Rajander Singh Bhandari

F-*/***, Shalimar Garden Ext. 1

Sahibabad, Ghaziabad ( Delhi NCR)

Uttar Pradesh 201005 ( Indian)

EMAIL:- adrq3f@r.postjobfree.com

Cell No. 987*******

Career Objective: To work with professionally managed and organized group to excel my career with inbuilt potential and developed skills to take the career on progressive track.

Professional Experience: Accomplished very challenging and versatile culinary journey as Chef by having nearly two decades of work experience in multiple F&B verticals at multiple locations including overseas assignment like hotel, restaurant, flight catering and luxury event catering etc. The details of my work history from currant to startup are given below for reference;

01.Presently associated with Eleven Course Hospitality Pvt. Ltd. Delhi

Corporate Executive Chef

The company engaged in Multicaulisin Restaurant, Banqueting and Luxury Catering in Delhi as well as some part of North India ranging from 100 to 5000 persons with own central kitchen at North Delhi. The group has legacy of being one of the best vegetarian luxury caterers from last one decades and enjoying by having best of their regular clientele not only in Delhi but entire North Indian States. Heading the multiple vertical like 02 Restaurants, 01 Banquet Hall and 02 ODC units including Central Kitchen for regular production and distribution at required places.

02.The Oberoi Flight Services, IGI Airport, New Delhi – Senior Sous Chef: From 2018 to 2020

Handling food production and dispatch with set presentation guidelines of each and every Airlines like British Airways, Air France, KLM, and Air India etc. with large kitchen brigade handling meals for VVIPs, Charter Flights and International Flights for both first and economy class meals.

03.SRS Limited, Faridabad - Head Chef: From Feb. 2014 to April 2018

Handling as group Executive Chef for multiple units like Restaurant and Food Courts across the North India like Delhi, NCR, Punjab, Uttar Pradesh, Ahmedabad, Indore

04.Davanam Sarovar Portico Suites, Bangalore - Executive Chef: From Oct. 2011 to Feb. 2014

05.SRS Entertainment Ltd. Faridabad. - Chef in Charge - From May 2008, to Sep. 2011

06.Coco Reef Resort, Bermuda (Overseas) - Sous Chef: From Nov 2006 to May 2008

07.Wyndham Beach Resort, Bermuda (Overseas) - Senior Chef-De-Parties: From July2003 to Oct. 2006

08.Le meridian Dubai (Overseas) - Chef-De-Partie: From June 1998 to June 2003

09.Essex Farms Pvt. Ltd, New Delhi - Commie 1st: From Feb, 1996 to June 1998

10.The Claridges, New Delhi - Kitchen Trainee: From Sept1992 to Sept 1995

Start up a journey as a professional to learn and gain the basics of food production and menu planning of a large establishments.

Recognitions & Certificates:

1.Certificate from "Confrere de la des Rotisseurs" Baillage National de Dubai et des Emirates’ de Nord for appreciation of participation in the Diner Amical in Aug. 1998

2.Appreciation Letter from Raphael Le Mancq chef de cuisine (Dubai 1999)

3.Appreciation letter by Director (F & B) for dinner, Hosted by Table de France (May 2000)

4.Certificate from one star "Michelin chef Minguella (Miramar restaurant, Marseille Cedex) and Chef Pinna for the sea food promotions. (Dubai Feb. 2000)

5.Employee of the month Award from Hotel Le Meridian Dubai, (June 1999)

6.Participate in Escoffier Foley fish George bank scallop challenge Qualifier and win for Scallop with Chocolate Sauce

Professional

1.Completed the course of Apprenticeship Training under the Apprentice Act, 1961 at The Claridges hotel from Aug.1992 to Sep 1995

2.Certificate from "Le Meridian Dubai Academy" for” Commitment to Excellence Course”

Educational Qualification:

1.Bachelor in Hotel Management from Uttara Khand Open University Dehradun

2.HSC

3.SSC

Personal Details:

Nationality Indian

Date of birth May 10, 1973

Languages English & Hindi,

Interest Innovations, Listening Music & Sports

Strengths Positive Thinking, Good Listener, Team Player & Love to take challenges

Declaration:

I hereby, declare that all the mentioned information’s is true and corrects to the best of my knowledge

(Rajander Singh Bhandari)

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