NITIN MEHROTRA

Flat # ****, Blue Tower Building

Sheikh Zayed Road

Dubai (UAE)

+971-**-*******

adqwx6@r.postjobfree.com

CAREER OBJECTIVE

Seeking a senior Chef position where I can utilize my distinct skills, energy and passion to create innovative and great food while at the same time achieve food cost margins and profitability as well as ensuring happy guests and proud team members.

EXECUTIVE SUMMARY

A creative, innovative and passionate chef with over 21 years’ experience gained in leading 5 star hotels. Expertise in contemporary European/International cuisine, fine dining and banqueting. Proven skills in menu development, purchasing, training and adept at building strong teams. CORE COMPETENCIES

Expertise in all aspects of kitchen operations, financial performance, sales & revenue generation and delivering a return on investment

Quick and well organized in overseeing kitchen operations, food quality & presentation, cleanliness & hygiene

Strong knowledge of food cost control, menu costing, menu/recipe design and quality control

Multi- unit expertise

Proven purchasing and sourcing expertise

Skilled in preparing & creating innovative new recipes & dishes

Strong training and mentoring skills

Skilled at building cohesive teams and achieving goal & targets

Able to accurately establish priorities and adapt quickly to changing needs

Confident to take initiative to implement and manage processes and procedures

Skilled at clearly conveying information and ideas through verbal and written media

Self-starter, highly motivated, target driven, ambitious and goal oriented

HACCP qualified

Pre-opening experience

CAREER HIGHLIGHTS

Rated as 50 most influential Executive Chef in the Middle East

https://www.hoteliermiddleeast.com/people/the-50-most-influential-executive-chefs- working-in-the-middle-easts-hotels#Nitin-Mehrotra

Finalist for “Executive Chef of the Year - Hotel” – Middle East Hospitality Excellence Awards 2019

Finalist for “ Chef of the Year”- Middle East Hospitality Awards 2019

Finalist for “Chef of the Year” - Masala Food Awards 2019

Shortlisted as “Chef of the Year” – Leaders in Hospitality Awards 2019

Nominated as “Mediterranean Specialty Chef” – Pro Chef ME Awards 2019

Finalist for “Chef of the Year” - Leaders in Food & Beverage Awards 2018

Successfully did the Preopening & Opening of 2 International Hotel Properties in Dubai - Sofitel Downtown a 350 rooms Business hotel with 9 F&B outlets and Lapita at Dubai parks and resorts a 504 rooms family resort with 6 F&B outlets and Banquets

Successfully lead the hotel in implementing and securing HACCP certification at Sofitel Downtown and Lapita at Dubai parks and resorts

Played a key role in increasing drastically the LQA scores of the buffet restaurants and the Private Dining and JD Power scores to 8.98 at Burj al Arab

Improved the Dubai municipality inspection score from previous year to 94, by taking all hygiene measures and retained the “A” grade at Burj al Arab, January 2014 EMPLOYMENT HISTORY

INTERCONTINENTAL RESORT• FUJAIRAH • January 2021 to October 2021 Executive Chef

Successfully lead a dynamic culinary & stewarding team for the operations in;

NAMA – All day dining, Global cuisine

DRiFT – Seafood Bar & Grill

Horizon – Bar & Lounge

Club InterContinental

In room dining

Banquet - Caters quality food to 3 Banqueting Rooms, 1 Grand Ball Room and Outdoor grass lawns & Beach

HIGHLIGHTS

Lead the team to its highest ever F&B revenue of 2.38 M in the month of March 2021

Set up a “Grills by DRiFT” Pop up concept which earned incremental revenue of 85K in 20 nights of operation. This lead to have it as an permanent extension of the existing DRiFT restaurant

Reopened the Horizon bar & lounge with new concept of “Sushi & tempura”, earning 120k in its first 3 months of operation, highest ever revenue made by the outlet

Redefined the DRiFT as Contemporary European Cuisine restaurant Won 2 prestigious awards for the DRiFT Seafood restaurant under my leadership 2021- Luxury Seafood Restaurant – World Luxury Restaurant Awards 2021- Best Culinary Staycation in the Northern Emirates – Fact Dining Awards Dubai https://www.factmagazines.com/restaurant-review/on-the-menu-drift-seafood-kitchen-bar LAPITA, AN AUTOGRAPH COLLECTION HOTEL BY MARRIOTT • March 2016 to October 2020 Various Positions

Executive Chef

December 2017 to October 2020

Successfully lead a team of 70 Chefs & 20 stewarding for the operations in;

Banquet - Caters quality food to 8 Banqueting Rooms and 1 Grand Ball Room

Kalea - All day dining, International Buffet

Hikina - Pan Asian Specialty Restaurant

Lani – Signature Polynesian Cuisine Restaurant & Bar

Palama - Lobby Lounge

Ari – Mediterranean Pool Restaurant

In room dining

“Daycation” Friday Brunch at Kalea

Asian Brunch at Hikina

Executive Sous Chef - Pre-opening & Opening

March 2016 until November 2017

HIGHLIGHTS

Third Preopening & Opening in my career

Successfully did the OS&E ordering, Recruitment, Budgeting in the absence of the Executive Chef for initial 6 months

Recruitment of the entire chefs & the stewarding team

Developed menus for all the outlets, standard recipes, costing and training the chefs

Set up of standard operating procedures & ensured that all the policies, procedures & guidelines of the hotel is followed

Procurement, Preparing purchase orders

Responsible for the total operation of the department

Redefined the concept of Hikina, until it attained success, twice from Cantonese cuisine and Hot Pot & Dumplings Specialty Restaurant to Pan Asian Restaurant

Setting up the premises as per the HACCP requirements

Mentored & successfully lead the Culinary team for the Various Culinary Competitions – Salon Culinaire Dubai & Sharjah, East Coast Competition Fujairah & SIAL Abu Dhabi 2018, 2019 The Hotel has been multi nominated since the opening 2017- Best Family Brunch by ShortList Dubai

2017- Dubai’s Favorite Brunch by What’s On Dubai Awards 2017- Best Family Brunch & Best Staycation by Good Food ME Awards 2017- Best Family Hotel by Time Out Dubai Kids Awards – WINNER 2018- Best Family Brunch & Best Family Hotel by Time Out Dubai 2018- Best Family Brunch & Staycation Experience – BBC Good Food Awards 2018 –Best Family Brunch – Leaders in Food & Beverage Awards SOFITEL DUBAI DOWNTOWN •5 Star Hotel • February 2014 to January 2016 Executive Sous Chef - Pre-opening & Opening

Worked along with French Executive Chef “Cedric d’ambrosio” Successfully lead a team of 55 Chefs & 15 stewarding for the operations in;

Banquet - Caters quality food to 12 Banqueting Rooms, 1 Grand Ball Room, 1 Executive Floor and Pool Plaza

Les cuisines - All day dining, International Buffet

Red Grill - Signature French steak house

Green Spices - Specialty Thai Restaurant

Les 31 - Peruvian fusion restaurant and Lounge with bar bites

La patisserie - Lobby Lounge

Mosaic - Pool side

Above - Mediterranean restaurant with Terrace Lounge

Club Millesime - Executive club

In room dining

Street food festival - Friday Brunch at the pool HIGHLIGHTS

Second Opening in my career

Assisted the Executive Chef in successfully doing the pre-opening of the 350 rooms property & all the F&B outlets

Successfully organized the opening party for 1500 guests

Managed a monthly food cost at 28% after 6 months of operation

Successful Banqueting operation - more than 50 % of the F&B revenue

Premium Brand loyalty in Banqueting- Dior, Jaeger Lecoultre, Coach, Jimmy Choo, Louis Vuitton

Brunch featured in the top 7 Brunch in Dubai in Foodiva Blog

Breakfast frequently highlights in Trip Advisor as one of the best in Dubai with large positive F&B feedback

Recruitment of the chefs & the stewarding team

Developing menus for all the outlets, standard recipes, costing and training the chefs

Setting up of standard operating procedures & ensures that all the policies, procedures & guidelines of the hotel is followed

Procurement, Preparing purchase orders

Setting up the premises as per the HACCP requirements

Mentored & successfully lead the Culinary team for the Various Culinary Competitions - Gulf food Dubai, East Coast Competition Fujairah & Mini Plated Food in Dubai 2015 The Hotel has been multi awarded since the opening 2015 - UAE’s leading new Hotel Award WTA

2015 - Middle East’s Best New business hotel

2015 - Trip Advisor Certificate of excellence

2015 – World’s leading Hotel Service Award WTA

2015 - Award of Excellence Booking.com, score of 9.0 BURJ AL ARAB • DUBAI (5 Star Deluxe - All Suite Hotel) • August 2003 to January 2014 Various Positions

November 2010 until January 2014

Chef De Cuisine – Main Kitchen

Worked along with French Executive Chef “Maxime Luvara” Responsibilities:

Successfully lead a team of 5 Sous Chefs & 19 junior chefs for the operations in the Main Kitchen, which caters quality food to 202 Deluxe Suites in Private Dining, 2 Buffet Restaurants, 7 Banqueting Rooms and 1 Grand Ball Room

Assist the Executive Chef/ Executive Sous Chef in planning, organizing, directing and managing all activities within the food preparation area of the hotel, as well as implement standards and maintain them to Burj Al Arab standards

Develop standard recipes which allows the restaurant to operate at budgeted food cost

Efficient and diplomatic in all situations involving any aspect of Food & Beverage where the reputation of the hotel is represented

Manage the hot plate area and assist when needed to ensure that the presentation as well as the food quality is in accordance with the established standards

Liaise with Outlet Manager to ensure a consistent high standard of food quality and efficient profitability

Supervise food handling, storage standards and sanitation standards

Manage controllable expenses including food cost, supplies and equipment

Successfully manage and resolve guest complaints

Mentored & successfully lead the Burj al Arab Culinary team for the Salon Culinaire Dubai 2011, 2012, 2013

April 2008 to October 2010

Sous Chef – Al Muntaha, Bab Al Yam

Worked along with Italian Executive Chef “Luigi Gerosa” Responsibilities:

Managed the operations in the Al Muntaha restaurant & Sky View Bar, along with the Chef de cuisine, A 120 covers contemporary European cuisine restaurant hosting afternoon tea and the Friday brunch

Chef In charge of “Bab Al Yam” - all day dining, 110 cover restaurant offering A la carte and Shisha lounge menus, Breakfast, Lunch and Dinner Buffet

Scored high LQA results and increased JD Power result for food by implementing new menus & new food concepts

Effectively contributed in improving the revenue generation for the outlet

In charge of the kitchen procurement

August 2006 to March 2008

Junior Sous Chef – Main Kitchen, Majlis al Bahar

Oversaw the banqueting and the private dining operations

Assisted the operations in the Majlis al Bahar restaurant during the absence of the CDC and the Sous chef

October 2005 to July 2006

Senior Chef De Partie – Main Kitchen

Worked along with French Executive Chef “Jean Paul Naquin” August 2003 to September 2005

Chef De Partie – Main Kitchen

Worked along with British Executive Chef “John Wood” Responsibilities:

Worked in the Main Kitchen as in charge of Saucier and Entremetier section, which caters to Private Dining, Banqueting, Daily Buffets, Central Production and Outdoor Caterings

Prepared requisition for daily supplies for daily market list and kitchen supplies

Maintained the high quality hygiene standards in the Kitchen

Attended regular discussion with Chef de Cuisine to create new dishes; in order to set benchmarks for the rest of the competition

THE LEELA PALACE KEMPINSKI • Bangalore, India • August 2001 to July 2003 Chef De Partie - Pre-opening & Opening

Worked along with French Executive Chef “Jean Michele Jasserand” Transferred from The Leela Mumbai to assist in the opening of the hotel and to further the final year of training. Successfully trained in the Western Kitchen, Garde Manger and the Butchery. After the completion of the training period, was promoted as Chef de Partie Responsibilities:

In charge of the operations in the Citrus and Private Dining

Prepared storeroom requisitions based on the occupancy and the daily restaurant reservation report

Prepared weekly staffing and daily schedules

Successfully implemented various food promotions THE LEELA KEMPINSKI • Mumbai-India • August 2000 to July 2001 Chef De Partie Trainee

Worked along with German Executive Chef “Frank Muller” and New Zealand Chef “Willi Wilson” Responsibilities:

Joined Hotel operational training program for two years, wherein worked in the various sections and outlets of the kitchen

In the first year of training, successfully trained in the Western Kitchen which caters to 24hr coffee shop “Waterfall” with à la carte, breakfast, lunch and dinner buffet and 24hr room dining, central production for the outlets, Indian Specialty Kitchen & the Bakery

After the first year of training opted to join the pre-opening of The Leela Palace, part of the same hotel chain

THE TAJ PALACE • New Delhi- India (5 Star Business Hotel) • May 1999 - June 1999 Kitchen Trainee

Worked in “Orient Express” kitchen- a western cuisine fine dining restaurant

Assisted the chefs in the daily mise en place

THE OBEROI • New Delhi-India (5 Star Business Hotel) • October 1998 - March 1999 Internship

Industrial exposure training in food production & food and beverage

Worked in western fine dining restaurant “La Rochelle”, Indian fine dining “Kandahar”,

“The Palms”-Coffee shop, Main kitchen & the Chinese kitchen “Taipan” EDUCATION

Institute of Hotel Management & Catering Technology • Trivandrum, India • 1997-2000 Hotel Management Diploma

Rohilkhand University • Bareilly • 1995-1997

Bachelor of Commerce II

PROFESSIONAL CERTIFICATIONS/TRAINING/AWARDS

Senior Member of Emirates Culinary Guild

Person In charge PIC Level 3 training 2011, 2016

Level 3 award in supervising food safety in catering 2011

Awarded Extra Mile Award Burj Al Arab 2010

Intermediate certificate in applied HACCP 2008

Intermediate certificate in food safety 2006

Foundation certificate in food hygiene 2006

Award for Colleague of the Month Burj Al Arab 2005

Opening team member The Leela Palace 2001, Sofitel Downtown 2014, Lapita 2016

Award for Employee of the Quarter The Leela Palace

Represented Hotel Management Institute in:

XIV All India Student Chef Competition Team - 2000 Winner I Place Best Dessert

Winner II Place International Basket Exercise

Winner II Place Cold Meat Platter

Winner III Place Kitchen Planning Exercise

Proficient in: FMC – Fidelio Materials Control, Birch Street, Market Boomer, ACE Financials & Adaco-Procurement Software, Microsoft Office Applications REFERENCES

Mr. Klaus Assmann Ms. Sanne Emborg

(Former GM Sofitel Downtown) (Former GM Lapita Resort) CEO ALDAR Hotels & Hospitality Vice President Openings & Conversions EMEA adqwx6@r.postjobfree.com adqwx6@r.postjobfree.com

Contact this candidate