KRISHANU DUTTA
Indianapolis
Summary
Passionate and driven culinary professional with over 10 years of international experience across high-end hotels, resorts, and fine-dining establishments in the U.S., Middle East, and Asia. Proven track record in kitchen leadership, menu development, HACCP compliance, and team supervision. Adept at managing diverse cuisines including French, Italian, Indian, Arabic, and contemporary global fare. Currently seeking a Sous Chef position to bring culinary excellence, creativity, and operational expertise to a forward-thinking culinary team.
Overview
11
11
years of professional experience
Work History
Sous Chef
Marriott East
Indianapolis
07.2025 - Current
- Oversee daily kitchen operations including à la carte, banquets, and in-room dining services.
- Support the Executive Chef in developing seasonal menus, staff scheduling, and vendor management.
- Ensure all food preparation adheres to Marriott's brand standards and HACCP guidelines.
- Lead and mentor a diverse culinary team; conduct training and performance reviews.
- Manage kitchen inventory, cost control, and food waste reduction initiatives.
- Collaborate with the F&B team to deliver exceptional guest experiences for events and conferences.
- Maintain high standards of cleanliness, organization, and safety throughout all kitchen areas.
Banquet Cook
Omni Hotel
Indianapolis
04.2025 - 07.2025
- Manage daily mise-en-place and service preparation for fine dining and banquet operations.
- Ensure quality standards and consistency in all dishes prepared.
- Work closely with Sous Chefs and Executive Chef on menu execution and event planning.
- Train new culinary staff and oversee prep line operations during high-volume periods.
- Uphold Omni's standards for food safety, hygiene, and kitchen organization.
Cook I
Conrad Indianapolis
Indianapolis
03.2025 - 07.2025
- Execute production in à la carte and banqueting kitchens for upscale events and room service.
- Assist with menu tasting, portion control, and plating of luxury dining experiences.
- Maintain accurate HACCP records and inventory control.
- Collaborate with Executive Chef and Sous Chef on innovation and seasonal menu development.
Head Chef
Awadh India Restaurant
Columbus
06.2023 - 03.2025
- Directed all culinary operations for à la carte and banquets, including HACCP management.
- Developed new menu items and curated themed banquets reflecting authentic Awadhi cuisine.
- Managed cost control, vendor negotiations, and staff scheduling for a 15-member kitchen brigade.
- Consistently maintained guest satisfaction through personalized dining experiences.
Culinary Intern
Mohegan Sun Resort & Casino
Connecticut
09.2022 - 06.2023
- Worked under Chef Todd English in Tuscany, an upscale Italian dining venue.
- Specialized in Italian cuisine and fine pastry preparation.
- Ensured compliance with luxury culinary standards and plating presentations.
Chef de Partie
Voco Hotel by IHG
Dubai
02.2022 - 09.2022
- Launched two restaurant outlets: Window Bar and Dark Room.
- Managed a 26-person kitchen team, handling training, recipe standardization, and HACCP.
- Controlled inventory, costs, and vendor logistics for pre-opening and daily operations.
Sous Chef (Pre-Opening)
Ultra Brasserie (Kutir by Chef Rohit Ghai)
Dubai
09.2021 - 02.2022
- Spearheaded kitchen setup and operations for Michelin-star restaurant Kutir's Dubai launch.
- Oversaw all BOH logistics, staff onboarding, and compliance with Forbes safety standards.
- Collaborated with Chef Rohit Ghai on menu execution and culinary direction.
Chef de Partie
Paradise Island Resort & Spa
Maldives
03.2021 - 09.2021
- Ran hot and cold sections in high-volume à la carte and buffet service.
- Maintained guest satisfaction in luxury resort settings through attention to detail and presentation.
Demi Chef de Partie → Chef de Partie
Fairmont Riyadh
Riyadh
10.2019 - 03.2021
- Opened 'Cafe Connect' and later managed '365 Restaurant' as Chef de Partie.
- Handled breakfast, lunch, and brunch services; managed HACCP, inventory, and guest interaction.
Commis I & II
Crown Plaza / Holiday Inn
Doha
10.2018 - 09.2019
- Prepared for Stock Burger Co. concept; promoted from Commis II to I.
- Specialized in Western cuisine and maintained all HACCP records and procedures.
Commis Chef Roles (India & Nepal)
Various Hotels including Hyatt Regency Lucknow, Tiger Palace Nepal, Vivanta by Taj Guwahati
01.2015 - 01.2018
- Gained hands-on experience in Garde Manger, hot kitchen, buffet and fine-dining settings.
- Focused on mise-en-place, hot/cold sections, and guest communication.
Industrial Trainee
Hyatt Place Hampi
Karnataka
11.2014 - 05.2015
- Rotated across all hotel departments with a specialization in culinary operations.
Education
Bachelor's Degree - Hospitality Management
WBUT/MAKAUT University
IndiaSkills
- Multi-Cuisine Expertise
- Menu Engineering
- Cost Control
- Kitchen Brigade Management
- HACCP Compliance
- Food Safety
- Banquet Operations
- High-Volume Catering
- Advanced Food Presentation Techniques
Certifications And Achievements
- Forbes Kitchen Safety and Hygiene Training
- Completed 5 Successful Johnson Diversey Audits
- Worked with 19 Michelin-starred chefs during Expo 2020 Dubai
- Advanced Molecular Gastronomy & Wine-Cheese Pairing Skills
Timeline
Sous Chef
Marriott East
07.2025 - Current
Banquet Cook
Omni Hotel
04.2025 - 07.2025
Cook I
Conrad Indianapolis
03.2025 - 07.2025
Head Chef
Awadh India Restaurant
06.2023 - 03.2025
Culinary Intern
Mohegan Sun Resort & Casino
09.2022 - 06.2023
Chef de Partie
Voco Hotel by IHG
02.2022 - 09.2022
Sous Chef (Pre-Opening)
Ultra Brasserie (Kutir by Chef Rohit Ghai)
09.2021 - 02.2022
Chef de Partie
Paradise Island Resort & Spa
03.2021 - 09.2021
Demi Chef de Partie → Chef de Partie
Fairmont Riyadh
10.2019 - 03.2021
Commis I & II
Crown Plaza / Holiday Inn
10.2018 - 09.2019
Commis Chef Roles (India & Nepal)
Various Hotels including Hyatt Regency Lucknow, Tiger Palace Nepal, Vivanta by Taj Guwahati
01.2015 - 01.2018
Industrial Trainee
Hyatt Place Hampi
11.2014 - 05.2015
Bachelor's Degree - Hospitality Management
WBUT/MAKAUT University
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