Subhash Tomar

Highly accomplished and driven culinary professional, a perfectionist, with 18+ years of diverse experience as a multi cuisine chef from Saudi Arabia, Morocco, France, UAE, America and India. Committed to cook, lead and delegate to run a successful hospitality business.

Pre opening Executive Chef - Iskcon Rohini New Delhi - New Delhi, India

(2024-04)

Iskcon Rohini have 135 seater Multi cuisine Govinda's Restaurant, 1000 guest Capacity 2 banquets hall, 30 keys attached Hotel for wellness & yoga clients Madhurya Fast food courts served also wide range of sweet & pastry

Executive Chef - Royale Resorts - Khurja - Khurja, Uttar Pradesh (Delhi NCR), India

(2023-04 - 2024-03)

A luxury resort have 20 deluxe room with 70 seater multi cuisine restaurant, 70 pax multi cuisine bar, 200 pax capacity open courtyard lounge with mini garden, 300 pax capacity banquets hall, 1500 pax capacity open banquets garden

Executive Chef pre-opening base - The Asha AM Hotel Kollection Group - Basti (60 km far from Ayodhya), Uttar Pradesh, India

(2020-01 - 2023-04)

The 48 Well Appointed rooms and suits have 4 outlets. Kitchen team 25 staff on a pre-opening base

Base kitchen wellness Executive Chef - Interact Hospitality LLC Dubai - Pyramid centre umm hurair road qud metha Dubai, United Arab Emirates

(2019-01 - 2019-12)

Smoothly manage and served every day 4000 guest meal for 4 location from one base kitchen in al khus dubai, location include - Dp world, Dubai Golf, Chalhoub group, One & only

Executive Chef - Meuse Jupiter Hotel - Nashik, Maharashtra, India

(2016-12 - 2018-11)

A business and luxury hotel with 75 room, 6 small and big banquets hall with restaurant coffee shop bar and gazebo food court. Included housing.

Executive Sous Chef - Ministry of Private Affairs Saudi Arabia - Saudi Arabia

(2013-03 - 2016-08)

Rendering their hospitality service in all the corners of inside and out side Saudi Arabia for political events and conferences. Kitchen team handle 120 staff. Salary 6000 Saudi Riyal.

Executive Sous Chef - Ministry of Private Affairs - International Assignment - Cannes, France

(2014-07 - 2015-08)

Executive sous chef on behalf of ministry of private affairs properties. Plan and Conducted for Saudi Arabian and French delegates political, corporate catering events. Purchasing French groceries and cheese for Saudi Arabia. Plan menu for royal families members, government delegates in yacht ship schedule, landing base in rivera beach

Executive Sous Chef - Ministry of Private Affairs - International Assignment - Tangier, Morocco

(2015-08 - 2015-09)

Conducted 3 big events for more than one thousand Saudi and Moroccan political and corporate delegates, (breakfast lunch and dinner) per day served all Arabic Magrabi cuisine

Executive Sous Chef - Ministry of Private Affairs - International Assignment - Washington DC, USA

(2015-09 - 2015-09)

Rendering my service to organize an elaborate international Arabic and continental lunch and dinner buffet for saudi king Mr. Salman and USA president Mr. Barack Obama & 200 VIP official delegate

Chef de Party - The Metropolitan Hotel and Spa - Banglashaib Road, New Delhi, India

(2011-01 - 2013-03)

Deluxe 5 star hotel with 185 room. Chef de party in continental hot and cold kitchen

1st Commie in Continental Hot and Cold Kitchen - LE MERIDIEN HOTEL - Windsor Place, New Delhi, India

(2009-09 - 2010-11)

Deluxe 5 star hotel with 358 rooms. Learn and trained by ICF president and Chef Davinder Kumar (DK)

2nd Commie in Indian, Continental Hot and Cold Kitchen - Radisson Plaza Resort and Spa - Near Fateh Saga Lake, Ambamata, Udaipur, Rajasthan, India

(2008-10 - 2009-06)

Hotel with 180 rooms

2nd Commie Chinese, Continental Cold Kitchen - Jaypee Palace Hotel and Convention Center - Fatehabad Road, Agra, India

(2007-07 - 2008-09)

Deluxe 5 star hotel with 341 rooms

Diploma - Hotel Management and Catering Technology - JP Institute of Hotel Management and Catering Technology (2004 - 2007)

Industrial Training - All Departments - Hotel Jaipur Palace (2007 - 2007)