indrashis saha

• Working as Wellness pastry chef and heading team of 10 colleagues, bakery & pastry operation for 5 outlets, 2 lobby lounges and 1 wellness pastry shop.
• Dessert Menu designing as per the standards to wellness cuisine. (all products including breads & morning pastries to be gluten free and no use of refined sugar in all recipes)
• Calculating calorie value for all desserts served in every outlet.
• Create conceptual menus & desserts for guests with dietary restrictions and special diet like calorie-controlled menus, cleansing diet, gut healing diet, heart health menu, brain health menu, diabetic friendly menu, blood pressure-controlled menu.
• Taking care of breakfast operation for all day dining and specialty outlet.
• Pre-opening & successfully operating a gluten free, refined sugar free pastry operation for 180 rooms.

https://fujairah.intercontinental.com/
•Working as pastry sous chef and heading team of 5 colleagues and 2 trainees.
•Responsible for bakery & pastry operation for NAMA (all day dining), Horizon (Bar & lounge), DRiFT (Seafood restaurant), Club InterContinental, IRD and banquets.
•Dessert Menu designing & costing for restaurants.
•Pastry pop-up every weekend at horizon which generates 30 % of food revenue for outlet increased revenue.
•Taking care of Breakfast for All Day Dining, Indian Wedding and other banquet events.
•Established superior product quality & hygiene standards for bakery & pastry.
•Major contributor towards food cost control and optimization of revenue through pastry sales & ghost pastry shop concepts.
•Cost reduction & staff optimization during the re-opening of the resort in 2020 during Covid where the resort performed best in the region in the company.
•Guest Love champion for the resort which was a major parameter of success for the resort.
•Taking care of desserts for special sit-down dinner events like "Chaine De Rotisseurs".