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
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