Arun Negi

Profound sensitivity to multinational cultures & consumer behavior with skills in interacting with customers from different nationalities and meeting their requirements through efficient customer management skills. Industry Preference: Hospitality

Executive Chef - HOTEL SIGNATURE GRAND - New Delhi, India

(2021-12)

• Managing operational kitchens, staff & administrative activities of the kitchen production areas and guiding team members in ensuring compliance with HACCP requirements in catering to food production.
• Define & implement standard operating policies & procedures as well as standard costing systems for enhancing operational efficiency & service quality.
• Optimize costs by preparing & implementing annual food budgets and streamlining processes related to daily operations.
• Render consultancy in the design & construction of kitchens, pantries, dining areas & logistical points including redesigning kitchens for the palaces and developing sites for new buildings and renovations.
• Identify & develop local & international suppliers for sourcing of highest quality raw materials based on culinary requirements.

Corporate Chef - Al Tasnim Middle East LLC - Muscat, Sultanate of Oman

(2019-05 - 2021-03)

Currently handling operation of 48 kitchens spread across Muscat and Oman, with a total of 500+ kitchen staff, providing breakfast, lunch, and dinner to approximately 16000 internal and external customers each day, at different sites and locations.

• Managing administrative/operational activities of the kitchen production areas and guide team members in ensuring compliance with HACCP requirements in catering, related to food production, rendering consultancy in the design & construction of kitchens, pantries, dining areas & logistical points including redesigning kitchens for the developing sites for new buildings and renovations.
• Setup of the Central Hospital Kitchen to cater 500 meals in a day to serve in Burjeel, Lifeline, Aster & Badar al Sama hospitals.
• Setup of the Smart Kitchen to prepare 10,000 meals in a day to caterer for Industrial & Corporate catering operations.
• Setting up standard operating policies & procedures as well as standard costing systems for enhancing operational efficiency & service quality.

Executive Chef - Omar Bin Eid Group of Companies - Dubai, UAE

(2018-03 - 2019-03)

Consultancy Job

• Successful launching of Grandmahal Restaurant based on identified potential and changing market dynamics.
• Significant contributor in taking the chain of Parantha'n'Rolls Restaurant to the next level based on identified potential and changing market dynamics.
• Enhanced the taste of basic dishes on the existing menu and added new Arabic, Filipino, Pino Chinese & Asian items to the menu by conducting trials on existing recipes in 2 Parantha'n'Rolls restaurants in Dubai.
• Partnered with head chefs in redesigning six chefs' special menus, serving for specific periods with the best menu incorporated into the menu across the chain in April 2018.
• Prepared & maintained updated documentation to support restaurants with recipes, sub-recipes, dry spice mix recipes, basic gravy recipes, standard operation procedures for FOH & BOH related to food, proper checklists for each section and subsections of FOH.

Chef de Cuisine - Peppermill Fine Dining Indian Restaurant - Abu Dhabi, UAE

(2012-11 - 2018-02)

Tablez's Foods Company

• Leading a team of restaurant and kitchen staff
• Sharing new plans & ideas with sales & marketing team for increasing the sale
• Administering training programs and preparing schedules and executing inventory effectively
• Managing workload and ensuring effective working of kitchen and restaurant activities and maintaining excellent standards for meeting operational expectations
• Monitoring and managing guest complaints; ensuring satisfaction and administering efficient follow-up for the same to receive feedback
• Coordinating with the restaurant team for achieving sales targets and following the company's rules & procedures for increasing productivity
• Maintaining budget and employee records; preparing month-end and P&L reports with the manager
• Controlling wastage and pilferage and controlling the food cost and cogs
• Supervising all checklists like food temperature, food expiry, hot food holding, cold food holding, kitchen cleaning schedule, kitchen sanitation
• Organized food festivals/events such as Ramadan Special Menu, National Holidays, Special Menu for Weeks, & International Events & Festival (Biryani Festival, Kebab Festival, Regional Food Festival) which resulted in generating revenue worth AED 35000 to 50000
• Played key role in implementing new initiatives such as Products & Services, Product Descriptions, and Competition Sales Strategy for openings and introducing additions (Restaurants / QSR) to existing set-ups
• Reduced cost by 24% to 22% through identifying & developing new vendors for meats, perishable & vegetables through Local Purchasing, Bulk Ordering, comparing vendor bids and actual purchases between vendors, Center warehouse for keeping mega stocks for at least 6 months during market fluctuation period

Unit Chef - Pind Baluchi Restaurant - New Delhi

(2012-03 - 2012-10)

J.S. Hospitality Pvt. Ltd.

• Managed activities of kitchen staff for work and duty schedule
• Attended and followed up on guest grievances and feedback
• Executed day-to-day running of the business, ranging from menu planning and dealing with suppliers

Senior Chef De Partie - Chelmsford Club

(2011-03 - 2012-02)

BEE GEE CATERING PVT LTD

• Mentored & motivated team
• Maximized quality while containing food and labor costs and dealing with suppliers
• Implemented systems and procedures that were cost-effective