Debaprasad Rath
Chef de Cuisine
Bengaluru
Summary
Dedicated to pursuing a dynamic career in Hospitality Management (Food Production) with a focus on leveraging executive and professional multi-tasking skills to drive personal growth and contribute to organizational success. Embracing a 'can do' attitude, aiming to transform abstract expressionism into objective realism while effectively navigating challenges of space, time, and resources.
Overview
14
14
years of professional experience
2
2
Certifications
3
3
Languages
Work History
Chef De Cuisine
Novotel Ibis Techpark
01.2025 - Current
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
Sous Chef
Novotel Ibis Techpark
04.2022 - 12.2024
- Handling the overall responsibility of Main Kitchen and Restaurants.
- Managing the live-counters.
- Maintaining the food cost & food qualities.
- Looking after the overall Kitchen store inventory.
- Looking after the daily staff duty roster and the leave plans.
- Having a handful of experience in handling the guest complaints and feedbacks.
- Responsible to Co-ordinate with the Sale & Banquet team for the day to day events.
- Responsible to check the hygiene and cleanliness of the entire Kitchen.
- Have experience of handling the Bare and FSSAI Audits.
Sr. CDP
Radisson Blu
11.2021 - 04.2022
- Handling the overall responsibility of Gard manger.
- Managing the live-counters.
- Maintaining the food cost & food qualities.
- Having interaction with guests, taking their feedbacks.
- Maintained hygiene by keeping the range area neat and clean.
- Have experience of handling the Audits.
Sous Chef
The Blind Ch3mistry Café
09.2020 - 10.2021
CDP
Trident
04.2019 - 06.2020
- Managed Coffee shop and Banquet on a daily basis.
- Has supervised the cold kitchen and overall Conti (banquet).
- Managed the set up of Buffet counter & live counter set up.
- Having hands in maintaining the food cost & food qualities.
- Maintained the cyclic rotational menu for Coffee shop Buffet.
Commie I
Taj Westend
10.2017 - 03.2019
- Handled Bulk Production of Food for more than 500 pax on a regular basis for the In-house and Outdoor Caterings.
- Handled banquet kitchen in preparing large amount of food for more than 5000 pax.
- Managed the set up of Buffet counter & live counter set up.
- Having hands in maintaining the food cost & food qualities.
Commie
IBIS Novotel Techpark
10.2015 - 01.2017
- Handled the basic responsibility of Gard manger.
- Handled live-counters.
- Having interaction with guests, taking their feedbacks.
- Maintained hygiene by keeping the range area neat and clean.
- Have experience of handling the Audits.
Associate - F&B production
Keys Whitefield
02.2014 - 09.2015
- Handling the basic commies responsibility.
- Handling live counters.
- Having interaction with guests.
Commies 3
Hotel Goldfinch
04.2013 - 08.2013
- Preparing mis in place for the menu.
- Maintained the Hygiene by keeping the production area clean and tidy.
Job Training
Hotel The Clark Avadh
09.2012 - 02.2013
Industrial Training
Hotel The Clark Avadh
10.2011 - 03.2012
Education
Bachelor in Tourism Studies -
IGNOU
06-2015
3 Year Diploma in Hospitality and Tourism Management - undefined
Utkal University of Culture
+2 Science - undefined
Paradip College
10th - undefined
Port Trust High School
Certification
Certified FSSAI food handler
Interests
Listening to music
Playing Guitar
Cooking
Travelling
Personal Information
- Date of Birth: 06/11/90
- Gender: Male
- Marital Status: Married
Area Of Specialization
- Food Production (Gardemanger, Conti, Indian curry)
- Computer Basics
- MS Office
Accomplishments
- Designed whole new menu, including meal selections, beverages and pricing.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Resolved product issue through consumer testing.
Timeline
Chef De Cuisine
Novotel Ibis Techpark
01.2025 - Current
Sous Chef
Novotel Ibis Techpark
04.2022 - 12.2024
Sr. CDP
Radisson Blu
11.2021 - 04.2022
Sous Chef
The Blind Ch3mistry Café
09.2020 - 10.2021
CDP
Trident
04.2019 - 06.2020
Commie I
Taj Westend
10.2017 - 03.2019
Commie
IBIS Novotel Techpark
10.2015 - 01.2017
Associate - F&B production
Keys Whitefield
02.2014 - 09.2015
Commies 3
Hotel Goldfinch
04.2013 - 08.2013
Job Training
Hotel The Clark Avadh
09.2012 - 02.2013
Industrial Training
Hotel The Clark Avadh
10.2011 - 03.2012
3 Year Diploma in Hospitality and Tourism Management - undefined
Utkal University of Culture
+2 Science - undefined
Paradip College
10th - undefined
Port Trust High School
Bachelor in Tourism Studies -
IGNOU
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