Jisu Das

Results-driven Sous Chef with 10+ years of progressive culinary experience across 5-star hotels, international cruise lines, and high-volume corporate dining. Currently managing kitchen operations at Google Mumbai under Sodexo — leading a team of 13 staff and delivering 400+ covers daily across breakfast and lunch service. Proven expertise in menu planning, food cost control, HACCP compliance, inventory management, wastage control, and staff training on SOPs.

Skilled in Continental, Mediterranean, and Indian cuisine with a strong focus on guest satisfaction, operational efficiency, and kitchen administration.

Sous Chef - Sodexo India (Google Mumbai – BKC, FIFC Building) - Mumbai, India

(2025-01)

• Manage and supervise a team of 13 kitchen staff across daily breakfast and lunch operations, successfully onboarding 3 new chefs and reducing ramp-up time through structured induction and on-the-job training.
• Solely responsible for uploading and maintaining all menu items and ingredients on the Mobius platform — managing a 10-dish daily menu with a 2-month non-repeating cycle across 4 distinct restaurant concepts.
• Oversee high-volume food production delivering 400+ corporate covers daily — executing soups, salads, DIY stations, one-bowl meals, vegetarian and non-vegetarian mains, dal, rice, and desserts across breakfast and lunch service.
• Manage and execute 4 live dining concepts simultaneously — Cameo Restaurant, Tesu (traditional Indian one-bowl meals), S'wich (global sandwiches), Platforms & Streat — running 2 concepts 3 days per week alongside daily buffet service.
• Lead full breakfast buffet setup and service readiness within 45–60 minutes daily, ensuring all stations are operational, garnished, and guest-ready before service opens for 400+ covers.
• Plan and execute monthly themed food events — including Earth Month and Beyond the Burner — driving guest engagement and menu innovation through culturally relevant food promotions.
• Coordinate daily inventory requisitions and supply management with 3 store teams, ensuring zero service disruption through proactive communication and stock planning.
• Develop and introduce a daily Plate of the Day (POD) — a curated one-bowl meal concept — adding a premium, trend-driven touchpoint to the corporate dining experience.
• Ensure full compliance with HACCP principles, FSSAI regulations, and Sodexo sanitation standards across all kitchen sections.

Chef de Partie — Garde Manger & Hot Kitchen - Viking Ocean & River Cruises - International

(2017-01 - 2024-12)

• Produced and plated 4 distinct salad varieties for lunch and 2 for dinner daily, catering to 1,000+ passengers and 400 crew members — maintaining consistent quality, freshness, and presentation across high-volume buffet service.
• Executed daily à la carte service in the ship's restaurant, crafting 1 signature cold appetizer and 1 plated salad per service — delivering fine-dining standards in a high-expectation guest environment.
• Managed full mise en place for live salad counter buffet daily, ensuring smooth service execution and real-time replenishment for 1,000+ guests during lunch service.
• Prepared 10 fresh salad varieties daily for the ship's coffee shop alongside brunch service — maintaining variety, portion consistency, and presentation standards across multiple service outlets simultaneously.
• Designed and executed curated cheese boards for Wine & Cheese events and cold kitchen preparations for special dining events — receiving positive guest commendations for salad quality and presentation.
• Contributed to a 14-day rotating menu cycle featuring 14 unique menus across 12 international ports — incorporating 2–3 regional dishes per meal to reflect local culinary identity and enhance guest experience.
• Guided and mentored 3 crew members in cold kitchen techniques, food safety standards, and buffet presentation — building team capability in a fast-paced, multi-nationality kitchen environment.
• Consistently received positive guest comments for salad quality and cold kitchen output — reflecting high standards of taste, creativity, and visual presentation maintained throughout contract.

Commis Chef - Westin Mumbai Garden City - Mumbai, India

(2015-03 - 2016-11)

• Supported daily banquet operations in a 5-star hotel environment — preparing cold platters, salads, appetizers, and buffet setups for large-scale events as a consistent daily service requirement.
• Produced 10 fresh salad varieties daily for the hotel coffee shop, ensuring consistent quality, correct portioning, and timely replenishment throughout service hours.
• Contributed to weekend brunch service — managing cold station preparation, mise en place, and live counter setup alongside regular à la carte and buffet responsibilities.
• Monitored preparation processes across cold stations to maintain consistency in quality, quantity, and presentation — upholding 5-star brand standards in a high-pressure kitchen environment.

Management Trainee — Kitchen - Best Western Watermill Hotel - India

(2014-07 - 2015-01)

• Completed structured kitchen management training across multiple stations under senior culinary supervision.
• Managed incoming deliveries, inventory stocking, and stock rotation including expiry checks and FIFO compliance.
• Observed and assisted CDP in preparation of speciality dishes — gaining technical knowledge in diverse cooking techniques.
• Maintained organized mise en place for efficient, consistent station performance.

Commis Chef - Le Sutra Hotel - Mumbai, India

(2013-08 - 2014-04)

• Supported food preparation across kitchen stations including vegetable preparation, plating, and station setup.
• Operated kitchen equipment including ovens, grills, fryers, and stoves with a focus on efficiency and safety.
• Ensured correct portioning, chopping, and storage of all ingredients per recipe specifications.

B.Sc. - Hotel Management - Kohinoor College of Hotel & Tourism Management Studies, Mumbai (2011-01 - 2013-12)