Shubhajit Khatuya
Kolkata
Summary
Seasoned culinary professional with a robust background in kitchen management and food presentation, notably at EXQUISSITO FOODS PVT LTD. Expert in leveraging adaptability and communication skills to lead teams and innovate menus, ensuring top-notch guest satisfaction. Excel in optimizing kitchen operations and enhancing plating techniques, with a proven track record of improving efficiency.
Overview
14
14
years of professional experience
Work History
Jr. Sous Chef
Yemek catering
Doha
04.2024 - Current
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Managed food inventory, ordering and receiving of products from vendors.
- Trained and supervised junior cooks in proper culinary techniques.
- Maintained a clean work area to ensure compliance with health regulations.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
- Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
- Monitored food temperatures during storage, preparation and service to meet safety standards.
- Developed menus that were creative while still being cost effective.
- Created new dishes by combining ingredients in accordance with customer preferences.
- Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
- Inspected food deliveries for freshness before storing them properly in designated areas.
- Assisted in developing recipes for special events or catering functions.
- Checked food portioning for optimal presentation and cost control.
- Checked quality of food products to meet high standards.
EXECUTIVE CHEF
EXQUISSITO FOODS PVT LTD
Kolkata
12.2021 - 03.2024
- Company Overview: Kolkata.
- Heading the kitchen operation from the central production unit that caters to the entire range of stores and outdoor catering services.
- Responsible for all the operations of the kitchen.
- Maintain a high standard of hygiene.
- Conduct training sessions for the kitchen brigade.
- Speak to the guest, take feedback, and implement it wherever necessary.
- KOLKATA
Jr. SOUS CHEF
FARZI CAFE
Kolkata
02.2021 - 12.2021
- Company Overview: Kolkata
- Responsible for all the operation of the kitchen
- Maintain high standard of hygiene, report to the executive Chef all the time
- Keep the kitchen area clean with all date tags
- Overlook all the temperature sheets and cooking logs have been updated
- Conduct training sessions for the kitchen brigade
- Keep check over food prepared so that it reaches the guest as per our SOP’s
- See to that all the product is made available in the kitchen
- Assist junior colleagues with food preparation
- Speak to the guest and take feedback and implement it wherever necessary
- Issue requesting for the dry store and vegetable
- Kolkata
Chef De Partie (N.S.O.)
SWIGGY (The bundle technology pvt. Ltd.)
Kolkata
06.2018 - 03.2020
- I had been associated with this company for one and a half years as a CDP NSO (New Store Opening) culinary.
- Since June 2018, the company has been assigning me the special task of opening the new unit in Kolkata, Bhubaneswar, and Coimbatore City.
- I have opened 2 outlets in Bangalore, 5 outlets in Kolkata, 1 outlet in Bhubaneswar, 1 outlet in Coimbatore, and 2 outlets in Chennai.
Chef de Partie
ULTIMATE TRAVELING CAMP AND DECCAN ODYSSEY (COX AND KINGS)
06.2017 - 05.2018
- In charge of the main kitchen
- Maintain high standard of hygiene, report to the Sous Chef all the time
- Keep the kitchen area clean with all date tags
- Conduct training sessions for the kitchen brigade
- Keep check over food prepared so that it reaches the guest as per our SOP’s
- See to that all the product is made available in the kitchen
- Assist junior colleagues with food preparation
- Speak to the guest and take feedback and implement it wherever necessary
- Issue requesting for the dry store and vegetable
COMMI CHEF (1)
VIVANTA CHENNAI (TAJ GROUP OF HOTELS)
Chennai
06.2016 - 05.2017
- Company Overview: LUXURY - Sholinganallur, Chennai
- Worked in a Main kitchen and in charge of Banquet kitchen
- Food preparation and maintaining the standards set by the TAJ
- Monitor if all the HACCAP practice are adhered pertaining to our section
- Frequently conduct training session for juniors
- Co-ordinate with Sous chef at all the time
- Issue requesting for the dry store
- LUXURY - Sholinganallur, Chennai
COMMI CHEF (1)
SHIV NIWAS PALACE (HRH Group of Hotels)
Udaipur
08.2015 - 06.2016
- Company Overview: LUXURY - The City Palace, Udaipur
- In charge of Palki-Khana kitchen
- It was an all-day dining focused on Indian and international cuisine
- Maintain equipment, utensils are clean as per HACCP rules
- Ensuring the high level of grooming standards in the department
- Coordinate with chief steward regarding the kitchen area sanitation, cleanliness, hygiene, as well as the quality level of product and services
- Ensure standard presentation of Ala carte plate service as per Executive chef
- Issue requesting for the dry store
- LUXURY - The City Palace, Udaipur
COMMI CHEF (1)
THE DELTIN HOTEL & CASINOS (THE DELTA GROUP)
Nani Daman
02.2011 - 04.2014
- Company Overview: LUXURY - Nani Daman
- Worked in a VEGAS Restaurant
- It was a all day dining focused on Indian and International cuisine
- Have worked round the clock including breakfast, lunch, dinner and night shifts
- LUXURY - Nani Daman
- Cuisine – Indian cuisine
- Specialization – Punjabi, Gujrati, Rajastani, Bengali, Awadhi, Hydrabadi
COMMI CHEF (II & I)
MIRASOL RESORT & WATER PARK
- Company Overview: (U.T
- Of Daman & Diu)
- Mirasol resort & Water Park is a four-star property with 285 rooms amidst lush greenery of 35 acres and is one of the oldest properties in Daman & Diu
- Mirasol Resort & Water Park Properties have four Restaurant and 7 Banquet & biggest Water park
- Have worked round the clock including breakfast, lunch, dinner and night shifts
- (U.T
- Of Daman & Diu)
Education
Diploma in Hotel Management -
Bengal School Of Hospitality Management
Bachelor of Arts - B.A. passes
Netaji Subhas Open University
Skills
- MS Word
- Excel
- PowerPoint
- Internet
- Adaptability
- Problem Solving
- Decision making
- Self-motivated
- Communication
- Social skills
- Teamwork
- Kitchen management
- Food presentation
- Plating
Training
Done apprentices ship in HOTEL MIRAMAR
Personal Information
- Passport Number: U4867346
- Father's Name: Utpal Khatuya
- Date of Birth: 04/18/90
- Nationality: Indian
Timeline
Jr. Sous Chef
Yemek catering
04.2024 - Current
EXECUTIVE CHEF
EXQUISSITO FOODS PVT LTD
12.2021 - 03.2024
Jr. SOUS CHEF
FARZI CAFE
02.2021 - 12.2021
Chef De Partie (N.S.O.)
SWIGGY (The bundle technology pvt. Ltd.)
06.2018 - 03.2020
Chef de Partie
ULTIMATE TRAVELING CAMP AND DECCAN ODYSSEY (COX AND KINGS)
06.2017 - 05.2018
COMMI CHEF (1)
VIVANTA CHENNAI (TAJ GROUP OF HOTELS)
06.2016 - 05.2017
COMMI CHEF (1)
SHIV NIWAS PALACE (HRH Group of Hotels)
08.2015 - 06.2016
COMMI CHEF (1)
THE DELTIN HOTEL & CASINOS (THE DELTA GROUP)
02.2011 - 04.2014
COMMI CHEF (II & I)
MIRASOL RESORT & WATER PARK
Diploma in Hotel Management -
Bengal School Of Hospitality Management
Bachelor of Arts - B.A. passes
Netaji Subhas Open University
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