The document is a cover letter and resume from Debasish Dutta applying for a position as a chef. Dutta has over 8 years of experience in food and beverage operations, kitchen management, and menu planning at various hotels and restaurants in India. He is seeking the position to utilize his culinary and management skills and contribute to the growth of a new organization.

1. DEBASISH DUTTA
C/O Late Gour Chandra Biswas,P.o-RabindraNagar,Sister Nivedita Road, Kolkata-700065,West Bengal(India)
Phone: +91 9674060048/8720935002Email:debasish_dutta1981@rediffmail.com
<Recruiter’s Title>
<Organization Name>
<Organization Address>
Sub: <Position applied for>
Dear <Mr. / Ms.><Surname>
With reference to your Advertisement in ------------- dated --------- undersigned present myself as an important incumbent for the
same. I am submitting to express my keen interest in the position of <position vacant> in your company.
Review of my credentials will indicate that I am a qualified and high performing individual with excellent professional & tec hnical
skills achieved via rich cross-functional exposure of over 8 years; Currently spearheading with a Chef in Continental /Indian.
I possess experience of F & B Operations, Kitchen Organization, Inventory management, Menu Planning and Costing, Mastery of
Food Styles, Product Quality Assurance, Guest Servicing, Quality & Hygiene, Cost Optimization Measures, Budget Control, Image
& Concept in Fine Dining, Recipe Creation, Food Promotions
I am an innovative thinker, able to apply analysis and creativity to problem solving. I am a highly personable, self-motivated and
diligent individual with flexibility to adapt to new situations.
Driven by high energy levels and technical competence I am confident of making visible contribution to company’s growth and
profitability objectives.
A tour through my enclosed resume shall take you through the details and I am confident, in my credentials you would find a perfect
fit for the said job. Thank you for sparing your time.
I would appreciate the chance to meet with you in person to discuss as to how I could be a vital part of your or ganization.
Thanking you in anticipation.
Yours sincerely
Debasish Dutta

2. DEBASISH DUTTA
C/O Late Gour Chandra Biswas, P.o-RabindraNagar, Sister Nivedita Road, Kolkata-700065,West Bengal(India)
Phone: +91 9674060048/8720935002Email:debasish_dutta1981@rediffmail.com/debasish.dutta15@gmail.com
FOOD & BEVERAGE PROFESSIONAL – HOTEL INDUSTRY
F & B Operations Kitchen Organization Inventory management Menu Planning and CostingMastery of Food Styles Product
Quality Assurance  Guest Servicing  Quality & Hygiene  Cost Optimization Measures Budget Control Image & Concept in Fine
Dining Recipe Creation  Food Promotions
 An innovative Chef with a successful & rewarding career of 8 years with an exceptional record of service in handling multiple
clienteles with expertise in Indian, Continental Cuisine. Strong background in food and beverage management, restaurant
operations, inventory management, housekeeping, public relations and customer relations
 Innovator with exceptional culinary skills known for producing top-quality, creative dishes and contributing to revenue growth
while simultaneously reducing food and labor costs. extensive understanding of quality, managing procurement, inventory &
food budgets with an eye on cost and stock control
 Proficiency in handling all aspects of kitchen management including monitoring food production and aesthetic presentation of
food and beverages
 Expertise at developing, testing recipes & techniques for food preparation ensuring consistent high quality and minimizing
food costs & supply waste; Understanding of all key health and sanitation concerns when it comes to kitchen operations
 Focused, hardworking, self motivated and tem oriented with excellent professional credentials; willing to go the extra mile,
effective team player with excellent communication and inter-personal skills
PROFESSIONAL EXPERIENCE
BACK AND CALL SERVICES PVT.LTD. GUWAHATI, ASSAM since December 2014-still continue
Chef – Indian, Continental Curry Section
 Meticulously handling production operations for various cuisines with a keen eye on adherence to high quality standards and
within the food cost budget, always checked/adjusted food requisitions and controlled waste
 Planning a La Carte, Buffet and Party Menu. Standardizing recipes, presentation of all a la carte dishes. Leading the efforts in
looking after the mise-en-place during banquets
 Instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall galley
cleanliness
 Managing overall operations pertaining to catering including proper maintenance of records of the same; proficient in
formulating & implementing strategic plans to enhance service quality standards & implementing strict measures to optimize
guest satisfaction & retention
 Sharing the responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene with Senior
executive.
SODEXO FOOD SOLUTION PVT.LTD. GUWAHATI, ASSAM since October 2010-dec 2014
Chef – Indian, Continental Curry Section
 Meticulously handling production operations for various cuisines with a keen eye on adherence to high quality standards and
within the food cost budget, always checked/adjusted food requisitions and controlled waste
 Planning a La Carte, Buffet and Party Menu. Standardizing recipes, presentation of all a la carte dishes. Leading the efforts in
looking after the mise-en-place during banquets
 Instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall galley
cleanliness
 Managing overall operations pertaining to catering including proper maintenance of records of the same; proficient in
formulating & implementing strategic plans to enhance service quality standards & implementing strict measures to optimize
guest satisfaction & retention

3.  Sharing the responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene with the
Manager.
CAFÉ COLUMBIA, KOLKATA march2009– Sep 2010
Commi I– Indian & Continental
 Organized and coordinated operations onboard, aiming to provide high quality meals in the most cost efficient manner, and in
accordance with the organization’s policies and standards
 Ensured implementation of the organization’s policies, manuals, procedures and instructions on all matters pertaining to food
handling/ processing, sanitation, safety and environmental protection
 Developed& proposed menus while following for approval & implement. Implemented daily production plans for each
mealtime, in accordance with the number of guests to be catered
 Determined the daily provision requirements, prepared the relevant requisitions for the stores and take possession of these
from stores for use. Ensured that all items issued are of the required quality, by checking at the point of delivery
 Guaranteed all staff adheres to local/ international sanitation & hygiene regulations,especially in relation to food preparation &
storage, periodically check all areas to substantiate that they are clean, sanitary & hygienic, and take all necessary precautions
to eliminate food spoilage, health risks and other health and safety hazards
 Arranged the time schedules for staff, and allocate work to them to execute daily production plans efficiently
 Monitored discipline & individual performance of subordinates, periodically appraised their effort & potential; provided them
opportunities for training & development, including on-the-job training in areas such as food preparation, food presentation,
cleanliness, hygiene, cost control, etc.
HOTEL SHRADHAA PARK INN, SHIRDI, MAHARASTA Nov 2008 – FEB
2009
COMMIE-11
RADHAKRISHNA HOSPITALITY SERVICES PVT.LTD, BHUBANESWAR, ORRISA Feb2007 – OCT 2008
II Commie Cook – Indian & Continental
HOTELLAXMINIWASPALACE (LUXURY HERITAGE), RAJASTHAN Aug 2006 – Jan
2007
Training - Department of production
HOTEL HINDUSTAN, KOLKATA Nov 2005 – June 2006
Industrial Training - Department of production
ACADEMIC CREDENTIALS
Diploma in Hotel Management
National School of Hotel Management, Kolkata
STCW 95
Merchant Marine Academy
Graduation2003
Calcutta University
Class XII 1999
WBBHSE
Class X 1997
WBBSE
Date of Birth: 20th January, 1981; Languages Known: English and Hindi, Bengali; References: Available on Request