Bayt.com

Submitting more applications increases your chances of landing a job.

Here’s how busy the average job seeker was last month:

Opportunities viewed

Applications submitted

Keep exploring and applying to maximize your chances!

Looking for employers with a proven track record of hiring women?

Click here to explore opportunities now!
We Value Your Feedback

You are invited to participate in a survey designed to help researchers understand how best to match workers to the types of jobs they are searching for

Would You Be Likely to Participate?

If selected, we will contact you via email with further instructions and details about your participation.

You will receive a $7 payout for answering the survey.


User unblocked successfully
sourav chatterjee, HEAD CULINARY OPERATION (EXECUTIVE SOUS CHEF)

sourav chatterjee

HEAD CULINARY OPERATION (EXECUTIVE SOUS CHEF)·PALACE DOWNTOWN

United Arab Emirates

Bachelor's degree, Hotel Management

Work experience

Total years of experience: 23 years, 8 months

HEAD CULINARY OPERATION (EXECUTIVE SOUS CHEF)

October 2019 - Present

PALACE DOWNTOWN

Dubai, United Arab Emirates

October 2019 - Present

Lead culinary operations across five signature venues. Introduced award-winning concepts and sustainable kitchen.
Achieved HACCP GOLD certification and consistently scored 90+ in LQA & Forbes audits.
Improved profitability by 10% and generated AED 350K+ in event-based revenue while reducing food cost by 3%.
NYE 2024 generated AED 6M food revenue catering to 1000 guests in 5 venues
AED 3M Food (Iftar & Suhoor) revenue during Ramadan 2025 in Ewaan
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

CHEF DE CUISINE

October 2018 - October 2019

CROWNE PLAZA & STAYBRIDGE SUITES |

Abu Dhabi, United Arab Emirates

October 2018 - October 2019

Managed culinary operations for Stills Restaurant.
Overlooked the operation in Jing’s Asia and Banqueting in absence of senior chef.
Introduced seasonal dining concepts, improved food quality.
Won Most popular restaurant Fact Awards 2018.
Successful Oktoberfest and BSME events
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

SOUS CHEF

December 2015 - September 2018

ADDRESS MARINA

Dubai, United Arab Emirates

December 2015 - September 2018

Redesigned menu aesthetics and enhanced plating techniques.
Opened the Nezzesausiie sports bar
Integral part of Shades restaurant, Banquet operation
Catered for Events like ATM, DXB Airport, Luxury Yachts
Led staff development, streamlined kitchen workflow at different outlets
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

SENIOR SOUS CHEF

August 2014 - September 2015

LEELA

Udaipur, India

August 2014 - September 2015

Managed fine dining outlets with focus on luxury service and
heritage high weddings Hindujas delegates.
Revamped menus Banquets.
Led a team of 30 chefs, 24/7 operation.
Company industry:
Hospitality & Accomodation

SOUS CHEF, PRE-OPENING

November 2011 - August 2014

LEELA PALACE

Chennai, India

November 2011 - August 2014

Designed kitchen layout, implemented SOPs in collaboration with
senior chefs.
Contributed to concept creation for high-end dining experiences.
Won Best Brunch (SPECTRA) in 2013.
Trained the core team of 50 Chefs during pre-opening.
Company industry:
Hospitality & Accomodation

Jr.Sous Chef

August 2009 - November 2011

Movenpick Hotel & Apartment

Dubai, United Arab Emirates

August 2009 - November 2011

Responsible for a la carte operations including Fountain Restaurant
Restaurant, café cornetto, pool bar, room service.
Overlooking the operations for Somerset pub and Pulse.
Plan the menus and its presentations and its costing
Training of the colleagues being a departmental trainer
Planning and presenting the food for for the brunch and full Monty English brunch.
Planning and presenting the menus for show kitchen operating for buffet dinner and lunch.
Company industry:
Hospitality & Accomodation

JR. SOUS CHEF

June 2006 - January 2009

Taj Exotica Resort & Spa

Fonadhoo, Maldives

June 2006 - January 2009

• Managing the multi cuisine restaurant - 24 Degrees
• Supervising and allocating duties to a team of 18 chefs
• Designing menus in consultation with Executive Chef
• Controlling cost by working closely with suppliers and kitchen staff
• Budgeting and procurement for the kitchen
• Working closely with various departments to ensure clean, hygienic and zero defect kitchen
• Handling customers’ queries / feedback
• Designing training schedules / programmes for new joiners and industrial associates
• Conducting training classes
• Ensure through regular monitoring of guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
• Establish quality and quantity standards of food preparation & presentation
Company industry:
Hospitality & Accomodation

DEMI CHEF DE PARTIE

September 2005 - July 2006

P&O Cruise

London, United Kingdom

September 2005 - July 2006

• Working in the soup section looking after the production of whole range of soups
• Working in the roast section catering to varied demands of the customers and menu
• Maintaining temperature logs of the respective sections
• Handling the grill for various BBQ events on and off the ship
Company industry:
Hospitality & Accomodation

CHEF DE PARTIE

December 2003 - September 2005

|OBEROI AMAR VILAS |AGRA

Agra, India

December 2003 - September 2005

• Managing day to day operations of multi cuisine restaurant Bellevue
• Supervising a team of 10 chefs
• Conceptualizing and executing a-la-carte as well as buffet menus in consultation with kitchen executives in keeping with the high standard set by the hotel
• Ensuring hygiene, cleanliness and working towards zero defect kitchen
• Controlling food cost without compromising on the quality
• Ordering and receiving of inventory for Continental kitchen
• Designing and conducting training sessions for new joiners
Company industry:
Hospitality & Accomodation

OPERATIONAL TRAINEEGRAND

February 2002 - December 2003

GRAND HYATT

Delhi, India

February 2002 - December 2003

• Handling the in house butchery
• Supplying processed meat and seafood to the Continental hot kitchen
• Production of a-la-carte and buffet dishes for multi cuisine restaurant - The Grand Cafe
Company industry:
Hospitality & Accomodation

Education

Institute Of Hotel Management ,Catering & Nutrition,Pusa

August 2001

August 2001

Bachelor's degree, Hotel Management

India

DELHI UNIVERSITY

July 1998

July 1998

Bachelor's degree, Bachelors Of Arts

India

Skills

Creativity
Expert
Creativity
Expert
Sustainable Practices
Expert
Sustainable Practices
Expert
Recipe Testing
Expert
Recipe Testing
Expert
Team Development
Expert
Team Development
Expert
Menu Development
Expert
Menu Development
Expert
CULINARY ARTS
Expert
CULINARY ARTS
Expert
LEADERSHIP
Expert
LEADERSHIP
Expert
CREATIVITY
Expert
CREATIVITY
Expert
EMPATHY
Expert
EMPATHY
Expert
INNOVATION
Expert
INNOVATION
Expert
COACHING
Expert
COACHING
Expert
COST CONTROL
Expert
COST CONTROL
Expert
OPERATIONAL EXCELLENCE
Expert
OPERATIONAL EXCELLENCE
Expert
SUSTAINABILITY INITIATIVES
Expert
SUSTAINABILITY INITIATIVES
Expert
TALENT MANAGEMENT
Expert
TALENT MANAGEMENT
Expert
Menu Development
Expert
Menu Development
Expert
Menu Engineering
Expert
Menu Engineering
Expert
Global Gastronomy
Expert
Global Gastronomy
Expert
Recipe Creation
Expert
Recipe Creation
Expert
Cooking
Expert
Cooking
Expert
Management
Expert
Management
Expert
Catering
Expert
Catering
Expert
HACCP
Expert
HACCP
Expert
Food Safety
Expert
Food Safety
Expert
Hygiene
Expert
Hygiene
Expert
Italian cuisine
Intermediate
Italian cuisine
Intermediate
Production
Expert
Production
Expert
Food Cost
Expert
Food Cost
Expert
Customer Service
Expert
Customer Service
Expert
Sales
Expert
Sales
Expert
Cuisine
Expert
Cuisine
Expert

Languages

English
Expert

Training and Certifications

Certifications
Person In Charge
Jun 2023 - Jun 2028
Show credentials

Hobbies

  • Table Tennis
    Played in Zonal