Sous Chef
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My aspiration is to become a successful professional in the field of Hospitality Management, excelling in challenging and creative environments. I am recognized as a visionary chef with a strong understanding of current food trends and a creative approach to menu development. Confident in my ability to collaborate effectively within a team, I am eager to contribute my skills and passion to your esteemed organization. I look forward to the opportunity to grow and make meaningful contributions
I am Arijit Basak , currently working as a sous chef at a west bay resort ( under Grace bay resort) A dynamic and versatile skilled and dedicated Sous Chef with over 18 years of international culinary experience across luxury hotels in the Turks & Caicos Island ,UAE and India. Known for managing multi-outlet operations, banquet services, and fine dining with strong expertise in a la carte, buffet, and set menu preparation. Proficient in HACCP standards, inventory control, menu development, and leading multicultural kitchen teams.
Passionate about food creativity, guest satisfaction, and continuous improvement in kitchen operations.
Well-versed in Western cuisine and Indian, knowledge of Mediterranean and Caribbean food .
HR Plus / Future Log Software /WINHMS( Winsar infosoft) / Web Prol'IFIC soft wear/ IDS soft wear.
ANSI ( Food Safety TCI ) Date of Issue : 14/8/2025 to 14/8/2028
PIC-Advance(High Field) Date of issue: 25/09/2020 to25/09/2025
PIC (TSI) Date of issue : 21/11/2022 to 20/11/2027
Qualified one and half year Diploma Course In Food Production from institute of Hotel Management and Catering Technology & Applied Nutrition( IHM, Kolkata) ( 2005)
Graduation in ARTS (Calcutta University) ( 1999)
Computer Skills and Competencies Knowledge in MS Office Package (MS Word, MS Excel )
