Chef Purnendu das

Food Production Faculty with hands-on culinary teaching experience and over 3 years of professional kitchen experience in Indian, Chinese, and Continental cuisine across 5-star hotel and large-format food service operations. Skilled in designing and delivering practical and theoretical training in food production, mise en place, kitchen sanitation (HACCP), and menu execution to hospitality management students. Combines industry-current culinary technique with structured lesson delivery, student mentoring, and lab supervision.

Pursuing a Master's in Tourism and Travel Management (MTTM) alongside a Bachelor's degree in Hospitality and Hotel Administration from IHM Gangtok.

Food Production Faculty - Runax Institute - India

(2025-04)

• Deliver theoretical and practical instruction in Food Production to hospitality management students, covering culinary fundamentals, mise en place, and kitchen operations.
• Plan and supervise practical training sessions in the teaching kitchen, ensuring adherence to hygiene, safety, and quality standards during student practicals.
• Design lesson content and demonstrations that translate 5-star hotel kitchen standards into classroom-ready learning for students.
• Assess student performance in practical and theory components and provide constructive feedback to support skill development.

Commis Chef 1 - Hyatt Centric Kolkata - Kolkata, India

(2024-10 - 2025-04)

• Managed day-to-day kitchen operations, including mise en place preparation and inventory control for the section.
• Maintained impeccable standards of cleanliness, sanitation, and food safety in line with 5-star hotel protocols.
• Upheld quality and presentation standards for all dishes, ensuring consistency in garnish and plating.

Commis 1 - Foodpath - Kolkata, India

(2023-01 - 2024-08)

• Conducted meticulous preparatory tasks to ensure seamless dish execution, with close attention to quality and detail.
• Oversaw day-to-day kitchen operations and maintained rigorous cleanliness standards across all kitchen surfaces and work areas.
• Upheld consistent standards of food safety and sanitation throughout daily service.

Chef - Travel Food Services - Kolkata, India

(2022-01 - 2022-12)

• Prepared and portioned ingredients to precise specifications, maintaining consistency and presentation quality.
• Maintained hygiene and sanitation standards across working surfaces, tools, and kitchen areas.
• Monitored ingredient stock and kitchen equipment, proactively flagging shortages and maintenance needs to supervisors.

Trainee Chef - Oberoi Trident, Nariman Point - Mumbai, India

(2017-12 - 2018-04)

• Rotated across major kitchen departments, gaining hands-on training in Bakery and Central Kitchen operations at a luxury 5-star property.

Master of Tourism & Travel Management - Tourism and Travel Management - Indira Gandhi National Open University (IGNOU) (2025-06)

Bachelor of Science - Hospitality and Hotel Administration - Institute of Hotel Management, Gangtok (NCHMCT) (2016 - 2019)

Higher Secondary - Kendriya Vidyalaya Panagarh (2014)