Hi, I’m
Jagannath Das
EXECUTIVE CHEF
Dhanbad
Summary
To achieve the highest level of guest satisfaction in the hospitality industry. I am looking for challenging opportunities for broadening my experience with globally reputed organizations. I always want to work in creative, challenging and learning atmosphere, which provides ample opportunities for growth.
Overview
17
years of professional experience
1
Certification
Work History
THE WEDDING BELLS HOTEL AND RESORTS
Executive Chef
04.2025 - Current
Job overview
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
Sonotel Hotels & Resorts Pvt. Ltd
SOUE CHEF Tandoor & Chinese
06.2013 - 03.2025
Job overview
- Daily menu planning with consultation with executive Chef
- Distribution the work in department for FIT s & Group booking with the instruction of Executive Chef.
- Cooking the special food on day’s menu for the government officials and delegates according executive Chef’s order.
- Giving hands on cooking for ala carte menus and banquet menus to the subordinates.
- Responsible for banquet food production including ala carte and presentation of the food.
- Attending training for cooks about hygiene and sanitation and safety at work.
- Maintaining the HACCP standard in all respects
- Indenting the raw materials according the requirement even purchase also with approval of chef in charge
- Responsible portion control.
- Working in Team building environment with a staff brigade of 12 Chefs
THE SOJOURN HOTELS KOLKATA
commies I
01.2012 - 05.2013
Job overview
- To accommodate a full production team and to make their stay comfortable during the tenure of their work, a 3-star hotel, a 5star hotel coming up and luxury resort which will offer a quality of service incomparable to any. A Club house is also coming up inside the Film city in west bengal for those who have an appetite for club life. To host Cultural Events and corporate seminars, a well equipped convention centre is coming up with banquet halls and other facilities.
DEBONAIR RESTURENT AND BAR
2ND COMME
05.2010 - 12.2011
TAJ RESTAURANTS
THIRD COMME
01.2009 - 05.2010
Education
WBSE
Madhyamik (10th) Examination
01.2007
Skills
Safe food handling
Certification
Completed 24 weeks INDUSTRIAL TRAINING from “KAMAL BIHAR RESORTS” MUMBAI (2007-06-07 TO 2008-08-15)
Disclaimer
Date ....................... Place .............................. JAGANNATH DAS
Timeline
Executive Chef
THE WEDDING BELLS HOTEL AND RESORTS
04.2025 - Current
SOUE CHEF Tandoor & Chinese
Sonotel Hotels & Resorts Pvt. Ltd
06.2013 - 03.2025
commies I
THE SOJOURN HOTELS KOLKATA
01.2012 - 05.2013
2ND COMME
DEBONAIR RESTURENT AND BAR
05.2010 - 12.2011
THIRD COMME
TAJ RESTAURANTS
01.2009 - 05.2010
WBSE
Madhyamik (10th) Examination