering

Passed 3 years Diploma in Hotel Management & Catering Technology.

Underwent industrial training during 3 years of tenure to make myself perfect.