Tanmoy Kushary
Castries
Summary
Passionate Executive Chef skilled in high-end dining and menu development. Proven leader in kitchen operations, focused on quality, efficiency, and exceptional guest experiences. Passionate about culinary innovation and team mentorship.
Overview
20
20
years of professional experience
Work History
Executive Chef
Sandals Resorts International
2024.07 - Current
- Directed kitchen operations, managed menu development, and ensured food quality
- Led and trained culinary staff while maintaining health and safety standards
- Managed inventory and costs to enhance guest experiences and drive innovation
Executive Sous Chef
Sandals resort international
2019.07 - 2024.07
- Kitchen Management / Food Cost / Payroll Cost
Executive Sous Chef
resort International
2016.05 - 2019.07
- Kitchen Management / Food Cost / Payroll Cost
Chef De Cuisine
Hyatt International
2014.10 - 2016.05
- Leading a culinary team of 40 /all day dining/room service/ banquet
Sous Chef
The Park
2014.04 - 2014.09
- Assisting Executive Chef to manage day to day operation All day dining, Italian restaurant, Room Service, Banqueting
Sous Chef
Radisson Blu Plaza
2013.05 - 2014.03
- Worked as the Chef in-charge of the all day dining restaurant along with the newly opened Tapas Bar at the hotel
Chef De Partie
Taj Bengal
2008.11 - 2013.04
- Chef in-charge of The Taj Club restaurant CHAMBERS Daily operation includes: Breakfast/ Lunch/Dinner / Club Lounge Special sit down Events
Chef De Partie
HHI Kolkata
2008.03 - 2008.10
- Sectional in-charge / All day dining restaurant
Commis Chef
The Oberoi Mumbai
2007.03 - 2008.02
- Restaurant: Frangipani / Oberoi Mumbai Culinary Experience includes: Buffet breakfast/ lunch / Dinner Ala-Carte Procurement Management Purchase Requisitions Budgeting Skills Team Building Trident Creativity
Commis Chef
Hyatt International
2005.10 - 2007.02
- Restaurants: Waterside Cafe / La Cucina / Banquet Daily operation includes: Buffet Breakfast/ lunch/ Dinner Ala Carte operation
On job training
Intercontinental The Grand Resort Goa
2004.10 - 2005.03
Education
Diploma in Culinary -
NIPS School of Hotel Management
01.2004
Trident College of Marine Technology -
01.2003
High School Diploma -
Manmatganath High School
01.1999
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- ServSafe certification
- Hiring, training, and development
- Safe food handling
- Catering and events
- Coaching and mentoring
- Dietary restrictions
- Recipe development
- Budgeting and cost control
- Quality control
- Payroll cost
Languages
English
Bengali
Hindi
Personal Information
Title: Executive Chef
Timeline
Executive Chef
Sandals Resorts International
2024.07 - Current
Executive Sous Chef
Sandals resort international
2019.07 - 2024.07
Executive Sous Chef
resort International
2016.05 - 2019.07
Chef De Cuisine
Hyatt International
2014.10 - 2016.05
Sous Chef
The Park
2014.04 - 2014.09
Sous Chef
Radisson Blu Plaza
2013.05 - 2014.03
Chef De Partie
Taj Bengal
2008.11 - 2013.04
Chef De Partie
HHI Kolkata
2008.03 - 2008.10
Commis Chef
The Oberoi Mumbai
2007.03 - 2008.02
Commis Chef
Hyatt International
2005.10 - 2007.02
On job training
Intercontinental The Grand Resort Goa
2004.10 - 2005.03
Trident College of Marine Technology -
High School Diploma -
Manmatganath High School
Diploma in Culinary -
NIPS School of Hotel Management