***, ** ****** *****, ********, CT, USA *****

1-505-***-****

acptcm@r.postjobfree.com; acptcm@r.postjobfree.com

daksh morada

Fourteen years of professional cooking and kitchen management experience with reputed international hotel chains, backed with

OVERVIEW

strong education, training, task force assignments, and vast global exposure to World Cuisine. Exemplifying leadership qualities

and professionalism, backed by a consistent, verifiable record of achievement. I am a certified Red Seal Canadian Chef and after

gaining some valuable exposure in USA, looking to come back to Canada, which I call home.

SKILLS & Red Seal Certified Canadian Chef

ABILITIES Executive Chef experience with multimillion Dollar, upscale establishments

Catering experience (2,000+) including Heads of State and The Royal Family

Maximizing kitchen productivity and staff performance year over year growth

Expertise in Menu Planning, Menu Engineering and Food Cost Control Models

Expertise in Food Styling and Food Photography

SERVSAFE USA Certified & Food, Sanitation and Hygiene Certified Canada

Hilton Westchester, Rye Brook, NY April 2014 -

PROFESSIONAL

Present

EXPERIENCE

EXECUTIVE CHEF

Executive Chef, managing $11 million in revenues, over three F&B outlets and 80,000 Sq. ft. of banquets.

Ensuring consistent production of high quality food through all hotel food outlets utilizing local, sustainable and farm fresh

products.

Raising the bar and showing consistent growth in SALT scores under menu variety, food quality, presentation and overall

outlet and banquet experience.

Streamlining kitchen operations, reducing food cost and increasing profitability Yoy.

HTTP://WWW3.HILTON.COM/EN/HOTELS/NEW-YORK/HILTON-WESTCHESTER-

RYEHIHH/DINING/HARTH-WESTCHESTER.HTML

Hilton Buffalo Thunder Resort and Casino, Santa Fe, NM, USA Aug 2012 April

2014

EXECUTIVE SOUS CHEF

Executive Sous-Chef, $6 million in revenues over Five F&B outlets including casino, golf course and 65,000 Sq. ft. of

banquets.

AAA Four Diamond Rated Hotel

Hiring, training, and directing cooks/chefs to achieve targets and increase profitability by 5% by utilizing HSM, Menu

Engineering and restructuring culinary operations

Maintaining high standards of hygiene & general cleanliness and top grade, Eco sure survey YOY

Planning menus, assure quality control, and minimizing waste across culinary operations

Participated in task force assignment with Waldorf Astoria Naples, Florida, USA, Oct 2013 - Dec 2013

Hyatt Regency, Calgary, Canada June 2006-

Aug 2012

BANQUET CHEF

Supervised a team of 20 cooks/chefs producing $8 million in revenues

Instrumental in managing banquet food operation for a total of 32,000 sq. ft. of banquets

Achieved the Number One position among Hyatt Hotels North America for Staff satisfaction and best workplace in 2011

(Culinary)

Sheraton Suites Eau Claire, Calgary, Canada Jan 2006- Jun 2006

Hilton Islington, London, U.K. Feb 2003 Dec 2005

Holiday Inn, Pune, India July 2001 June 2002

Le Meridian, New Delhi, India Jan 2000- April 2000

Hyatt Regency, New Delhi, India May 1999- Oct 1999

SCHILLER INTERNATIONAL UNIVERSITY LONDON, U.K MBA (INTERNATIONAL HOTEL AND TOURISM

EDUCATION

MANAGEMENT)

QUALIFICAT

SAIT POLYTECHNIC CALGARY, CANADA PROFESSIONAL

ION COOKING DIPLOMA

NATIONAL INSTITUTE OF HOTEL MANAGEMENT CHANDIGARH, INDIA HOTEL

MANAGEMENT DIPLOMA

DON BOSCO SCHOOL, NEW DELHI, INDIA HIGH SCHOOL

DIPLOMA

REFERENCES & SUPPORTING DOCUMENTATION FURNISHED UPON REQUEST

REFERENCES

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