Arnab Royyy

A Visionary Chef leveraging 28 years of experience in food preparation, kitchen, and a la carte operations for the leading, renowned luxury hotels & resorts. Culinary innovator known for producing top-quality food products, contributing to revenue growth while reducing time, food, and cost. Leveraged prowess and perspective in handling all aspects of kitchen management, including monitoring food production and aesthetic presentation of food while ensuring quality and minimizing supply waste.

Safety-conscious and remarkable proficiency in applying health and safety procedures with profound knowledge of food and hygiene regulations. Superior leadership, coaching, and teambuilding skills; committed to creating memorable dining experiences for all guests. Thrive in high-pressure environments; passion for food and flawless service.

Foster a sense of commitment and camaraderie among all team members to ensure guests maintain high satisfaction with food and service, resulting in new and repeat business.

Head Chef and Part Owner at Hometreats (2024-12 – Present)

Managing hometreats as head chef and part owner. It's a hybrid restaurant and cloud kitchen. Serving INDIAN and bbq food with middle eastern twist.

• Introduced seasonal specials, driving repeat business and customer loyalty
• Maintained high standards of food safety and hygiene, passing all inspections
• Crafted innovative menus, increasing customer satisfaction ratings by 25%

Brand Chef at Creative Recipes (2018-01 – 2024-09)

Awarded the best North American restaurant in Riyadh. Shoulder with the overall accountability of actively overseeing and managing the food preparation and presentation activities. Oversee the activities, work, and operations to ensure customer satisfaction and meet operational objectives and goals.

• Surpass the expectations of every guest, every time, elevating the cuisine
• Ensure that food presentation and plating were of the highest quality and prepared to serve
• Produce high-quality plates, both design and taste-wise
• Develop a customer-centric approach to attain the highest levels of customer satisfaction
• Ensure that the kitchen operates promptly and meets quality standards
• Build and maintain robust relationships with customers and guests
• Review and assess each recipe, obtain, and arrange all the necessary ingredients
• Prepare and present the food promptly while ensuring safety
• Experiment with recipes and propose the application of new ingredients
• Demonstrate leadership qualities by providing a positive working environment
• Exhibit a professional approach to hotel management
• Optimize the brand by commencing the multi-unit

Kitchen Chef at Azadea Group (2014-11 – 2017-09)

Managed all activities in the kitchen, including food preparation, production, and management, and kitchen staff training. Assured that all the goals were geared toward exceeding guests' expectations.

• Maintained the quality of food and ensured consistency in food delivery and standards
• Planned and directed food preparation and culinary activities
• Articulated and modified the menus or created new ones that meet quality standards
• Entrusted with the overall accountability of preparing the kitchens and dining rooms and developing fresh, diverse menus with independent, fine dining food
• Ordered equipment and suppliers and trained the full culinary brigade

Chef Level II at Urbacon Consulting (2012-12 – 2014-07)

Commenced as Private Chef to Royalty and transferred to the owned restaurant / His Majesty's, Private Residence. Delegated as Restaurant Chef, Italian Restaurant – Doha, Qatar.

• Articulated the international theme and menus
• Trained staff in high-end customer service and food preparation

Private Chef at Alf Marine (2010-11 – 2012-10)

Private chef to Mr. Abdullah al Futtaim, based on the yacht Radiant in Italy.

• Introduced new meal ideas to him, his guests, and his family every time

Vice Principal at Aims Syndicate (2009-02 – 2010-10)

Senior Demi Chef de Partie at Crystal Cruise Lines (2006-09 – 2008-10)

Chef de Partie / Station Head at Royal Caribbean Cruise Lines (2001-09 – 2006-07)

Chef at Sinclair's Retreat (1999-08 – 2001-04)

Faculty (Food & Beverage Production) at National School Hotel Management (1997-01 – 1999-06)

Commi 2 at Le Meridian (1996-02 – 1996-11)

Senior Commi at Hyatt International – Hyatt Regency (1994-06 – 1996-01)

MBA in Business Management – Kazian Global School of Business Management (2010 – 2012)

Diploma in Hotel Management – Institute of Advanced Management (1991 – 1994)