Dipayan Chanda Email & Phone Number

Mysore, Karnataka, India

Presently working as a Director F&B at Mysore County Retreat, managed by Nile Hospitality. (Formerly Country Inn and Suites by Radisson, Mysore). Done Pre-Opening of Kitchen, F&B, and Relieving of Hotel Managers of the below hotels Ramada Encore by Wyndham Indore, (Pre-Opening Kitchen)Ramada Encore by Wyndham Amritsar, (Pre-Opening Kitchen & F&B) Jasraj Palace, Member of Radisson Individual, Yavatmal (Pre-Opening Kitchen & F&B)The Earth Amritsar a Trademark Collection by Wyndham (Relieving Hotel Manager) Citadel Sarovar Portico, Bangalore – (Setting Kitchen & F&B)Uday Palace, Member of Radisson Individual, Navsari – (Support Team Kitchen & F&B)

Mysore, Karnataka, India

Mysore, Karnataka, India

Mysore

Presently assigned with Country Inn and Suites by Radisson, 130 key property with 5F & B Outlets in the city of Mysore Heading a team of 35 staff and reporting to General Manager Responsibilities • Budgeting and P&L Management knowledge of business needs financial reporting and productivity requirements. • Develops with the Human Resources department training plans, develops training material and implements training plans for the Food Production employees. • Establishes and implements performance standards for the Kitchen and coordinate purchasing to establish and maintain a streamlined and efficient operation

Lucknow Area, India

Presently assigned with Hotel Best Western plus Levana (4 star Boutique Hotel), 66 Rooms and 4, food and beverage outlet in the heart of city of Lucknow, Uttar Pradesh with a monthly F & B turnover of 60 lacksHeading a team of 37 staffs and reporting to General Manager.Opening and set up of EOS Restaurant (most happening Bar and Bistro of Lucknow city, with exclusive Western Cuisine)

Worked with Hotel Hometel (4 star Property of Sarovar Hotels), 114 rooms, a multi cuisine restaurant, Terrace grill, bar and a biggest Banquet in the city of 600 pax capacity. Monthly F & B turnover of 80 lacks.Heading a team of 35 and reporting to Corporate Chef• Designing, training, and implementation of A la carte, Buffet Menu and Banquet Menu • Monitoring and keeping the food cost to the minimum.• Consistently monitoring the quality, taste and hygiene aspect of the entire Food Production.• Handled several Food Promotions with an interval of 45 days, namely, Kebab and Biryani, Mango, Googly, Sizzler, Street Food, Awadhi, Flambé and Bengali.

New Delhi Area, India

Worked with Hyatt Regency, Delhi at the post of Sous Chef In the award winning restaurant CAFÉ (All Day Dinning Restaurant) Responsibilities Heading a team of 45 and reporting to Executive Chef• Designing, training, and implementation of A la carte and Buffet Menu• Monitoring and keeping the food cost to the minimum.• Consistently monitoring the quality, taste and hygiene aspect of Café kitchen.• Café prepares food for Cafe restaurant, Room Service, Pool, Polo Lounge and Regency Club• Serves daily 500 covers ( breakfast, lunch, dinner, night )• The Café buffet is divided into several live kitchens, Tan door, Grill, Mezze, Salad, Juice Bar as well as live dessert Counter

Heading a team of 115 and reporting to the Executive Chef.Responsibilities• In charge of the smooth functioning of the entire Main Kitchen.• Ensuring all standard operational procedures relating to hygiene and cleanliness are adhered to.• Motivating the team to work together to make the cruise an unforgettable experience for the passenger• Supervising all safety related activities.• Monitoring and keeping the food cost to the minimum.

Kolkata

Heading a team of 8 and reporting to the Sous ChefResponsibilities• Completely in charge of the Continental section of the kitchen• Planning and setting the standards for the breakfast menu• Planning and handling the day to day operational menu• Planning periodical food festivals and conducting the same under the guidance of Master Chefs from the respective countries