SUVENDUROY

Contact Number: +91-90494 45037

Email : suvenduroy@rediffmail.com
Objective

A competent professional with over a decade of qualitative experience in Food & Beverage
operations, client servicing and team management who is looking forward to managerial
assignments in Food & Beverage Production with an organization of repute.

Career Contour

 August 2021 till date – Promoted from Head chef to an Executive Chef
(Director) Pre-opening specialist with Hyatt Place Vadodara. Curated the menu,
Staffing , Consulting with the owners ,Gm and the consultant from Hyatt .

 September 2020 to June 2021 - Operational Chef /Operational Manager for

Uncleraj restaurant , Qatar
Working with Uncleraj restaurant as a Chef Manager for its Indian Fusion
restaurant. I oversaw both F&B and Kitchen along with the owners to run the
restaurant in a smooth manner and supported the plan for upcoming branches.

 February 2019 - September 2020 – Brand Chef for Aura & Plama Hospitality,
Qatar
Worked with the Aura Hospitality as a Brand Chef for its restaurants. My assignment
has provided me with an in-depth knowledge of budgeting, procurement, inventory
maintenance, menus & prices, understanding of hygiene & health, safety regulations,
developments in food nutrition, technology & methods. I was also in charge of
conceptualizing new dishes and the building the retail business.

Was part of the opening for two restaurants, one in Spain and the other in India with
a different concept of Indian Fusion Food and Health Food.

 15th December 2014– January2019: Head Chef, Hyatt Pune, India

 Associated with Hyatt Pune as a Head Chef. My assignment provided me with an in-
depth knowledge of budgeting, procurement, maintenance, menus & prices,
understanding of hygiene & health, safety regulations, developments in food nutrition,
technology & methods. I was also in charge of day to day operations.

 Nov 2013 - Dec 2014: Executive Sous Chef in Club Mahindra (Karnataka) India.
Was part of the pre-opening team of a 240 rooms property. Set up the kitchen as per
SOPs and managed the day to day operations.

 Feb 2011 - Nov 2013: Chef De Cuisine, Grand Hyatt Goa, India
Responsible for smooth day to day operations. I was responsible for the banquet
kitchen and establishing quality and quantity standards of food preparation &
presentation. I also undertook departmental trainings.

 October 2009 – Jan 2011: Sr. Sous Chef at Varca Le Palm South Goa, India
Responsible for efficient operations of the Indian specialty restaurant, maintaining
quality & consistency of food, experimenting & presenting innovative ideas. During this
time, I developed excellent communication, inter-personal & troubleshooting skills
with the ability to work in a multi-cultural environment. In this phase, I also acquired
extensive experience in creating recipes and handling preparation of elaborate meals, a
la carte and buffet

 January 2007 – September 2009: Chef De Partie with Taj Exotica – Goa, INDIA

 March 2005 – January 2007 Commi II, Park Hyatt, Goa, INDIA

Core Competencies

F&B Operations

 Planning an expensive repertoire of menus, along with portion standardization and

supervision of food preparation
 Handling all aspects of kitchen management including monitoring food production and
aesthetic presentation of food
 Preparing recipes based on type of food to be prepared and applying personal
knowledge and experience in food preparation
 Coordinating the work of the kitchen staff and managing the preparation of meals
 Standardizing new recipes in order to add variety to the Food Menu
 Experimenting & presenting innovative ideas and styles for new dishes
 Maintaining quality & consistency of food for enhancing customer satisfaction

Operations Management
 Establishing a healthy work environment that is high in employee morale providing
constant learning & development.
 Ensuring through regular monitoring of guest feedback, prompt, efficient and accurate
service to all guests.
 Establishing quality and quantity standards of food preparation & presentation.
 Developing methods for optimal use of raw materials & fuel and maintain the budgeted
food cost.
 Monitoring the availability of stock and raw materials through proper planning and co-
ordination with the Purchase department.
 Ensuring cleanliness and hygiene in the kitchen work areas per ISO 22000 standards;
assuring that it is in order prior the commencement of food preparation.

Client Servicing / Team Management

 Ensuring maximum customer satisfaction by achieving delivery of service quality

norms.
 Interacting with clients, handling guests’ requests & resolving complaints.
 Training the staff in accordance to the company’s specification & standard procedure.
 Addressing any grievance and counseling issues among the department staff.

Academics

 Completed 03 yrs diploma course in Hotel Management from Durgapur society of

Management Science, catering Technology and Applied Nutrition
 Completed Graduation in Bachelor of Arts (English-Hons.) from Vinobha Bhave
University of Ranchi.

Personal details

Date of Birth: 17th November 1979

Permanent Address:
D/316, Anafisher Path Bidhan Nagar,
Durgapur – 12, Burdwan, West Bengal, INDIA.
Languages: English, Hindi, Bengali
Marital Status: Married
Citizenship: Indian

Passport Details:
Passport Number: N1297570
Date of Issue: 09-07-2015 Valid till: 08/07/2025
Place of Issue: Pune, INDIA