Executive Chef F B

SHIVENDER SHARMA

Contact mobile:+919*********(whats app)

Direct - +966-*********

E-Mail: ***************@*****.***

EXPEREINCED PROFESSIONAL IN HOSPITALITY INDUSTRY

Food & Beverage / Kitchen Operations

A BRIEF OVERVIEW

A dynamic professional with nearly 21 years of

rich experience in F&B Operations with the

Hospitality industry encompassing Coffee Shops,

Restaurants, and Banquets Operations.

Excellent in managing F&B operations including

menu-planning, food production, aesthetic

presentation of recipes & elaborate meals for

compliance with quality & hygiene standards.

Distinction of establishing different cooking

methods, recipes and menus along with new

recipes and techniques of garnishing.

Profound sensitivity to multi national cultures & consumer behavior with skills in interacting with

customers from different nationalities, meeting

their preferences and choice through feedbacks,

efficient in coordinating with a multi national

workforce and understanding their work styles.

Strong business acumen with an ability to execute a wide range of strategies to establish market

presence and increase revenues and profitability for the F&B products.

Deftness in managing implementation of key

procurement strategies / contingency plans and

ensuring that strategies & plans are aligned with

standard kitchen requirements.

Developed competency in establishing a

performance-driven culture that ensures

accountability and personal ownership, & following standards & operational policies for business

excellence.

• Strategic Planning

• Budgeting & Cost Control

• Product Rollout / Management

• Inspections & Surveys

• Liaising & Coordination

• Guest Satisfaction

• Presentations

• Stock Control

• Pricing Strategies

• Training & Development

• Complaint Management

• Resource Optimization

An out of the box thinker consistently making

efforts to align operational style and work

environment along with organizations goals &

objectives.

RECENT WORK EXPERIENCE

Executive chef 26th march to present(Tarfeeh fakieh group jeddah K.S.A.)

Executive chef for the group including the all day dining american restaurant blue ocean, light house and la maison in obhur. The restaurant does 1200 to 1500 covers a day, have a banqueting facitlity for 2000 guests and private beach for ladies. The group holds fish museum, sea loin shows and dolphins entertainment.

Executive chef (sandy lane yacht club, marina,residences & restaurants) july 2022 to 20 march 2024

Luxury residences with three restaurants & bar

Working as resort chef for the luxurious rooms and take care of in room dining villah owners as well as the guests. Take care of fine dining italian restaurant and all day dining restaurant with american cuisine.

We also serve local carribean cuisine food in our bar cum bbq style dishes.

Executive chef [march 2022 to june 2022]

Mertaya lounge,gourmet

Italian, Mediterranean, American cuisine concept restaurant Riyadh Saudi arabia

United foods(Riyadh)20-5-2019 to 18-03-2021

Working as Executive chef from 20 may 2019 to present for Italian cuisine cum brunch concept restaurant chunk social, central kitchen & chunk savory product supplies.

Ubon restaurants( Kuwait)30 nov. 2018 to 5 april 2019 Executive chef for nine restaurants( Ubon,Mana,the cardamom club)

Working since 30 nov. 2018 to 05 april 2019 as Executive chef for the european cuisine, thai and Indian cuisine restaurants

Handling the operations for the restaurants, production and hygiene audits, guest satisfaction.

United group (delhi)27 march 2018 to 25 nov. 2018

Executive chef for four restaurants (united coffee house) And managing the catering services.

Heads the three restaurants in Connaught place, Noida, Nehru place and cyber hub location with each restaurant having 150 pax capacity, regulates the menu and production, staffing. All the four restaurants are multicuisine serving continental, Italian, oriental, Japanese & Indian cuisine, based in Connaught place the restaurant does 700 pax everyday.

And proactively take care of outdoor catering with maximum 1000 pax. Holland America Cruise line 30 may 2015 to 25 march 2018 Sous chef main galley

15 march 2015 till 25 march 2018

Full in charge of buffet services and display, pick up of food from main galley. Taking care of guest special needs and allergens,

Working along with chefs to settle chef Thomas Keller recipes in the main dining restaurant for 600 guests onboard and maintaining stock control for the ship for dairy, veg & butchery to stay online with the cruise operation.

Provide food from main galley to the main dining restaurant in ship The restaurant, colonnade & patio grill.

Kempinski ambience New Delhi

Sous chef

1 Nov 2012 till 26 February 2015

Have opened a new hotel with the team of 17 chefs in kitchen brigade, and In charge of 24 hour Alacarte restaurant and In room dining operation and bar snacks, Main chef for hygiene audit in kitchen and ISO 14000 in kitchen

Opened the all-day dining café restaurant Café Knosh in the hotel which provides the three meals for the 600 guests per day in the 500 room hotel. The first managed kempinski property in India. Hyatt regency Delhi

Since 2 April ’2012 to 24 Oct 2012

Sous chef

Key deliverables

Handles the team of 22 chefs.

Functioning as part of strong team, assisting the executive sous chef in setting up operations. Working in a food award winning restaurant by the times food The Cafe all day dining restaurant 24hrs operations.

Handles guest complaints of restaurant and in room dining guests, bar snacks and their special requests as well.

The Leela Kempinski, Gurgaon

since16 April ’10 TO 28 march ’2012

Junior Sous Chef

SPECTRA

Key Deliverables

Functioning as part of strong team, assisting the Executive Chef in setting up operations.

Creating new designs for kitchen working and machinery working for good smoothly operations.

Looking after all aspects of kitchen managem ent including monitoring food production and aesthetic presentation of food and beverages, maintaining quality and consistency of food for enhancing satisfaction amongst customers.

Conducting hygiene inspections, conveying feedback to operating staff & Managers for gaps in actual vs. standardized norms.

Responsible for the Bar Rubicon, in room dining as well as pool side operations. Highlights

Adjudged as winner of Times Food Guide Award in 2010, 2011.

Consistently achieved the budgeted food sales on a monthly basis. Worked in a team of 55 chefs, including 3 expatriate chefs to Successfully Launch the famous 225 seat restaurant: Spectra.

- Menu Planning

- Continuous development of menus resulting in a menu change every 4 months at the Spectra.

- F &B operations

- Planned and organized a sit down event of 900 pax in September 2010.

Key accounts handled / awards / recognitions:

- Awards: Times Food Guide Awards 2007 at the Oberoi New Delhi.

- : Times Food Guide Awards 2010, 2011 at the Spectra, the Leela Kempinski.

- : Chef of the month, 2007 & 2008, organized by the corporate chef Association in collaboration with the Human resource department.

Major audits:

- Audits: ISO 14001, ISO 22000 and HACCP certification. PREVIOUS WORK EXPERIENCE

Hilton hotel, New Delhi

06 apr’09 — 28 Feb ’10

Chef de partie

THE INDIAN GRILL

Highlights

Preopening of the brand Hilton garden inn in india

Looked after running of an all day dining restaurant: the India grill.

Ensured to keep the food cost at 27 % in check, supported a team of approximately 39 members. And was the preopening team member.

Madinat Jumeirah resort, Dubai

29 July ’07 – 28 mar’09

Chef de Partie Onboard the main restaurant almuna and seafood restaurant Pisces Highlights

Posted at the fine dining restaurant: The Pisces.

Handled the sauce and fish sections.

Provided assistance to the chef de cuisine in product development, plate presentations as well as maintaining of high culinary standards set by the company.

Distinction of being awarded the Chef of the month twice, 2007 & 2008, organized by the corporate chef and the hr department.

The Pisces got the best seafood restaurant award in Dubai and the almuna was the best coffee shop selected by the Arab magazine.

The Oberoi, New Delhi

21 Jun ’05 – 20 Jul ’07

Chef de commis

THREESIXTY 360

Highlights

Handled the sauce and fish stations.

Worked with a team of 12 chefs and was employee of the month.

Responsible for Kitchen hygiene and Basic food hygiene.

Achieved a rating of 96 out of 100 in hygiene.

And was the main in charge for the bulk production for the restaurant three sixty.

Also three sixty got many awards from times food guide. Madinat Jumeirah resort, Dubai

14 Jul’03 – 12 mar’05

Demi Chef de Partie

THE WHARF

Highlights

Worked in the best Arabian resort with 990 rooms, in almost all the areas of the kitchen.

Gained knowledge of the kitchen operations onboard.

Underwent a training program ‘hygiene in food and services ‘before joining regular duties onboard the Dubai resort and was the preopening team member. Maurya Sheraton, New Delhi

24 nov’02 – 30 Jun’03

Commis Chef

THE PAVILLION

Highlights

Evolved menu plans as well as product development measures for the exclusive grills restaurant.

“Mostly Grills “.

Worked with a team of 15 Chefs to set up the place and started the successful restaurant.

Provided assistance to the Executive Chef in setting up the Coffee Shop: the pavilion.

Represented the hotel at the Times food guide awards, 03 (one of the earliest edition held in Delhi).

Worked at the Banquet Kitchen in same hotel.

Ambassadors sky chef, Indira Gandhi international airport New Delhi 22 Jun’01 – 11 Nov’02

Trainee Chef – Austrian and Lufthansa airlines

Highlights

Handled the Sauce Station.

Other Highlights

Specific trainings undertaken / imparted / major menu planning / F&B operations:

- Trainings

- Basic food hygiene at the Jumeirah hotel.

- Leadership Summit held at The leela kempinski

- HACCP Training Module at the Leela kempinski.

ISO 14001 and ISO 22000; Modules at the Leela Kempinski. ACADEMICS

Diploma in food production and patisserie from the Institute of Hotel Management, Mumbai. 2000.

Have done graduation in arts from Delhi University 2004. IT SKILLS

Well versed with Windows, MS Office & Internet Applications.

Conversant with Showman MMS, TOUCHE, and MICROS. PERSONAL DETAILS

Date of Birth : 28 Nov, 1981.

Address : 13/27 masjid mohalla bahadurgarh pin-124507 dist.Jhajjar Haryana Marital status : married

Contact this candidate