Arghya Patra

Radisson Blu & Park Inn by Radisson, Yas Island, Abu Dhabi as Cluster Executive Sous Chef

Responsibilities:
Creating standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercising portion control and assists in establishing menu selling prices
Developing & monitoring food and labor budget for the department; approving the requisition of products and other necessary food supplies
Conducting inspections of seasonings, portions, and food appearance; establishing controls to minimize food & supply waste and theft
Controlling fresh products and dry storage items as required by kitchen and related departments to ensure correct quality & par stock
Scheduling & coordinating the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals
Interacting positively with food production staff and steward function to promote a team effort and maintain a positive & professional approach
Ensuring that high standards of guest satisfaction by consistently improving food quality, reducing cost & increasing profitability margins of the hotel kitchen
Enforcing strict adherence to Radisson Blu standards of food quality, preparation, recipes & presentation and applicable food safety & sanitation laws
Reporting & reducing potential and real hazards; practicing and enforcing emergency procedures to provide for security & safety of guests and employees
Making suggestions for sales promotions of food & beverage and to increase sales
Administering HR functions such as hiring, training, promotion and/or transfer, performance appraisal, coaching, counselling, discipline and grievance
Fostering effective employee relations between kitchen production and restaurant service, as well as with other departments within the hotel

As Head Chef Central Production
 Contributing in launching and developing ‘Fresh Deli Food’ concepts for Costa Coffee UAE, the first type concept in
Costa worldwide.
 Monitoring the central production kitchen and providing food to Dubai Airport outlets and Costa Delis.
 Taking part yearly in achieving 15million food revenue and over 600 thousand unit of food producing
 Responsible for maintaining a budgeted stable food margin in consideration with various events menus and
supporting other outlet in achieving their targets
 Involving in new product launching, introducing new menus and Deli Menu development
 Developed new kitchen lay out plan for smooth work flow base on new growth
 Played a pivotal role in factoring new openings, production growth in future expansion plan of the kitchen and able to
produce the future production kitchen plan which will able to produce 2 million unit of food per year based on
company forecast for 2017
 Ensuring the recipes are followed as per franchise partners specification, right ingredients, safe food are main areas
where require consistent checks, as the positive relation with the franchise partners are key, their requirement from
central production are high
 Making sure the follow-up of food safety and personal hygiene while production in kitchen and maintaining top line
standards in the external NSF Audits and achieved the excellent standard always
 Accountable for keeping a positive relation with the supplier in order to get best product in competitive price
 Organizing daily training for all chefs, as per weekly or monthly training calendar and developing various training tool
to train junior chefs.
 Reporting daily to Executive Sous Chef pertaining to kitchen operations, issues & solution and developing weekly
briefing tool to executive chef w.r.t. operation, staffing, training, supplier issues, so on

Worked as Senior Sous Chef, managed a coffee shop and brasserie restaurants and bar

Key Result Areas:
 Functioned in specialty Italian Cuisine and took part in various food promotions and achieved best Dining Place in the
City by Times of India
 Organized Truffle Promotion, worked under Italian Chef Umbretto Creatinni and took charge of the kitchen’s daily
operation in absence of Senior Sous Chef
 Supervised the multi-cuisine restaurant known as 1911 Restaurants and Bars and organized various food promotions
like French, Mexican, Japanese, and Lebanese
 Headed The Brasserie, a fine dining restaurants, in absence of Chef de Cuisine
 Led Chef in few major events and banquet functions

worked in Garde Manger, responsible for all cold prep for restaurants, banquet and in room dinning.

Key Result Areas:
 Functioned as acting Supervisor and In-charge of the kitchen in the absence of senior chef
 Participated in various food promotion and events
 Attended training program in The Oberoi, Mumbai, in the year 2005, Japanese Kitchen in Sushi & Sashimi Section from
a Expat Japanese Chef and implemented the same in the Udaivilas
 Served under and directly reported to the executive Chef Steve Jones and took part in menu development and
launching of new menus for restaurants and events

worked 24 hrs coffee shop

appeared for diploma and BA in hospitality managment