Executive Chef Outlet Manager
Resume:
NITIN MEHROTRA
Flat # ****, Blue Tower Building
Sheikh Zayed Road
Dubai (UAE)
********@*******.***
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 ********@*****.*** *****.******@********.***
Contact this candidate