As a Passionate Chef and Author with 13 years of international culinary experience. My expertise spans Banquet kitchens, Fine Dining restaurants, and Outside Catering, earning Gold and Silver Medals in global Culinary Competitions. Passionate about exceptional culinary experiences.
My skills include Culinary Leadership, Menu Development, Kitchen Management, Food Safety Compliance, Team Collaboration, Fine Dining, Cost Control, Culinary Creativity, Quality Assurance, and Staff Training.
Menu development is a critical component of a brand,ensured menu items accommodated dietary restrictions, allergies, and cultural preferences.
Cost Analysis is calculated food costs per dish, with seasonal ingredients, good relation with vemdoe and identifying areas for cost reduction without compromising quality.
Team Leadership and directed kitchen staff, fostering a positive work environment and promoting teamwork, conducted training sessions on cooking techniques
Refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness monitored cooking temperatures to guarantee contamination.
Achieving guest satisfaction, It will help to ensure vital guest satisfaction and future loyalty by offering empathy will increase the trust and good will.
Communication skills are the abilities you use when giving and receiving different kinds of information, it will help to get the constructive feedback.
"Chef Supritam is one the most well organized and a very hands-on chef I've ever met in last 1 years, he always posses a very positive attitude, highly motivated and a very kind hearted person. what I like in him is the preventive approach rather going for the reactive approach towards any matternabeel, Food Safety Manager
"Supritam is a great curator in his profession,detailed,perfectionist and result driven.His sense of humor make things look easier and a joy to work with him. I am confident that he will have many more self accomplishments in his life and being one of the youngest corporate leaders in the company proves his dedication."Lisa , Food Beverage Manager , Anantara
"I have worked with Supritam for two years and have seen him grow into a mature chef able to handle stressful situations with ease, working under his own steam, even on his days off. From studying to exploring new dining concepts, he is always looking for ways to learn more and improve his art."Ryan Waltz, Executive Chef