1. Resume
SUSANTA SAHA
POST APPLY :POST APPLY : CATERING MANAGER OR HEAD CHEFCATERING MANAGER OR HEAD CHEF
CURRENT LOCATION: INDIACURRENT LOCATION: INDIA
CONTACT INFORMATIONCONTACT INFORMATION
46/E, KABI MUKUNDA DAS ROAD,
POST OFFICE- RABINDRA NAGAR, MOBILE NO. : +91 98833 05380
KOLKATA-700 065, INDIA MOBILE NO : +91 72787 64188
Email: susanta.saha@rediffmail.com, susanta76saha@yahoo.co.in
susanta28saha@yahoo.com
EDUCATIONAL QUALIFICATIONEDUCATIONAL QUALIFICATION::
 MADHYAMIK (W.B.) , HIGHER SECONDERY (W.B.), B.COM (W.B.) Appeared.
OTHER QUALIFICATION
. ONE YEAR DIPLOMA IN FOOD PROCDUCTION AT KOLKATA(1997)
. DIPLOMA IN COMPUTER APPLICATION.
. STCW 95 COURSE FROM SEACOM MARINE COLLEGE, KOLKATA
INFORMATION TECHNOLOGY SKILLSINFORMATION TECHNOLOGY SKILLS
Operating Mode Windows & MS Office Tools, Microsoft Office Suite Package 2007
PROFESSONAL EXPERIENCEPROFESSONAL EXPERIENCE
Employer: GEORGIAS CATERING SERVICES LTD. NIGERIAGEORGIAS CATERING SERVICES LTD. NIGERIA
Duration: 18th
April 2015 to 22nd August 2015.
Position: CATERING MANAGER
Responsibilities / Duties
 Managed total Catering services and operation Onshore and Offshore.
 Supervised Logistic and maintenance services.
 New menu concept and presentation.
 New Locations opening, New team creating and Hospitality services.
 Implemented Food Hygiene regulations
 Health & Safety implementation
 Improved customer satisfaction
 Staff recruitment and training.
 Base and sites materials receive and delivery.
 Assistance my immediate Boss .
 Waste management and cost control.
 I follow all HSE rules and Regulation.
Employer: Mea Catering Ghana Ltd. GHANA
Duration: 30th
November 2013 to 30th
August 2014.
Position: CATERING MANAGER
Responsibilities / Duties
 Managing all kind of facilities for “Baker Hughes” AT “Eagle House” Oil and Gas Company.
 Manage and Supervise Rooms, Laundry, Gym, Swimming Pool, Garden, Reception, and event management.
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2.  New menu concept and presentation.
 Supervise the kitchen and Restaurant operation in Line with customer objectives.
 Implemented Food Hygiene regulations
 Health & Safety implementation
 Improved customer satisfaction
 Staff daily control sheet maintain.
 Materials order accordingly.
 End of the month Proper Inventory.
 Also cost control.
 I follow all HSE rules and Regulation.
Employer: :: COMO Facilities Management Services, Muscat.
Duration: 10th
May 2013 to 15th
November 2013.
Position: Restaurant Manager and Head Chef
Responsibilities / Duties
 Restaurant supervision and Guest satisfaction and Food quality control.
 Prepare Cook Varity of food dishes for 800 pax for Lunch and 650 pax for Dinner
 New menu concept and presentation.
 Supervise the kitchen operation in Line with customers objectives.
 Implemented Food Hygiene regulations
 Health & Safety implementation
 Improved customer satisfaction
 Staff daily control sheet maintain.
Employer: GANAPATI CATERERS, KOLKATA
Duration: 16th
June 2012 to March 2013
Position: Chef
Responsibilities / Duties
 Prepare Cook Varity of food dishes for 350 to 500 customer. Also Live Counter Cooking.
 Supervise the kitchen operation in Line with customers objectives.
 Implemented Food Hygiene regulations
 Health & Safety implementation
 Improved customer satisfaction
 Staff daily control sheet maintain.
Employer: SUPREME SUPPORT SERVICES, CATERING, DUBAI
Duration: 2nd
February 2012 to 17th
April 2012
Position: Head Chef
Responsibilities / Duties
 Prepare Cook Varity of food dishes for the customers up to 120 covers.
 Supervise the kitchen operation in Line with customers objectives.
 Supervise Multinational base staff. Control Food cost with in my Employees budget, which I have done successfully.
 Responsible for team of multinational Staff.
 Implemented Food Hygiene regulations, Health & Safety implementation
 Improved customer satisfaction, Staff daily control sheet maintain.
Employer: BOUGAIVILLEA Hotels ltd. Plot F/1A Abacha Road, GRA Phase 3, PH, River State, Nigera.
Duration: 18th
December-2009 to 26th
March 2011
Position: Asst. Manager and Chef
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3. Responsibilities / Duties
 Prepare Cook Varity of food dishes for the customers up to 120 covers.
 Supervise the kitchen operation in Line with customers objectives.
 Supervise Multinational base staff. Control Food cost with in my Employees budget, which I have done successfully.
 Responsible for team of multinational Staff.
 Staff daily control sheet maintain.
 Supervise for Friday,Saturday and Sunday – B.B.Q and Pizza Night.
Employer: Pellegrini Nigeria Catering Ltd. (PELLEGRINI CATERING OVERSEAS SA) Streiff Pellegrini &
von Kaenel – 67 Bahnhofstrasse 8620 Wetzikon Switzerland.
Duration: June-2007 to August-2009
Project: ALCON Contracting Nigeria Limited-(SHELL Group) Oil & Gas COMPANY
PHC - Nigeria
Position: Head of ChefHead of Chef
Responsibilities / Duties
 Prepare Cook Varity of food dishes for the client base of up to 200 Employees.
 Supervise the kitchen operation in Line with client objectives.
 Supervise Multinational base staff. Control Food cost with in my Employees budget, which I have done successfully
 Responsible for team of multinational Staff
 Responsible for 200 covers 3 times per day for multinationals
 Implemented Food Hygiene regulations
 Health & Safety implementation
Employer: “BYANNJYONN” RESTAURANT AT KOLKATA
Duration: SEPT.2006 TO MAY 2007
Position: ChefChef
Responsibilities / Duties
 Prepare Cook Varity of food dishes for the customers up to 120 covers.
 Supervise the kitchen operation in Line with customers objectives.
 Health & Safety implementation
Employer: “CHARNOCKS” MULTICUISINE RESTAURANT AT KOLKATA.
Duration: NOV. 2002 TO JULY. 2005.
Position: CookCook
Employer: “HOTEL KING PLACE PVT. LTD.” AT MUMBAI.
Duration: APRIL 2001 TO JUNE 2002
Position: Assistant Cook
Personal DetailsPersonal Details::
Citizen Ship: INDIAN, (BWC2242436) ELECTION I.D. CARD
Date of Birth: 28th
JULY 1976
Passport No.: J6822509 EXPIRE ON :: 10,MAY,2021.
SIGNATURE
(SUSANTA SAHA)
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