Soubik Dutta
Junior Sous Chef | Indian Cuisine Specialist | Luxury Hospitality
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About
Dynamic and detail-oriented Junior Sous Chef with over 6 years of experience in luxury hospitality settings. Expertise in Indian fine dining, high-volume banquets, and multi-outlet kitchen operations, demonstrating a strong ability to lead teams while upholding international food safety standards. Recognized for delivering consistent quality under pressure, with a keen focus on menu engineering, cost control, and guest-centric service.
Actively seeking opportunities to contribute culinary skills and leadership in global hospitality environments.
Experience
Junior Sous Chef - Taj Mahal Palace, Mumbai - Mumbai, India
(2025-01)
Loya (Indian Specialty Restaurant) - Support the Executive Sous Chef in daily kitchen operations of a premium Indian restaurant. Ensure consistency in food quality, supervise team, maintain hygiene, assist menu planning, control costs, and handle guest feedback.
- Ensure consistency in food quality, taste, and presentation as per brand standards
- Supervise and mentor a team of CDPs, Commis, and trainees
- Maintain strict adherence to HACCP and international hygiene standards
- Assist in menu development, seasonal offerings, and recipe standardization
- Monitor food cost, portion control, and wastage reduction
- Handle guest interactions, feedback, and special dietary requests
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant's reputation for culinary excellence.
Chef de Partie – Indian Kitchen - The Oberoi, New Delhi - New Delhi, India
(2023-08 - 2024-12)
Managed high-volume kitchen operations, ensured quality, supervised staff, and supported menu execution.
- Led kitchen operations during peak service ensuring smooth workflow
- Maintained quality control and plating standards
- Assisted in menu execution and operational planning
- Trained junior staff and ensured adherence to hygiene protocols
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Chef de Partie - The Trident, Udaipur - Udaipur, India
(2021-11 - 2023-03)
Handled multi-outlet operations, banquets, inventory, HACCP compliance, and guest interaction.
- Supervised multi-outlet operations including restaurant and banquets
- Managed buffet production and large-scale banquet events
- Handled pass operations in absence of Sous Chef
- Contributed to seasonal menu development and new dish trials
- Controlled inventory, ordering, and stock rotation (FIFO)
- Ensured full compliance with HACCP documentation and audits
- Engaged with guests to enhance dining experience
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
Commis Chef – Indian Cuisine - The Oberoi Grand, Kolkata - Kolkata, India
(2019-06 - 2021-11)
- Prepared Indian curries, gravies, and à la carte dishes
- Managed mise en place and daily kitchen preparation
- Assisted in menu trials and recipe standardization
- Monitored quality of raw materials and storage practices
- Maintained cleanliness and sanitation standards across kitchen areas
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
Education
Advanced Diploma - IIHM Kolkata
B.Sc - Catering Science - Bharatiyar University
Class XII - Atomic Energy Central School
Class X - Atomic Energy Central School
