PRASENJIT SARKAR

Assistant Professor with 24 years of experience successfully contributing to hospitality curriculum development and delivery. Driven to contribute to program outcomes by facilitating engagement and supporting learning objectives. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

• Certificate in “Epidemiology and Research Methodology” by Department of Statistics, MAHE
• Participated in the “International Symposium on Excellence in Hospitality and Tourism Education” at WGSHA, Manipal University.
• Certificate in “Basic Fire Safety and Emergency” by Usha Fire Safety Equipments Pvt. Ltd. Chennai
• Foundation certificate in Food Hygiene by the Royal Society for the promotion of health, U.K.
• Certificate in “Train the Trainer” training session
• Certificate in Food safety Programme by Jadavpur University
• Attended Designing of Training Session (awaiting certificate), by Govt. Of India certified Trainer
• Attended “National Entrepreneurship Network Workshop” (NEN)

• Teaching and mentoring, Prepare and execute upon daily lesson plans for classes and teaching classes in a manner consistent with the philosophy, policies, and guidelines of the present organization., Working individually with students who need extra help, assistance in studies or want career guidance., Providing regular feedback to students in an objective, consistent, and timely manner; evaluating and documenting student performance using established methods and criteria., Preparing, reviewing and revising course guides, syllabi, and appropriate curriculum materials for different courses., Conducting instruction, food preparation, and table service in a quality manner within budgetary limits., Supervising students in preparing quality food within Institute guidelines., Enforcing sanitation principles, attendance policies, the Institute’s professionalism, uniform, and hygiene policy and other academic policies., Staying abreast of new developments in the foodservice and hospitality industries., Performing duties common to all other faculty members and any other duties assigned.
• Strategic Planning/Operations, Planning & implementation of strategies, development, and expansion based on current market trends., Sustaining profitable operations with a focus on budgeting & marketing., Implementing strategies to increase maximum satisfaction for stakeholders., Coordinating with activities of subordinate Chefs and Kitchen Chefs, for the smooth working of operations.
• Kitchen Operations, Menu planning for an expansive repertoire of menus, along with portion standardization and supervision of food preparation., Handling all aspects of Kitchen management including monitoring food production and aesthetic presentation of food and beverages., Coordinating the work of the kitchen staff and managing the preparation of meals., Experimenting & presenting innovative ideas, styles new dishes and ensure cost control measures., Maintaining the quality and consistency of food for enhancing satisfaction amongst customers., Co-ordinating with operating staff for the upkeep of kitchen equipment in perfect working order.
• People Management, Handling operational functions like pre-shifts staff briefings, creating the duty roster, shift management., Guiding team members to ensure efficiency in operations & meeting of individual & group targets., Organizing practical & theoretical training programs, to enhance skills & motivational levels.
• Supply Chain Management, Effective inventory planning for raw materials & spares, based on requirements, utilization forecasts.

• Welcomgroup Graduate School of Hotel Administration (A constituent college of Manipal University), Assistant Professor (senior scale), 09/10, Present, Entrusted with the responsibility of teaching students of Hotel Management, Culinary Arts and Travel & Tourism. The key person in various food festivals. Coordinating and conducting various practical sessions for students. Entrusted with the responsibility of the admission coordinator for WGSHA.
• Durgapur Society of Management Science, Lecturer, 01/08/08, 09/10/10, Entrusted with the responsibility of Food Production Coordinator. Entrusted with the responsibility of teaching students of hotel management. Acted as a key person in various food festivals. Coordinating and conducting various practical sessions for students. Acting as a mentor for the first year and second year students looking after their academic, personal, professional, and cultural skills.
• P&O Cruises, UK Carnival, Commi Chef, 01/03/03, 09/07/07, Entrusted with the additional responsibility of Second Incharge of a section and responsible for front line production. The distinction of being a part of fire safety management. Well versed with English, French and Italian cuisines.
• Kenilworth Beach Resort, Goa, Demi Chef De Partie, 11/99, 01/03, Joined the company as Kitchen Executive. Conversant with European, Indian, Southeast Asian cuisines.

• Emerging Trend of Incorporating Ancient Grains in Modern Meals, Indian Journal of Applied Hospitality & Tourism Research, Vol. 7, 0975-4954
• Ethicurean- A Study on ethical Food Trends, Opportunities, and Risks, 4TH INDIA INTERNATIONAL HOTEL, TRAVEL AND TOURISM RESEARCH CONFERENCE, Banarasidas Chandiwala Institute of Hotel Management & Catering Technology, New Delhi, 978-81-920850-3-6

Reading cookbooks, food magazines, and culinary literature is a fantastic way for chefs to stay inspired, informed, and continually improve their craft. Here's how chefs benefit from engaging with culinary literature: