Santosh kumar Banerjee

 To perform duties assigned by the executive chef in order to provide the highest quality of food to our guest.

 Involved in the menu planning and promotion of all the outlets and price structure for various items in the menu in relation to competition, to recommend f & b standards, specification, portion in clear relation to price and external competition.

 Organizing the vacation schedule and duty roasters of the entire outlets chefs.


 To supervise, co-ordinate and participate in the preparation of continental food, Italian, Mediterranean cuisine and Middle Eastern cuisine, far eastern and Indian cuisine and all kinds of stock, soup and sauces, daily special theme night like (Italian & Indian night, Seafood, far eastern and Arabic, international buffet, Tex- Max, curry and car very) ala carte of coffee house, room service and banquets.

 To Observe and taste food when being cooked, insure that the food is prepared according to recipes and culinary manner.
 Developing new dishes and products with colleagues, improve on existing recipes and research new method of food production.

 To approve all supply into different kitchen outlets according to inter kitchen requisitation through FMC system, prepare the requisition for dry store and food items (vegetable, meat, dairy items etc) based on par stock through FMC system.
 To be actively involved in the purchase committee for ordering kitchen supplies and equipment as per requirement.

 Responsible for coordinating with restaurant manager, room service manager and banquet manager for smooth operation of outlets.

 To attend the general manager’s and F&B manager’s meeting and to conduct departmental meetings daily.

 Coordinating with kitchen stewarding for any equipment requirements and cleaning schedules of kitchen.


 Check the daily menu, function sheet, and par stock to determine the type and quality of food items to be prepared .
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Head Chef - The Emirates Group Leisure Branded Concepts, Premier Inn, and Bars Job
Summary: As the Head Chef, I will lead the culinary operations across Premier Inn and
associated bars within The Emirates Group Leisure Branded Concepts.
My role will encompass managing kitchen staff, overseeing food preparation and presentation, ensuring the highest standards of quality and hygiene, and creating a memorable dining experience for guests.
Key Responsibilities:
Culinary Leadership: Oversee all kitchen operations (breakfast/lunch/dinner buffet) including banquet event 5000 pax
rugby world cups

As the Executive Sous Chef at Al Manzil Hotel, my role involves overseeing kitchen operations, managing culinary staff, and ensuring the quality of food across all F&B outlets. I will coordinate menu planning, maintain high standards for food safety and hygiene, and collaborate closely with the Executive Chef to implement new recipes and maintain operational efficiency. My responsibilities also include managing inventory, controlling costs, and addressing guest feedback related to food. Additionally, I Have also engaged in events and outside catering, ensuring that all culinary offerings meet the hotel's standards.

Managing kitchen staff,
Recruiting kitchen staff,
Enforcing food safety and sanitation standards.
Food preparation,
Food safety,
Designing menus,
Supervising all food preparation
Managing stock
Monitor and maintain equipment
Produces high quality food plates

As a Sous Chef at Jebel Ali Golf Resort & Spa in Dubai, UAE. This prestigious establishment, recognized as a member of the Leading Hotels of the World, hosts 398 rooms, 10 F&B outlets, and a banquet hall with a capacity of 1000 guests. Additionally, it provides outside catering services for up to 5000 people, including major events
such as the Dubai Desert Classic, Dubai World Cup, Dubai Autodrome events, and Dubai Heritage Village.

As a Senior Chef de Partie (CDP) My Job responsible: Supervising junior kitchen staff.
Preparing and cooking dishes to high standards. Assisting with menu development.
Ensuring food quality and consistency. Managing inventory and ordering supplies.
Maintaining kitchen cleanliness and hygiene. Training and mentoring junior staff.
Collaborating with other kitchen and front-of-house staff. Controlling food costs and minimizing waste.
Ensuring proper maintenance of kitchen equipment.