Debapriya Mohanty

Deb The Sous Chef
Kolkata, West Bengal, India
Hotel Management, Team Management, Kitchen
About
My hospitality career spanning with 6 Hotels at about 8+ years of experience in Purchase Management, Kitchen, Procurement, Food Preparation, Vendor Development, after Degree in BSc in Hotel Management Catering Tourism Technology in 2008 and have worked with all kind of hotels from luxury hotel to a leisure property to be sort to a business hotel ,to a semi-resort and have gained experience in varied cuisines From December 2017 working as full time F&B (Culinary) Manager -JUNIOR SOUS CHEF
Talents
Work Experience
JUNIOR SOUS CHEF
Hotel Swosti Group small chain 5 nos hotels -HOTEL SWOSTI PLAM BEACH RESORTS GOPALPUR, Odisha
Full Time Nov-2017 To present 7 years 5 months
Responsibilities
  • 1. Functions as the Assistant Production Manager in the hotel’s Food and Beverage Department, to ensure that all the outlets and banquets operate successfully& profitable, in accordance with the standard of the hotel
    2. Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues conduct daily shift briefings to kitchen colleagues
    3. Planning & supervising production processes in a large scale, systems driven kitchen that has to comply with strict delivery timelines.
    4. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economically and technically correct and within budgeted labor cost goals.
    5. Ensuring regular cleaning proper equipment operation its maintenance schedule and high standards of sanitation, cleanliness and proper safety are maintained throughout all kitchen areas at all times
Achievements
  • Worked with team in Gopal pur Beach festival in December 2017 on behalf of Hotel adssociation of Odissa
CDP -MULTI COUSINE
Hotel Swosti Group small chain 5 nos hotels -HOTEL SWOSTI PLAM BEACH RESORTS GOPALPUR, Odisha
Full Time Oct-2016 To Nov-2017 1 year 1 month
Responsibilities
  • Function as the unit head Production Manager cum in the hotel Food and Beverage Department, to ensure that all the outlets and banquets operate successfully& profitable, in accordance with the standard of the hotel • Planning & supervising production processes in a large scale, systems driven kitchen that has to comply with strict delivery timelines. • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economically and technically correct and within budgeted labor cost goals • A good Manager managing the systems and procedures of good, hygiene & safety standards. In different cooking cuisines, styles that to achieve higher cost efficiency and guest satisfaction. • Organise rosters for casual, agency and section staff as per guidelines set by the Executive Chef • As a trained professional in hotel operation management. facilitate learning and capacity development of the interns,, team members
Achievements
  • PROMOTED to rank of SOUS CHEF in December 2017
CDP- Chef De Parties- continental
Hotel CENTRAL PARK Rourkella
Full Time Jul-2015 To Oct-2016 1 year 3 months
Responsibilities
  • • Function as the unit head Production Manager cum in the hotel Food and Beverage Department, to ensure that all the outlets and banquets operate successfully& profitable, in accordance with the standard of the hotel
    • Planning & supervising production processes in a large scale, systems driven kitchen that has to comply with strict delivery timelines.
    • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economically and technically correct and within budgeted labor cost goals
    • A good Manager managing the systems and procedures of good, hygiene & safety standards. In different cooking cuisines, styles that to achieve higher cost efficiency and guest satisfaction.
    • Organise rosters for casual, agency and section staff as per guidelines set by the Executive Chef
    • As a trained professional in hotel operation management. facilitate learning and capacity development of the interns,, team members
Achievements
  • On Joining as CDP Promote an environment of team work Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas. Prepare ingredients that should be frequently available (vegetables, spices etc.) Strengthen capacity of team -ensure new joiners are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit
    In result hotel revenue increased and it became though officially3star hotel became no2 hotel in the area next to May Fair- at Rourkella. The hotel became viable and first time staffs are given increment from 15% to 25% depending on performanc
Education
Bachelor Degree Course in Hotel Management and Catering Technology
Subhas Bose Institute of Hotel ManagementPunjab Technical University
2005-2008 Score61%
Passed out in 1st Division with 61.28% marks and completed 6 moths ittern shipPark Hyatt Resort & Spa - Goa on Continental food . Also completed 4 months intern ship at The Hotel Crown Bhubaneswar in Indian Foods
Extra-Curricular Interests

  • Social service. volunteering service to old and infirm in hospitalization

Profile Snapshot
Debapriya is based out of Kolkata & has studied Hotel Management, BHMCT-Bachelor Degree Course in Hotel Management and Catering Technology from Year 2005-2008 in SBIHM-Subhas Bose Institute of Hotel Management, Punjab Technical University.
Debapriya Mohanty is Skilled in Hotel Management, Team Management, Kitchen and other talents.