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
Sanitation guidelines
Team leadership
Menu planning
Inventory management
Kitchen management
Kitchen staff management
Food stock and supply management
Staff scheduling
Banquets and catering
Food spoilage prevention
Hospitality service expertise
Recipes and menu planning
Order management
Vendor relationship management
Hiring, training, and development
Ingredients selection
Quality assurance
Restaurant operations
Hygiene policy implementation
Food service safety training
Recipe management
Food safety
Meal preparation
Food presentation
Presentation management
Menu development
Sanitation standards
Strong work ethic
Creative thinking
Recipe development
Signature dish creation
Decision-making
Problem and complaint resolution
Recipe creation
Staff management
Attention to detail
Food plating and presentation
Inventory control
Catering and events
Coaching and mentoring
Kitchen equipment operation and maintenance
Cost control
Food prep planning
Allergy awareness
Equipment maintenance
Menu supervision
Waste reduction
Fine-dining expertise
Process improvements
Productivity optimization
Performance improvement
Resource management
Staff training
Forecasting and planning
Performance review
Staffing
Food pairing
Policy development
Kitchen operations oversight
Special events
Plating and garnishing
Recruitment and onboarding
Budgeting and cost control
Culinary techniques
Dish preparation
Problem-solving
Kitchen safety
Teamwork and collaboration
Team building and development
Food preparation
Food preparing, plating, and presentation
Teamwork
Flambéing expertise
Food preparation techniques
Menu pricing
Sanitation coordination
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