Shubhajit Das
Culinary Professional
Kolkata
Summary
Passionate culinary professional with hands-on experience in high-pressure environments. Known for teamwork, quick learning, and strong problem-solving skills, contributing successfully to high-volume food production at prestigious events.
Overview
3
3
Languages
1
1
year of professional experience
Work History
Intern
ITC Maurya
01.2026 - Current
- Assisted South Indian Cuisine Department during BRICS Event . Supporting high-volume food production and professional kitchen operation.
- Participated in food production for an official event at the Supreme Court of India, gaining exposure to highly professional and protocol-driven food service environment.
- Demonstrated the ability to work efficiently under high-pressure,time-sensitive,and high-volume kitchen conditions.
- Gained hands-on experience in café kitchen operations, including food preparation, mise en place, order handling, and maintaining quality, hygiene, and consistency in a fast-paced service environment.
- Supported inventory management by tracking ingredient usage and supplies.
- Participated in training sessions to enhance culinary skills and techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
Education
High School Diploma -
Banashyam Nagar High School
South 24 Parganas 04.2001 -
West Bengal Board Of Secondary Education - Arts
Sitarampur G-plot Milan Vidyanikaton
South 24 Parganas 04.2001 -
Bachelor of Science in Culinary - Culinary Field
Subhas Bose Institute of Hotel Management
Kolkata, India 04.2001 -
Skills
Computer skills
Culinary adaptability
Culinary techniques
Teamwork and collaboration
Creativity and innovation
Culinary techniques
Adaptability
Rapid learning
Bengali fluency
Hindi fluency
Menu development
Timeline
Intern
ITC Maurya
01.2026 - Current
High School Diploma -
Banashyam Nagar High School
04.2001 -
West Bengal Board Of Secondary Education - Arts
Sitarampur G-plot Milan Vidyanikaton
04.2001 -
Bachelor of Science in Culinary - Culinary Field
Subhas Bose Institute of Hotel Management
04.2001 -
Drawing
Creative Arts & Drawing: 7 years of continuous experience in drawing and visual arts, with 3 certificates, demonstrating creativity, precision, patience, and a strong eye for detail.