Executive Chef
Hotel Royal Orchid Central
11 2024 - Current
Hi, I’m
Nitish Chandra Roy
North 24 Pgs.,West Bengal, India
Summary
A dedicated culinary professional with a passion for delivering exceptional dining experiences since 2008. Experienced in kitchen management, menu planning, and staff training. Committed to upholding the highest standards of quality and service in the hospitality industry. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Successful culinary professional with expertise in team and operations management.
Work history
Hotel Royal Orchid Central Bangalore , India
Executive Chef
11 2024 - Current
Job overview
- F&B productuon head of 129 Rooms IRD with 1 Coffee shop (PINXX), 1 rooftop oriental restaurant & bar, with 5 banquet halls (capacity of upto 250 pax). In addition to this there is ODC & packed food from multiple companies line Accenture, Nokia, Volvo, Kimberley Clerk, BIEC so on so forth (caters average of 50 lakhs per month)
- Enhanced dining experience by introducing innovative menu items.
- Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
- Demonstrated creativity and attention to detail in plate presentation; enhanced visual appeal.
- Provided culinary training for junior staff to improve their skills.
- Energised and focused Front-of-House (FOH) team to shape and deliver memorable guest experience by maintaining strong presence on restaurant floor.
- Ensured consistency in food presentation to uphold brand reputation.
- Reduced kitchen errors by 10% (approx) in 12 months by elevating communication between front-of-house and kitchen staff.
- Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
- Ensured kitchen staff were equipped with appropriate tools and inventory.
- Guided strategic menu and item pricing to maximise sales and revenue.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Controlled food cost in and around 25-27% , against last finacial year food cost of 29%.
Crowne Plaza (IHG)Pune, India
Executive Sous Chef
04 2024 - 11 2024
Job overview
- Managed kitchen operations for 176-room hotel with multiple dining outlets and banquet facilities
- Oversaw menu planning and execution for breakfast, lunch, and dinner, ensuring adherence to IHG Sops
- Led recruitment, training, and supervision team of 45 chefs and 20 kitchen support staff
- Maintained high standards of food quality, presentation, and timeliness of service
- Coordinated with kitchen staff to ensure smooth operations and timely delivery of food items
- Implemented safety and sanitation protocols to maintain hygienic working environment
- Developed new recipes and seasonal menus to enhance dining experiences
- Planned and executed festival and occasional menu offerings, incorporating guest feedback for continuous improvement.
- Modified recipes to accommodate dietary restrictions and allergies
Devasom Resort & Spa (Managed by STORII BY ITC BRAND)Kolkata, India
Executive Chef (Pre-opening)
02 2022 - 02 2024
Job overview
- Spearheaded setup and management of kitchen operations for luxury resort with multiple dining venues and banquet facilities
- Established ITC Sops for kitchen operations and ensured their proper implementation
- Conducted menu planning and development, considering budget constraints and seasonal ingredients
- Recruited, trained, and supervised kitchen staff to deliver high-quality culinary experiences
- Maintained oversight of kitchen operations, ensuring adherence to quality and safety standards
- Led innovation and reengineering of menus to enhance quality and presentation standards
The Circle Club & Resort Pvt. Ltd.Kolkata, India
Executive Chef
08 2018 - 09 2022
Job overview
- Directed kitchen operations for resort with 30 rooms, Coffee Shop (80 covers), Bar (60 covers), 3 Banquet halls (catwrers upto 700 pax)
- Implemented Sops for kitchen management and ensured compliance through regular audits
- Led kitchen renovation projects and menu development initiatives to enhance guest experiences
- Developed strategies to drive food sales and improve overall quality of offerings
- Established PR initiatives to attract local elite guests and implemented food festivals to drive revenue
- Trained kitchen staff on waste control measures and quality improvement techniques.
Hotel Regent Park / Imperial Manor PalaceJalandhar, India
Executive Chef
09 2017 - 07 2018
Job overview
- Managed multiple F & B outlets including: Multi Cuisine Restaurant (140 covers) cum Coffee Shop, Bar (50 covers), 07 Banquet Halls (ranging from 50 to 2000 covers)
- Implemented Standard Operating Procedures (SOPs) to ensure consistency and quality
- Developed PR strategies to engage local elite guests
- Organized and executed Food Festivals and VIP functions
Eazelyf (Online Food App in Kolkata)Kolkata, India
Executive Chef
08 2016 - 10 2017
Job overview
- Oversaw preparation and delivery of daily retail and B2B meals (approx
- 4000 meals)
- Conducted research to develop diverse home-style and commercial menus
- Managed portion sizes and costing to ensure profitability
- Documented standard recipe cards and conducted training sessions for vendors and kitchen staff
- Designed Sops for quality control and maintained brand standards
- Conducted surprise inspections to ensure hygiene standards and negotiated with vendors
Park Prime HotelsKolkata, India
Sous Chef & Jr. Sous Chef
05 2013 - 08 2016
Job overview
- Assisted in setup and implementation of Sops for multiple F & B outlets
- Participated in menu planning and recruitment of kitchen staff.
- Delivered culinary instruction and assignments to 25 kitchen staff members daily to promote successful dining experiences for
- Worked as a Chef in charge during my tenior
Le Coffee Crème RestaurantKolkata, India
Head Chef, Pre-Opening
11 2012 - 04 2013
Job overview
- Led setup and administration of kitchen and restaurant operations
- Managed budgets, implemented Sops, and ensured compliance with food safety regulations.
- Reached break-even point of sale with in 3 months
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
Hotel The Park – Chennai (The Park Group of Hotels)Chennai, India
Chef De Partie (CDP) / Demi Chef De Partie (DCDP) / Kitchen Operational Trainee (KOT)
02 2008 - 08 2011
Job overview
- Responsible for show kitchen, maintained hygiene standards, and managed inventory
- Specialized in Continental, Italian, Indian, Mediterranean, and Oriental cuisines.
- Increased Italian food sales by 15% & overall European kitchen sale by 5%
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
Le Royal MeridienChennai, India
Industrial Trainee
05 2006 - 10 2006
Job overview
- Gained experience in various F & B outlets, F&B production, House Keeping & Front Office Operations
Education
Institute of Hotel Management - IHM
Bachelor in Hotel Management (BHM Degree) from Hotel Management
04/2005 - 03/2008
Skills
- Menu Planning
- Food Costing
- Staff Training & Development
- Quality Control
- Seasonal Dishes
- Banquet Operations
- Food Hygiene Standards
- SOP Compliance
- Financial Management
- Leadership
- Multi-tasking
- Kitchen Equipment Operation
- Strong Work Ethic
- Vendor Relationship Management
- Gross profit and menu costing
- Kitchen management
- Food spoilage prevention
- Employee training and development
Languages
English
Fluent
Hindi
Advanced
Bengali
Native
Timeline
Executive Sous Chef
Crowne Plaza (IHG)
04 2024 - 11 2024
Executive Chef (Pre-opening)
Devasom Resort & Spa (Managed by STORII BY ITC BRAND)
02 2022 - 02 2024
Executive Chef
The Circle Club & Resort Pvt. Ltd.
08 2018 - 09 2022
Executive Chef
Hotel Regent Park / Imperial Manor Palace
09 2017 - 07 2018
Executive Chef
Eazelyf (Online Food App in Kolkata)
08 2016 - 10 2017
Sous Chef & Jr. Sous Chef
Park Prime Hotels
05 2013 - 08 2016
Head Chef, Pre-Opening
Le Coffee Crème Restaurant
11 2012 - 04 2013
Chef De Partie (CDP) / Demi Chef De Partie (DCDP) / Kitchen Operational Trainee (KOT)
Hotel The Park – Chennai (The Park Group of Hotels)
02 2008 - 08 2011
Industrial Trainee
Le Royal Meridien
05 2006 - 10 2006
Institute of Hotel Management - IHM
Bachelor in Hotel Management (BHM Degree) from Hotel Management
04/2005 - 03/2008
Personal Information
- Passport Number: V3489652
- Date of Birth: 29/08/1985
- Nationality: Indian
- Marital Status: Married
- Title: Executive Chef
Acknowledgement
I hereby declare that the above-mentioned information is correct up to my knowledge and I bear the responsibility for the correctness of the above particulars