The applicant is applying for an advertised position in human resources. He has over 9 years of international experience in food and beverage operations, including roles as an executive chef, chef de cuisine, and sous chef. He believes his customer-oriented and revenue-focused approach will deliver success to the business. The applicant is passionate about the food and beverage industry and has strong skills in areas like financial management, organization, and development. He is interested in growing within the organization and sharing his experience with pre-opening, establishing, implementing, maintaining, and developing food and beverage operations. His resume is attached for review.

1. To the Director of Human Recourses,
I am interested to have the opportunity that is advertised in your job portal .
Currently I am seeking for a new challenge in career development and I strongly believe that my
customer oriented & revenue focus will deliver success to the business and results.
As Food & Beverage professional, I am passionate in the industry, creative and innovative with over
9 years international experiences in all aspects of Food & Beverage operations for both front of the
house and back of the house. Detail in financial acumen, strong organizational & managerial skills
and excellent learning and development skills.
Growing within your organization is one of my interests and sharing experiences such pre-opening,
establishing, implementing, maintaining, retaining, developing & achieving.
Please find enclosed my attached curriculum vitae for your perusal.
Thank you and looking forward hearing from you .
Yours Sincerely,
Soumitra Bhattacharya

2. SOUMITRA BHATTACHARYA
Curriculum Vitae
SOUMITRA BHATTACHARYA
C/O Building no. 6059 house no.404
Behind choitram, khalidiya.
Abu Dhabi, UAE.
Email: soumitra_bhattacharya1707@yahoo.co.in
Skype: bhattacharya07 Mobile: +971528740701
Objectives:
My objective is to deliver my competencies, experience and passion to the success of the
organization in achieving the financial goal, customer loyalty & retention and team success.
Achievements:
 Organized and managed kitchen department & operations in the absence of Ex. Chef for the period of Aug 2013
till Jan 2014.
 Strong pre-opening experiences in different countries
 Awarded level 3 in food safety & HACCP for supervision and implementation.
 Awarded internal auditor for HACCP implementation.
 Established and opened Italian restaurant Gabbiano"
 Forecasting, Profit & Loss and budget and costs accountability.
 Took part in achieving of ISO 14001 in Novotel and both ISO 14001 & 9001 in Ibis.
 Identify talents and develop them.
 Proven guest satisfaction record in social media i.e. Facebook, Tripadvisor etc.
Skills:
 Budgeting (manning & operational)
 Recruit talents
 Analytical & problem solving
 Customer relations and ability of customer retention
 Creative selling and revenue oriented
 Recipe and menu designing for specialty restaurants, banqueting and all day dinning
 Excellent communication skills towards guest, management and suppliers
 Strong organization skills and set "SMART" objectives
 Design and implement standard operating procedures
 Food safety & other compliances
Work Experience
EMIRATES TASTE CATERING
Executive Chef (Feb2016- till present)
Reporting to Margining Director
_________________________________________________________________________________________
Key Competency
 Oversee a catering department which executed parties from 200 to 2000 guests.
 Handling all the industrial catering accounts consist of more than 6000 customers every day.
 looking after the diverse kitchen team of more than 30 chefs.
 Creating function menus and costing.
 Meeting with client as to understand their needs.
 Creating and implementing all catering menus.
 Ensured food was properly prepared and transported safely to events.

3. SOUMITRA BHATTACHARYA
 Planning food line set up at locations providing the most effective flow.
 Responsible for ordering, food cost, labour cost.
 Special menu development for the school children for more than 6000 every day consist healthy and portion
control by weight as per protein requirement.
NOVOTEL & IBIS GATE HOTEL ABU DHABI
Chef De Cuisine (2nd in charge) (Dec 2013 - Dec 2015).
Pre-opening, opening, post-opening.
Reporting to Ex. Chef (In absence of him reports to Operational Manager & General Manager)
_________________________________________________________________________________________
Achievements:
 Contribute the achievement of GSS score above 8 against target 7.9.
 Achieved 29.3% food cost against 31% for the year 2014
 Daily supervision of all F&B outlets.
 Structuring, planning & kitchen organization
 Managing a team of 32 Chefs
 Recipe & Menu Development
 Food & Labor Costing
 Liaising with all other departments and F&B Director to ensure costs are kept minimal, inventories management
and standards to the maximum.
 Consistently maintaining a very high standard of food & service in all F&B outlets
 Sourcing & Managing suppliers
 Preparing Monthly Forecasts
 Responsible for departmental training
 Performance reports, appraisals
 Creation and Implementation SOPs
 Responsible for keeping high standards of Health & Safety and Hygiene (HACCP)
 Developing and implementation of restaurant concept and design
Sous chef (Feb 2013- Dec 2013).
Pre-opening, opening, post-opening.
Reporting to Ex. Chef (In absence of him reports to Operational Manager & General Manager)
_________________________________________________________________________
Achievements:
 Achieved revenue target of 1.7 million against 1.9 million in 2013 in restaurant.
 Achieved GSS score of 8.2 against budgeted 7.8 score in 2014.
 Achieved 30% food cost against 31% for the year 2013.
 Performance reports & appraisals
 Implementation of ISO and Hygiene standards
 Menu planning, creating and recipe costing
 Budgeting & Costing (FC, Labor)
 Sourcing & Managing suppliers
 Implementing HACCP, ISO 9001-2008 & ISO 14001-2004.
 Ordering & stock control
 Maintaining & controlling the food cost consistently.
 Menu development for All day dining with different theme nights, as well as developing menu for room service
and banqueting events with Ex. Chef.

4. SOUMITRA BHATTACHARYA
RADISSON BLU - YAS ISLAND ABU DHABI
Chef De Partie - Feb 18' 2010 - Feb 9'2013)
Pre-opening, opening, post-opening.
Reporting to Chef de cuisine (In absence of him reports to Ex. Chef)
____________________________________________________________________________
Hotel Radisson blue it’s a hotel with 601 rooms and with eight F&B outlet including FILINI (Italian) and AMERIGOS
(Mexican) specialties. Filini is Italian restaurant with 165 covers and with an average sales volume of 80-95 cover per day
in mid-season and equipped with live interactive kitchen with live pizza oven which prepares authentic pizza from the
regions.
Duties and Responsibilities:
 Managed big event like F1 outdoor catering and Abu Dhabi Tennis open for 5000 people.
 Worked and manage special theme nights in the all day dining restaurant with live counters and buffets
 Participate in the food preparation in accordance with accepted standards of quality.
 Training and development of new and existing employees
 The overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.
 Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to
maintain food cost.
 Work closely with the Chef de cuisine to ensure kitchen is running smoothly and efficiently.
 Optimize food quality and guest satisfaction.
 Assist the Chef de cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
 To produce the highest food quality in kitchen, all production is carried out with appropriate food portion and by
strictly fallowed HACCP guideline and regulations.
 Work actively, co-ordinates the production and preparation of all the food and ensure a smooth and efficient
operation
Knowledge, Skills, and Abilities:
 Establish priorities and work independently as well as part of a team.
 Ability to handle and resolve recurring problems and customer complaints in a professional and tactful manner.
Awards and recognition
 Awarded with the “Ospitalita’ Italiana” certificate of Italian authenticity from Italian Government as the
authorized Italian Chamber of Commerce in the UAE
 Recognized runner’s up for 2010 as a new restaurant from Time of Abu Dhabi.
COURTYARD BY MARRIOTT – AHMEDABAD
Demi Chef De Partie- Oct'1 2009 - Feb 4' 2010
Pre-opening, opening
Reporting to Ex. Chef
____________________________________________________________________________
Discover our Ahmadabad business hotel's 164 spacious guest rooms & suites, executive lounge and a grand event and
meeting space of 10810.95 sq. ft. MoMo Café 24 Hours Coffee Shop open for breakfast, lunch & dinner in addition to an
exciting a-la-carte menu. Live kitchen that serves Western, Asian & Indian cuisine Shakahari Vegetarian restaurant
serves authentic Indian cuisine.
Duties and Responsibilities:
 Responsible for all operation for All day dining kitchen (MOMO CAFE) & Banqueting.
 Established & Implementing HACCP, also maintaining all the require documents.
 Responsible for the operation of breakfast, lunch and dinner - al carte and buffet.
 Liaising with Ex. Chef to set up the buffet for the restaurant that has 110 covers and banqueting of 950 person.
 Used to take training for my associates and juniors staff about the BSA MARRIOTT STANDRADS and also
undergone and passed the 2nd level.

5. SOUMITRA BHATTACHARYA
HYATT REGENCY KOLKATA
La Cucina Italian Restuarent and Bar
Commis April 23, 2007- June 25, 2009
Reporting to Chef de cuisine
____________________________________________________________________________
Hyatt Regency Kolkata is a luxury business hotel in Kolkata (Calcutta), with 233 rooms and with six F&B outlet including
la cucina (Italian) and Gucci (Indian) specialties
.
Duties and Responsibilities:
 I was responsible for prepare a consistent, high quality food product and ensure courteous, professional, efficient
and flexible service that support outlet’s operating concept and international standards.
 prepare food products according to the standard required.
 Fallow standard recipes and minimize waste to help ensure that the Outlet’s food cost is in line with budget.
 Work in a supportive and flexible manner with other employees and other department.
 Be flexible whenever possible in meeting special request from guest for specific food preparation methods and
ingredients.
Knowledge, Skills, and Abilities:
 Can handle and prepare delicious quality healthy food to handle large orders in stipulated time.
 Efficient in making different delicious menu charts to attract customers.
 Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the
organization as well as satisfactions to customers.
Awards and recognition:
 Received award, for making best Thin Crust Pizza, in town from Times Food Guide.
Educational Qualification
 Bachelor of Science in discipline of Hotel Management, Catering Technology and Tourism (September 2007) from
Punjab Technical University Jalander, India
Certification & Trainings
 HACCP level 3 (implementation& supervision), level 2 HACCP certification. certified by Highfield, UK.
 Intermediate level 3 food safety certification. certified by TUV, UAE.
 Fire Fighting certification. Certified by High field, UK.
 Automated external defibrillator (AED) certification.
 HACCP & Food safety implementation course and certification. By ADFCA, UAE Govt.
 Employee appraisal training by Accor Academy.
 Itinerarie training by Accor Academy.
 Trained the trainer by Accor Academy.
Computer Skills & System literacy
 Ms-office, Excel, Power point, MS office outlook, F.M.C, OISIS, LMS, PMS (Fidelio).
Personal Details:
Permanent Address: 92 J N Gupta lane
Baidyabati, Hooghly, West Bengal.
Pin Code- 712222
DOB: July 7, 1984.
Sex: Male.
Marital Status: Married.
Language known: English, Hindi, Bengali, Punjabi.
Working language: Italian and French
Passport details:
Passport no H5921273
Date of issue 04/08/2009
Date of expiry 03/08/2019
Place of issue Kolkata
Country India
References: Upon request

6. SOUMITRA BHATTACHARYA
I hereby declare that the above are true to the best of my knowledge and belief.