Exclusive Interview | Chef Prateek Basu, Director of Culinary, Wyndham LATAMC Region.

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“DISCIPLINE, DISCIPLINE, DISCIPLINE, DISCIPLINE & MORE DISCIPLINE”
— Chef Prateek Basu

Tell us about your journey. How did it all start?

It all started when I was in class 9th and somehow heard about the Hospitality Industry and studying Hotel Management. And then after clearing school got myself into the course of fulfilling what I have planned all these years. As I was always interested in being a Chef and my journey also moved towards that. I even got selected to participate in the National Chef Competition in 2nd year where only final year students are allowed. It paid dividends and I won an award while participating. Before completing my final year I got selected for Hyatt Kolkata to work in an Italian speciality restaurant. That's where it all began till currently as Director of Culinary at Wyndham LATAMC Region. 

What do you think it takes to succeed in this industry?

A lot of discipline and patience.

Share with us 5 skills that you think will be critical for a hospitality career in the future.

DISCIPLINE, DISCIPLINE, DISCIPLINE, DISCIPLINE & MORE DISCIPLINE

The new, young traveler wants experiences and insta-ready content. What do you have in store for them?

Things have changed a lot in today's Social Media trends. One has to be ready with modern food concepts and plating to keep up with the modern trends. I always innovate new concepts and be ahead of the game.

Launching something new is both an exciting opportunity and a responsibility. Share with us a deep dive into your process for these new launches.

A lot of research and proper planning needs to take place before conceiving any new idea. One has to be sure and confident about the idea as it involves a lot of time and money. A proper Menu Engineering is a must before launching a new menu for example.

What does the future look like? For the industry, you, your project / initiative.

Future is looking great, alive and kicking. A lot of talented professionals are coming into the scene who are very confident about their worth. These young kids need to just follow their dreams but be little patient for achieving success.

What are the attributes you look for while selecting or hiring?

A very positive attitude of "YES CHEF" will do for me while hiring. I can mould the person based on my training plan and grooming process.

What is your favourite interview question & why?

Do you have any PHYSICAL, MEDICAL and RELIGIOUS issues that you can't work on any particular day or shift ?

Describe an ideal hospitality professional.

Humble, guest focused and disciplined professional.

Making a vision into a reality can be very daunting. We would love a deep dive into your process for all your initiatives.

Take one thing at a time. It's very easy to get confused with so many things going around you. Just need to stay focus and execute the plan one by one.

Share some of your secrets in keeping an engaged, safe and happy team.

EMPATHY and NO EGO.

What does not exist in the world, but you would like it to?

TIME TRAVEL probably to see how cooking trends will be in future.

How do you think AI will impact our industry?

All Inclusive is "THE” thing now in the hospitality industry. It mostly caters the guest needs of a worry free travel and removes signing cheque/ bill every time. The more the better will result in high job vacancies once demand is more.

What is the one app / tech solution you would love to see?

All electronic KOT's in the kitchen will help for sure.

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