Somnath Deb
HOTELIER
Dhakuria
Summary
To provide value-added services in the industry by using interpersonal skills, knowledge and continuous value addition by way of learning and experience. To hone up my theoretical knowledge by working in a real time environment and undertaking challenges to utilize my skill and abilities for the advancement in the field of Hotel Industry.
Overview
25
25
years of professional experience
2
2
Languages
Work History
Executive chef
Crown plaza Ahmedabad
04.2025 - 08.2025
- Oversee all culinary operations across the hotel’s outlets (restaurants, banquets, room service, bars, and staff cafeteria).
- Lead, train, and motivate the culinary team including sous chefs, chefs.
- Plan staff schedules and ensure efficient kitchen workflow across different shifts.
- Maintain a positive, professional, and collaborative work environment.
- Design and update menus for all hotel outlets, ensuring variety, creativity, and alignment with guest preferences and brand standards.
- Develop seasonal and promotional menus for special events, banquets, and functions.
- Incorporate local ingredients and international trends while maintaining food quality and consistency.
- Ensure every dish meets established standards for taste, portion, and presentation.
- Conduct regular tasting sessions and kitchen inspections.
- Supervise plating and ensure consistent presentation across outlets
- Manage food cost and overall kitchen budget in line with hotel financial goals.
- Control waste, monitor portion sizes, and ensure cost-effective purchasing.
- Work with the purchasing department to source quality ingredients at the best prices.
- Enforce strict hygiene, food safety, and sanitation standards in all kitchen areas.
- Ensure compliance with local health and safety regulations (HACCP standards).
- Conduct regular inspections and staff training on hygiene procedures.
- Collaborate with the Food & Beverage Manager, Banquet Manager, and General Manager on menu planning, events, and guest satisfaction.
- Coordinate with service staff to ensure smooth food delivery and excellent guest experience.
- Attend management meetings and contribute to strategic planning.
- Engage with guests, especially VIPs or event clients, to understand and meet their culinary preferences.
- Handle guest feedback professionally and use it to improve food and service quality.
- Maintain records of inventory, costs, wastage, and staff performance.
- Recruit, train, and mentor kitchen staff, promoting professional development and retention.
- Prepare reports on kitchen operations, cost control, and staff productivity.
Executive Chef
FOUR POINTS BY SHERETON
03.2024 - 04.2025
- Maintain all HACCP aspects within the hotel operation.
- Focus on constant improvement of training manuals and SOPs.
- Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
- Assist in inventory taking.
- Prepare menus as requested, in a timely fashion.
- Work on new dishes for food tastings and photo taking.
- Control stations within the kitchen.
- Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
- Effectively respond to guests’ requests.
- Learn and adapt to changes.
- Have an open-minded approach to constructive feedback.
- Purchase for and control production.
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
- Coordinate, organize and participate in all production pertaining to the kitchen.
- Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
- Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
- Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
- Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
- Report to the Executive Chef on any issues and take appropriate action.
- Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities
Executive Sous Chef
Hilton Jaipur
10.2023 - 03.2024
- Prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
- Work seamlessly with recipes, standards and plating guides.
- Maintain all HACCP aspects within the hotel operation.
- Focus on constant improvement of training manuals and SOPs.
- Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
- Assist in inventory taking.
- Prepare menus as requested, in a timely fashion.
- Work on new dishes for food tastings and photo taking.
- Control stations within the kitchen.
- Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
- Effectively respond to guests’ requests.
- Learn and adapt to changes.
- Have an open-minded approach to constructive feedback.
- Purchase for and control production.
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
- Coordinate, organize and participate in all production pertaining to the kitchen.
- Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
- Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
- Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
- Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
- Report to the Executive Chef on any issues and take appropriate action.
- Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
- Work closely with Sous Chefs in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
- Exercise maximum control on wastage to achieve optimum profitability.
- Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems.
- Prepare the necessary work orders for the Engineering department.
- Ensure that recipes and costings are established and updated.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Attend monthly management meetings, operations meetings and hold daily briefings.
- Advise new menus and seasonal food concept changes.
Executive Sous Chef
Hilton Goa
01.2023 - 10.2023
- Maintain all HACCP aspects within the hotel operation.
- Focus on constant improvement of training manuals and SOPs.
- Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
- Work on offsite events when requested.
- Complete tasks and jobs outside of the kitchen area.
- Assist in inventory taking.
- Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
- Prepare menus as requested, in a timely fashion.
- Work on new dishes for food tastings and photo taking.
- Control stations within the kitchen.
- Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
- Effectively respond to guests’ requests.
- Coordinate, organize and participate in all production pertaining to the kitchen.
- Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
- Taking Follow up changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
- Exercise maximum control on wastage to achieve optimum profitability.
- Ensure that recipes and costings are established and updated.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
CHEF-DE-CUISINE
Hilton Jaipur
11.2020 - 01.2023
- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
- Work seamlessly with recipes, standards and plating guides.
- Maintain all HACCP aspects within the hotel operation.
- Focus on constant improvement of training manuals and SOPs.
- Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
- Work on offsite events when requested.
- Complete tasks and jobs outside of the kitchen area.
- Assist in inventory taking.
- Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
- Prepare menus as requested, in a timely fashion.
- Work on new dishes for food tastings and photo taking.
- Control stations within the kitchen.
- Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
- Effectively respond to guests’ requests.
- Coordinate, organize and participate in all production pertaining to the kitchen.
- Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
- Taking Follow up changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive
- Exercise maximum control on wastage to achieve optimum profitability.
- Ensure that recipes and costings are established and updated.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
- Select team members who display qualities and attributes that reflect department standards.
- Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
- Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
- Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
- Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
- Review all timesheets to ensure that team members’ work times and meal breaks are accurate.
INDO-FUSHION CHEF
Hilton Ras al Khaimah Resort and Spa
02.2020 - 08.2020
- Responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience.
- Contribute to menu creation
- Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
- Ensure consistency in quality of dishes at all times
- Manage customer relations, when necessary, in the absence of the Chef
- Ensure resources meet business needs through the effective management of working rotas
- Support brand standards through the training and assessment of your team
- Manage food cost controls to contribute to Food and Beverage revenue
- Knowledge of activities in other departments and implications
- Ensure compliance with food hygiene and Health and Safety standards.
INDO-FUSHION CHEF
WALDORF ASTORIA NEW YORK
02.2019 - 01.2020
- Responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience.
- Contribute to menu creation
- Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
- Ensure consistency in quality of dishes at all times
- Manage customer relations, when necessary, in the absence of the Chef
- Ensure resources meet business needs through the effective management of working rotas
- Support brand standards through the training and assessment of your team
- Manage food cost controls to contribute to Food and Beverage revenue
- Knowledge of activities in other departments and implications
- Ensure compliance with food hygiene and Health and Safety standards.
CHEF-DE-CUISINE
Hilton Jaipur
11.2019 - 01.2019
- Preparing P&Ps and SOPs for the department
- Menu Planning, Food Plating and Food Trials
- Leading Kitchen Operations for Property
- Departmental Budgeting and Forecasting
- Ensuring Culinary Standards and Responsibilities are met
- Setting and Maintaining Objectives for Culinary Team and preparing PDPs
- Ensuring Exceptional Customer Service
- Managing and Conducting Human Resource Activities
- Maintaining Food Cost and operational costs
- Ensuring Hygiene, sanitation and safety standards are met
- Driving SALT score for the department (Guest feedback system)
- Using Check SCM, Delphi, Micros and HRIS
SOUS CHEF
Hilton Jaipur
04.2014 - 09.2016
- Assisting Chef De Cuisine for the day to day kitchen operation.
- Ensure prompt and accurate service by all kitchen staff to achieve a high level of customer satisfaction.
- Recommend changes in menu at the time of new menu by introducing new dishes/presentation.
- Ensure that the hygiene and cleanliness of the kitchen area is maintained as per pre-determined standards.
- Responsible for controlling food wastage without compromising on food quality.
- Meet the service standards.
Junior SOUS CHEF
Hilton Chennai
10.2012 - 03.2014
- Assisting Chef de cuisine in day to day operation.
- Working as a Pre-opening team member.
- Handling show kitchen(VASCO) Indian breakfast buffet
- Man power planning, duty allocation & duty roaster.
- Responsible for HACCP Practices (implementation and documentation).
- Continuously improve and innovate upon product while maintaining the highest
Senior Chef-De-Partie (BANQUETS)
FOUR POINTS BY SHERETON
04.2010 - 09.2012
- Worked as a Pre-opening team member
- Handling banquet buffet set up and operation
- Worked also in kebab and curry restaurant
Restaurant Chef
MANDARIN ORIENTAL
12.2008 - 03.2010
- Responsible for HACCP Practices (implementation and documentation).
- Man power planning, duty allocation & duty roaster.
- We also doing outdoor catering
Demi-Chef-de-Partie (Kandahar Restaurant)
OBEROI MUMBAI
05.2006 - 09.2008
- Working as a Pre-opening team member in Asia Alive Restaurant.
- Made a new rotation menu for breakfast at club lounge and for in room dinning
- Handling Indian buffet & also worked in al carte.
Commi-1(All Day Dinning Kitchen)
HYATT REGENCY
08.2003 - 04.2006
- Worked as a Pre-opening team member. Worked in Tandoor Section and also worked in Indian curry, south Indian & commisary section.
Commi-1
Taj Bengal Kolkata
11.2002 - 07.2003
- Worked in tandoor and curry section.
- Worked in Banquet kitchen
Commi-2
ITC KAKATIYA SHERETON
05.2000 - 10.2002
- Worked in tandoor and curry section.
- Worked in Banquet kitchen
- Worked as assistant in Kashmiri food promotion.
Education
Diploma - Hotel Management
01.1999
High School Diploma -
IIAS SCHOOL OF HOTEL MANAGEMENT
Siliguri, India 04.2001 -
Skills
Well conversant with MS-Word, MS-Excel, MS-PowerPoint
Menu design
Food safety
HACCP compliance
Staff training
Kitchen management
Budget control
Cost management
Inventory management
Guest relations
Plating standards
Waste reduction
Team leadership
Quality control
Event coordination
Recipe development
Customer feedback
Menu planning
Kitchen staff management
Interests
Playing cricket, Listening music, Cooking
Accomplishments
- Represented at Incredible Food Promotion in WALDROF ASTORIA (U.S.A& Trinidad Tobago in 2016.
- Represent Hilton in Indonesia in Food Promotion.
- “AYNA” Awarded By “TIMES FOOD AWARDS” in 2013 selected category of Best Indian Food Restaurant.
PERSONAL TRAITS
- A rational thought-leader with an ability to grasp things quickly
- Dedicated, devoted and hard working.
- Good analytical & problem-solving aptitude & ability
Timeline
Executive chef
Crown plaza Ahmedabad
04.2025 - 08.2025
Executive Chef
FOUR POINTS BY SHERETON
03.2024 - 04.2025
Executive Sous Chef
Hilton Jaipur
10.2023 - 03.2024
Executive Sous Chef
Hilton Goa
01.2023 - 10.2023
CHEF-DE-CUISINE
Hilton Jaipur
11.2020 - 01.2023
INDO-FUSHION CHEF
Hilton Ras al Khaimah Resort and Spa
02.2020 - 08.2020
CHEF-DE-CUISINE
Hilton Jaipur
11.2019 - 01.2019
INDO-FUSHION CHEF
WALDORF ASTORIA NEW YORK
02.2019 - 01.2020
SOUS CHEF
Hilton Jaipur
04.2014 - 09.2016
Junior SOUS CHEF
Hilton Chennai
10.2012 - 03.2014
Senior Chef-De-Partie (BANQUETS)
FOUR POINTS BY SHERETON
04.2010 - 09.2012
Restaurant Chef
MANDARIN ORIENTAL
12.2008 - 03.2010
Demi-Chef-de-Partie (Kandahar Restaurant)
OBEROI MUMBAI
05.2006 - 09.2008
Commi-1(All Day Dinning Kitchen)
HYATT REGENCY
08.2003 - 04.2006
Commi-1
Taj Bengal Kolkata
11.2002 - 07.2003
High School Diploma -
IIAS SCHOOL OF HOTEL MANAGEMENT
04.2001 -
Commi-2
ITC KAKATIYA SHERETON
05.2000 - 10.2002