Sagar Sachdeva

Award-winning culinary professional with over 4 years of experience in luxury hospitality, five-star hotels, executive dining, wellness gastronomy, and high-net-worth private households. Gold Medalist in MBA (Culinary Arts) with proven expertise in kitchen leadership, luxury private dining, menu engineering, food safety, cost control, inventory management, recipe development & international cuisines. Skilled in creating signature wellness breakfast, handicrafts desserts, gourmet salads, healthy bowls, premium egg preparations & globally inspired menus tailored to individual lifestyles & dietary preferences.

Successfully introduced menu overhaul resulting in a 20% increase in customer satisfaction scores, implemented cost-saving measures in ingredients procurement, reducing kitchen expenses by 10% annually. Successfully upheld an average NPS (Net Promoter Score) 80% over 3 years. Seeking a challenging & responsible position in a quality-oriented hospitality organisation where skills & knowledge will be best utilised.

HEAD CHEF & CULINARY CONSULTANT - Luxury Private Residences & Global Wellness Hospitality at PEACE OF MIND CHANNEL (GOD MEDIA PVT. LTD) BRAHAMA KUMARIS HOSPITALITY WING (2025-03 – Present)

• Curated over 150 bespoke luxury menus tailored to individual preferences and wellness goals.
• Led a team of 5 to enhance guest satisfaction and uphold hospitality standards, managing private dining menus across multiple locations.
• Executed 50+ private dining events for 50–100 guests, ensuring superior guest experiences.
• Manage private dining and wellness-focused menus for executive 4residences in New Delhi, DLF Camellias (Gurugram), Manesar & Mount Abu.
• Maintained 100% compliance with food safety protocols while boosting kitchen efficiency by 40%.
• Oversaw procurement, budgeting, inventory, and vendor relationships, optimizing operational efficiency.
• Developed innovative luxury wellness tasting menus focused on global vegetarian concepts.

CDP (CHEF DE PARTIE) at THE OBEROI, NEW DELHI (2024-01 – 2025-01)

Business or Sector: Accommodation and food service activities Department: Western (Continental)

• Oversaw high-volume dining operations, delivering 300+ covers per service in a luxury five-star hotel.
• Implemented departmental trainings, ensuring compliance with FSSAI and Bureau Veritas hygiene standards.
• Assisted in menu planning, engineering, and food cost management alongside Sous Chefs.
• Guided a team of 10, fostering a supportive work environment and creating efficient duty schedules.
• Coordinated with executives to align goals and mediate team disputes.
• Engaged with guests to meet dietary preferences, ensuring high levels of satisfaction.
• Balanced creativity and quality through targeted food trials for specific audiences.

KITCHEN ASSISTANT (COMMIS) at THE OBEROI, NEW DELHI (2021-09 – 2024-04)

Sector: Accommodation & Food. Oberoi Hotel, New Delhi—Best City Hotel in Asia 2022. 220 rooms, 3 restaurants: THREESIXTY°: Best service, menu. DHILLI: Modern Indian, Best New Restaurant 2023. BAOSHUAN: Modern Chinese, Andrew Wong, Top Restaurant 2023.

• Responsible for the mis-en-place & smooth operation of all À la carte operations.
• Handles Breakfast section, have a thorough practical & theoretical knowledge about egg preparations from all over the world.
• Specialized in making standardized Fresh pastas like Spaghetti, Ravioli, Tortellini, Gnocchi, Tagliatelle etc.
• Effective making & dispensing of À la carte orders, handles Jos per grill, Pizza, Meat section immaculately as per hotel standards.
• Know-how about the overall bulk section, their preparation, laid down buffet everyday from all over the world with fineness & got a chance to serve dignitaries, celebrities, showcased my skill & got appreciated.
• To ensure that all perishables & non-perishables food commodities have a date tag (Manufacturing & Expiry).
• To ensure that all the team members are on the same page for achieving the mission & vision of the organisation.

MBA in Culinary Arts – Indian Culinary Institute, under (Ministry of Tourism, Govt. Of India), IGNTU (2019-01 – 2021-01)

BSC in Hospitality & Hotel Administration – NCHMCT, under Ministry of Tourism (IGNOU), IHM, Rohtak (2016-01 – 2019-01)

Senior Secondary – CBSE (2015-05 – 2016-05)

Matriculation – CBSE (2013-05 – 2014-05)