Rajdip Ghosh is an Executive Sous Chef with over 14 years of experience. He currently works at Ramee Grand Hotel & Spa in Bahrain, overseeing multiple restaurants and catering operations. Ghosh has extensive experience opening and managing kitchens at luxury hotels internationally, including positions at Hyatt hotels in India, Saudi Arabia, and Serbia. He is skilled in international, Indian, Arabic, and Asian cuisines. Ghosh aims to provide healthy, nutritious food and high standards of quality, hygiene, and customer satisfaction.

1. Rajdip Ghosh
Mobile: (00973)35129439
Email: rajdip.ghosh@rediffmail.com
Skype: rajdip.ghosh50
Career Summary and Profession Snapshots:-
Over 14 years of proficient Executive Sous Chef. Passionate about cooking food in
classic and modern cooking style (International, Indian, Arabic and Asian), talents in high-volume
production, casual, fine dining, banqueting, and catering for special events.
• 7 years of Banqueting experience internationally
• Hyatt Hotels (Park Hyatt) Pre-opening and opening experience as Chef De Cuisine.
• Resort Pre-opening experience as C.D.P
• Diverse knowledge in Seafood and Steak house style cuisine, modern cuisine, outdoor catering.
• Successfully completed HACCP level-2 from Highfield (MEA)
• Already in the TV news and on newspaper for making and hosting food promotion
Ready for next challenge and looking forward to join a potential employer further my
personal and professional development
Core Competencies:-
As a chef first things I do is cooking nutritious and healthy food with fusion from
international to exotic tastes, and my core strength follows my cooking
● Food preparation & presentation ● Productivity and performance improvement
● Menu planning & development ●HACCP knowledge as well as safety and sanitation ●
Inventory control & food cost ● Customer satisfaction and quality assurance
● Leadership & teambuilding ● Profit & loss assessments
,
Professional Experience:-
Ramee Grand Hotel & Spa, Bahrain from 13/02/2014 till date
Presently working as an Executive Sous Chef, Overseeing Award winning Japanese Fine
Dining fusion restaurant, modern Indian restaurant and All day dining Buffet restaurant, Classic Italian
restaurant, 8 meeting rooms, Grand Ball room, Executive lounge, largest Nightclub at Bahrain, Sports Bar
and 24 hours Room Dining. Leading a team of 56 chefs, reporting to Ex. chef
Scope of jobs and Responsibility:-

2. • Follow up guest remarks & comments on positive way which makes positive impact on staff.
• Sitting with guest to design menus for weddings, conferences and special events.
• Maintain employee productivity & kitchen related cost to ensure efficiency.
• Assist Purchase Manager & Ex.chef for vendor negotiation, making SOP for food delivery needs
• Conduct budgeting, cost analysis, team member recruitment etc. with Ex. chef.
• Assisting to make standard recipes, developing menus to run at an acceptable food cost.
• Conduct half yearly Jr. Chef’s job chat and yearly performance appraisal.
• Conduct walk through inspections together with the F&B manager, Steward Manager, Hygiene
manager and chief engineer.
• Work closely with the Hygiene manager in implementing hygiene and safety procedures.
• Conduct weekly meeting with chefs and F&B department to make sure everyone are well
planned, to deliver result oriented job which is deadline base
• Assisting to make Annual Food & Beverage calendar / Marketing Plan.
• Establish culinary standards specific for the outlets for better guest experience.
Project work achievements:-
• Reduced food cost from 38% to 30% through wastage control and quality checking
• 3 outlet consecutively (2014 & 2015) awarded by Time out Bahrain and Citi Fact
• Leadership, Productivity & performance improvement result manpower from 66 to after 56
• staffs are well known with basic kitchen hygiene
• Implemented culinary standard after joining 6 months and continuing
• Improved productivity through job chat and providing empowerment to associates
Hyatt Hotels from March 2009 till December 2013
Park Hyatt Hyderabad, India from 21nd
Nov 2011 to 30th
Dec 2013
Pre-opening team member as Chef de Cuisine for The Dining room, Living room, In-room dining
and Pool bar, led a team of for 23 chefs and reporting to ex.chef
Park Hyatt Jeddah Marina Club & Spa from 24th
Aug 2009 to 31st
Oct 2011.
Opening team member as sous chef Banquet after 1year promoted as Chef de Cuisine for the
Mediterranean Restaurant Nafoura .Responsible for 13 chefs and reporting to ex.chef directly, after
completion of contract transferred to park Hyatt Hyderabad
Hyatt Regency-Belgrade from March to June 2009
Sous chef for banquet kitchen supported by 19 skilled staff, Transferred to Park Hyatt Jeddah

3. Scope of jobs and Responsibility:-
• As pre-opening team member participate in kitchen set up, setting operating Equipment, Market
list, Recruiting, Menu planning, Training and Market survey
• Sitting with guest to design menus for weddings, conferences and special events.
• Make sure stock control and rotation procedure are followed up
• Maintain employee productivity &kitchen related cost to ensure efficiency
• Ensure HACCP//FSMS reports are maintained and running properly
• Creating & implementing of menu and standard recipe in collaboration with ex.chef
• Provide training to Jr. Chef’s for maximizing productivity, morale and maintain discipline.
• Ensure that kitchen operating equipment is maintained properly with minimum breakage.
• Identify market needs and trends of food. Analyse the menus and products accordingly.
• Plans and implements effective food promotions in co-ordination with the Ex.chef
• Cross check on over production and minimum wastage
Project work achievements:-
• Guest satisfaction feedback for the outlets through Medallia report 88%
• 95% staff was trained for Food Safety Management System
• Productivity improvement and goal setting through Job chat every after 6 month
• Gallup's Q12
survey (measure of employee engagement) result 88.6%
• 96% was the achievement for FSMS audit conducted by Johnson Diversey
Movenpick Hotel" Bahrain from 10thOct 2007 to 03rdMar 2009
As junior sous Chef in charge for the entire a-la-carte outlet as well as in room dining,
Responsible for 21 skilled staff reporting to Ex.Sous Chef
Scope of jobs and Responsibility:-
• Focused on HACCP and basic hygiene in terms of hotel policy and government rule
• Keeping close eye on Market list, Recruiting, Menu planning, and Market survey
• Eye for detail on food cost and food quality, productivity of staff, training, wastage control, and
customer satisfaction, Undertake additional duties as requested by the Ex. Chef.

4. • Plans and implements effective food promotions in co-ordination with the Ex.Sous Chefs
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets,
receiving records and purchasing specifications.
• Maximize colleague productivity and morale and consistently maintain discipline following hotel
guidelines and local legislation.
• Assist in the building of an efficient team of colleagues by taking an active interest in their
welfare, safety, training and development
Labriz Resort & Spa Seychelles, Presently its Hilton Seychelles Labriz Resort & Spa
Pre-opening Chef de partie from 8th
oct 2006 to 30th
sept 2007 and led a team of 7 commi.
Responsible for seafood grill restaurant “Sakura”.
The Orchid’, Mumbai from 11th
Oct 2005 to 30th
sep 2006
Chef de partie Taking care of restaurant “Mostly grills” and Responsible for 6 skilled commi
The Oberoi’, Mumbai from 28th
Oct 2004 to 3rd
Oct 2005
Worked as a commie at the restaurant name “Tiffin”, which is a 92, cover international restaurant
and attached to an open sushi kitchen
Intercontinental the Grand, Mumbai from 15th
Mar 2004 to 26th
Oct 2004
Worked as commie-I with Mediterranean restaurant “Trendz”, which is 56-cover fine-dine restaurant
Park Plaza Ludhiana from11th
Jun 2002 to 11th
Mar 2004
Worked as Commie-ii with This 5* property under “Carlson group” at the restaurant name “Break for the
Border” having 125 cover seating arrangement. Hotel has 150 rooms and 4 restaurants.
On Job Training:-
● Authentic hospitality and Service excellence ● Allergy and Allergen policy ● Coaching skill
● Level 2 Food safety management system course by Diversey ● Managing business
● Performance development and goal setting ● Work ethics ● Time and task management
● Decision making and empowerment ● Well known with ordering system Fmc and i-Scala
● Competencies overview
Appreciation:-

5. • Certificate of appreciation given by Park Hyatt, Jeddah for Going extra mile to provide
outstanding performance and excellent service
• Certificate of appreciation of GM , Park Hyatt Jeddah as one of the key opening member
• Certificate of appreciation from GM of Park Hyatt Jeddah, as a proficient with smooth running of
the operation which had a remarkable positive impact on hotel performance.
• Certificate of appreciation from GM of Park Hyatt Hyderabad, for commitment and contribution
of successful opening of park Hyatt Hyderabad
Academic Details and Awarded Body:-
• Bachelor of Hotel Management from Bangalore University, India
• 12th from West Bengal Council of Higher Secondary Education, India
• 10th from West Bengal Board of Secondary Education. India
Academic Related training
• (3 months) 15th Dec 2001 to15th mar 2002 part time job at sylvan villa resort. India
• (2 months) 8th Oct to 7th Dec 2001, training at “Le Meridien”, India
• (4 months) 15th May to 15th Sept 2000, training at “Hindustan International”, India
Personal Details:-
Date of Birth: - 24th Nov 1976
Sex : - Male
Marital status: - Married.
Nationality: - Indian
Present address: - Ramee Grand Hotel and Spa, Seef District, Po. Box 11538, Bahrain

6. • Certificate of appreciation given by Park Hyatt, Jeddah for Going extra mile to provide
outstanding performance and excellent service
• Certificate of appreciation of GM , Park Hyatt Jeddah as one of the key opening member
• Certificate of appreciation from GM of Park Hyatt Jeddah, as a proficient with smooth running of
the operation which had a remarkable positive impact on hotel performance.
• Certificate of appreciation from GM of Park Hyatt Hyderabad, for commitment and contribution
of successful opening of park Hyatt Hyderabad
Academic Details and Awarded Body:-
• Bachelor of Hotel Management from Bangalore University, India
• 12th from West Bengal Council of Higher Secondary Education, India
• 10th from West Bengal Board of Secondary Education. India
Academic Related training
• (3 months) 15th Dec 2001 to15th mar 2002 part time job at sylvan villa resort. India
• (2 months) 8th Oct to 7th Dec 2001, training at “Le Meridien”, India
• (4 months) 15th May to 15th Sept 2000, training at “Hindustan International”, India
Personal Details:-
Date of Birth: - 24th Nov 1976
Sex : - Male
Marital status: - Married.
Nationality: - Indian
Present address: - Ramee Grand Hotel and Spa, Seef District, Po. Box 11538, Bahrain