Pronoy Banerjee
Bengaluru
Summary
Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success. Innovative and goal-oriented Management professional committed to new product development. Dedicated team player skilled at mediation and conflict resolution. Drives company growth through innovation.
Overview
11
11
years of professional experience
Work History
Senior Manager - Research and Development
Food Service India Pvt Ltd (VKL)
10.2023 - Current
- Heading R&D product development for South India and International Business.
- Woking predominantly with sauces either in the form of hot fill or retort.
- Working with all major qsr's, cloud kitchen, cafe and catering facilities.
- Globally developed products for our B2C consumer facing brand known as Holy Cow.
- To work on international qsr brief, present them concept with demo or showcase.
AGM New Product Development
Suguna Foods Pvt Ltd
06.2022 - 09.2023
- Establishing the NPD framework with road map, process, and product execution.
- Creating value added product range in RTE and RTC format.
- Working on overall product cog's, value chain and final margin.
- Enabling new product development in B2C and B2B category.
- Improving standards as per customer needs and preferences.
- Identifying market needs through food tasting, sensory and survey.
- Developing sauces,spice blends and flavor concentrates.
- Worked on label declarations and nutritional regulations internally as well as for external third- party vendor.
- Worked closely with quality and marketing team for product validation.
- Successfully running production facility with 20 MT output per day and contributing to 6% overall revenue towards the PFD division.
R&D Manager Culinary
Ola Foods
02.2021 - 05.2022
- Looking after 3 brands- Khichdi Experiment, Bowlsome and The Biryani Experiment.
- Responsible for expansion and new product launch pan-India.
- Evaluation of product and process.
- Taking care of food quality and ratings related to the brand.
- Responsible for training and smooth execution of sku's.
- Improving audit scores both internally and externally.
- Validate process and equipment used for qsr as well as dark kitchens.
- Validate new process and implement standard operating procedure.
- Conducting trials with 3p vendor in meat, marinades and sauces.
- Working closely with retort and hot fill for commercialization of sauces.
Head Chef NPD & L&D
Cure, Fit
10.2018 - 12.2020
- Training and launch of 3 brands Lilsin, Firdoz and Fit thali
- Hiring training and expansion of eat.fit in T1 cities Bangalore, Delhi, Gurgaon, Hyderabad, Mumbai and T2 cities Jaipur, Chandigarh, Chennai, Coimbatore, Ahmadabad, Pune, Kota and Mysuru
- Training and launch of 10+ qsr Pan India
- Execution and launch of new product sku's
- Responsible for making sop's, standardizing sop's, new product training, kitchen employee growth, new product launch, new kitchen opening as well as structuring training academy's setup in all cities
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Hired, trained, and managed all kitchen staff, including employee development, issuing disciplinary action, and conducting performance reviews
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Monitored line processes to maintain consistency in quality, quantity, and presentation
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Initiated training for new launch, new project, menu change and new city expansion on base to intermediate culinary techniques to improve productivity and increase kitchen workflows
- Produced revolutionary Indian regional menu offerings to put establishments on local, regional, and national maps
- Collaborated with Outsourced factory for production or modification of menus and selections
- App base analytics to identify issues on website and summaries problem
- Worked upon data analysis.
- Commercialization of skus with 3P partners.
- Responsible for wet gravies, meat marinades and sauces.
Executive Sous Chef NPD
Freshmenu
01.2016 - 10.2018
- Joined as product developer
- Developed new products and was responsible for daily changing menu, training of staffs, introducing new ingredients on menu, set standards, and managing smooth functioning of day to day operations
- Promoted as Executive Sous Chef
- Responsible for Indian, Pan Asian as well as European cuisine, new kitchen opening, improving standards, maintaining quality, hiring skill staffs, planning for new city expansion, studying market demand, and understanding consumer needs and preferences
- Responsible for introducing Club Exclusive menu for premium fresh menu club members
- Resolved product development and packaging level problems, improved operations and provided exceptional client support
- Saved food cost from 38% to 27% by implementing cost-saving initiatives that addressed long-standing problems
- Increased customer satisfaction by resolving packaging issues
- Led Pan India culinary team in delivery of new products, resulting in new brand launch
- Managed quality assurance program, including on-site evaluations, internal audits, and customer surveys
- Worked with all age level customers to understand needs and provide food service
- Resolved conflicts and negotiated mutually beneficial agreements between parties
- Identified changes in project scope and modified job schedule accordingly
- Brainstormed with peers and other members of design team to determine enhancements and product features
- Managed multiple projects effectively in demanding environment with tight deadlines
- Negotiated with vendors and manufacturers on pricing, services, and scheduled shipping windows
- Contacted proper stakeholders to share changes to project scope and timelines
- Documented each step-in product's design process for use in manuals
- Converted project specifications into drawings and other materials that would be used to create products
- Traveled to manufacturing facilities to evaluate product creation and point out potential issues
- Responsible for Bangalore/Mumbai/Delhi/Gurgaon expansion
- Launching 4 brands Slice of heaven, Lchp, Fresh club and Wok smart
- Responsible for Training and launch of Fresh menu cafe at KIA Airport
- Successfully serving 14k-16k meals per day with average monthly revenue of 12cr.
Sous Chef
Food Hall by Future Group
05.2014 - 09.2018
- Managed junior level staff
- Was responsible for product knowledge, live demonstration, and overall sales of the department
- Cultivated positive relationship with vendors to source best ingredients at best price
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Established and updated staff schedules and assignments to optimize coverage at peak times
- Planned and directed high-volume food preparation in a fast-paced environment
- Developed full tasting and special events menus to meet all establishment needs and maintain strong customer levels
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Handled the fresh and live kitchen category
- Maintained the wastage/dump percentage restrict to overall 2%
- Mentored more than 40 kitchen staff at all levels to prepare each for demanding roles
- Supervised and enhanced work of a 40-person team producing more than 8000 plates per day
- Obtained fresh ingredients from local farms, including seasonal vegetables and spices, effectively slashing grocery costs by 7%
- Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered daily restaurant revenues from 1.5 lakhs to 2.5 lakhs on an average
- Acted as head chef when required to maintain continuity of service and quality
- Evaluated inventory levels on a period and daily stock checking basis
- Responsible for launching the Party chef menu at Bangalore Food hall @1MG mall
- Responsible for launching two kids' coffee shop menu go banana and funky monkey
- Responsible for organizing food festivals and themes in the food store
- Diving the overall sales of the live kitchen on an average monthly revenue of 52 lakhs with an operational food cost of 26%.
Management Trainee
Hotel Hilton Bangalore Residences
07.2013 - 05.2014
- Have been a part of the pre-opening property
- Worked as a Management Trainee at Italian and Continental coffee shop (Ministry of Cuisine)
- Learned the basics of menu planning and food execution
- Supervised and enhanced work of a 20-person team producing more than 1.5k plates per day
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Mentored more than 10 kitchen staff at all levels to prepare each for demanding roles
- Maintained well-organized mise en place to keep work efficient and consistent
- Initiated training for freshers on all culinary techniques to improve productivity and increase kitchen workflows.
Education
Bachelor of Science - Hotel And Hospitality Management
IHM Gurunanak
Kolkata, India06.2013
Bachelor of Science - Tourism Management
Bengal University of Technology & IGNOU
New Delhi, DL06.2013
High School Diploma -
Assembly of God Church School
Asansol04.2010
GED -
St. Patrick's Higher Secondary School
Asansol01.2008
Skills
- Supply Chain Management
- NEW Product Development
- Poultry RTC and RTE
- Non Emulsified Sauces
- Hot fill Sauces
- Spice Blends And Seasonings
- Meat Marinade
- Shelf Stable Products
- Frozen Food
- Breading And Coating
- Commercialization
- Cost optimization
- Dehydrated and Freeze Dried Products
Personal Info
- Title: SENIOR MANAGER CULINARY R&D
- Date of Birth: 01/28/91
Additional Information
- Suguna Foods- successfully launched RTC and RTE products for Delfresh brand as a part of inhouse manufacturing.
- Third party tieup and production of breaded products with the implementation of job work model.
- Launching marinades in B2B segment from own plant capability.
- Launch of Suguna Foods R&D Center.
- Ola Foods- successful launch of multiple cloud kitchen brands. Categorizing menu and manpower as
per multi brand operation. - Cure. Fit Runners up Football team at Fit games 2020.
- Freshmenu- Awarded thrice best employee of the month at Fresh Menu Bangalore.
- Launch of keto bowls and club exclusive menu.
- Launch if their first consumer facing restaurant at KIA Bangalore Airport.
- Got an opportunity to serve the President of India M.R. Pranab Mukherjee at Jadavpur University on
3rd May (2013) under Gharana Caterers.
Achieved the best performance award in food production from Taj Bengal Kolkata for the year 2011-
2012. - Achieved 100% attendance award from Taj Bengal Kolkata for the year 2011-2012
Accomplishments
- Chef Consultant
- sCoolMeal FoodVentures Pvt Ltd, Bengaluru, KARNATAKA
- Consulted scool meal for developing their menu for kids.
- Special care was taken in considering the daily nutrition and protein needs. Standardizing
- Kitchen as per all food safety certification.
- Developed their supply chain model with a central kitchen. Improved their order volume
- from 450 orders to 3K orders. Restructuring the P&L. Validation and product launch base
- on nutritional kids friendly food.
- Chef Consultant
- Nosh (Euphotic Labs PVT LTD), Bengaluru, IN
- A tech-oriented approach towards automating food by the use of artificial intelligence. Nosh as the name suggests its capable of churning out multiple recipes one at a time. Nosh can cook all one pot single meal starting from a simple home cooked dish to complex delicate dishes.
- The main focus was to see how a machine cooks with the help of an app .Pre-loaded raw ingredients can be cooked from anywhere with very precise live video or a wide range of preloaded recipes.
- Chef Consultant
- Bun Maska Chai
- Worked with bun maska chai as a pre lunch project to launch outlets which served ready to eat snacks with tea and coffee.
- Responsible for menu design, cost control and setup of their outlets.
Hobbies and Interests
- Photography
- Travelling
- Food Styling
- Painting
Languages
English
Bilingual or Proficient (C2)
Hindi
Bilingual or Proficient (C2)
Bangla
Bilingual or Proficient (C2)
Kannada
Intermediate (B1)
References
- Chef Praneet Saini, VP Ola Foods, +919999565651
- Pritesh Jain, Founder Member, Cure.fit, +918884402815
- MVR Krishna Prasad, CEO Alana and Sons, +919742022666
Timeline
Senior Manager - Research and Development
Food Service India Pvt Ltd (VKL)
10.2023 - Current
AGM New Product Development
Suguna Foods Pvt Ltd
06.2022 - 09.2023
R&D Manager Culinary
Ola Foods
02.2021 - 05.2022
Head Chef NPD & L&D
Cure, Fit
10.2018 - 12.2020
Executive Sous Chef NPD
Freshmenu
01.2016 - 10.2018
Sous Chef
Food Hall by Future Group
05.2014 - 09.2018
Management Trainee
Hotel Hilton Bangalore Residences
07.2013 - 05.2014
Bachelor of Science - Hotel And Hospitality Management
IHM Gurunanak
Bachelor of Science - Tourism Management
Bengal University of Technology & IGNOU
High School Diploma -
Assembly of God Church School
GED -
St. Patrick's Higher Secondary School
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