Sous Chef Executive

BISHANDUTT DABRAL

EXECUTIVE CHEF

PHONE: +91-996**-*****

WEBSITE: www.bishanduttdabral.com

EMAIL: ****************@*****.***

PROFILE

** ***** ** ********** ****

specialization in National and

International Cuisine.

India, Italian, Thai and Continental

cuisine specialties

Rich experience in managing,

coordinating, and scheduling and

task allocation.

Heritage culinary skills inherited

within the family.

KEY ACHIEVEMENTS

Revenue and Sales generation

Menu designing and planning

Pre- Opening Team member for five

elite renowned hotels and

restaurants in Mumbai.

FOOD STYLING PROJECTS

Worked as a consultant for Chef Nitin

Tandon: www.nitintandon.com

Projects done together:

Worked on the McDonald’s B/F

project for west zone.

R. Balki’s Films, Ki and Ka

Nanak, Food Packaging (CANADA)

ABS, Food Packaging

Best Chef Air Fryer, Best Deal: TVC

Captain Heart Attack, Apollo’s

Corporate House

TATA SALT, TVC

BON-BON (Bread), Punjab

Nagold - Häfele Kitchen Appliance

Kellogg’s - Kellogg's Special K

Protein & Fiber I Eat

LANGUAGE

CAREER HIGHLIGHTS

2022 TUI Cruises, Viking Cruises, Viking Sky as Sous Chef 2020 Freelancing and Consultancy in Restaurant Kitchen Planning 2015 Serrao Hospitality, launch of 3 Restaurants (BARWORKS, ZAYNA, NAVARATNA) at Airoli, New Mumbai

2008 Experienced working with Celebrity Syrian Master Chef Rameez al Ghriwal for Arabic Food Festival at Ludhiana Majestic Park Plaza. 2003 Pre-opening chef for Intercontinental Marine Drive Hotel, Mumbai 2002 Pre-opening chef Bella-Vista an Italian Restaurant, Mumbai 2001 Tamnak Thai at Dadar, Mumbai

2000 Launched “Western Café” (Lounge-cum-pub) at Bandra, Mumbai SKILLS

RECOGNITIONS

Mid-Day published about Bella Vista Italian Cuisine, Fine Dining Restaurant

(2002)

Food Magazine (2012) Edition Jan-March Upper Crust http://www.uppercrustindia.com/posts/478/Columns.html

Article published in “Cooking & More” by Tarla Dalal Magazine SEP-OCT 2012

(page 50-53)

Artic published in Black & Gold / The Bombay Gymkhana magazine June 2013

(page 18-19)

Selected for Grand Hyatt (Muscat)- Three Michelin starred, Italian Restaurant

(Tuscany) by Michelin star Chef Fabrrizio Valdetaro GERMAN

SPANISH

ITALIAN

HINDI

ENGLISH

Hospitality & Culinary Management

Front- & Back-of-House Operations

Budgeting & Cost Controls

Five-Star Dining/Menu Development

Teambuilding/Training/Supervision

Safety/Sanitation/Quality Controls

Vendor/Inventory Management

Guest Service Excellence

Multi outlet Operations

Turn around Management

Strategic Marketing & Sales

Profit & Growth Strategies

Restaurant & Kitchen Design

Conflict solving skills

Conduct safety training

WORK EXPERIENCE

Nov 2022 / May 2023 Viking Cruises, Viking Sky

Job Title Sous Chef

Key Responsibilities /

Accountabilities

1. Complete supervision of Manfredi’s (Italian Restaurant) for around 140 pax on a daily basis. 2. Ensure that food preparations / storage are in line with all Public Health Policies and Company Regulations and enforce & maintain “clean as you go” work habits, communicate with the Kitchen Steward if additional cleaning is required during food preparation periods.

3. Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.

4. Accountable for delivering the morning breakfast @World Café 5. Supervise and responsible for the Pool Grill (Live Barbeque and Hot Dogs) 6. Ensure that service schedules for equipment are in place and being followed. 7. In conjunction with the kitchen Steward, control and maintain all equipment in the Galley, reporting any damages and / or malfunctions.

8. Submit work orders for repairs to galleys and/or equipment and follow up on these requests to ensure timely completion.

9. Ensure that all Galley personnel transport their provisions with the correct utensils

(vegetables and fruits washed, cleaned and sanitized) from the storeroom to their respective outlets.

Jan 2022 / Aug 2022 Mein Schiff 5 (TUI Cruises Germany) Job Title Jr. Executive Sous Chef

Job Summary As Jr. Executive Sous Chef’s primary responsibility is the management of an assigned galley to ensure that the line's high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model.

Key Responsibilities /

Accountabilities

1. Responsible for the up-to-standard workflow in the assigned work area in the Galley department and the related administrative tasks, in the close cooperation with the Executive Sous chef.

2. Responsible for the implementation and realisation of the quality standards, with special regards t menu, buffets, them night including food-cost calculation and operating procedures. Properly plan and prepare for events and cruises. 3. Executive Sous Chef’s proxy in the case of his absence. 4. Develop a positive working relationship with all shipboard departments to facilitate a team-oriented atmosphere.

5. Ensure that all departments within F&B are working together as a team and supporting each other in a professional manner.

6. Supervision and training of the strict adherence to all agreed regulations (EU-ships- San/USPH/HACCP, ISM/ ISO, SQM, TUIC Service standards, especially with regards to security, environment, and hygiene regulations in my area of responsibility. Ensure that assigned galley is maintained in accordance with Company policy, USPH, SEMS and safety and environmental regulations.

July 2020 / Dec 2021 Pritam’s Global Cuisine & Pritam’s Dhaba Job Title Consultant Chef

Key Responsibilities /

Accountabilities

1. Pritam’s Global Cuisine, PAPS Lounge Bar, Desi Vedeshi Café at Thane Mumbai. a. Delivered and designed new Menu.

b. Hired and trained new staff recruited during the assignment. 2. Pritam’s Dhaba at Vasai Road, Mumbai.

a. Redesigned and enriched the existing menu.

b. Increase the productivity and time saving from Order until order delivery. c. Hired and trained new and existing staff.

d. Delivered training on hygiene and sanitation.

Nov 2015 / June 2020 Serrao Hospitality-Mumbai, India Job Title Executive Chef

Key Highlights Pre-Opening for all the 3 Restaurants given below BARWORKS: A contemporary Asian-European cuisine-140 covers ZAYNA: An Uber Dinning (Indian, Tandoor & oriental cuisine) - 120 covers NAVARATNA: A casual All-Day dinning (North Indian & South Indian) -200 covers Job Summary To implement and follow culinary standards and to oversee the culinary and kitchen stewarding operations of the units and external delivery catering. To supervise all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation, and cleanliness.

Key Responsibilities /

Accountabilities

1. Menu Standard, Recipes: Standardize production recipes to ensure consistent quality. 2. Providing active support for Catering Proposals, Menu Pricing and Menu Innovation as per requirements.

3. Responsible for planning menus for all units and Costing for Special Event Catering. 4. Reinvent outlet menus at regular intervals or as and when required. Achievements Increased the Corporate ODC Business by 10 to 12% YoY. AUG 2013 / APRIL 2015 Dish Hospitality – Mumbai, India India’s first HACCP and ISO 22000 certified Central kitchen. Job Title Executive Chef

Key Highlights Experienced in Industrial catering which churned out 20,000 meals per day. Exposure working with a professional team comprising top brass chefs and a nutritionist. Learned working in R&D kitchen which conceptualizing new recipes that tantalizes the taste buds while adhering strictly to nutritional standards. Closely worked with a fully equipped testing lab with a dedicated microbiologist and hygiene specialist to adhere strict standards

Job Summary Production and supervised Breakfast, Lunch, Dinner and Outdoor catering. Designed Executive meals for Senior Management, Corporate gifting, Festive Orders, Confectionaries, Food Fests. Customized banquets, special orders, and Shape Cakes & cookies.

Managed Retail Segment: Pizza Express/ Barista/ CCD Express/ Jawa Green/ Good Go Café. Key Responsibilities /

Accountabilities

Responsible for managing daily operations and team size of 65 direct chefs. Responsible for coordination with chefs which were on client premises. Managed production for retail segment.

Achievements 1. Decreased Food Cost from 70% to 49% within one year. 2. New sites :( Morgan Stanley NKP & Athena, Colgate, Mckinsey, CLP, OCS, Spectra, Dow, Star TV, SONY TV, Mount Litera School.

FEB 2013 /AUG 2013 Bombay Gymkhana Club – Mumbai, India Job Title Executive Chef

Key Highlights Managed the entire Kitchen operation and satellite kitchen operation for the Bombay Gymkhana which was founded in 1875 for Europeans. Designed in the Swiss chalet style by John Adams and was originally built as a British-only club, designed by English architect, Claude Batley is one of the premiere gymkhanas (sports arena) in the city of South Mumbai. It was a major hub for sports like hockey, football, cricket, and golf; Recent years have seen sports like rugby and tennis gaining prominence.

Job Summary Managed team size of 100 Chefs and kitchen stewarding. Ensured that vendors with inter-connectivity and other complex challenges to produce a positive result for the members in BGC, providing a “best-in-class” guest experience. Key Responsibilities /

Accountabilities

1. Vender Management with respect to food quality and price. 2. Innovated new menu and menu planning (costing, recipe and weigh). 3. Maintained high standards for Hygiene & Sanitation. 4. Managed recourses for kitchen operations.

5. Leadership Development and managed the reporting hierarchy within the organization. 6. Significant contribution in revamping daily processes resulting in reducing the number of food complaints.

Achievements 1. Harmonized food costing for the vendors. 2. Introduced new food counter in the Club, “I feel Healthy Today”, “Go Gola and Pizza” introduce in Food Court.

3. Introduced new ideas like Executive Breakfast in weekends, Swimming pool Brunch, Holi, Parsi New Year and Arabic food Festival.

AUG 2011/AUG 2012 The Willingdon Sports Club – Mumbai, India Job Title Executive Chef

Key Highlights Exposure working for elite club, which was founded in 1918 by Lord Willingdon, then Governor of Bombay on 66 acres of land with a plant nursery 22,000 trees. The club has an 18-hole golf course, 6 tennis courts, squash and badminton courts, health club & a swimming pool. Job Summary Manage Entire Kitchen operations and kitchen stewarding. Manage team size of 120 chefs and kitchen stewarding. Key Responsibilities /

Accountabilities

1. Engaging with the team of Architecture and Kitchen Consultant on the project of 6,000 sq. feet main kitchen of the CLUB.

2. Designing new Lebanese Menu, Fusion pizza, Live BBQ counter, Sizzlers, Combo Meal Pure Vegetarian Menu Monthly Events, themes, and Festival were introducing in the club. 3. Contribution in revamping daily processes resulting in bringing down the food complains. Achievements 1. Elevated gross sales of The Willingdon Sport Club property by 26% in first year as an Executive Chef. Yearly turnover of Food in Club 5.23 Crore. 2. Achieved record profitability of the restaurant and catering operations as compared to past year.

3. Increased sales and revenue, while keeping intact the guest satisfaction with regards to food quality.

4. Increased Bar Night daily average sale from 20K to 60K INR. 5. Increased banquets sale by 57 lakhs. Achieved 3.48 Cr. Target 2.9 Cr. 6. Increased daily food sale by 30K INR. Achieved 1.43 lakh. Target 1.13 Lakh. 7. Innovated new menus and layout; renegotiated terms with vendors/suppliers; halted rampant waste; and unified front- and back-of-house staff to create a cohesive, cooperative team committed to premium guest service and optimum profitability. NOV 2009/OCT 2010

Sun-n-Sand – Mumbai, India

Job Title Sous Chef

Key Highlights Sun-n-Sand, Mumbai’s first Juhu beach 5* Hotel. The Hotel with the perfect location and a grandiose edifice is the ideal venue for business travellers, tourists and for hosting conference, meetings, weddings, and other functions.

Job Summary Reporting to Corporate Chef Gautam Mehrishi Organizing food trials and standardizing of recipes Ensure overall consistency and high quality across the various operations Key Responsibilities /

Accountabilities

1. Responsible of the kitchen and stewarding operations. 2. Delivered redesigned menu and creative cuisine prepared in line with international standards, designed new recipes and determined appropriate ingredients, designed specific serving portion for each recipe.

3. Delivered production, safety, and sanitation standards which ensured the quality of the finished Products.

4. Developed costing plans for recipes and tracked accurate costing of all dishes prepared and sold.

NOV 2007 / MAR 2009 Majestic Park Plaza, Ludhiana – Punjab, Job Title Senior Sous Chef

Key Highlights Majestic Park Plaza, an oasis of tranquillity, is the ideal venue for business travellers, tourists and for hosting conference, meetings, weddings, and other functions Job Summary Involved in strategic sales by conducting food festivals and promotional events. Key Responsibilities /

Accountabilities

1. Prepared contemporary menu, costing, training (associates) and maintaining standards 2. Conducted daily food panels within department including service 3. Conducted daily kitchen meetings, monthly F&B meetings and departmental profit and loss meeting.

4. Responsible for quality of food, food handling personnel and professional work procedure 5. Conducted safety training on food handling equipment 6. Implemented the hygiene standards and met them at all times as per industry standard Achievements Achieved the yearly Budget of increase in sales of F&B by 10% JUL 2003 / FEB 2007 Costa cruise line

Job Title II Sauce Cook,

Key Responsibilities /

Accountabilities

1. Preparation of the sauce as per the requirement and demand 2. Preparation of the main dish which contents sauce as a main part of the dish 3. Monitored the preservation techniques that are necessary to maintain the quality of the food (Raw and Cooked)

4. Preparation of breakfast, which includes cheese and cold cuts, cutting of fruits, egg delicacies and Lunch buffet

5. Preparation of various sauces as per requirements 6. Control and maintain Hygiene and cleanness in Kitchen as per USPH norms 7. Monitored quality and quantity of food, which is served 8. Checked the necessary critical points during the preparation of food 9. Preparation and cooking of various types of vegetable in main Kitchen as per the need of the menu

10. Preparation of various types of Pasta and Appetizers in Pasta section FEB 2003 / JUL 2003 Hotel Intercontinental Marine Drive – Mumbai, India. Job Title Senior Commi

Key Highlights 60 room boutique property, 1 multi-cuisine restaurant, 1 roof-top outlet, bar, swimming pool, room service

Cuisine knowledge: Asian Kitchen

Key Responsibilities /

Accountabilities

1. Responsible for Asian cuisine which includes Thai and Chinese 2. Guide and Lead the Juniors for pre-cooking preparation 3. Responsible for maintaining and Quality and Quantity of food 4. Monitored quality and quantity of food to be served DEC 1998 / OCT 2002 Minchin Hotel & Rest. Pvt. Ltd. – Mumbai, India Job Title Chef de partie

Key Highlights 3 Restaurants, Have three outlets namely Bella –vista (capacity of 40 covers), Memories of China (capacity of 50 covers), Thai Connection (capacity 80 covers) Cuisine knowledge: Thai / Italian

Key Responsibilities /

Accountabilities

1. Supervised the kitchen, Commies and Trainees

2. Team Building through training and knowledge sharing. 3. Responsible for taking decision in cooking process, preservation methods and sanitary condition in kitchen

4. Monitoring food safety

Achievements 1. Conducted quality checks and test for products with regards to labelling, dates, and cleanliness

2. Attended taste panel on daily basis and review food quality and presentation 3. Developed menu contents on market research and feedbacks 4. Documented the production chart and daily market list APRIL-1998/OCT-1998 The Retreat Hotel - Mumbai, India Job Title Industrial Trainee

EDUCATION

2017 Post-Graduation in Hospitality Management - Welingkar Institute of Management Development & Research 2007 Bachler of Science in Physics & Computer Science - Mumbai University 1998 Craftsmanship course in food production & Patisseries - Institute of Hotel Management Catering Technology & Applied Nutrition

ADDITIONAL TRAINING & CERTIFICATIONS

Culinary Competition: Worcestershire sauce (Lea & Perrins) Competition Runner Up (IHMCT. Mumbai)

Management Development program Sarovar Groups (Majestic Park Plaza Hotel)

Train the Trainer programmed Level 3 (Focus on Present & Future Implications of FSSA on Food Business Operators, Fundamentals of Food Safety & Hygiene, Advanced Food Safety & Hygiene): (EQUINOX SOLUTION) ISO 9001:2008

Food Safety Level 2 (SouthseaTraining.co.uk)

Certificate of Completion Marine Evacuation System Deployment-MS5 LANGUAGES

Italian: Italian language certificate-Seina university (Italy) Level-A2

German: German Level Certificate-Berlitz Level-A1

Spanish: Institute of Spanish Level-A1

Contact this candidate