Bobby Dias

Experienced Executive Chef with over 10 years of expertise in hotel, resort, restaurant, and hospitality operations. Skilled in menu planning, kitchen management, food cost control, staff training, inventory management, HACCP standards, and guest satisfaction. Proven ability to lead large kitchen teams, maintain high food quality standards, and improve operational efficiency while maximizing profitability.

Executive Chef - LI Hospitality / Resort & club

(2026-01)

• Manage overall kitchen operations and food production.
• Develop seasonal menus and standard recipes.
• Control food costs, wastage, and inventory levels.
• Supervise and train kitchen staff.
• Ensure compliance with food safety and hygiene standards.
• Coordinate banquet, buffet, and special event catering.
• Maintain guest satisfaction through quality food and service.
• Reduced food wastage through effective inventory management.
• Improved kitchen productivity and staff performance.
• Successfully managed high-volume banquet events.

Sous Chef - Taj hotel & Resort new Delhi - New Delhi

(2007-07 - 2011-08)

• Assisted Executive Chef in daily kitchen operations.
• Supervised food preparation and presentation.
• Managed kitchen schedules and staff training.
• Maintained food quality and hygiene standards.

Executive sous chef - Ginger hotel & in Pune - Pune

(2015-09 - 2016-08)

• Prepared and presented multi-cuisine dishes.
• Managed assigned kitchen sections.
• Ensured consistency in food quality and portion control.

Diploma - Hotel Management & Catering Technology - N.C.H.M.C.T. Institute OF HOTEL Management (1997-05 - 2000-12)