SANJIV KUMAR ROY NANDIContact No.: +919008066062, +919901687004,

Email Id: sanjivkumar71@gmail.com

CHEF DE CUISINE / EXECUTIVE SOUS CHEFSpecializing in continental, Indian and pan Asian cuisines. Dynamic, results oriented and team –spirited.

OVERVIEW

An award winning chef with two decades of successful experience in kitchen, banquets, and a la carte operations for domestic and international hotels, resorts, and restaurants.

Culinary innovator known for producing top quality creative products contributing to revenue growth while simultaneously controlling food and labour cost. Adept at developing and working within budgets.

Exemplify leadership qualities and professionalism, backed by a consistent and verifiable record of achievement.

Can flawlessly execute in the culinary arts, administration, training, standardization, sales and marketing plans and guest relations.

AREAS OF EXPERTISE

The standardization of menu recipes with presentation photos to create a blueprint for success. Adherence to all statutory and regional food handling and safety rules and regulations. Controlling fine dining food costs at or below 23.4% compared to the industry standard of 28% Flattened banquet food cost at 14% compared to industry standard of 18% Maximize word of mouth advertising by creating unforgettable cuisine and memorable moments Flawless execution of small, medium or large scale culinary/catering events Continually raise the bar on kitchen and front of the house performance levels through training Expert troubleshooter can snuff out small fires while they are still in the smoke only stages Multi-tasking & productivity expert with an eye for detail in maximizing profit opportunities Generate free press with culinary classes, wine tastings, competitions, the media and charity

events Keep excitement with a changing menu as I am a highly versatile, creative and adaptable Chef I bring an unmatched passion and boundless enthusiasm for my job each and every day. The organization of kitchens and training staff for maximum efficiency, quality and productivity.

KEY ACCOMPLISHMENTS

Gold Medal for wine & food pairing competition among the leading hotel of Bangalore 2010 Silver medal in chefs competitions by food lover’s guide 2011 Times food awards winner consecutively for 2008,09 & 10 Successfully achieved KPO (Key Performance Objectives) for the year of 13-14 Best Pan-Asian Restaurant 2011 by food lover’s guide Bangalore. Best Japanese Food winner, 2012 by Kingfisher & Bangalore city guide. Successful event- wine dinner on November 2011(Asian food & wine eight course menu) Successful event- Chaîne des Rôtisseurs on February 2012 Successful event- Chef & Child (Charity Fundraising Dinner 2012) organized by The Indian

Federation of Culinary Associations. Successful event- wine and dine (around the world 2012) by BWC (Bangalore wine club) Successful event- Microsoft 2012, 11000 pax

Successful event- Honeywell 2012, 8000 pax Successful even- International fighter club pre-plated dinner for 500 pax.

CERTIFICATIONS

Certified on “Serve Safe” From IHRRS Certified ISO 22000 internal auditor and OSHA Certified HACCP “Catering With Care For Food & Hygiene” Certified in MS Office 1997-2003 Word, Excel and PowerPoint

PROFESSIONAL EXPERIENCE

1. THE LALIT ASHOK, BANGALORE Sep 2011 till DateDesignation: Chef De CuisineAbout Hotel: “An ITDC Hotel taken over By Bharat Hotel Ltd.” It is a 186 room property at Kumara Krupa High Grounds, Bangalore. It offers features like 24X7 (All Day Dining Restaurant), In room dining, OKO (pan-asian restaurant) Baluchi (Indian restaurant), and Sutra Bar. It has the largest banquet capacity hotel in the city. The hotel prepares all menus, recipes, costing and pricing for the menus and buffets. Our brunch buffet is the most popular in town and a must visit place for Bangalore foodies, connoisseurs, expats, celebrities. The food and beverage outlets are doing well above their budget.

DUTIES

Responsible for overseeing all aspects of the daily operation of the kitchen and food production areas including restaurant and banquets.

Planning the menu, along with portion standardization and supervision of food preparation with the freshest product available.

Anticipating culinary trends so that the restaurant keeps and enhances its competitive advantage. Managing the day to day administration of the kitchen and staff. Ensuring that all Standard Operating Procedures are complied with. Monitoring the taste, visual appeal, financial cost and temperature of all meals served. Experimenting and presenting innovative ideas, styles new dishes and ensuring cost control measures. Maintaining quality and consistency of food for enhancing satisfaction amongst customers. Attending all the meeting, budgeting and event planning. Managing team selections and team building. Handling restaurant concept management. Handling expense management and quality assurance. Handling banqueting/outdoor catering, and staff training. Handling food promotions.

2. COUNTERCULTURE HOSPITALITY PVT. LTD., BANGALORE Aug 2010 to

Jul 2011Designation: Executive Chef and Operation Manager

3. THE LEELA PALACE KEMPINSKI, BANGALORE Apr 2007 to Aug 2010Designation: Sous Chef (Zen –The Pan - Asian Restaurant and Banquet)

4. HILTON PETALING JAYA, MALAYSIA Jun 2006 to Mar 2007Designation: Sous Chef (PAYA SERAI) (Coffee Shop) (Acting Executive Sous Chef)

5. INTERCONTINENTAL MUSCAT Apr 2006 to Jun 2006Designation: Sous Chef (Main Kitchen / Coffee Shop)

6. HILTON KUWAIT RESORTS Jan 2004 to Apr 2006Designation: Sr. Chef De Partie (Main Kitchen & Coffee Shop)

7. SHERATON KUWAIT Mar 2001 to Jan 2004Designation: Sr. Chef De Partie (Main Kitchen)

8. LE MERIDIEN KUWAIT Nov 1995 to Feb 2001Designation: Demi Chef De Partie (La Brasseries French Rest. & “Trace Grill” The American Steak House) “Best Employee of the Month and Best Employee of the Year 1999”

TRAINING

Apprentice Trainee held during November 1992 to October 1995

HONOR

Worked with award winning chefs in the world like Michelin Stars Chef PHILIP JHON TURE Honor to serve Syrian president Bashar Assad 2008. Honor To Serve Singapore President S. R. Nathan 2007.

EDUCATIONAL QUALIFICATIONS

Diploma on Hotel Management from AH&LA (American Hotel & Lodging Association) Diploma on Principles of Supervision from Hilton University Diploma on GS & BD (Guest Satisfaction & Business Development)

PERSONAL DETAILS

Date of Birth : January 2, 1971 Address : S3 - Second Floor, 19/1 Thrupthi Paradise, 4th Cross

Athmananda Colony, R.T. Nagar, Bangalore, PIN-560032 Karnataka, India

Languages Known : : English, Hindi, Bengali and Marathi Passport No. : K8803073 (Valid from 31/12/2012 up to 30/12/2022

Place: Bangalore Date: 09 / 12/ 2014