1. 18/3, A-2, 2ND FLOOR, SAHAPUR COLONY • PLOT NO.168 • P.O: NEW
ALIPORE • KOLKATA 700053
HAND PHONE – 09830411082,HOME -09830249688
EM A IL : S U J O Y . G U P T A @ R E D I F F M A I L . C O M ; S U J O Y G U P T A 2 8 @ G M A I L . C O M ; S U J O Y . G U P T A @ T A J H O T E L S . C O M
S U J O Y G U P T A
PERSONAL DETAILS
• DATE OF BIRTH - 28TH
December, 1979
• SEX - Male
• NATIONALITY - Indian
• MARRITAL STATUS - Married
• LANGUAGES KNOWN - English, Hindi, and Bengali.
• PASSPORT DETAILS - K4382991. ( Place of Issue : KOLKATA)
EDUCATION
• 2008 - Certified Lead auditor in ISO 22000 from BVC (Bureau Veritus Certification)
• 2004 – Certified First aid trainer by St.Johns Ambulance Association
• 2001- Diploma in hospitality and tourism management from Internation Institute of Advanced Studies School
of management.
• 1998 - I.S.C examination from St.Thomas boy’s school, Khiderpore.
• 1996 – I.C.S.E examination from St. Thomas boy’s school Khiderpore.
2. PROFESSIONAL EXPERIENCE
22nd
April 2015- Till date - Working as the Executive Chef of Taj Umaid Bhawan Palace, Jodhpur.
Job responsibilities includes
Responsibilities
Managerial
• Planning and organizing day to day operations of all the Food & Beverage outlets.
• Well versed with ISO 22000 and implement ISO 22000 in all the outlets.
• Staffing and scheduling of various outlets and main kitchen and allocation of duties.
• Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Facilitate learning and development for all the team members
• Performance Appraisal/ Management of the staff in the department. Operational
• Ensure that all the quality and quantity standards of food preparation & presentation in all the F & B outlets are adhered
to.
• Developing & standardizing new recipes for the outlets.
• Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
• Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage
in the kitchens.
• Monitor adherence to Safety, Hygiene and Cleanliness standards.
• Menu planning & Pricing.
• Developing Standard Purchase Specifications.
• Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the
Engineering department for the repairs and maintenance.
• Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef in developing
a work plan.
• Address any grievance and counseling issues among the department staff.
• Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
• Planning on different buffet layouts and counters.
• Promotions of all the F& B outlets.
• Quality control
• Food cost reports and the control on wastages
• Preparing of duty roster for the staff
• Supervising daily operations of the kitchen.
• Responsible for maintaining food cost.
• Guest interactions.
• Preparing monthly reports
• ABC analysis for reducing costs.
• Responsible for meeting the department’s budget.
• Preparing the departments training schedule.
• Meeting the departments training budgets.
• Organizing training programmes for the department.
• Continuously try to improve the processes through PIT (process improvement team)
• Carrying the responsibility of acquiring and giving training on the T.B.E.M (Tata business excellence module).
• Staff motivation.
Food Safety management system
• Certified Lead auditor in ISO 22000 from BVC (Bureau Veritus Certification)
• Implementing and close monitoring of HACCP principles (active member of HACCP committee).
3. • Implementation of the ISO 22000 in Taj Bengal as an active team member of the FSMS committee.
• Monitoring of the HACCP principles and the operational pre requisite programmes in Taj Bengal.
• Analyzing the Trends of the latest updates that can affect food safety.
• Analyzing the trends of the in-house and NABL accreditation LAB Microbiological testing’s for Food,
Equipments, water.
• Monitoring the stringent Hygiene audits in house and the outsourced (BVQI & Johnson Diversey).
• Sketching out the yearly plan for the proposed Improvements in Hygiene supplies.
• Sketching out the Food handlers departments training schedules and imparts training.
• Sketching out the yearly review of the food handlers ISO 22000 refreshers examination for the better
understanding of the improvement areas.
• Conducts monthly Food safety team meeting for brainstorming & up gradation in the internal process of Food
safety.
• Facilitates with the updates of the latest trends in the food safety & hygiene for implementation.
• Gives Training on The Food safety Management system as the induction to all the new joinees.
18th
July 2012 – 21st
April 2015: Executive Sous Chef of Taj Bengal –IHCL (5 Star deluxe luxury hotel), Kolkata.
1st
February 2012 – 17th
July 2012: Worked as the Sous Chef in Main Kitchen (It includes Butchery, Gardemanger,
Bakery, Banquet kitchen), Taj Bengal, and Kolkata.
1st
April 2010 – 31st
January 2012: Worked as the Sous Chef in Lobby Level Kitchens (It includes In Room Dining of
229 rooms, The Hub – 24hours International Food theatre (coffee shop), Junction bar, The Promenade Lounge,
Sonargaon Kitchen, Souk kitchen ( Eastern Mediterranean cuisine),The Chambers(Executive club for the Taj) &
Seasonal Grill By The Pool), Taj Bengal, and Kolkata.
1st
April 2007 – 31st
March 2010: Worked as the Sous Chef in SONARGAON (Sonargaon is 120 cover Indian
speciality), Taj Bengal, Kolkata.
15th
January2005 – 31st
March 2007: Worked as the Sr. chef de partie (Chef in charge) in SONARGAON (Sonargaon
is 120 cover Indian speciality restaurant serving North Indian & reagional Bengali cuisine. Taj Bengal is a Luxury hotel
with 229Rooms.It is a HACCP, ISO 22000 certified &ISO 14000 & ISO18000certified hotel.)
1st
December 2003 – 1st
January 2005: worked in the Indian banquets of THE OBEROI GRAND as Operational
Trainee.
Job responsibilities includes Production of quality food, Different function planning, Food cost control, Menu
planning,.
15th
June 2002 – 31st
November 2003: worked in SAFFRON (the Indian speciality inTHE PARK, kolkata) as
Commi 1
Job responsibilities includes Quality production of food, Checking of the raw materials, Mise en place
planning, Menu planning.
1st
December 2001 – 14th
June 2002: worked in the Indian banquets (banquet kitchen in THE PARK, kolkata) as
Commi 1.
Job responsibilities includes Quality production of food, Checking of the raw materials, Mise en place
planning, Menu planning.
10th
January 2001- 31st
November 2001: worked in the multicusine kitchen (Vigyor, the Multicusine restaurant in
THE GOLDEN PARK, kolkata) as Commi 2.
4. Job responsibilities includes Quality production of food, Mise en place set up, Set up of the walkin & traulsen,
Running day to day operation in the kitchen smoothly.
OBJECTIVE
Make a prominent mark in the industry with independent individual creation thus allow me to achieve a challenging
and responsible management position with a growth oriented company by using my knowledge and vast exposure.
INTERESTS AND ACTIVITIES
1. Latest trends in food and beverage Industry and up keeping with the up gradation
2. Loves to here trash music and songs.
2. Philately (stamp collection).
ACHIEVEMENTS
1. Awarded the “Best Employee” of the month for September 2002 in The Park Hotel - Kolkata.
2. Awarded for the Successfully completion of the “Winning Attitude for Successful Professionalism” program in
October 2003 at The Park hotel, Kolkata.
3. Awarded for the Successfully completion of the “Supervisory skill development program” of the Taj Hotels, Resorts
&Palaces in October 2005.
4. Awarded as the Certified Taj Departmental Trainer of Taj Hotels, Resorts &Palaces.
5. Awarded the star Managing Directors’s CLUB award for the year 2006-07 for exceeding guests excellence in Taj
Bengal by Mr. Raymond Brickson (Managing director & CEO of IHCL)
6. Awarded the star Managing Directors’s CLUB award for the year 2008-09 for exceeding guests excellence in Taj
Bengal by Mr. Raymond Brickson (Managing director & CEO of IHCL)
7. Sectional Site Incgarge of the Food and beverage in the CII (Confederation of Indian industries) Partnership
Summit held in Kolkata January 2006
8. Implementation of HACCP along with the other team members in the hotel in February 2005.
9. Implementing and close monitoring of ISO 22000 in Taj Bengal ,Kolkata December 2008 - and act as the facitator
of the food safety norms with the Executive chef ( Food safety team leader)
11. Taj Awards For Business Excellence - for the” Best Food & Beverage Restaurants award “in the Luxury division –
2007- 08.(Sonargaon is one of the food and beverage outlet for this award)
12..The Role Model for the Departement for maintaining the best practices in the Food safety management system -
2008
10. Awarded Sonargaon for the Best 50 restaurants in India by “INDIA TODAY” - October 2009.
11. Achieved the Gold Level Certification in TATA BUSINESS EXCELLENCE FACILATOR – August 2010.
12. Represented the Taj group of hotels in Maximum India Festival with the Corporate Chef Hemant Oberoi
in John f Kennedy Center for Performing Arts, WASHINGTON D.C, United States Of America – February -
5. March 2011. .(Invitation Letter attached for reference; page no.7)
13. Social well recognized Chef in the city.
14.As a team leader for the President’s H E Ms Pratibha Patil’s prestigious dinner catering in Rajbhawan –
2011
15. As a team leader the President’s H E Mr Pranab Mukhopadhyay dinner catering in Rajbhawan –
September 2012
16. Has been a part of the operation team – TABE for the Hotel of the year (luxury) – 2013.
17. As a team leader the President’s H E Mr Pranab Mukhopadhyay attending the convocation in Indian
School on mines in Dhanbad on 10th
May 2014.
FOOD SHOWS
• South Asia TV for food shows – 2008
• Regional Bengali electronic media channels and press during the promotios and festivals in Sonargaon.
FOOD FESTIVAL ABROAD
• February 22nd
– March 22nd
2011 – Maximum India Festival (Cusine) representing Taj Group
Of Hotels with Corporate Chef Hemant Oberoi – Washington D.C, United States of
America.(Invitation Letter attached for reference; page no.7)
• Bengali food Festival in Taj Samundra (Navratna – speciality indian restaurant) ,Colombo, Srilanka –
15th To 30th October 2012.
• August 2009 – North West Frontier, Awadhi Food festival in DHAKA CLUB - Bangladesh.
PUBLISHED PAPERS
• Special edition of Food & beverage culture in India, 16th to
31st
December 2012, Express Hospitality magazine.
• Chef’s Corner – Epar Bangla Opar bangle food festival in Taj Lands End, 16th
to30th November 2011.
• Bengali new year speciality promotions article – Hindustan Times - 12th
April 2008 - Poilaboishak – the
Bengali new year
• Good life T2 article – The Telegraph - 12th
April 2008 - Poilaboishak – the Bengali new year
• Hilsa Festival in Sonargaon – July 2004 – The Telegraph.
• Rajasthan food Festival in Sonargaon - August 2005 – The Telegraphs
• Rajasthan food Festival in Sonargaon – August 2005 – Hindustan times
• New menu launch in Sonargaon - January 2008 - The Telegraph.
• Utsav Contens featuring the delicacies of Sonargaon - UTSAV 2008 – Hindustan times
• Savvy cookbook June 2008 – Article on the the curd and its various items products
• Savvy cookbook September 2007 – Article on the fresh catch - Hilsa.
• Savvy cookbook July 2007 – Melting Pot – Hilsa festival in Sonargaon
• Indian Express 4th July 2008 – Hilsa promotion
• Savvy cookbook 2014 May edition – summer coolers with cheese
FOOD FESTIVALS
• June 2004 – Bangladeshi Food festival
• July 2004 – Hilsa food promotion
• October 2004 – Goan Food festival
• June 2005 - Rajasthan food festival
• July 2005 – Hilsa food promotion
• September 2005 – Maharashtra food festival
• May 2006 – Rajasthan Food Festival
6. • July 2006 – Hilsa food promotion
• April 2007 – Palace cusine series I – Punjabi food festival
• April 2007 – Palace cusine series I – Royals from the Rajasthan food festival
• September 2007 - Palace cusine series II – Hyderabad food festival.
• September 2007 - Palace cusine series II – Awadhi Food festival
• April 2004 – 2009 – Bengali new year
• February 2011 - Bengali food festival in John F Kennedy center of Fine arts, Washington D.C.
• October 2011 – Epar Bangla Opar Bangla food festival in Taj Lands End, masala bay.
