Sujato Sarkar

• Established strong client rapport, understanding unique needs and delivering customised solutions.
• Advised on kitchen setup, guiding research and development planning each day.
• Built kitchen menu engineering systems for consistent offerings and clear pricing.
• Ordered kitchen equipment and coordinated installation timelines for all items.
• Recruited kitchen staff, selecting candidates, onboarding, training, and scheduling shifts.
• Supervised shift work, reviewed performance, and enforced storage discipline.
• Instructed staff on food preparation, storage procedures, and safe handling basics.
• Trained staff on correct equipment use during daily service delivery.
• Managed risk by applying controls across kitchen workflows and procedures.
• Delivered hygiene and cleanliness training for safe, compliant workplaces.
• Conducted market research to spot trends, customer needs, and expansion opportunities.

Manager on Duty

• Transfered to Vivanta kolkata to drive strategic brand enhancement initiatives collaborating with high performing team to elevate service standards and market positioning
• Coordinated with departments to ensure smooth operations and uphold service standards.
• Analysed customer feedback, identified areas for improvement, and informed all department heads to introduced measures to enhance satisfaction.
• Analysed sales data to identify trends, adjust strategies, and maximise revenue opportunities
• Researched recipes to develop innovative dishes
• Maintain product quality and adherence to food processing through management of Hygiene team
• Manage finished product evaluation system and provide leadership to drive improvements in key customer/consumer quality attributes
• Conducted staff training on brand standards and monitored compliance
• Maintaining food quality in LIFO System
• Review menus, analyse recipes, determine food and overhead cost and drafts prices of menu item to confer with cost controller on pricing of menu items
• Executed direct market purchase ordering through the Orion system
• Organizing, planning and execution of Banquet function
• Implementing & training HACCP, HEALTH & SAFETY & FLS standards and systems
• Record keeping & monitoring FOOD SAFETY (CCP) & municipality requirement
• Handled outdoor catering (1000- 2000) pax. Quality check on food for outdoor catering
• Conducted daily briefings and meetings to ensure team alignment and information sharing.

• Transfered to Taj WestEnd Bangalore
• Culinary expertise in researching recipes and developing new dishes
• Organizing and conducting chef round table events, product training, trade fair and application demonstration and key account activities
• Maintain product quality and adherence to food processing through management of Hygiene team and third-party providers to deliver services
• Manage finished product evaluation system and provide leadership to drive improvements in key customer/consumer quality attributes
• Staff training on brand standard and adhering with the same
• Daily inspection of temperature in walk- in- coolers, deep freezer and dry store.
• Assists in settings kitchen goals and developing strategies, procedures and policies
• Review menus, analyse recipes, determine food and overhead cost and drafts prices of menu item to confer with cost controller on pricing of menu items
• Responsible for direct market purchase ordering through Orion system
• Organizing, planning and execution of Banquet function
• Record keeping & monitoring FOOD SAFETY (CCP) & municipality requirement
• Handled outdoor catering (1000- 2000) Pax. Quality check on food for outdoor catering
• Conducts daily briefings and other meetings as needed to obtain optimal results
• Coaching and Counselling / Quarterly and Yearly Staff appraisal
• Managing all functions of the Banqueting operation to achieve the optimum level of Standard

• Culinary expertise in researching recipes and developing new dishes
• Organizing and conducting chef round table events, product training, trade fair and application demonstration and key account activities
• Maintain product quality and adherence to food processing through management of Hygiene team and third-party providers to deliver services
• Manage finished product evaluation system and provide leadership to drive improvements in key customer/consumer quality attributes
• Manage Hygiene team and third-party provider
• Proficiency in statistical quality control system.
• Staff training on brand standard and adhering with the same.
• Maintaining hygiene& cleanliness in the workplace
• Daily inspection of temperature in walk- in- coolers, deep freezer and dry store.
• Maintaining food quality in LIFO System
• Prepare daily duty roster, planning vacation
• Assists in settings kitchen goals and developing strategies, procedures and policies
• Review menus, analyse recipes, determine food and overhead cost and drafts prices of menu item to confer with cost controller on pricing of menu items
• Responsible for direct market purchase ordering through Orion system
• Organizing, planning and execution of Banquet function
• Implementing & training HACCP, HEALTH & SAFETY & FLS standards and systems
• FSMS Manual Operation
• Record keeping & monitoring FOOD SAFETY (CCP) & municipality requirement
• Responsibility for staff training
• Handled outdoor catering (1000- 2000) pax. Quality check on food for outdoor catering
• Staff Training Demonstrate understanding and awareness of all company policies & procedures relating to HACCP, Health & Safety, FLS & Hygiene.
• Conducts daily briefings and other meetings as needed to obtain optimal results
• Managing all functions of the Banqueting operation to achieve the optimum level of Standard.

• Maintain the cleanliness and hygiene of the kitchen.
• Quality control of the food, garnishing and portion size.
• Regular interaction with guest in terms of their preferences & Choice
• Daily inspection of the walk-in cooler's deep freezer and dry store.
• Temperature reading of deep freezer & walk-in
• Regular interaction with the guest in terms of their preferences and choices.
• Training staff on wastage management & yield testing
• Take the adequate initiative to make the kitchen Operation Smooth
• Report to Pastry Chef.

• Report to Pastry Chef.
• Maintain the cleanliness and hygiene of the kitchen.
• Quality control of the food, garnishing and portion size.
• Regular interaction with guest in terms of their preferences & Choice
• Daily inspection of the walk-in cooler's deep freezer and dry store.
• Temperature reading of deep freezer & walk-in
• Regular interaction with the guest in terms of their preferences and choices.
• Training staff on wastage management & yield testing
• Take the adequate initiative to make the kitchen Operation Smooth
• Worked as Day & Night baker. Also been exposed to pastry operations on rotation basis.

• Report to Pastry Chef.
• Maintain the cleanliness and hygiene of the kitchen.
• Quality control of the food, garnishing and portion size.
• Regular interaction with guest in terms of their preferences & Choice
• Daily inspection of the walk-in cooler's deep freezer and dry store.
• Temperature reading of deep freezer & walk-in
• Regular interaction with the guest in terms of their preferences and choices.
• Training staff on wastage management & yield testing
• Take the adequate initiative to make the kitchen Operation Smooth
• Worked as Day & Night baker. Also been exposed to pastry operations on rotation basis.

• Open Bake Shop
• Maintain Daily Revenue in Excel Sheet
• Maintain the cleanliness and hygiene of the kitchen.
• Quality control of the food, garnishing and portion size.
• Regular interaction with guest in terms of their preferences & Choice
• Daily inspection of the walk-in cooler's deep freezer and dry store.
• Temperature reading of deep freezer & walk-in
• Regular interaction with the guest in terms of their preferences and choices.
• Training staff on wastage management & yield testing
• Take the adequate initiative to make the kitchen Operation Smooth

• Website www.welcomgroup.com