Subhash Jana
Executive Chef
Summary
Passion for food, innovation, and eagerness to continuous learning with multinational culinary exposure allows me to be a hands-on Chef. Coordination, cooperation, planning and execution helps me to be a balanced Leader. Developing system, policy, procedure has given me sharpness in administration. Being proactive on Finance, Human psychology, and spiritual happiness has imparted me extra edges on my Career Path to be a people's person.
Overview
17
17
years of professional experience
1
1
Certification
2
2
Languages
Work History
Executive Chef
NOOE Maldives Kunaavashi
03.2025 - Current
- Directed kitchen operations by implementing innovative menu designs, enhancing guest satisfaction through unique culinary offerings.
- Led a team of chefs to streamline kitchen workflows, resulting in improved efficiency and reduced food waste.
- Oversaw food safety protocols and compliance with health regulations, ensuring a safe dining experience for all guests.
- Developed and managed supplier relationships, ensuring high-quality ingredients while optimizing cost efficiency.
Executive Sous Chef
Sandals Grande Antigua Resort & Spa
05.2024 - 03.2025
- Manage Culinary operations of 12 Food and Beverage Outlets, 4 Bars and 378 villa keys with 150 chefs and 48 stewarding team members at Sandals Grande Antigua, which is an All Inclusive well established brand in Caribbean. Plan and execute food concepts for global market. Maintain the highest level of food safety with an implemented Food Safety Management System in operations. Continue to assess and modify where needed culinary policies and procedure. Accurately Estimate food requirements and cost of food/labour costs where required. Develop a Culinary Champion system with the Director of Culinary. Develop kitchen design guidelines. Plan and direct food preparation and culinary activities. Perform administrative duties as required.
Executive Chef
DoubleTree by Hilton
05.2023 - 05.2024
- Spearheaded culinary operations in 5-star luxury hotel in Gurgaon with 184 rooms, and 4 outlets along a team size of 74 including culinary stewarding. Led the repositioning and renovation of F&B venues, coordinating with interior designers and procurement teams while implementing EHC food safety guidelines and maintaining FIFO food rotation for optimal efficiency. Developing team according to Hilton philosophy and building a strong foundation of Hilton F&B recognition in Gurgaon.
Executive Chef
Hyatt Centric, Pre-opening
01.2022 - 05.2023
- Hyatt Centric New Delhi offers 5-star luxury, traditional at heart and modern in approach at district centre in New Delhi. 228 deluxe rooms with 2 food and beverage outlets and huge 52000 sq. ft banqueting space. Establishing Culinary & Stewarding operation with highly energetic and motivated team. Focus core areas: establishing FSSAI and FSMS, formulating food philosophy and menus for the hotel, developing recipes, establishing technical information sheet for all outlets, trial run for all kitchens with state and central protocol for Covid 19. Creating several tasting menus for media, corporate office and grand launch. Creating menus for all day dining focusing on a la carte for 220 cover restaurants with global cuisines, keeping the team morale high, innovative offerings with sustainable approach. Maintaining optimal costing with minimal wastage, proper anticipation of number of guests, multi skilling, apt inventory with higher guest satisfaction to establish the brand presence.
Executive Chef
Renaissance Lucknow (Marriott)
07.2020 - 12.2021
- Renaissance Lucknow Hotel offers 5-star luxury high above the vibrant downtown district.110 deluxe rooms with 4 food and beverage outlets at Renaissance Lucknow by Marriott International. Managing entire culinary operation with highly satisfied guests. Executive Chef. Core areas are; maintaining a safe and hygienic environment in all kitchens with state and central protocol for Covid 19. Uplifting the a la carte and buffet food quality and presentation to next level, uplifted the team morale to enhance the overview of kitchen. Maintaining par stock of raw materials through proper planning and co-ordination with the Purchase department.
Head Chef
Hyatt Regency
11.2017 - 08.2019
- 206 well-appointed rooms with 5 star classification managed by Hyatt International. Was responsible for entire culinary operation of 3 Restaurants, 2 bars, IRD, 4 banqueting halls with 64 reporting staff including stewarding in a capacity of Head Chef. Core areas are; uplifting the a la carte and buffet food quality and presentation to next level, uplifted the team morale to enhance the overview of kitchen. Successfully executed several high end events and award shows (cater for 800 to 1000 covers). Develop and standardize new concepts and menu recipes. Ensure availability of stock and raw materials through proper planning and co-ordination with the Purchase department.
Sous Chef
Taj Hotels & Resorts
10.2015 - 06.2017
- 154 rooms, 3 restaurants, 2 Event halls. Establish quality and quantity standards of food preparation & presentation. Develop and standardize new recipes to add variety to the F & B outlets. Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
Sous Chef
Sheraton Full Moon Resorts and Spa
06.2015 - 10.2015
- Assist Executive Chef to redesign the All Day Dining Theme Dinner Buffet with niche presentation. Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost. Ensure availability of stock and raw materials through proper planning and co-ordination with the Purchase department. Monitor adherence to Safety, Hygiene and Cleanliness standards.
Sous Chef
Hilton Embassy Golf Links
04.2013 - 06.2015
- Company Overview: 228 well-appointed rooms with 5-star classification managed by Hilton Hotels Worldwide.
- Well executed Modern European & Indian cuisine wine dinners, Modern Tea pairing menu and Regional Indian Food Festival.
- Review the monthly prospective business reports and develop a work plan.
- Preparing Staff Schedule in order to optimize manpower and innovative presentation of A la carte Menu.
- 228 well-appointed rooms with 5-star classification managed by Hilton Hotels Worldwide.
Chef de Partie
The Imperial New Delhi
05.2011 - 03.2013
- Develop and Standardize a La carte recipes for New menus.
- Train associates on different cuisines of India, Kitchen Hygiene and Plate presentations.
- Develop systems and procedures that achieve higher cost efficiency and guest satisfaction by customizing menus, taking feedbacks etc.
- Well executed Modern Indian wine dinners, Modern Tea pairing menu and Regional Indian Food Festival.
Chef de Partie
Taj Rambagh Palace (Taj Hotels & Resorts)
07.2010 - 05.2011
- Company Overview: 79 well-appointed rooms with 5 star classification managed by Taj Hotels and Resorts.
- Chef at coffee shop with international selection of menu, i.e European, Asian and Lebanese selections.
- 79 well-appointed rooms with 5 star classification managed by Taj Hotels and Resorts.
HOMT - Management Trainee
Taj Hotels and Resorts, Taj Bengal
06.2008 - 04.2010
- Company Overview: 229 well-appointed rooms with 5 star classification managed by Taj Hotels and Resorts.
- Learning quality and quantity standards of food preparation & presentation at Chambers (European and World Cuisine), The Hub (All Day Dining), Sonargaon (Speciality Indian restaurant) and Garde Manger.
- 229 well-appointed rooms with 5 star classification managed by Taj Hotels and Resorts.
Education
Bachelor of Arts - Hospitality Management
Napier University
04.2001 -
Diploma in Advanced Culinary - Culinary Arts
Institute of Advanced Management
03.2008
Bachelor of Commerce - Finance
Calcutta University
03.2005
Skills
Western Cuisine
Accomplishments
- Managed 7000 cover EKANA stadium cricket match dining on site without gas burners (no fire zone). 49 lavish spread dinner buffets along with 54 Hi tea along with 96 team members with amazing guest feedback.
- Hyatt Regency Lucknow has 206 well-appointed rooms with superior business facilities and devoted attention to the Guest's needs. Hyatt Regency Lucknow has won a few prestigious awards and has been very popular in the group as a Cost effective and creating best out of waste model.
- Managed two outlets as Chef In Charge (Sous Chef) for Sea Salt (Modern Grill Restaurant) as well as Feast (All Day Dining Restaurant) in Sheraton Maldives Full Moon Resort and Spa.
- Executed Tea and Indian Contemporary Food Pairing with Dilmah for Who's who of Bangalore on 2014-09-20.
- Awarded as the best performer in India at Hilton India for 2014.
- Within 3 months of Hilton Bangalore opening; became 6th Best Hotel in Bangalore in Trip Adviser and a few reviews mentioned my contribution towards it.
- Well executed multiple International Food Promotions in India and abroad.
Additional Information - Language Proficiency
- English
- Hindi
- Bengali
- French
Personal Information
Nationality: Indian
Training
Industrial Training, 5 months, 2006, The Park Kolkata, India, Elementary and hands on Training at all major operational departments in hotel and Kitchen training dedicatedly for 2 months.
Certification
ServSafe Certifications ServSafe Certifications ANSI - American National Standards Institute
Traveling, Learning new AI trends
I enjoy traveling and exploring new cultures, which broadens my perspective and inspires creativity. I am also passionate about learning emerging trends in Artificial Intelligence and technology, staying updated with innovations shaping the future. During leisure time, I like binge-watching thought-provoking series and documentaries to unwind and relax.
Timeline
ServSafe Certifications ServSafe Certifications ANSI - American National Standards Institute
05-2025
Executive Chef
NOOE Maldives Kunaavashi
03.2025 - Current
Executive Sous Chef
Sandals Grande Antigua Resort & Spa
05.2024 - 03.2025
Executive Chef
DoubleTree by Hilton
05.2023 - 05.2024
Executive Chef
Hyatt Centric, Pre-opening
01.2022 - 05.2023
Executive Chef
Renaissance Lucknow (Marriott)
07.2020 - 12.2021
Head Chef
Hyatt Regency
11.2017 - 08.2019
Sous Chef
Taj Hotels & Resorts
10.2015 - 06.2017
Sous Chef
Sheraton Full Moon Resorts and Spa
06.2015 - 10.2015
Sous Chef
Hilton Embassy Golf Links
04.2013 - 06.2015
Chef de Partie
The Imperial New Delhi
05.2011 - 03.2013
Chef de Partie
Taj Rambagh Palace (Taj Hotels & Resorts)
07.2010 - 05.2011
HOMT - Management Trainee
Taj Hotels and Resorts, Taj Bengal
06.2008 - 04.2010
Bachelor of Arts - Hospitality Management
Napier University
04.2001 -
Diploma in Advanced Culinary - Culinary Arts
Institute of Advanced Management
Bachelor of Commerce - Finance
Calcutta University