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
SUJIT NANDI
Vill. Mandal Gathi, P.O. Baman Gachi
P.S. Dutta pukur, District. 24 Paraganas (North)
West Bengal. Pin code – 743 706
Mobile no: 08967634822
E-mail id: nandi_sujit@rediffmail.com
CAREER OBJECTIVE
Use my Present experience in Hotel Management & Catering Technology to take up
greater heights in the same field with powerful skills, Strength and greater honesty.
PROFESSIONAL QUALIFICATION
EDUCATIONAL QUALIFICATION
COURSE INSTITUTION
Diploma in Hotel
Management North Bengal School of Hotel Management
Catering Technology, Siliguri
QUALIFIC
INSTITUTE COURSE UNIV/BOARD PERIOD
HSC West Bengal Board of
Secondary
Education
Maths & Science West Bengal 1991
SSC West Bengal Council of
Higher
Secondary
Education
Commerce
Strea
m
West Bengal 1993
TRAINING PROJECT
Hotel Holiday Inn, (Mumbai):-24th
Sep.1993 to 25th
Aug 1996
(Apprentice Ship)
JOB TRAINEE
 Hotel Hindustan International (Kolkata):-4th
Sep.1997 to 3rd Aug.2000
WORKED EXPERIENCED
• Worked in CORPORATE EXECUTIVE CHEF :-16TH
JUN 2015 TO 20th
jan.2016 .(THE CITI RESIDENCI GROUP OF HOTELS) DURGAUR—W.B
• Worked in Hotel CABBANA (Punjab, Jalandhar ),From 10th
August 2014 to till 14th
jun
2015 date as EXECUTIVE CHEF
• Worked in Hotel SINCLAIRS (Siliguri, West Bengal) From 1st
February 2014 to 30th
July
2014 as EXECUTIVE CHEF UNIT HEAD.
• Worked in Hotel BEST WESTERN ROYAL PARK (BADDI, H.P) From 20th
April 2013
to 15th January 2014 as EXECUTIVE CHEF.
• Worked in Hotel CABBANA ORCHID (An Ecotal Hotel) Jalandhar (Phagwardha), From
01st
March 2010 to 24th
March 2013 as EXECUTIVE CHEF.
A 5 star deluxe Property spread in 18 acres on the highway of Jalandhar and
Ludhiana with 51 rooms, upcoming 47 rooms. 24 hrs coffee shop with the capacity
of 128 covers, Fusion the sizzling restaurant with the capacity of 68 covers, 888 bars
with the capacity of 62 covers. 07 banquet venues, (Grand ball room 1 with the
seating capacity of 1500, Grand ball room 2 with the seating capacity of 500,
Swimming pool with lawn 1seating capacity of 2000, lawn 2 with the seating capacity
of 1000, silver lounge with the seating capacity of 500, senate with the seating
capacity of 80, pyramid with the seating capacity of 120 and Pool side Bar be que
events).
• Worked in Hotel RADISSION RESORT & SPA Alibaug (Mumbai) Maharashtra, From
05th
Sep.2008 to 26th
Feb. 2010 as SR. SOUS CHEF.
Section /Cuisine knowledge: International cuisine (90 cover All Day Dining Restaurant
kokum and spice Resturant-60 cover, Thai Resturant-34 cover 5 star deluxe Property
with 144 rooms, that has been with 3 F&B outlets (All Day Dining Outlet restaurant,. 6
banquet venues with Banqueting Capacity up to 1500 Pax and Pool side Bar be que
events, gymnasium, shopping and spa treatment
• Worked in Hotel RADISSION JALANDHAR (PUNJAB), From 21st
Dec.2007 to 01st
Sep.
2008 as SR. SOUS CHEF.
Section /Cuisine knowledge : International cuisine 74 cover All Dining Restaurant,
kebab Factory Resturant-38 cover, Noble house Resturant-34 cover A 5 star deluxe
Property with 80 rooms that has been with 3 F&B outlets (All Day Dining Outlets
restaurant, 7 banquet venues with Banqueting Capacity up to1000pax.andpool side
bar-be-queerest, shopping.
• Worked in Hotel MAJESTIC PARK PLAZA LUDHIANA (PUNJAB) From 15th
Dec.2006 to 20th
Dec. 2007 as SOUS CHEF.
Section/Kitchen: Coffee shop ( 98 cover Fine Dining Restaurant), Tea launch
restaurant 38 cover, Terries grill restaurant 60 cover.punj spice-65, oriental
restaurant-52,A 117, 5 star hotel that has been awarded the “Best Hotel of sarovar.
Has got 5 outlets which includes a All Day Dining, and Indian Specialty punj spice, a
oriental specialist Zen, a modern English style Bar and a Fine Dining Restaurant
• Worked in Hotel I.T.C FORTUNE (DERJEELING) From 01st Sep.2006
to 13th
Dec. 2006 as
SOUS CHEF.
• Worked in Hotel ROYAL PLAZA (GANG TOK) SIKKIM From 12th
Dec.2006 to 28th
Aug.
2007 as SOUS CHEF.
Hotel Information: A 100 cover Multi Cuisine restaurant that is located in the heart
of the Sikkim Section/Kitchen: Indian (Posted at a 100 cover Indian Specialist
Restaurant)
• Worked in Hotel SINCLAIRS (SILIGURI), From 10th
April .2002 to 25th
November. 2005
as JR. SOUS CHEF.
• Worked in Hotel SHIVOY (GORAKH PUR) ,From 20th
Aug.2000 to 20th
Feb. 2002 as
CHEF –DE- PARTY
Section /Kitchen : Coffee Shop kitchen (Western Section& multicusting) An 80
room four star deluxe hotels.
• Worked in Hotel HINDUSTAN INTERNATIONAL (KOLKATA) ,
From 04th
Sep.1997 to 03rd
Aug. 2000
As a job trainee for six month, and Promoted to commie-111, and simultaneously
Commee-1 Section/ Kitchen : Main Kitchen, Coffee shop Kitchen, Banquet
kitchen.
JOBS RESPONSIBILITY:-
 Responsible for food production in all the kitchens.
 To assist F&B Manager in the development of new menus and menu changes.
 To recommend F&B Manager the price structure for various items in the menu in relation
to competition.
 To recommend F&B standards and specifications and portions in clear relation to prices
and external competition.
 To originate and approve the daily requisition while ordering meats, dairy products, fresh
fruits and vegetables. To also set the minimum level of inventory for perishable goods.
 To recommend the periodic purchase of special items, orders of canned and dried fruits,
dried food items both domestic and imported.
 To recommend purchase of new items and delete the purchase of existing items which do
not move.
 Responsible for maintaining reasonable cost control in food preparation.
 To keep wastage of food to minimum at all stages of food production.
 To account for the usage, consumption, spoilage and control of all food stuff produced or
stored under his supervision.
 To attend the general managers and F&B Managers meeting and to conduct departmental
meetings whenever necessary.
 To maintain and enforce such systems and methods in the area of F&B production as lay
down by the management.
 To develop new products and improve on existing recipes and research new methods of
food production.
 To ensure that employees in the department conform to house rules and policies of the
hotel.
 To work with Banquet Manager, Assistant Managers in the F&B Service area /
restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and
service standards of the department and Hotel.
 To initiate the performance evaluation of his subordinate staff.
 To formulate and ensure adherence to standard recipes.
 To ensure that the main kitchen and all the satellite kitchens are clean at all the times.
 To ensure that employees in the department conform to hygiene and sanitation practices.
 To personally supervise the maintenance of proper cooking, thawing and storage
temperatures for all raw and cooked food in his /her department.
 To keep abreast with the competition by conducting periodic competition and market
survey.
 To be actively involved in the purchase committee for ordering kitchen supplies and
equipment as per requirement.
 To ensure regular sales calling for promoting business.
 To undertake the responsibility for the following in the absence of kitchen stewarding
executive:
 Responsibility for food and service made available for the staff in the cafeteria.
 To ensure that prescribed cleaning formulae are being used to maintain highest
possible standards of cleaning.
 To develop standard procedure for new tasks and changed conditions.
 To co-ordinate with the receiving manager for checking of the equipment in order
to ensure conformity with specified /expected standards.
 To co-ordinate pest control operations for all the kitchens.
 To make conscious and continuous efforts to develop local suppliers to substitute
imported/expensive items.
EXTRA-CURRICULAR ACTIVITIES
 Participated in the curricular activities, competitions, games and festivals
held by
The institute and performed by hotels.
HOBBIES
 Cooking New Dishes & New Fusion Recipes Charching, Carving.
PERSONNEL DETAILS
Name SUJIT NANDI
Father’s Name Late- Sushil Kumar Nandi
Date Of Birth 05.11.1973
Sex Male
Religion Hindu
Nationality Indian
Marital Status Married
Languages known Read Write Speak
Punjabi 
English   
Hindi   
Bengali   
Passport status Passport number G 2798014
Date of issuing 01-08-2007
Date of expiry 31-07-2017
DECLARATION
I hereby declare that the above-furnished details are correct and complete to the best of
my knowledge.
DATE: YOURS FAITH FULLY,
PLACE:
SUJIT NANDI
Nationality Indian
Marital Status Married
Languages known Read Write Speak
Punjabi 
English   
Hindi   
Bengali   
Passport status Passport number G 2798014
Date of issuing 01-08-2007
Date of expiry 31-07-2017
DECLARATION
I hereby declare that the above-furnished details are correct and complete to the best of
my knowledge.
DATE: YOURS FAITH FULLY,
PLACE:
SUJIT NANDI

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SUJIT_NANDI_1

  • 1.  SUJIT NANDI Vill. Mandal Gathi, P.O. Baman Gachi P.S. Dutta pukur, District. 24 Paraganas (North) West Bengal. Pin code – 743 706 Mobile no: 08967634822 E-mail id: nandi_sujit@rediffmail.com CAREER OBJECTIVE Use my Present experience in Hotel Management & Catering Technology to take up greater heights in the same field with powerful skills, Strength and greater honesty. PROFESSIONAL QUALIFICATION EDUCATIONAL QUALIFICATION COURSE INSTITUTION Diploma in Hotel Management North Bengal School of Hotel Management Catering Technology, Siliguri QUALIFIC INSTITUTE COURSE UNIV/BOARD PERIOD HSC West Bengal Board of Secondary Education Maths & Science West Bengal 1991 SSC West Bengal Council of Higher Secondary Education Commerce Strea m West Bengal 1993
  • 2. TRAINING PROJECT Hotel Holiday Inn, (Mumbai):-24th Sep.1993 to 25th Aug 1996 (Apprentice Ship) JOB TRAINEE  Hotel Hindustan International (Kolkata):-4th Sep.1997 to 3rd Aug.2000 WORKED EXPERIENCED • Worked in CORPORATE EXECUTIVE CHEF :-16TH JUN 2015 TO 20th jan.2016 .(THE CITI RESIDENCI GROUP OF HOTELS) DURGAUR—W.B • Worked in Hotel CABBANA (Punjab, Jalandhar ),From 10th August 2014 to till 14th jun 2015 date as EXECUTIVE CHEF • Worked in Hotel SINCLAIRS (Siliguri, West Bengal) From 1st February 2014 to 30th July 2014 as EXECUTIVE CHEF UNIT HEAD. • Worked in Hotel BEST WESTERN ROYAL PARK (BADDI, H.P) From 20th April 2013 to 15th January 2014 as EXECUTIVE CHEF. • Worked in Hotel CABBANA ORCHID (An Ecotal Hotel) Jalandhar (Phagwardha), From 01st March 2010 to 24th March 2013 as EXECUTIVE CHEF. A 5 star deluxe Property spread in 18 acres on the highway of Jalandhar and Ludhiana with 51 rooms, upcoming 47 rooms. 24 hrs coffee shop with the capacity of 128 covers, Fusion the sizzling restaurant with the capacity of 68 covers, 888 bars with the capacity of 62 covers. 07 banquet venues, (Grand ball room 1 with the seating capacity of 1500, Grand ball room 2 with the seating capacity of 500, Swimming pool with lawn 1seating capacity of 2000, lawn 2 with the seating capacity of 1000, silver lounge with the seating capacity of 500, senate with the seating capacity of 80, pyramid with the seating capacity of 120 and Pool side Bar be que events). • Worked in Hotel RADISSION RESORT & SPA Alibaug (Mumbai) Maharashtra, From 05th Sep.2008 to 26th Feb. 2010 as SR. SOUS CHEF. Section /Cuisine knowledge: International cuisine (90 cover All Day Dining Restaurant kokum and spice Resturant-60 cover, Thai Resturant-34 cover 5 star deluxe Property with 144 rooms, that has been with 3 F&B outlets (All Day Dining Outlet restaurant,. 6
  • 3. banquet venues with Banqueting Capacity up to 1500 Pax and Pool side Bar be que events, gymnasium, shopping and spa treatment • Worked in Hotel RADISSION JALANDHAR (PUNJAB), From 21st Dec.2007 to 01st Sep. 2008 as SR. SOUS CHEF. Section /Cuisine knowledge : International cuisine 74 cover All Dining Restaurant, kebab Factory Resturant-38 cover, Noble house Resturant-34 cover A 5 star deluxe Property with 80 rooms that has been with 3 F&B outlets (All Day Dining Outlets restaurant, 7 banquet venues with Banqueting Capacity up to1000pax.andpool side bar-be-queerest, shopping. • Worked in Hotel MAJESTIC PARK PLAZA LUDHIANA (PUNJAB) From 15th Dec.2006 to 20th Dec. 2007 as SOUS CHEF. Section/Kitchen: Coffee shop ( 98 cover Fine Dining Restaurant), Tea launch restaurant 38 cover, Terries grill restaurant 60 cover.punj spice-65, oriental restaurant-52,A 117, 5 star hotel that has been awarded the “Best Hotel of sarovar. Has got 5 outlets which includes a All Day Dining, and Indian Specialty punj spice, a oriental specialist Zen, a modern English style Bar and a Fine Dining Restaurant • Worked in Hotel I.T.C FORTUNE (DERJEELING) From 01st Sep.2006 to 13th Dec. 2006 as SOUS CHEF. • Worked in Hotel ROYAL PLAZA (GANG TOK) SIKKIM From 12th Dec.2006 to 28th Aug. 2007 as SOUS CHEF. Hotel Information: A 100 cover Multi Cuisine restaurant that is located in the heart of the Sikkim Section/Kitchen: Indian (Posted at a 100 cover Indian Specialist Restaurant) • Worked in Hotel SINCLAIRS (SILIGURI), From 10th April .2002 to 25th November. 2005 as JR. SOUS CHEF. • Worked in Hotel SHIVOY (GORAKH PUR) ,From 20th Aug.2000 to 20th Feb. 2002 as CHEF –DE- PARTY Section /Kitchen : Coffee Shop kitchen (Western Section& multicusting) An 80 room four star deluxe hotels. • Worked in Hotel HINDUSTAN INTERNATIONAL (KOLKATA) , From 04th Sep.1997 to 03rd Aug. 2000 As a job trainee for six month, and Promoted to commie-111, and simultaneously Commee-1 Section/ Kitchen : Main Kitchen, Coffee shop Kitchen, Banquet kitchen.
  • 4. JOBS RESPONSIBILITY:-  Responsible for food production in all the kitchens.  To assist F&B Manager in the development of new menus and menu changes.  To recommend F&B Manager the price structure for various items in the menu in relation to competition.  To recommend F&B standards and specifications and portions in clear relation to prices and external competition.  To originate and approve the daily requisition while ordering meats, dairy products, fresh fruits and vegetables. To also set the minimum level of inventory for perishable goods.  To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported.  To recommend purchase of new items and delete the purchase of existing items which do not move.  Responsible for maintaining reasonable cost control in food preparation.  To keep wastage of food to minimum at all stages of food production.  To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision.  To attend the general managers and F&B Managers meeting and to conduct departmental meetings whenever necessary.  To maintain and enforce such systems and methods in the area of F&B production as lay down by the management.  To develop new products and improve on existing recipes and research new methods of food production.  To ensure that employees in the department conform to house rules and policies of the hotel.  To work with Banquet Manager, Assistant Managers in the F&B Service area / restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and Hotel.  To initiate the performance evaluation of his subordinate staff.  To formulate and ensure adherence to standard recipes.  To ensure that the main kitchen and all the satellite kitchens are clean at all the times.  To ensure that employees in the department conform to hygiene and sanitation practices.
  • 5.  To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his /her department.  To keep abreast with the competition by conducting periodic competition and market survey.  To be actively involved in the purchase committee for ordering kitchen supplies and equipment as per requirement.  To ensure regular sales calling for promoting business.  To undertake the responsibility for the following in the absence of kitchen stewarding executive:  Responsibility for food and service made available for the staff in the cafeteria.  To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning.  To develop standard procedure for new tasks and changed conditions.  To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified /expected standards.  To co-ordinate pest control operations for all the kitchens.  To make conscious and continuous efforts to develop local suppliers to substitute imported/expensive items. EXTRA-CURRICULAR ACTIVITIES  Participated in the curricular activities, competitions, games and festivals held by The institute and performed by hotels. HOBBIES  Cooking New Dishes & New Fusion Recipes Charching, Carving. PERSONNEL DETAILS Name SUJIT NANDI Father’s Name Late- Sushil Kumar Nandi Date Of Birth 05.11.1973 Sex Male Religion Hindu
  • 6. Nationality Indian Marital Status Married Languages known Read Write Speak Punjabi  English    Hindi    Bengali    Passport status Passport number G 2798014 Date of issuing 01-08-2007 Date of expiry 31-07-2017 DECLARATION I hereby declare that the above-furnished details are correct and complete to the best of my knowledge. DATE: YOURS FAITH FULLY, PLACE: SUJIT NANDI
  • 7. Nationality Indian Marital Status Married Languages known Read Write Speak Punjabi  English    Hindi    Bengali    Passport status Passport number G 2798014 Date of issuing 01-08-2007 Date of expiry 31-07-2017 DECLARATION I hereby declare that the above-furnished details are correct and complete to the best of my knowledge. DATE: YOURS FAITH FULLY, PLACE: SUJIT NANDI