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About Me

Father to a lovely daughter, chef and traveller. Born in 1981, raised by working parents, cooking became my passion while helping mom since childhood in all her daily chores and it has taken me places. Different cuisines and cultures deeply inspires the stories I tell and the food I cook. In my blog I try to share those experiences about the food and travel journeys that touched my heart.

From a young age I dreamt of becoming a chef so that I could travel the world, meet new people and create memorable meal experiences. I cooked my first dish at the age of 10 as I would help my mother prepare our meals. My passion lies in creating a value addition to the society whilst challenging my existence continuously and hence creating each and every work that are true to themselves and highlight the fundamentals of my believe to excel myself.

I am originally trained in various cuisines and started to walk the culinary industry since the age of 19. Whilst studying, I have also studied various other fields to prepare myself for my entrepreneurial journey which I started walking since end of 2017.

Experience

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A Custom Palette Ltd.
Founder & Managing Director
May 2018 - Present (3 years 1 month)
India | Bangladesh


ACPL is a highly skilled hospitality consultancy and investment company with a diverse portfolio spanning from food & beverage, media, information technology, architectural design-build, e-commerce and education business. The group believe in sound planning, close analysis, study of opportunities and that the successful performance is a result of a clear vision, effective management and competent individuals. In all its activities, the Group pays a great attention to the social development and the effective participation in the economic growth & development. www.custompalettes.com

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Hospitality and Catering Limited
Co-founder and CEO
July 2019 - December 2020 (1 year 6 months)
Dhaka, Bangladesh


- Design premium food brands of Dhaka: Mithaiwala, Chaatwala, Kebabwala and Catering business. - Implementing business operations from the ground zero. - Establishing policies that promote company's culture and vision. - Overseeing operations and strategise the exponential growth for the company. - Bring the business to GOP Break-even within a year.

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Springhill Apartments
Executive Assistant Manager- Operations
December 2018 - May 2019 (6 months)
Bangladesh


As EAM-Operations I was responsible for all aspects of operations at the hotel, to day-to-day staff management and guests. Responsible for managing the Hotel's management team (HOD's) and overall hotel targets to deliver an excellent guest experience.

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Carlson Rezidor Hotel Group
Executive Chef
May 2017 - 2018 (1 year)
Hyderabad Area, India


Executive Chef with Radisson Hyderabad managing 5 F&B Outlets, Conferences &Banqueting and In-room dining services. Managing a total brigade of 60 skilled professionals.

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Millennium Hotels and Resorts
Cluster Executive Chef
December 2015 - April 2017 (1 year 5 months)
Grand Millennium and Millennium Apartments, Muscat - Oman


Pre opening of two Millennium Hotels in the Sultanate of Oman. Grand Millennium Hotel in Muscat, Oman. The hotel is ideally located in the Central Business District and is linked to Grand Mall via a dedicated sky bridge. Designed in a contemporary Arabic style, it includes 324 rooms and suites, a world class spa, outdoor swimming pools and excellent meeting facilities include 8 meeting rooms and a ballroom with capacity for up to 1,000 guests. Millennium Executive Apartments Muscat, Oman The service apartments offers upscale facilities blended with the ambiance and privacy of your own residence. Centrally located in the Al Khuwair area of Muscat city, close to the Ministry area and accessible to a range of leisure activities, this property is suitable for both business and leisure travellers alike. Each of the 115 apartments are spacious and reflect local design elements. The All day dining offers a crisp and vibrant menu to the walk-in and the resident guests along with 01 meeting room being hired for business meetings by business houses.

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Starwood Hotels & Resorts Worldwide, Inc.
Executive Chef
November 2014 - November 2015 (1 year 1 month)
The Westin Dhaka, Bangladesh


Situated in the diplomatic and commercial district 10 minutes from the airport, the hotel, with 241 spacious guest rooms and suites with modern amenities, 06 Food & Beverage outlets, 07 Banquet spaces, and 24 hours in-room dinning, offers the most spacious guest rooms in Dhaka and nourishing dining for every taste and style from fresh, authentic Italian to Pan Asian and international cuisine.

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Westin Hotels & Resorts
Executive Sous Chef
February 2014 - October 2014 (9 months)
The Westin Dhaka, Bangladesh


• Accountable for the overall success of the daily kitchen operations. • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. • Work to continually improve guest and employee satisfaction while maintaining the operating budget.

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Taj Hotels Palaces Resorts Safaris
5 years 8 months
Senior Sous Chef
February 2013 - February 2014 (1 year 1 month)
Taj Bengal, Kolkata, India


MANAGED FIVE REVENUE GENERATING OUTLETS WITH AN AVERAGE INCOME OF INR 7.00AC PER DAY. THE HUB- ITALIAN 24 HOURS EATERY THE PROMENADE LOUNGE THE JUNCTION GRILL BY THE POOL IN ROOM DINING

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Sous Chef- Masala Kraft
February 2012 - February 2013 (1 year 1 month)
Taj Mahal Palace, Mumbai, India


Taj retraced authentic Indian cuisine and started "Masala" a chain of restaurants where time-tested ingredients are given a new life. Masala Kraft is the mother of the chain. Average yearly turnover is US $ 2.0 MILLION. HOTELS magazine 2012 has awarded Masala Kraft as 7th amongst 10 great restaurants of the world An exuberant sale of Rs. 1.00 crore and above per month was achieved

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Sous Chef- Golden Dragon
December 2008 - April 2012 (3 years 5 months)
Taj Mahal Palace, Mumbai, India


The first authentic Sichuan restaurant in India, this perennial favourite offers exotic dim sums, ducks and mouth watering dishes. Keeping the legacy alive, the restaurant knows no boundaries to collect laurels, during my stint, Times Good Food Guide Award- Best Oriental Restaurant, Mumbai, 2008-2009. Average yearly turnover is US $ 2.4 MILLION Worked closely with Executive Chef for concept building of the Opening of the Restaurant Doing an exhaustive survey of New-age Chinese food and develop strong supplier base. Planned menu, kitchen-brigade and processes to build a strong system to be in place. Worked with three master chefs with high end Chinese experience, planned successfully how to provide superior quality food Also worked in GOLDEN DRAGON as Sr. Chef de Partie from June 2005 till July 2008

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Jr. Sous Chef- Zodiac Grill
July 2008 - December 2008 (6 months)
Taj Mahal Palace, Mumbai, India


The city's most exclusive restaurant provides a graceful setting for an intimate dining experience. Fine dining restaurant serving contemporary European cuisine, the finest gourmet cuisine is complemented by extensive wine list and classical tune of pianist. Keeping the legacy of the hotel alive, the restaurant knows no boundaries to collect laurels. Inculcated the cuisine of flavours, taste and tradition presented with creativity and elegance. Had an exhaustive learning about new age Japanese and French ingredients. Augmented culinary skills and gained hands-on experience in contemporary European cuisine.

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Taj Hotels Resorts and Palaces
TAJ MANAGEMENT TRAINING PROGRAMME- FOOD PRODUCTION
June 2003 - June 2005 (2 years 1 month)
Taj Palace Hotel, New Delhi, India


Department: Thai Pavilion; a 6 month’s vigorous training in The Thai Pavilion, the country's first and unarguably best loved Thai cuisine restaurant gave me an exhaustive in-depth understanding about Thai cuisine. House of Ming; a 6 month’s vigorous training in the best Chinese restaurant in country’s capital, authentic dimsums & mouth watering dishes are served for the last two decades.

Education

PGDM

Completed Two Years’ Post Graduate Diploma in Management (PGDM) with first division from All India Management Association, approved by AICTE – UGC with CGPA 3.56/04

Hotel Administration

Completed from Executive Education School of Hotel Administration, Cornell University (eCornell)

  • Master Certificate of Hospitality Management
  • Certificate Program in Food Service Management
  • Certificate Program in Restaurant Revenue Management Programme
AHLEI

Completed from American Hotel and Lodging Educational Institute (AHLEI)

  • Management of Food & Beverage Operations
  • Convention Management & Service
  • Managing Front Office Operations

Lead auditor’s course for Food safety management system (HACCP / ISO 22000)


Attended www.winespectatorschool.com online certification courses ABC of Wine Tasting.

“Enhancing managerial skills of Taj Management Trainees” Conducted by Fore school of management, New Delhi, July 2004


Graduated under Taj Management Training Programme- Food Production

Graduated in Science (Hospitality) with 59.8% aggregate from IHM, Kolkata under the aegises of National Council of Hotel Management, Catering Technology and Applied Nutrition, New Delhi, India.


Passed I.C.S.E & I.S.C from Orient Day School, Kolkata with 71% and 60% marks, respectively.

© 2021, Subhabrata Maitra