Sayantan Sengupta

Accomplished culinary professional with 15+ years of progressive experience in multi-cuisine production, kitchen operations, menu engineering, food costing, team leadership and quality assurance. Seeking a challenging leadership role where I can contribute my expertise, creativity and operational excellence to enhance guest satisfaction and drive organizational success.

Executive sous chef - SARGAWA THE PALACE RESORT

(2024-10)

Kitchen Operations, Food Quality and Safety, Inventory and Budgeting, Team Leadership, and Other Responsibilities

• Menu planning: Assists in planning and developing menus, including creating recipes and ingredient sourcing.
• Kitchen management: Oversees daily kitchen operations, including food preparation, cooking, and plating.
• Staff supervision: Supervises and trains kitchen staff, including line cooks, prep cooks, and dishwashers.
• Food quality control: Ensures that all food is prepared and presented to high standards.
• Food safety and sanitation: Maintains a clean and safe kitchen environment, adhering to food safety and sanitation protocols.
• Inventory management: Assists in managing inventory, including ordering supplies, tracking stock levels, and minimizing waste.
• Leadership: Provides leadership and guidance to kitchen staff, promoting a positive and productive work environment.
• Communication: Communicates effectively with kitchen staff, servers, and other departments to ensure smooth service.
• Menu execution: Ensures that menus are executed correctly, including portion control and presentation.
• Special events: Assists in planning and executing special events, such as banquets and catering events.
• Training and development: Participates in training and developing kitchen staff, including mentoring

Senior CDP (All rounder) - Fort William military camp savare restaurant

(2023-08 - 2024-10)

General Responsibilities

• Oversee a specific section of the kitchen, such as sauces, vegetables, or meats.
• Assist in preparing menus, including planning, organizing, and executing menu items.
• Supervise and train junior chefs, cooks, and kitchen staff.
• Ensure that dishes are prepared to high standards of quality, presentation, and consistency.
• Assist the Sous Chef and Executive Chef in managing kitchen operations.

Junior sous chef - Malt restaurant

(2022-07 - 2023-08)

General Responsibilities

• Assist the Executive Chef in managing kitchen operations, menu planning, and staff supervision.
• Ensure that kitchen cleanliness, organization, and safety standards are met.
• Oversee and direct kitchen staff, including cooks, dishwashers, and other support staff.
• Assist in planning and preparing menus, including ordering ingredients and supplies.
• Monitor and control kitchen expenses, including food costs, labor costs, and inventory management.

CDP (All rounder) - Supper me restaurant

(2019-09 - 2022-07)

General Responsibilities

• Oversee a specific station or section of the kitchen, such as sauces, vegetables, or meats.
• Prepare menu items according to recipes and standards.
• Ensure that all food prepared meets high standards of quality, safety, and presentation.
• Collaborate with other kitchen staff to ensure smooth service.
• Keep workstation and surrounding areas clean and organized.

Commi-1 - Great eastern the Lalit

(2018-07 - 2019-09)

General Responsibilities

• Support senior chefs in food preparation, cooking, and plating.
• Prepare ingredients, such as chopping vegetables, marinating meats, and cooking staples.
• Keep workstation and surrounding areas clean and organized.

CDP (tandoor) - Mayflower hotel

(2017-05 - 2018-07)

General Responsibilities

• Oversee a specific station or section of the kitchen, such as sauces, vegetables, or meats.
• Prepare menu items according to recipes and standards.
• Ensure that all food prepared meets high standards of quality, safety, and presentation.
• Collaborate with other kitchen staff to ensure smooth service.
• Keep workstation and surrounding areas clean and organized.

CDP (tandoor) - Godwin hotel

(2016-01 - 2017-05)

General Responsibilities

• Oversee a specific station or section of the kitchen, such as sauces, vegetables, or meats.
• Prepare menu items according to recipes and standards.
• Ensure that all food prepared meets high standards of quality, safety, and presentation.
• Collaborate with other kitchen staff to ensure smooth service.
• Keep workstation and surrounding areas clean and organized.

Commi1 (assistant cook) - ESTRELA DO MAR BEACH RESORT

(2014-10 - 2016-01)

General Responsibilities

• Support senior chefs in food preparation, cooking, and plating.
• Prepare ingredients, such as chopping vegetables, marinating meats, and cooking staples.
• Keep workstation and surrounding areas clean and organized.
• Adhere to standardized recipes and procedures.
• Collaborate with other kitchen staff to ensure smooth service.

Commi-3 - Guhantara resort

(2012-07 - 2014-10)

General Responsibilities

• Support senior chefs in food preparation, cooking, and plating.
• Prepare ingredients, such as chopping vegetables, marinating meats, and cooking staples.
• Keep workstation and surrounding areas clean and organized.
• Adhere to standardized recipes and procedures.
• Collaborate with other kitchen staff to ensure smooth service.

OJT (training) - Pratham hotel

(2012-02 - 2012-07)

General Rules, Training Rules, Kitchen Rules

• Arrive on time for training sessions and shifts.
• Maintain a positive, respectful, and professional attitude.
• Follow kitchen safety protocols, including proper knife handling and equipment usage.
• Maintain personal hygiene and cleanliness standards.
• Collaborate with colleagues and trainers to achieve learning objectives.
• Engage fully in training sessions, asking questions and seeking feedback.
• Take notes during training sessions to reinforce learning.
• Practice skills and techniques learned during training sessions.
• Provide constructive feedback to trainers and colleagues.
• Reflect on own performance, identifying areas for improvement.
• Maintain a clean and organized workstation.
• Follow proper food handling, storage, and disposal procedures.
• Use kitchen equipment safely and efficiently.
• Minimize waste and follow proper disposal procedures.
• Label and date all food items stored in the kitchen

IT (training) - Hotel seven sky

(2011-09 - 2012-02)

General Rules, Training Rules, Kitchen Rules

• Arrive on time for training sessions and shifts.
• Maintain a positive, respectful, and professional attitude.
• Follow kitchen safety protocols, including proper knife handling and equipment usage.
• Maintain personal hygiene and cleanliness standards.
• Collaborate with colleagues and trainers to achieve learning objectives.
• Engage fully in training sessions, asking questions and seeking feedback.
• Take notes during training sessions to reinforce learning.
• Practice skills and techniques learned during training sessions.
• Provide constructive feedback to trainers and colleagues.
• Reflect on own performance, identifying areas for improvement.
• Maintain a clean and organized workstation.
• Follow proper food handling, storage, and disposal procedures.
• Use kitchen equipment safely and efficiently.
• Minimize waste and follow proper disposal procedures.
• Label and date all food items stored in the kitchen

Diploma - Hotel & Catering Management - Garia Ramkrishna management studies centre (2011 - 2014)

Madhyamik - Udaypur haradayal nag Adarsha vidyalaya (2008 - 2009)

Higher secondary - Private (2012 - 2012)