Soubik Dutta

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.

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.

Advanced Diploma - IIHM Kolkata

B.Sc - Catering Science - Bharatiyar University

Class XII - Atomic Energy Central School

Class X - Atomic Energy Central School