Chef Ranojit Kundu, alumnus of IHM Bhubaneswar, batch of 1990-’93 and started his career with Cidade de Goa in F&B Service. Later he got associated with “The Ambassadors” – Churchgate, Mumbai, in their specialty restaurant. Thereafter, he took the opportunity of an overseas assignment with a chain of Arabic and French bakery outlets-“Tripoli Sweets” in Riyadh, Kingdom of Saudi Arabia where he started working with the French head chef .On his return to India; he worked for Taj Bengal’s - Bakery and Pastry section. To enrich his career, he went on to experience US military camp in Iraq heading the bakery and pastry department. After signing off the contract, he turns to academics and takes up his new role in 2005 at Banarsidas Chandiwla Institute of Hotel Management, New Delhi where he teaches F &B Service, Food Production, Food Safety and Bakery.
Now, he heads the bakery department and has upgraded his educational qualifications to Masters Degree in Hotel Management.
He completed the two weeks Cochran fellowship program in Alabama University in 2016, organized by the United States Dept Of Agriculture, India He represented the English baking camp in Hyejeon College in South Korea. His continued exposure and passion of 3 decades in the hospitality industry helped him earn the prestigious Indian Culinary Forum’s-Pastry Chef of the Year Award, in 2019.
As part of the Company Social Responsibilities activities he gets associated with NGOs and has been successful in engaging, under privileged girl child education into cooking and baking, through his occasional live demonstration workshops, whenever situation permits. Judging culinary competitions has been a regular affair for him. He is one of the board members for curriculum development to NIOS- National Institute of Open Schooling (Ministry of Human Resources Development,Govt. of India) , Noida and has been the resource speakers in radio and TV for the NIOS students for more than 40 sessions.