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.
