Chef Pankaj

Performance-driven, commercially astute Executive Chef with over 12 years of progressive culinary leadership spanning high-end hospitality operations across India and the GCC (Saudi Arabia). Expert in managing multi-outlet dining, 5-star resorts, high-capacity banquet facilities, theme parks, and standalone luxury restaurants. A strategic leader who balances gastronomic creativity with rigorous administrative and financial discipline.

Proven success in menu re-engineering, food cost reduction, P&L management, yield optimization, HACCP food safety standards, vendor procurement, and building multicultural culinary brigades.

HEAD CHEF - Sharazadhe Restaurant - Al Khobar, Saudi Arabia

(2026-03 - 2026-06)

• Directed daily kitchen operations, production workflow, station allocations, and service execution for a high-end dining destination in Al Khobar.
• Conceptualized and launched authentic Arabian, Moroccan, and modern Middle Eastern menus aligned with local preferences and high profit margins.
• Implemented strict food safety, sanitation, cold-chain monitoring, and daily temperature logging in full compliance with Saudi Food and Drug Authority (SFDA) regulations.
• Managed vendor purchasing, negotiated raw ingredient pricing, optimized par levels, and reduced kitchen wastage by 8%.
• Supervised, mentored, and scheduled a multicultural culinary brigade of 18+ chefs and stewards, maintaining high morale and dish presentation consistency.

EXECUTIVE CHEF - Bharti Resort & Adventure Park - Pune, India

(2024-01 - 2026-02)

• Led total kitchen operations for a prominent resort and theme park complex featuring multi-cuisine dining outlets, poolside service, and extensive banquet facilities.
• Planned and produced customized menus for large-scale corporate retreats, destination weddings, and tourist weekend rushes averaging 1,500+ daily covers.
• Formulated annual F&B budgets, controlled daily food cost percentages, and performed weekly stock audits to maintain healthy gross margins.
• Formulated standard recipe cards (SRCs), portion control guidelines, and visual plating guides for all hot, cold, and bakery stations.
• Handled recruitment, onboarding, skill assessment, and continuous training in hygiene, cross-contamination prevention, and speed of service.

CORPORATE EXECUTIVE CHEF - Magnus Hotels & Apartments Services - Pune, India

(2022-09 - 2024-01)

• Managed culinary infrastructure, food quality, and brand compliance across 5 distinct hotel and service apartment properties.
• Conducted menu engineering matrix evaluations (Stars, Plowhorses, Puzzles, Dogs) to phase out underperforming items and maximize item profitability.
• Partnered with central procurement to standardize vendor sourcing, evaluate product yield ratios, and leverage bulk purchasing power.
• Created comprehensive kitchen operational manuals, receiving inspection checklists, and chemical handling guidelines across all units.
• Coached Head Chefs and Sous Chefs on effective food cost tracking, prep list forecasting, and kitchen staff scheduling.

EXECUTIVE CHEF - Hotel Rajratna Executive - Pune, India

(2021-01 - 2022-09)

• Directed kitchen management, VIP guest dining requests, specialized menu design, and daily production planning.
• Implemented FIFO inventory systems, optimized raw material ordering based on occupancy projections, and minimized spoilage.
• Conducted daily briefing sessions, culinary skills workshops, and safety drills for junior kitchen staff.

EXECUTIVE SR. SOUS CHEF - German Bakery (7 Fine Dine Resto & Bar Units) - Pune, India

(2020-01 - 2020-12)

• Oversaw culinary standards, preparation efficiency, and food presentation across 7 high-volume hybrid resto-bar outlets.
• Conducted unannounced kitchen audits to verify recipe compliance, hygiene standards, station setup, and cook times.
• Handled emergency staffing allocations, station troubleshooting, and guest feedback management during peak operation hours.

SOUS CHEF / CHEF DE PARTIE (CDP) - Kumar Resort (58 Rooms & Theme Park) - Lonavala, India

(2017-01 - 2020-12)

• Managed hot kitchen sections, banquet line setup, and outdoor catering stations for resort guests and theme park visitors.
• Generated daily store requisitions, verified raw material arrivals for quality, and supervised mise en place for large event functions.
• Trained commis chefs and kitchen stewards in basic cooking techniques, station sanitation, and knife safety.

COMMI CHEF - M.S. Al Suwaidi (Saudi Arabia) & Fariyas Resort (Lonavala, India) - Saudi Arabia / Lonavala, India

(2013-11 - 2016-12)

• Performed extensive ingredient prep, knife work, sauce bases, marinades, and station assembly under senior chefs.
• Maintained rigorous workstation sanitation, label-and-date systems, and proper food storage temperatures.

Diploma - Hotel & Tourism Management - YCMOU University (2012)

HSC & SSC - Maharashtra State Board