Senior Executive Chef Global Culinary Leadership & Operations

RESUME

KAPIL BHARDWAJ

CAREER OBJECTIVE

Permanent Address:

**, ******** ****** **** *******,

Haridwar, Uttarakhand-249408 (INDIA)

Email: ***************@*****.**.**

Contact No: +91-969*******

Currently in India Open to Relocation &

Global Leadership Roles with immediate effect

Accomplished Executive chef with a proven track record in culinary leadership, seeking to drive excellence in a prestigious global hospitality organization. Committed to delivering innovative culinary experiences while leveraging strong communication, staff management, and operational expertise to ensure seamless kitchen performance. Passionate about fostering team synergy and operational efficiency, I aim to contribute to organizational growth while advancing my culinary and leadership skills in a dynamic, high-energy environment. Professional experience:

Worked as a Sr. Executive Chef, Airport View Hotel, Accra (Ghana) (West Africa) (May 2023

– March 2026) 101-rooms indigenous Ghanaian hospitality property near International Airport with more than 20 years of Hospitality service experience including a convention centre, Five F&B outlets, and high-volume banqueting operations with fast paced business Duties & Responsibilities:

Training, developing, and motivating the culinary team to meet and exceed established food quality, standards consistently in all core areas of the food and beverage department.

Providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach.

Collaborating with all core departments in the hotel and progress towards long & short-term goals while thriving individual & departmental K.P.I with regular departmental meetings.

Defining Concepts, Identifying markets, preparing menus, Developing recipes, and performing menu engineering at regular intervals of time to keep up with the goals.

Control and analyze the following:-

a) Quality levels of production and presentation

b) Guest satisfaction & feedback

c) Merchandising and marketing

d) Operating/ payroll/ food costs/ profitability planning & updates e) Operating & Capital expenditures for the operations & future planning f) Overall Auditing of all sections of the kitchen in terms of cleanliness, documentation, and hygiene as per the local Food safety organization. g) Prioritizing Local anticipations, market needs, and trends in constant menu redevelopment. h) With assistance from the HR department, lead the hiring of Kitchen employees, employee orientation, coaching, etc. to ensure appropriate staffing and maximum productivity.

i) Ensure that the workplace policies in the Staff Handbook are adhered to at all times. j) Develop Kitchen SOPs, streamline the operations, and standardize them. Worked as Head Chef, Vine Restaurant, modern international cuisine (150 + covers), ranked in top 10 restaurants in Accra by Lifestyle Experiences Pvt Ltd, Accra (Ghana) (West Africa) (June 2022 – May 2023) Duties & Responsibilities:

Ensure proper safety, hygiene, and sanitation practices are followed.

With assistance from the HR department, lead the hiring of Kitchen employees, employee orientation, coaching, etc. to ensure right staffing and maximum productivity.

Conduct formal and on-the-job training sessions for kitchen employees.

Maintain the Restaurant’s quality and quantity standards.

Carry out inspections of all kitchen areas, cold rooms, and equipment.

Keep an up-to-date standard recipe file for all food items

Ensure optimum performances in the entire above are as desired

Establish and maintain effective employee relations.

Ensure the highest food standards and qualities are maintained in all areas of kitchen operations.

Develop Kitchen SOP s and ensure that they are followed daily.

Ensure that all staff members are motivated and disciplined.

Ensure that the workplace policies in the Staff Handbook are adhered to at all times.

Ensure efficient, cost-effective operation and profitability of food production. Worked as a Sous Chef Trainer at Chitkara School of Culinary Arts, CHITKARA UNIVERSITY (Punjab) (August 2017- June 2022) Duties & Responsibilities:

Overall Responsible for the on-campus restaurants The -Dhaba,(170 covers, a contemporary International cuisine dining Outlet), The Spice Route (150 covers, Asian cuisine)

Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff.

Attends and participates in all culinary and inter-departmental meetings.

Assisting in training and development of staff and maintaining records for the same.

Developing standard recipes and setting portion sizes for cost control.

Assisting in training and development of staff and maintaining records for the same.

Develop a cohesive, safe, and positive learning environment for students.

Guides junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

Assists in maintaining par stock for smooth operations.

Monitor holding and storage operations, stocking, and food rotation, and guaranteeing food service sanitation standards are met

Planning menus for special occasions & and coordinating banqueting events along side.

Enforcement of health and safety standards within the kitchen.

To set, maintain & and monitor high standards of cooking and presentation.

Carry out inspections of all kitchen areas, cold rooms,and equipment. Worked with Atlantis the Palm, Dubai (Bread Street Kitchen & Bar Worldwide) as Chef De Partie by Michelin Star Scottish Chef Gordon Ramsay (September 2015 Till July 2017) Duties & Responsibilities:

Assists and supports the Head Chef in the development of new recipes.

Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff

Supervise and inspect all preparation and cooking equipment regularly to ensure that they are kept clean, sanitary, and in perfect operating order

Ensure that food products, presentation, and plating are of the highest quality and are prepared to serve promptly

Supervises all food preparation and presentation to ensure quality and restaurant standards

Verifies that food storage units all meet standards and are consistently well-managed

Assists head chef with menu creation

Coordinates with the restaurant management team on supply orders,budget, kitchen efficiency, and staffing.

To attend daily departmental meetings and training as required.

Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications

Assists in maintaining par stock for smooth operations.

Monitor holding and storage operations, stocking, and food rotation, and guaranteeing food service sanitation standards are met

Planning menus for special occasions & and coordinating banqueting events along side.

Enforcement of health and safety standards within the kitchen.

To set, maintain & and monitor high standards of cooking and presentation.

Carry out inspections of all kitchen areas, cold rooms,and equipment.

Worked with St.Regis Doha (Pre-Opening) as Demi chef de Partie (Starwood Hotels & Resorts Worldwide), in OPAl Restaurant (Best Contemporary European Restaurant 2013

–Timeout Doha) by Michelin Star Scottish Chef Gordon Ramsay and promoted to Chef de partie

(February 2012 till February 2015).

Duties & Responsibilities:

Assists and supports the Sous chef in the preparation of new recipes and food.

To attend daily departmental meetings and training as required

To prep food consistent with the level required by the Chef and Michelin standards.

Assists in all kitchen-related activities including ordering supplies.

Assists in maintaining par stock for smooth operations.

Assists with the coordination of banqueting events along side.

Planning of menus for special occasions & and coordinating banqueting events along side.

Enforcement of health and safety standards within the kitchen.

Worked with One & Only The Palm Jumeriah (One & only resorts Worldwide) Dubai, (U.A.E) in 101 restaurant (Best European casual dining 2012-timeout Dubai by Michelin Star French Chef Yaanick Alleno as Chef de Partie ( November 2010 to February 2012 ).

Duties & Responsibilities

Assists and supports the Sous chef in the preparation of new recipes and food.

To attend daily departmental meetings and training as required

To prep food consistently to the level required by the Chef and Michelin standards.

Assists in all kitchen-related activities including ordering supplies

Assists in maintaining par stock for smooth operations.

Assists with the coordination of banqueting events along side.

Assists with the planning of menus.

To work within Company rules at all times as laid out in the contract of employment and staff handbook

Has worked with ISTA HOTEL (I.H.H.Rgroup) Now Hyatt Regency IN AMRITSAR

(INDIA) in Thai Chinese Specialty Restaurant ( Thai Chi ) as a Hotel Operational Trainee

( June 2008 till July 2010).

Duties & Responsibilities:

Assists in maintaining par stock for smooth operations.

Assists with the coordination of banqueting events along side.

Assists with the planning of menus.

Assists with the enforcement of health and safety standards within the kitchen.

Assists in all kitchen-related activities including ordering supplies. Industrial Training:

20 Weeks of industrial training (Front office, Housekeeping, F&B service, Culinary)The DEVIGARH PALACE, Devigarh, Udaipur.(2006).

Professional & Academic Qualifications:

Masters of Science (Hotel Management),UTTARAKHAND OPEN UNIVERSITY, Recognized by UGC, DEB, listed in AIU.

Bachelor of Science (HotelManagement),Dr,Ambedkar Institute of Hotel Management, Catering & Nutrition, Chandigarh (Affiliated from N.C.H.M.C.T, New Delhi & I.G.N.O.U, INDIA)

Science & Cooking: From Haute Cuisine to Soft Matter Science, Harvard University,

https://courses.edx.org/certificates/f73389d945b54726ba76cabd2ff6ba01

Science & Cooking:From Haute Cuisine to Soft Matter Science (chemistry),Harvard University https://courses.edx.org/certificates/30af69217e9f4f7cb8e3ca42606a81 37

Personal Details:

Father’s name : Sh. Kamal Bhardwaj

Mother’s name : Smt. Kamlesh Bhardwaj

Spouse’s name : Ms. Mallika Sharma

Date of Birth : 3rd September,1987

Nationality : Indian

Passport no : U4753061

Passport Expiry : 21/05/2030

(KAPIL BHARDWAJ)

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