INDRAJIT ROY
Communication Address
Permanent Residence Address
74/3/1, Rajpur Road
Dehra Dun, Uttaranchal
Pin: 248001
Present Correspondence Address
58/97, Prince Anwar Shah Road
1st Floor
Kolkata-700045
Mobile: 00-91- 9830161506
E-mail: roy_indra@yahoo.com
Professional Summary
An ambitious and well-rounded Hospitality Professional / Chef who is able to lead from the front by setting, following and delivering the highest quality standards. I posses a passion for excellence, and always strives hard to improve standards and guest satisfaction. Have detailed knowledge of how to manage the duties of junior staff, and how to supervise their daily operations. Have a track record of maintaining the desired food cost while ensuring high quality standards, and am always focused on operating a kitchen so that its reaches maximum profitability. In the past, have worked in high-volume upscale hotels, where I have easily coped with the pressures and demands of the job. Right now am looking for a suitable position with a great company that offers superb benefits, room for growth and fantastic surroundings, in the field of Hospitality / Restaurants / Club Management/ Retail.
CAREER OBJECTIVE
• To take my organization & myself to a greater height, through commitment, sincerity, adaptability & versatile.
• To contribute and also learn from the organization certain values, the organization is known for and to be the ambassador of the organization.
• And to become an extraordinary professional in the service industry and to climb the ladders to head the best team of people.
Work Experience
Agilis Hospitality LLP.( Since August 2012)
Director Hospitality (Projects & Operations ) with Agilis Hospitality LLP, Kolkata, India a company venturing into the field of independent consultancy of mid-sized Hotels & Resorts projects, F&B concepts / Speciality Restaurants / Ayurveda Wellness concepts / specialized catering/ Events & Corporate Conferencing (MICE). (www.agilishospitality.com)
Independent Hospitality Projects:
˜ Consultant for setting up of various Multi cuisine & Pan – Asian Restaurants having outlets Pan India
˜ Conceptualizing the Food & Beverage point of sales, designing of the Outlet Kitchens and back area for a new hotel project in Neemrana, Rajasthan.
˜ Conceptualizing the start-up of stand alone restaurants serving, Italian / French /Mediterranean / Oriental / Japanese cuisines and bakery & Confectionary outlets
˜ Planning & Designing various F&B outlet concepts of the Prestigious Calcutta International Club / Bengal Rowing Club.
Best Western Premier Vedic Village Spa Resort. (January 2009 – July2012)
Corporate Chef (Sr.Manager Operations Food & Beverage & Production) at The Best Western Premier Vedic Village Spa Resort, based at their unit at Kolkata. (www.thevedicvillage.com).
• Handling the overall Food & Beverage of the Group as a corporate chef and Sr.Manager F&B.
• Directly reporting to the Directors of the Company, and having the F&B Manager/ Banquet Manager/Banqueting & Conference Sales & Executive chef directly reporting to me.
• Planning and implementation of Food Promos, Events, Festivals and handling Large Volume Banqueting.
• Handling the project work of the new Convention Centre and other F&B outlets under construction.
• Designing of the new outlet kitchens along in consultation with the architect and conceptualizing the new F&B outlets.
• Implementing new concepts in the wide spread resort to generate additional revenue.
• Responsible for the budgeting and P&L of all the F&B profit Centres.
• Responsible for Vendor management in terms of tendering contracts of supply and Retails.
• Handling the PR with the media and coordinating with the event managers regarding the events.
• Majorly involved in Recruitment and training of personals.
At The Big Boss Palace. Kolkata.( July 2007 to December 2008)
Executive Chef I/C Food & Beverage as the core pre-opening executive team member. (www.bigbosspalace.com)
• Being the F&B head, responsible for 5 F& B outlets along with Banqueting.
• Over All handling of the day to day operation of the hotel in absence of the General Manager.
• Generation of incremental revenue for all the outlets to exceed the budgeted target assigned
• Cost effective operations
• Designing, planning & implementing the kitchen space and equipment installations.
• Recruitment process to build up the various F&B team members and the kitchen team members.
• Designing the various F&B outlets menus.
• Planning and implementation of various Food festivals and restaurant promotions.
• P.R. with Electronic media houses ,travel groups, travel writers/agencies etc regarding the promotion of restaurant business
• Training the kitchen team & F&B personals with the menu dishes and presentation.
• Taking care of day to day pre-opening and post opening procedures.
At The Kenilworth Hotel, Kolkata. India (December 2006 to June 2007)
Executive Chef. at The New Kenilworth Hotel, 105-room four-star deluxe property .(www.kenilworthhotels.com)
• Being an HOD, responsible for 6 F& B outlets along with Banqueting.
• Conceptualized the newly renovated coffee shop, and launched the new buffet and Al a Carte.
• Responsible for maintaining the overall food cost bellow the budget cost.
• Manpower budgeting
• Capex formulation of the kitchen.
• Formulation and implementation of new menus for different F&B outlets accordance to the operation.
• Promotion of Food festivals, special events for incremental revenue.
• Maintain the consistency of food with adherence of the formulated standard recipe
• Staff motivation through training and personal development.
• Keep a strict track on the quality of ingredients \dairy\perishables being received on daily basis.
• Continuously keeping a track in the food store to be able to implement FIFO for the Food products.
• Adherence to the HACCP standards
At Sofitel Philippine Plaza, Manila (January 2006 to October 2006)
Sous Chef at Sofitel Philippine Plaza an Accor hotel, (Formerly Westin Philippines Plaza) (www.accor.com)
• Sous Chef for Spiral the international food theater concept restaurant serving various international cuisines.
• Was appraised for the food arrangements by the Indian and the Philippines government for the Indian President’s Dr.Abul Kalam Azad state visit to the Philippines.
• Also responsible for introducing India and train the staff accordingly.
• Assist the Executive Chef in handling out door banqueting for 3000 covers pre plated.
• Innovative menu planning for food promotions organized in the restaurants.
• Costing and pricing of the menus.
• Responsible for formulating the standard operation procedure of the Indian kitchen.
• Planning the training analysis and training analysis grid
• Responsible for the training of the culinary staff.
• Recruitment of the kitchen staff along with the HR and Exec Chef
• Food promotions for incremental business
• Responsible for daily cost analysis and control food cost.
At Taj Bengal, Kolkata ( January 2004 to November 2005)
Sr.Chef De Partie, with Taj Bengal, Kolkata (www.tajhotels.com)
• Chef in charge of THE HUB the 24hrs Italian eatery, the room service kitchen lobby lounge and bar. Serving Italian, Pan Asian and Indian cuisine.
• Planning the buffet menu, the ala Carte menu for room service and the coffee lounge.
• Dispensing restaurant orders and also the room service orders.
• Responsible for the staffing, adhering to HACCP norms, menu trials etc
• Responsible for the food cost. Indenting and ordering.
Main Kitchen / Banquets Chef In charge.
• Planning out menu for the banquet functions ( Sit down / Buffet )
• Certified Taj Departmental Trainer. Over all In charge of the Training of the Kitchen Department.
• Responsible for the certification of the kitchen Chefs and Commis for the HACCP /Art of Hospitality/ Kitchen Foundation Module.
• Setting up buffet for the other outlets of the hotel
• Conceptualizing new cuisine for the banquets
• Maintaining the hygiene Standard as per the HACCAP norms
• Maintaining a food cost of 18% all through without out any compromise in the food quality
• Guest interactions and planning out menu with the guests
• Implementing HACCP standards in the kitchen
• Working on the In process measures under the Taj business Excellence model
At Taj Exotica Resort and Spa, Maldives. (January 2002 to December 2003)
Demi Chef the Pratie with Taj Exotica Resort and Spa, Maldives as an active member of the pre-opening team. (www.tajhotels.com)
• Chef for the All Day Fine Dining Restaurant serving pan Asian food and also responsible for the overall operation of the All-day dining, room service and the Bar Lounge.
• Formulating the Operational and Training manual for the All Day Dining restaurant (Indian Section) to be forwarded to the Centre of Excellence.
• Coordinating and Handling training for the local staff for the operations.
• Organizing parties, picnic, outings and recreational facilities for both external and internal guests.
• Conducting an informative spice class for the In house guests on Indian cuisine and various spices found in India.
• Supervising the operations at the all day Kitchen.
• Designed the training manual of the staff for various activities and training classes.
• Designed the training schedule of staff for the basic handling equipment, Indian cookery classes, butchery, various product knowledge, Hygiene standards etc.
• Organizing Special private and out-door Bar Be Que dining for the guests.
• Organizing various Cookery classes for our distinguished guests.
• Sourcing out Indian Ingredients through various suppliers.
• Assisting the Store in charge in formulating the highest standard of ingredients and a smooth operation in the process of supplies and receiving.
• Supervise the operation of the Employee Dining Room.
• Supervise the Day to day Affairs of the Kitchen Stewarding Department, training them to handle Equipment’s, and organizing their workflow and staffing.
• Appraised by various guests for excellence in service offered.
At Amarvilas, Agra India ( June 2000 to November 2001)
An active member of Pre-Opening Team, of Amarvilas Agra, India an Oberoi Resort (Leading Hotels of the world) (www.oberoihotels.com)
• Acclaimed by guests for delicious Indian food and appraised for guest feed backs
• Prepared several Indian delicacy for:
• Her Excellency the Princess of Morocco, Ms. Hasna Lala.
• His Excellency the President of the Islamic Republic of Pakistan, General Pervez Musharraf.
• His Excellency The Prime Minister of Peoples Republic of China, Mr. Zhu Rong Ji
• His Excellency the Prime Minister of Norway, Mr. Jens Stoltenberg.
• The Foreign Minister of Eurasia.
• The, CEO of the Mandarin Oriental Hotels, Mr. Ettitguie.
• The world famous Symphony Conductor, Mr. Zubin Mehta.
• An active member in the opening team and responsible for the set-up of the Speciality Indian Display Kitchen and setting up of the Banquet Tandoor Section at, Amarvilas, Agra.
• Formulating Pricing of the Indian menu.
• An active member for formulating the standard operating procedures and the Workflows of the Indian Main Kitchen, Indian specialty restaurant and, the Indian section of the All Day Fine Dining restaurant.
• Conceptualised the Theme Dining preparations for Banqueting.
• Chosen as a Trainer of Indian Cuisine for the new recruitment batch.
• Posses’ good operating knowledge of day-to-day operations.
• Looking after supplies and to ensure a good quality of the ingredients in the process of receiving.
• Assist in Monthly Budgeting of the department.
• Assisting the Exec. Chef and the Exec. Sous Chef in planning out menus for various functions.
• Food trails and formations of new dishes.
• Awarded the Outstanding performance award for the year 2000-2001.
At Taj Bengal, Calcutta, India. (April 1999 to April 2000)
Kitchen trainee Taj Bengal. ( www.tajhotels.com)
• Specialized in sections of the Main Kitchen & Banquet Kitchen.
• Responsible for a particular shift handling of the pickup of the banquets functions from various sections.
• Responsible for keeping the hygiene standards of the kitchen.
Workshops / Programs Attended and Certified
• I-Care Certification Programme under the Best Western International
• ACCOR strategic planning workshop
• Keys to communications (Accor corporate training)
• Train The trainer programme and workshop (Accor)
• Taj Supervisory skills development program
• Art of Hospitality ( Taj Hotels)
• Spirit Of hospitality ( Taj Hotels)
• Train the Trainer programme (Taj Hotels)
• Certified Departmental Trainer (Taj Hotels)
• Kitchen Foundation module ( Taj Hotels)
• HACCP Certified Module (Taj Hotels)
• Kitchen foundation module ( Taj Hotels)
• Basic Culinary skills sessions at the OCLD kitchen.
Cross Training exposures
• 2 weeks exposure training at The KONKAN CAFÉ the up market coastal cuisine restaurant at the TAJ PRESIDENT, MUMBAI. India
• 1 Weeks Exposure training at The MASALA KRAFT, TAJ MAHAL MUMBAI, India
• 2 weeks Exposure training at the TAJ EXOTICA, Bentota, Sri Lanka.
• Underwent 2months operational exposure, in Food & Beverage production, at Taj Coral Reef
Resort, Maldives, as a part of pre-opening exposure training.
• Underwent 3 months cross exposure training at The Trident Jaipur India also as a part of pre-opening exposure training.
• Underwent 10 months specialised Training at Taj Bengal, Calcutta India in the Banquet Indian kitchen
• Worked at the Trident, Agra on deputation for a month.
PROFESSIONAL & EDUCATIONAL QUALIFICATION
• Diploma from the, Institute of Hotel Management Catering Technology and Applied Nutrition, Calcutta, in first division.1999.
• Advanced travel and tourism course from Trade Wings, Kolkata.
• Well versed with operational knowledge of computers / hotel operating software Fidelio / IDS etc.
PERSONAL INFORMATION
• A Cancerian born on the 22nd of july1977 who enjoys sporting activities, listening music & making new friends and taking challenges in life.
• Married with no kids.
• I stand 5 feet 5 inches with 65 kilograms.
• Linguistic proficiency in Hindi & English and Bengali.
• Indian Passport Holder: E0261508
Indrajit Roy