‘Budding chefs must learn the basics well’
He loves food and has been cooking for the last 25 years. Meet Executive Chef Subrata Debnath who leads the culinary team at the Taj City Centre, Gurugram.
With a rich and diverse experience spanning 25 years, 10 unique destinations across the world and several international brands, Chef Debnath is a seasoned gourmand and a food connoisseur. His culinary repertoire ranges from the authentic to the contemporary. He can rustle up anything from a Daab Chingri to an Italian lamb bolognaise.
Chef Debnath took time out from his Bengali Cuisine Masterclass (cooking tutorial wherein he teaches cooking buffs the nuances of the cuisine, including two of his signature dishes) to share his experiences as a chef. Edited excerpts:
Besides an educational degree, what are the skills that one needs to succeed as a chef?
A passion for the craft, a strong vision, the intrinsic flair for cooking, the eagerness to learn and a strong understanding of work culture are of paramount importance. Besides, one must be innovative and explorative given the infinite possibilities in the constantly evolving industry.
Lastly, an underlying empathetic and optimistic attitude is critical for those in the hospitality industry at large.
Describe a typical day in your life as an executive chef.
I usually begin my day at around 8:00 am. I glance through emails, check the events of the day, walk through all our kitchens, check cold rooms and back areas to ensure that everything is organized and is as per our operational standards. I then walk down to Culina 44, our all-day dining restaurant to check breakfast operations and most importantly meet our resident guests.
Then at 10:30 am, I attend the General Manager’s Morning Meeting along with the rest of the leadership team. We discuss and assess revenues and expense numbers, business targets and plan for the day’s operation. Post the meeting, it’s time to check if lunch operations are in order. This includes food tasting, for buffets, key a la carte orders and banquet events. Afternoons are reserved for meetings, menu discussions and food tastings with guests along with our Catering Sales specialists. We also have specific weekly / monthly meetings that are focused on hygiene and safety, strategic F&B operations, and budget planning. The second half of the day is also when I meet my culinary team to discuss guest feedback, operational challenges if any, key events and sign daily requisitions for perishables, groceries items etc.
I also discuss issues pertaining to food safety, analyse micro biological tests and plan for our hygiene audits at tis time.
At around 7:00 pm, I walk through the kitchens again to check if everything is in order for dinner operations and meet and entertain guests at our restaurants. The day generally finishes by around 9:00 pm.
What is the size of your team and do you have any managerial responsibilities?
Team sizes typically are dependent on the scale of F&B operations and the hotel’s room inventory. Ours is a brigade of about 60 chefs. In addition, I also manage the kitchen stewarding team. Larger hotels also have the microbiologist reporting into the Executive Chef. And yes, one of the most important facets of an Executive Chef is to manage the entire Culinary Brigade for the hotel.
Your tips for budding chefs.
The hospitality industry is one the most vibrant and creative of them all. There is something new to learn every day! My advice to budding chefs is simple – be patient, learn the basics well, develop an eye for detail, be passionate about the craft and stay positive.