Executive Chef Quality
Resume:
ROHAN AGARWAL
Email: ***********@*****.*** +965-******** (Kuwait)
Skype ID: rohanchaffe
Membership of: IFCA (Indian Federation of Culinary Associations) WACS (World Association of Chef Societies)
IELTS (overall Band Score 5.0 CEFR Level B1)
Maintaining ISO: 22000: 2005 standard, HACCP and BHC the consistency for the brand
Date of Birth: 15.04.1979
Name: ROHAN AGARWAL
Father’s Name: Sohan Agarwal
Nationality: Indian
Passport No.: J5117046 (Expiry in 2021) (C1/D USA Visa 5yrs.Valid STWC95 Certificates
Permanent Address: D. No. 32-31-234/A, 75 Feet Road, SVPV Nagar, Kobbarithota, Visakhapatnam (AP) 530001. India
Chef with 3 yrs. diploma in Hotel Management
Job Objective : Getting an opportunity to prove my creativity and Grow with the organization.
Experience: 20 years +
Current Location: Kuwait city, Kuwait
EDUCATION
Level Board Division Period
From To
High School W.B.Board 2nd 1992 1993
Intermediate W.B.Board 1st 1993 1995
3yrs. BHM Madras University Passed 2002 2005
NIIT Computer Passed 2004 2005
NIN Indian Council of
Research
Passed 2006 2006
TECHNOLOGIES PROFICIENT USING:
Microsoft Word / Outlook / Excel
Fidelio or opera
Ida- server (PMS)
SAP
CERTIFICATION COURSES
Subject Place From To
HACCP & food safety
systems
Mumbai 2008 2009
ISO 9001:2008 Mumbai 2008 2009
Fire fitting Hyderabad 2006 2006
Hotel Procedures On line course 2009 2009
Financial On line course 2009 2009
Quality Assurance On line course 2009 2009
Revenue Management On line course 2009 2009
My Way On line course 2009 2009
EMPLOYMENT HISTORY
March 2016 – Till Date: Kuwait Tower and Restaurants Service – Kuwait Position: Executive Chef
Responsibility: A world-class cuisine served for Ministry of Kuwait, Top VVIP, VVIP and Top corporates and handling 3 Fine Dine Restaurants in side the Tower with support of Buffets and Al a carts. It’s one of the most prestigious Restaurants in the country run by Government Department.
• Recreated and repositioned existing menu along with F&B Director implemented the same.
• Drafted and implemented kitchen training schedule for HACCP and technical training.
• Reduced the staff turnover by 20% in the kitchen for the year of 2016.
• Did successful opening from scratch, training of new hires and executed menu for all the outlets.
• Currently working on 3 kitchen projects – average 129 covers that are scheduled to open in end-2017.
• Providing services that are above and beyond for customer satisfaction and retention.
• Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. May 2014 - Feb. 2016: Svenska Design Hotels India Ltd. (5* Deluxe) Position: Executive Chef (Pre – opening)
Responsibility: 229 rooms 5* Deluxe Hotel, overseeing all the kitchen in high volume setting 6 F&B outlets and banqueting including quality, execution and financial responsibly. Overseeing a brigade of 35 kitchen and 20 stewarding team manage, recruiting, training, scheduling, inventory, hygiene, sanitation, purchasing, menu research, development, assisting GM in price structuring (food / labour cost)
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Achieving and exceeding goals including performance goals, budget goals, team goals, etc.
Sep. 2013 – May 2014: Costa Luminosa (5 Luxury Cruises Line) Position: Executive Sous Chef
Company Information: A World-class Cruise line organization that puts first Costa Cruises Ltd. Minimum rooms of each
ship have 1,800 – 3,900. Costa Croiere S.P.A,
VIA XII Ottobre – 216121 Genova, Italy
Aug. 2011 – Aug. 2913: Cin Cin – Quay High end Western & Asian Restaurant. Auckland – New Zealand
Position: Head Chef
Responsibility: There I got to high standards of Ala-carte food presentation, Buffets, Banquets and Fine Dining menu planning according to specific needs of consumer giving a personal touch to every guest.
This was an opportunity for me where I got a chance to implement and experiment what I had learned from my previous experience. I have developed planning and controlling skills. I represented my restaurant for several Food promotions, Food Festivals, big events on Christmas and New Year’s Eve, and some social fares. June 2009 – June. 2011: Doubletree by Hilton Hotels & Resorts Corp. Tanzania (East Africa) (5 Luxury)
Position: Executive Chef (Pre-opening)
Responsibility: 180 rooms 5* Luxury Hotel, overseeing all the kitchen in high volume setting 8 F&B outlets and banqueting including quality, execution and financial responsibly. Overseeing a brigade of 43 kitchen and 31 stewarding team. I have worked as Executive Chef assuring the responsibility of as Crop. Executive Chef and I are handling a Staff of 74 (Including stewarding and Trainee). During my tenure the hotel is managing by agents of HILTON FAMILY Group of Company. There I got to high standards of Ala-carte food presentation, Buffets, Banquets and Fine Dining menu planning according to specific needs of consumer giving a personal touch to every guest. This was an opportunity for me where I got a chance to implement and experiment what I had learned from my previous experience. I have developed planning and controlling skills. I represented my restaurant for several Food promotions, Food Festivals, big events on Christmas and New Year’s Eve, and some social fares.
• Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
• Determining how money will be spent to get the work done, and accounting for these expenditures. Purchasing and
• Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control (e.g., accounting and budgeting).
• Skilled at building a cohesive team and facilitating goal accomplishment.
• Skilled at developing and using collaborative relationships to facilitate the accomplishment of work goals.
Jan 2006 – June 2009: JW Marriott, Hyderabad (5 Luxury) Position: Sr. Sous Chef (Pre-opening)
Responsibility : 280 rooms 5* Luxury Hotel, overseeing all the kitchen in high volume setting 8 F&B outlets and banqueting including quality, execution and financial responsibly. Overseeing a brigade of 55 kitchen and 38 stewarding team. Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
• Ability to gather and organize information relevant to a long-range goal or vision, develop alternative strategies, and execute a course of action to carry out strategy.
• Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Providing services that are above and beyond for customer satisfaction and retention.
• Encouraging and building mutual trust, respect, and cooperation among team members.
Oct 2002 – Jan 2006: Radisson Hotel, Chennai (5 Luxury) Position: Sr. Chef-De Party
Responsibility: 250 rooms 5* Luxury Hotel, overseeing all the kitchen in high volume setting 5 F&B outlets and banqueting including quality, execution and financial responsibly. Overseeing a brigade of 32 kitchen and 28 stewarding team.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Achieving and exceeding goals including performance goals, budget goals, team goals, etc.
• Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Nov 1996 Oct 2002: Mughal Sheraton, Agra. (5 Luxury) Position: During this time completed 3 yrs. Apprenticeship training. Followed by 2yrs. Management training & then worked as a Chef - De Party for 6 months.
Hotel Information: Chain of Sheraton Luxury Hotels in Agra with 360room 3 restaurant 6 banquet hall 2 bar with 24 hrs. Room service
(ROHAN AGARWAL)
Date: Place: Kuwait
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