SASWATA DAS
KRISHNAGAR
Summary
Willing to work in a challenging and professional environment on the platform of your reputed organization as a good hard worker & have a strong will power to serve in ‘Management Platform’. Great expectations to capture an idealistic position for oneself with the backbone of experience, step by step.
Currently working as a Sous Chef in Lemon Tree Hotel at Hi-Tech City Hyderabad from 1st September 2022 till today.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Senior Sous Chef
Lemon Tree Premier
Hyderabad
10.2024 - Current
- Monitored food costs on a weekly basis to maintain target profit margins.
- Observed food safety and sanitation protocols to reduce germ spread.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Monitored meals served for temperature and visual appeal.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Checked quality of food products to meet high standards.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised food preparation staff to deliver high-quality results.
Sous Chef
Lemon Tree Hotel
Hyderabad
09.2022 - Current
- Responsible for updating all the BSA records
- Ensure that department goals are communicated, understood and meet by all associates
- Taking care of food cost control
- Those who maintain diet, meet with the guest and make sure for dietary food services
- Responsible for being on the floor in all the operations and taking care of all the guests for their needs and their satisfaction to increase the Guest Voice and social media ranking
- Maintaining kitchen hygiene
- Ensuring that all banquet operations performed accurately and on a timely basis
- Responsible for daily food operations of the restaurant and smooth functioning of the department
- Managing daily restaurant operation and ensuring smooth functioning
- Following hotel standards and all hotel SOPs
- Preparing duty roaster and allocating duties for every operation
- Handling guest complaints
- Associate with executive chef to make operation easy
Junior Sous Chef
GreenPark Hotel
Hyderabad
07.2021 - 08.2022
- Responsible for updating all the BSA records
- Ensure that department goals are communicated, understood and meet by all associates
- Maintaining kitchen hygiene
- Ensuring that all banquet operations performed accurately and on a timely basis
- Responsible for daily food operations of the restaurant and smooth functioning of the department
- Managing daily restaurant operation and ensuring smooth functioning
- Following hotel standards and all hotel SOPs
- Handling guest complaints
Chef De Partie
IHG Group
Mahabalipuram
08.2019 - 10.2020
- Take in charge of western kitchen for smooth operation for a la carte, buffet and banquet food service
- Make Sunday special brunch menu and make ensure for quality food service with presentation
- Meet with special guest and serve them special food item to make them happy
- Maintaining kitchen hygiene
- Following hotel standards and all hotel SOPs
- Ensuring that all banquet operations performed accurately and on a timely basis
- Responsible for daily food operations of the restaurant and smooth functioning of the department
- Associate with sous chef to make operation easy
Chef De Partie
Marigold by GreenPark
Hyderabad
12.2018 - 07.2019
- Take in charge of western kitchen for smooth operation for a la carte, buffet and banquet food service
- Make Sunday special brunch menu and make ensure for quality food service with presentation
- Maintaining kitchen hygiene
- Following hotel standards and all hotel SOPs
- Ensuring that all banquet operations performed accurately and on a timely basis
- Responsible for daily food operations of the restaurant and smooth functioning of the department
Demi Chef De Partie
Marigold by GreenPark
Hyderabad
10.2016 - 11.2018
Commi-I
Green Park Hotel and Resort Ltd
Hyderabad
06.2013 - 06.2014
Commi-III
Fortune Select Manohar by Welcom Group
11.2011 - 06.2013
Trainee (Industrial Trainee)
The Chancery Pavilion
Bangalore
04.2010 - 09.2010
- Food & Beverage Production
- Food & Beverage Service
- Front Office
- House Keeping
Education
B.SC-HMCTT - Hotel Management, Catering, Travel & Tourism
Subhas Bose Institute Of Hotel Management
01.2011
12th -
Hindusthan Cables High School
01.2008
10th -
Deshbandhu Vidyalaya
01.2006
Skills
- Leadership
- Menu planning
- Food cost control
- Quality control
- Interpersonal Skills
- Entrepreneurial Capabilities
- Team Management
- Guidance and Training
- Kitchen Organization
- Food Safety and Quality Assurance
- Hiring and Training
- Food and Product Ordering
- Waste Reduction
- Budget Management
- Food Preparation
- Food Presentation
- MS Office (Word, Excel, PowerPoint)
Languages
- English
- Hindi
- Bengali
Hobbies and Interests
- Traveling
- Cooking
Training
The Chancery Pavilion, Bangalore, Trainee (Industrial Trainee), Food & Beverage Production, Food & Beverage Service, Front Office, House Keeping, 04/20/10 - 09/20/10
Disclaimer
I hereby declare that the above mentioned information is correct up to my knowledge and I bear the responsibility for the correctness of the above mentioned particulars.
Personal Information
- Date of Birth: 08/08/90
- Gender: Male
- Nationality: Indian
Areas Of Interest
Food & Beverage Production (Continental Cuisine)
Certification
FOOD SAFETY SUPERNISOR CERTIFICATE OF COMPETENCE
CERTIFICATE NO : ACACOVID2002120433
ISSUE DATE : 21-02-2024
REFRESHER DUE ON: 21-02-2026
References
References available upon request.
Timeline
Senior Sous Chef
Lemon Tree Premier
10.2024 - Current
Sous Chef
Lemon Tree Hotel
09.2022 - Current
Junior Sous Chef
GreenPark Hotel
07.2021 - 08.2022
Chef De Partie
IHG Group
08.2019 - 10.2020
Chef De Partie
Marigold by GreenPark
12.2018 - 07.2019
Demi Chef De Partie
Marigold by GreenPark
10.2016 - 11.2018
Commi-I
Green Park Hotel and Resort Ltd
06.2013 - 06.2014
Commi-III
Fortune Select Manohar by Welcom Group
11.2011 - 06.2013
Trainee (Industrial Trainee)
The Chancery Pavilion
04.2010 - 09.2010
B.SC-HMCTT - Hotel Management, Catering, Travel & Tourism
Subhas Bose Institute Of Hotel Management
12th -
Hindusthan Cables High School
10th -
Deshbandhu Vidyalaya
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