Sujit Das is an experienced head cook and food service professional seeking new opportunities. He has over 10 years of experience in menu planning, food preparation, inventory management, staff supervision, and ensuring health and safety standards. Das' career includes positions at military bases in Afghanistan and Iraq, as well as hotels and catering companies in India. He is skilled in all aspects of kitchen operations and food service.

1. Sujit Das
Sujitdas.vill-patuli.p.o-begopara.p.s-begopara.dist-nadia.state-westbengal.INDIA.pin-cod-741256
EMAIL: sujitdas88@yahoo.com TELEPHONE NO : 0091-9614388845
0091-9474042002
KNOWLEDGE IN HEAD COOK
• FOOD PREPERATION Select Menu items with an eye toward quality,variety,availability of seasonal foods, popularity
• MENU CREATION past dishes and likely number of customers.
• INVENTORY
• ORDER SUPPLY/FOODS Estimate food consumption.Select item cost effectively use food and other supplies
• EVENT PLANNING
• SERVING Oversee food preparation and cooking,Examining quality and portion sizes to ensure Cost and
• NUTRITIONS time and temperature
• SANITATION
• POLICIES AND PROCEDURE Hardworking,self motivating individual with proven record of responsibility.Equally effective
• STAFF TRAINIG working independently as well as in a team effort,work well with a wide range of people at
• RECORD KEEPING all levels, comfortable leading collaborating or trainig
• PREPARATION OF REPORT
Effective communicator.Monitor actions of employees to ensure health and safety standards
Maintained .Represent an organization in professional manner and appearance
Able to view situation/issue in a positive way and propose solutions to streamline operations.
Organized and detail-oriented Identify and resolve challenges using available resourse
CURRENT DYNCORP INTL
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2. Sujit Das
EMPLOYER US MILITARY BASE (AFGHANISTAN)
DURATION JOINED : 14-feb-2011
2.Organisation: TASEBUDS IN MUMBAI
Job Title : Comii-(i)
Department : Kitchen
Duration : Dec- 20th
2009
 Supervised a team of 50 in a busy kitchen
 Managed food preparation processes
 Managed all team tasks
 Allocated duties and meal orders
 Coordinated with front-of-house staff
 Checked garnishes and meal presentation
 Checked and maintained stock levels
 Helped manage all staff rosters
 Assisted the head chef de cuisine with menu planning, budgets and wine selection
3.Organisation: GULF CATERING COMPANY, IRAQ, SUB-CONTRACTOR FOR KELLEGG
BROWN & ROOTS (K.B.R) U.S.A
Job Title : Cook
Department : Food Service
Duration : nov-17th
, 2007.
 Was responsible for planning work and ensuring a contract is delivered on time.
 Arranged delivery of materials and managing a range of subcontractors.
 Ensured projects ran to schedule and to budget.
 Attended pre-site and on-site meetings with clients and sub contractors.
 Maintained strict quality control procedures.
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3. Sujit Das
 Tested materials, also visual inspections of work, and frequent tours of the site.
 Conducted regular site safety checks, liaising with local councils.
 Was responsible for the cleaning staff, including hiring, wages etc.
 Resolved any problems that could cause delays to the project’s completion.
 KEY SKILLS AND COMPETENCIES
 Developing, implementing and monitoring environmental strategies.
 Comprehensive understanding of Health & Safety / environmental legislation.
 Carrying out environmental audits and assessments.
 Writing training programmes on Health & Safety, fire and security.
 Able to produce clear action plans for staff and managers.
 Knowledge of pollution control, waste management & recycling.
 Raising awareness of environmental issues.
 Training staff at all levels in environmental issues and responsibilities
4.Organisation: Parle international
Job Title : Salad maker
Department : Cold Kitchen
Duration : Dec-, 15th
, 2006

Delivery of my clients culinary dreams when, where and how they want all within budget
The standardization of menu recipes with presentation photos to create a blueprint for success
Controlling fine dining food costs at or below 26.5% compared to the industry standard of 34%
Maintaining gourmet dining labor costs at or below 26% compared to industry standard of 30%
Flattened banquet labor costs at 5% compared to industry standard of 7%
Maximize word of mouth advertising by creating unforgettable cuisine and memorable moments
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4. Sujit Das
Flawless execution of small, medium or large scale culinary/catering events
Continually raise the bar on kitchen and front of the house performance levels through training
Expert troubleshooter can snuff out small fires while they are still in the smoke only stages
Multi-tasking & productivity expert with an eagle eye for maximizing profit opportunities
Generate free press with culinary classes, wine tastings, competitions, the media and charity events
Keep excitement with a changing menu as I am a highly versatile, creative and adaptable Chef
I bring an unmatched passion and boundless enthusiasm for my job each and every day
 ACHIEVMENTS
• Certification of appreciation from K.B.R. Team Mr. JohnH.lipscomb, in commanding in
2008.
• Certification of apperciation from 26th
, The Spartan Brigade combat team through
Mr.orlando akins,, Commanding in2008.
• Certification of appreciation from K.B.R through Mr. Bernard A.Levingston,Commanding
in 2009.
• Certification of appreciation from LLT,TC Deputy mayor through Mr. Albert patton
SFC,USA NCOIC,MAYOR Cell in the year 2008.
• Certification of Excellence from G.C.C. location manager through Mr. William Lwin koko,
in the year 2009.
• Certification of appreciation from Dyncorp international site manager logcap iv through
Mr. Elisa galbreath.in the year2011.
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5. Sujit Das
EDUCATIONAL QUALIFICATION
• S.S.C.passed from west Bengal bord
• one years Diploma in Hospitality management from M.S.H.M. in 2006.
• Completed ServSafe Food Safety Training 06/09/2012.
4. COMPUTER PROFICIENCY
• Windows XP, Microsoft Word, Microsoft Excel etc
.
5. ABILITIES & QUALITIES
• Quick learning and assuming new job responsibility
• Accurate and reliable work least supervision
• Adaptability in a contacts, initiative and devotion to work
• Analytical mind
• Excellent interpersonal communication skill
• Positive attitude
• Excellent communication skill
1. PERSONAL PROFILE
Nationality : Indian
Father Name : Uttam Das
Mother Name : Anjali Das
Sex : Male
Marital Status : Unmarried
Date of Birth : 02/08/1988
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6. Sujit Das
Passport No : j3258828
Place of Issue of Passport : Kolkata
Date of Issue : 21/06/ 2010
Date of Expiry : 20/06/ 2020
Languages Known : English, Hindi, bengali, Tamil,
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7. Sujit Das
Passport No : j3258828
Place of Issue of Passport : Kolkata
Date of Issue : 21/06/ 2010
Date of Expiry : 20/06/ 2020
Languages Known : English, Hindi, bengali, Tamil,
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