New Delhi, February 28, 2018: A robust experience of over 9 years in the hospitality industry, Chef Prasenjit Jana has grown to be an accomplished chef par excellence in Bakery and Confectionary segment. A graduate in Hotel Management from the NIMS School of Hotel Management, Chef Jana has worked in several premiere properties across the country namely Park Hyatt Hyderabad, Hyatt Hyderabad, IHHR Hospitality, TAJ Group of Hotels, Orchid Hotels and Sarovar Group of Hotels.

Chef Jana brings with him an abundance of expertise in management skills clubbed with his expertise in menu development. He showcases extensive experience in all aspects of restaurant operations, including supervising, food and patisserie preparation, catering, inventory management, supplier relations, and service excellence. He has crafted pastries for notable and eminent personalities, offered customers options for specialty orders and has worked towards creating distinguished products with advance pastry techniques and baking principles.

He started his culinary career from The Beach Orchid Hotel, Kerala in 2007, where he was applauded for his creativity and technique in terms of production. Later he moved on to Hyatt, Hyderabad and further to Park Hyatt, Hyderabad. 

He has received accolades for his proficiency, a few of them being ‘Creative Employee of the Year in Production Department’ in 2007-2008, ‘Best employee of the production depth’ in 2009, ‘Rock Star of the Month’ in January 2011, ‘Best Chef of the Month’ in April 2013 and has also received the ‘HY Star Gold of the Year’ for 2014.

Chef Jana was the chef of choice to be appointed as the Task Force- Pastry Chef during the pre-opening of the first ever Marriott property in Sri Lanka. He has worked towards curating the criterion of pastry making at the property. Having worked at various hotels across the country, Chef Jana is happy to find himself in The Westin Kolkata Rajarhat in the capacity of Pastry Chef. He continues to travel as he is frequently asked to visit colleges and training facilities for lectures.

In his current role, Chef Jana’s primary responsibility includes overseeing operations of the pastry kitchen, ensure top notch quality of international and Indian sweets, day to day menu planning and bringing innovation in the dessert and bread making craft.

His advice to anyone planning to become a pastry chef is to “go to school and get the basics”. One needs to learn the foundation of pastry and baking, to make the perfect desert and confectionery. While he admits that working in a kitchen is not the most glamorous job, his payoff is the rave reviews he gets from his guests. He believes that he couldn’t have been in a better city than Kolkata- a city that loves it’s Sweets so dearly. In his free time, Chef Jana is a Photography enthusiast and loves playing cricket.

Corporate Comm India(CCI Newswire)