Debospriyo K.

Hi, I’m Debospriyo (Debo) — a hotel and fine-dining chef currently working as a Banquet Sous Chef at (Marriott Bonvoy), with prior experience at Fairmont Chateau Lake Louise (Michelin Key 2024 property). I help restaurants, hotels, and food brands create dishes and systems that are: * Repeatable (consistent results across cooks and service) * Efficient (prep flow + station-ready execution) * Cost-aware (waste reduction, smart sourcing, portion consistency) * Visually strong (plating notes + presentation standards) What I can do for you : * Recipe development & testing (clear steps, timings, yield, plating notes) * Menu development (fine-dining and banquet-friendly menus, seasonal updates) * Banquet & high-volume prep systems (prep lists, execution plans, SOP-style guidance) Kitchen operations support (staff training, mise en place structure, service workflow improvements) * Cost control support (inventory habits, waste reduction ideas, sourcing suggestions) * Proof points from my kitchen career * Co-created a complete fine-dining menu with an Executive Chef. Led teams at scale: managed 25 kitchen staff in a 430-seat restaurant, and supervised 45 banquet staff alongside FOH. * Improved efficiency and reduced waste by streamlining banquet prep and execution. * Hands-on experience with fine dining, banquets, breakfast à la carte, IRD, and sauce work (saucier). How I work (fast & clean) * You share your goal (brand style/outlet concept /dietary rules/budget) * I propose 2–3 directions (menu/recipe options + workflow notes) * I deliver a polished final with clear formatting and a revision pass If you tell me your audience and your format (blog, cookbook, hotel menu, meal plan template), I’ll recommend the best structure and deliverables so you don’t waste time. Message me with: cuisine style, number of recipes/items, and whether you need costing/SOPs — and I’ll suggest the best plan.