Rabin Das Gupta has over 18 years of experience in hotel management, including positions as Executive Chef and Senior Sous Chef. He has strong skills in food and beverage operations, banquet and catering management, menu planning, customer service, and building operational efficiency. He is proficient in Indian, Chinese, and continental cuisines and maintaining high standards of hygiene. He has worked in India and the Middle East at hotels like Mukti World, InterContinental, and JW Marriott.

1. Rabin Das Gupta
10, Baishali park.P.O.-Garia.Kolkata-700084.
E-Mail-sanudg21@yahoo.com/suhrid21@gmail.com
Phone no. - 033-24100251/mob: +91-9903954205
Hotel Management Professional
PROFILE & STRENGTHS
Competent, diligent & result oriented professional, offering 18 years exposure across Food & Beverage Operations,
Banquets & Catering Management, Menu Planning & Pricing, Customer Service, New Product Introduction and
Liaison & Coordination; worked as Executive chef at Mukti world (Kolkata).
Rich practical and theoretical knowledge of various types of Continental, Indian & Chinese cuisines
Dexterity in maintaining the highest standards of hygiene; handling and monitoring all aspects of functions relating to
food and beverage. Diligent and resourceful professional with hands on expertise in devising measures for enhancing
Operational Efficiency.
Proficient in handling all aspects of kitchen management including monitoring the quality and aesthetic of food
production
Pivotal in setting up Marketing & Promotional Strategies to achieve Revenue, Profit and Business Growth Objectives
while ensuring top line and bottom line profitability.
Competent in maintaining highest standards of Guest & Employee Relations giving preference to customer
satisfaction & promptly resolving problems & concerns.
Core Competencies
 Hotel Operations  Guest/Client Relation Management  F & B Management  Menu Planning  General
Administration  Promotional Events  Cost/Budgetary Control  Strong Interpersonal Skills 
KEY ACCOLADES ACROSS CAREER PATH
Acted as Judge-cum-Food Taster for various program and company (Food product).
HIGHLIGHTS
Management operations, administrative authority, responsibility and accountability necessary to direct the food
production department. As a Senior Chef Supervised daily food production operations in accordance with guidelines
and regulations.
Supervised kitchen operations in high volume setting, including quality. Supervised 50 members team in a shift,
manage scheduling, inventory and seasonal promotions. Responsible for attaining all International First Class pickup.
In charge of HACCP & ISO visit, to ensure the hygiene guidelines, documentation of Food Inventory.
Helped Head Chef capitalize on all opportunities to emphasize the importance of guest service, tolerance and team
building.

2. WORK EXPERIENCE
Ambuja Neotia Hopitaly-Kolkata-15th
march2016 till Date
Sr. Chef de Cusine at fraa---Afraa-Koolkata
The MYX -Kolkata-- 1st
April 2014 to 14th
March 2016
Executive Chef
The MYX - Five exclusive outlets and cousin under one roof.
Aaira-60 covers Indian restaurant, Chilli wok -65 covers Oriental restaurant, Out of Wold-60covers world
cousin
Restaurant, Blink- 120covers Lounge / MYX- 350 covers Night club and OTT- open Bar and Hookah.
Train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food
consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure
consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper
equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may cook
selected items or for select occasions. The executive chef may oversee special catering events and may also offer
culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel
with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically reports to a food
service director.
Manage in a diverse environment with focus on client and customer services are essential to success in this role.
Control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary
team preferred. Premise and liability accountability and contract-managed service experience is desirable.
Mukti World-Ballygunge-Kolkata-- 4th
Aug.2011 to 31st
March 2014.
Executive Chef
Spearheading efforts across handling entire spectrum of functions pertaining to Food & Beverage Operations,
Restaurants, Night Club, Banquet and Multiplex.
Entrusted with the responsibility of planning and executing standard Food & Beverage operations to embellish service
as per benchmarks.
Proficient in providing best food to customers by listening to their problem, analyzing their issues and giving solutions
by the recipe; Maintaining par stock for grocery & kitchen equipment
Leading efforts across setting up system & procedures for the Food & Beverage department while implementing
measures for cost control to enhance revenue generation & profitability.
Adroitly devising effective strategies for augmenting business, identifying & penetrating new market segments through
Marketing & Promotional Strategies for business excellence.
Responsible for overseeing overall restaurant inventory, keeping control on cost & expenses by making optimum
utilization of resources & time to ensure profitability while ensuring adherence to quality parameters.
Creating and sustaining a dynamic environment that fosters development opportunities and motivates performance
among team members; inculcating professional competencies amongst the staff enabling their professional
development and adding value to the organization’s human resource.

3. Ivory-/Shisha-Camac Street-Kolkata--- Dec.2007 to 31st
July 2011
Snr. Sous chef
Was responsible for planning and enhancing menus and creative cuisine preparation in line with the international
standards. Ensured strict compliance to standard production procedures and recipes for food production as per the
company policy
Established framework for the department including assignments, time schedules and job descriptions. Task
responsibilities include upkeep, maintenance & hygiene of the Kitchen; food forecasting, ordering of food supplies on
board & maintaining optimum levels of food inventories
Planned the set menu items and any specials as well as provide the recipes.
Managed the team for better performance and efficiency while providing regular training sessions to the new students;
allocate work to the team members.
Contributed creative inputs in the areas of menu Planning, food costing, staffing, new recipes to add value in
operations of F&B dept.
Maintained physical stock inventory of the kitchen, fill out food requisitions & adhere to control systems to assure
quality, portion size & consistency.
Handled upkeep, maintenance & hygiene of the Kitchen; Indenting & cost controlling on the basis of requirement;
Quality control and assurance as per international standards.
Managed guests and international clients, increased guest satisfaction. Evaluated feedback for further changes
Expertise in menu planning in line with the national/international culinary standards; handle matters pertaining to
costing of food, pricing and housekeeping while ensuring adherence to budgetary & quality parameters.
Conceptualized plans to ensure that hygiene standards as laid down by the Company
Structured annual operational budget and implemented control measures to contain expenses within defined limits
Inter Continental Hotels- Doha- Qatar -----15th Oct. 2006 to 15th oct.2007.
Chef de Partie
J W Marriott Hotel- Kuwait------4th nov.2005 to 15th sep.2006.
Chef de Partie
J.C.P. (Inter Continental hotels Group.)--Saudi Arabia---18th
April 1994 to 31at jully.2005
Demi Chef de Partie
ACADEMIA
Diploma in Hotel & Catering Management (South Calcutta Catering College) from1991 to1993.
12th  West Bengal Council of Higher Secondary Education
10th  West Bengal Board of Secondary Education

4. OTHER TRAININGS & ASSIGNMENTS HANDLED
Basic food hygiene (Johnson Diversey).
Great food safe food training program.
Craft training certificate.
Guest Courtesy.
First Aider (By Saudi Red Cross)
Telephone manners.
Basic of fire fighting training.
Service Leadership training
ACHIEVEMENTS:
Employee of the month1995.
Employee of the month11997.
Star of the kitchen year1999.
Chain dinner certificates from JWMarriott Year2006.
Manager performance of the month 2008
Manager Performance of the month 2013
PERSONAL DOSSIER
Date of Birth: 7th
Oct.1972
Married
Languages Known: English, Hindi, Bengali, and Arabic (elementary);
References: Available on request