1. SUPRITAM BASU
Emarites Accomodation,Ras Al Khor, Dubai,H/+919874304034 C/+971505031670
supritambasu@gmail.com
Summary
High-energy Chef de partie focused on promoting customer satisfaction through
exceptional service and maintaining outstanding hotel standards.Maintaining the hygiene
standards.
Dedicated to culinary profession mainly in fine dining restaurants, banquets ,and outside
catering offering more than 8 years in the hospitality industry, as well as in-depth
knowledge of hotels, restaurants,banquets,outside catering, Chef with [8] years of
critically acclaimed work preparing delicious, healthy dishes in 5 star hotels and leading
restaurants. Specializes in preparing menus that attract and retain customers. Looking for
a challenging role in culinary management.
Highlights
 Focused and disciplined
 High volume production capability
 Well-tuned palette
 Focus on portion and cost control
 Bilingual (English/bengali,hindi)
 Craft Guild of Chefs “National Chef of the Year” nominee in 2013,2014,2015
 Featured in Emarites culinary guild Magazine
 Sous vide technique
 Contemporary sauce work
 Contemperory French cuisine
 Food handlers card
Accomplishments
) Participated in college food fest,La mélange 2009
2)Organize college food fest, La mélange,pailan school of international studies, INDIA
2011
3)2nd runner up in cooking competition in Chef-o-logy,Metro Cash And Carry, INDIA
2010
4) Working in award winning best seafood restaurant ,Time outDubai.(2012)

2. 5) Working in best romantic restaurant, Time outdubai.(2013)
6) Nominated for colleague of the month in the month of august 2012. 7) Nominated for
colleague of the month in the month of october 2012. 8) Nominated for colleague of the
month in the month of December 2012.
9) Helped in organizing Best Ramdan tent for one month Inmadinatjumeirah, dubai.2012
10)Won GOLD Medal in Burjuman Young Chef Of the year
.(2013)
11) Successfully completed 3 years bachelor degree in hospitality management
12) Certification of achievement for attending training for the Personal HygineAnd Hand
Wash Practices.
13) Won silver medal and got second country among nine teams in African culinary
cup,south Africa 2013.
14) Won silver medal in international young chef challenge in korea 2013, in gourmet
cooking display,static.
15) Won silver medal in international young chef challenge in korea2013,in live cooking
for 65 pax.
16) Got certification of culinary excellence by resort executive chef and general
manager.
17)Bronze medal in saloon culinary for fish and seafood live cooking,2014
18)bronze medal in five course gourmet cooking in saloon culinary 2014.
19) Member of young chef association in Emirates Guild.
20) Won Bronze Medal in FHA culinary Competition in Singapore.
21) Actively attended the training of meat and livestock (MLA), Australia
22) Actively attended the training for cheese from la cave fromage, from gallery lafiatte,
Dubai
23)Attended the traning for fish,shell fish and crustaceans from Mr,MarkAllan,From
Fish Trading L.L.C(Winner of lioydstsb business of the year)
24)Member of qatar chefs professionals.
25)Working in the worlds Tallest hotel,dubai
26)Food Handlers certificate,level 1,2
27) Participated in the French culinary competitons for chaine de rotessier 2016.
28)Got the certification professional first aider and defibrillation.
Experience
Sr.Chef d partie June 2015 to present
Jw Marriott Hotels
Marriott Internationals Dubai,Uae
Reduced food costs by 5 percent by expertly estimating purchasing needs and buying
through approved suppliers.
Provided courteous and informative customer service in an open kitchen format.
Systematically tasted and smelled all prepared dishes, and observed color, texture and
garnishes.
Expertly estimated staffing needs and adjusted hourly schedules in accordance with
demand patterns, budget and local labor laws.
Implemented and supported company initiatives and programs.
Demi chef d partie April 2014 to June 2015

3. W hotels& Residences
Starwood hotels Resorts Doha, Qatar
Consistentlykeptacleanandsafe environmentbyadheringtoall federal,state andlocal
sanitationandsafetyrequirements.Ensuredsmoothkitchenoperationbyoverseeingdaily
productinventory,purchasingandreceiving.Followedproperfoodhandlingmethodsand
maintainedcorrecttemperature of all foodproducts.Preparedhealthy,enjoyablebreakfasts
and dinnersfordiners.Conducteddailyinspectionsandmaintainedfoodsanitationandkitchen
equipmentsafetyreports.
COMMIS CHEF March 2013 to March 2015
Madinat jumeirah
Jumeirah Group of hotels Dubai,Uae
Setup and performedinitial prepworkforfooditemssuchassoups,saucesandsalads.
Preparedforeachshiftby placinga cleancuttingboardand utensil bathatworkstation.
Consistentlytasted,smelledandobservedall dishestoensure theywere visuallyappealingand
preparedcorrectly.Displayedapositive andfriendlyattitude towardscustomersandfellow
teammembers.
Hotel operational trainee January 2012 to February 2013
Taj Club House
Taj group of Hotels Chennai,india
Correctlyoperatedall bakeryequipment,includingovens,proofers,fryers,sheeters,rounders,
scalesandmixers.Preparedbakeryandspecialtyproductssuchasbagels,breadsandpastries.
Diligentlyenforcedpropersanitationpracticestopreventthe spoilingorcontaminationof
foods.
Apprentice June 2011 to December2011
Lords Plaza
Lords groups of hotels Bangalore,IndiaPreparedfor
each shiftbyplacinga cleancuttingboardand utensil bathatworkstation.Consistentlytasted,
smelledandobservedall dishestoensure theywere visuallyappealingandpreparedcorrectly
Trainee chef September2009 to February 2010
Floatel
An ecotel group of hotels Kolkata ,india
Consistentlyemphasizedfoodqualityandspecializedbakingtechniques.Creativelydecorated
cakes,cupcakes,tarts andpastriesas well asspecial orderitems.Creatively decoratedcakes,
cupcakes,tarts andpastriesas well asspecial orderitems.
Education
Bsc in Hospitality Management 2008-2011
Pailan shool ofinternation studies Kolkata,india

4. Major studied in culinary,food and beverage,front office,housekeeping.Additional subject was
Law,accound,Food nutrition and science,business Studies.But Major Area Specilized In Classes
In RestaurantAndFacilityOperationsCoursesIn:FoodPreparation,KitchenManagement,
Patisserie andConfectionery,InternationalCuisine BasicVocational Certificate:PastryArts
Nutritioncourses.
Higher secondaryschool 2006-2008
KendriyaVidyalaya Tirumalagiri Hydrabad,India
Activelytake partincommerce classes, Gotgoodmarks incommerce. Activelytookpartin
basketball games.
PERSONAL DETAILS:
DATE OF BIRTH : 06th may 1991
FATHER NAME : Mr. Milan Kumar Basu
PASSPORT NUMBER : J8714608
REFERENCE:
Atin Das
Executive Chef,
Kolkata, India
chefatin@gmail.com
Daniel gnanaraj
SR. Sous chef
Anantara hotels
Dubai,UAE
+971501870186
Kac Prasad
Executive Chef
Vice President East Coast
Fujeirah,Uae
+971504244830.
Andy Cuthbert
General Manager MadinatJumeirah C&I, Jumeirah Hospitality
Chairman of the Young Chefs Development team for WACS
Chairman Emirates Culinary Guild
PO Box 75157. Dubai,UAE
Tel: +971 4 366 6577 Fax: +971 4 366 6569
Mobile: +971 50 459 2315
Email addresses
andic@eim.ae