Sajish Kumar Das
Whistler,Canada
Summary
A skilled culinary professional, recognized for comprehensive knowledge of different international cuisines and innovative incorporation of approaches when it comes to setting the stage for a customized dining experience. With 24 years of expertise in all facets of cooking and management for Five Star Hotels and a high world class caterer; refining the art of cooking; developing impressive menus and preparing culinary dishes influenced by culturally diverse regions around the globe. Committed to creating memorable dining experiences for all guests. Able to develop strong culinary teams and has proven expertise in cost reduction and budgeting.
Overview
24
24
years of professional experience
Work History
Executive Chef
Four Seasons Resort Whistler
Whistler
12.2021 - Current
- Managing all aspects of full-service kitchen and banquet facility, developing lunch/dinner and dessert menus and maintaining exceptional profitability achieving all financial goals and standards set forth by the company
- Lead developed and managed kitchen team and service to ensure culinary skills, team work and high performance of staff
- Keeping up on modern food trends and working completely hands on to ensure quality, consistency and profitability
- Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
- Launches and leads the drive behind new projects, concepts and seasonal menus
- Safeguards excellent food quality and presentation to ensure that standards are kept and maintained
- Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers
- Analyzed financial reports to identify areas for improvement in sales, profitability, and productivity
- Prepared weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs
- Negotiated contracts with suppliers to ensure competitive pricing on food products
- Enforced sanitation practices to safeguard employees and patrons
- Documented daily operational info detailing supplies used and labor hours worked
- Analyzed customer feedback and implemented changes to improve customer satisfaction
- Developed seasonal and promotional menus to increase sales
- Collaborated with front-of-house staff to develop new ideas for pairing dishes with wines, cocktails, and beers.
Executive Sous Chef
Four Seasons Resort Whistler
Whistler
08.2019 - 11.2021
Executive Sous Chef
Four Seasons Hotel Doha
Doha
07.2018 - 07.2019
Banquet Chef
Four Seasons Hotel Doha
Doha
11.2016 - 06.2018
Garde Manger Chef
The Ritz Carlton Hotel DIFC
Dubai
07.2013 - 11.2016
Sous Chef - Banquet Kitchen
The Ritz Carlton Hotel DIFC
Dubai
10.2011 - 07.2013
Sous Chef - Banquet Kitchen
Grand Hyatt Hotel Muscat
Muscat
10.2008 - 08.2011
Chef de Partie
Grand Hyatt Hotel Muscat
Muscat
03.2004 - 09.2008
Commis 1
Taj Palace Hotel Company
Dubai
05.2001 - 01.2004
Commis 3
The Oberol Beach Resort
Goa
04.2000 - 03.2001
Education
Completed coursework towards Food Production and Patisserie Diploma -
Institute of Hotel Management and Catering Technology
Skills
- Inventory Management
- Food Stock and Supply Management
- Sanitation Guidelines
- Safe Food Handling
- Menu Planning
- Hiring, Training, and Development
- Kitchen Staff Management
- Catering and Events
- Cost Control
- Team Leadership
- Fine Dining
- Food Presentation
- Menu Pricing
- Food Pairing
- Culinary Trends
- Purchasing Equipment
- Cooking Technique Demonstrations
Awards
- Manager of the Quarter 2020 - Four Seasons Hotel Whistler
- Best Brunch 2019 - Four Seasons Hotel Doha, Qatar
- Best Restaurant of the Year 2019 - Nobu Restaurant Four Seasons Hotel Doha, Qatar
- Five Star Leader Award - Ritz Carlton Dubai International Financial Center
- Hystar Gold Award - Grand Hyatt Muscat, Oman
Training
- Marriott International Foundations of Leadership Training
- Hyatt Food and Beverage Culinary Development Program
- Completed the Emirates Academy Restaurant Revenue Management
- Level 4 Award in Managing Food Safety in Catering
Timeline
Executive Chef
Four Seasons Resort Whistler
12.2021 - Current
Executive Sous Chef
Four Seasons Resort Whistler
08.2019 - 11.2021
Executive Sous Chef
Four Seasons Hotel Doha
07.2018 - 07.2019
Banquet Chef
Four Seasons Hotel Doha
11.2016 - 06.2018
Garde Manger Chef
The Ritz Carlton Hotel DIFC
07.2013 - 11.2016
Sous Chef - Banquet Kitchen
The Ritz Carlton Hotel DIFC
10.2011 - 07.2013
Sous Chef - Banquet Kitchen
Grand Hyatt Hotel Muscat
10.2008 - 08.2011
Chef de Partie
Grand Hyatt Hotel Muscat
03.2004 - 09.2008
Commis 1
Taj Palace Hotel Company
05.2001 - 01.2004
Commis 3
The Oberol Beach Resort
04.2000 - 03.2001
Completed coursework towards Food Production and Patisserie Diploma -
Institute of Hotel Management and Catering Technology
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