Kumar saurabh Jaiswal

Dynamic Executive Chef with 24+ years of international culinary leadership across luxury hotels and resorts in East Africa and India. Expertise in multi-outlet kitchen management, premium steak and grill cuisine, large-scale banquet operations, and menu innovation. Proven track record of maintaining food costs between 26–28% while achieving strong departmental profitability

Executive Chef - Royal Tulip Canaan - Nairobi

(2020-10)

Lead culinary operations for multi-outlet luxury hotel kitchens including restaurant, bar, and banquet operations. Develop international menus and premium grill concepts based on guest preferences and market trends while maintaining strict food cost control.

• Maintained food cost between 26–28% while achieving departmental profit and contributing to strong F&B performance

Executive Chef - Best Western Premier Garden Hotel Entebbe - Uganda

(2017-10 - 2020-03)

Directed full culinary operations including restaurant, banquets, and catering events. Managed kitchen budgets, supplier negotiations, menu development, and staff training.

• Improved operational efficiency and maintained consistent culinary excellence across all hotel outlets

Sr. Sous Chef - Munyonyo Common Wealth Resort Uganda - Uganda

(2014-06 - 2017-02)

Managed restaurant and banquet kitchen operations, assisted the Executive Chef with menu planning, quality control, and operational leadership.

• Enhanced guest satisfaction through consistent food quality and efficient kitchen management for high-volume events

Executive Chef - Forest Cottages, Naguru, Kampala, Uganda (European Union Training Mission) - Kampala, Uganda

(2009-03 - 2014-06)

Managed full kitchen operations serving European Union Training Mission guests, developed European and international menus including theme buffets, and supervised food production, hygiene standards, inventory, and purchasing. HQ from April 2010 to January 2014.

• Successfully catered for international diplomatic and corporate events while maintaining strict food cost control and operational efficiency

Sous Chef - Speke Resort and Conference Centre, Munyonyo - Uganda

(2007-07 - 2009-02)

Managed restaurant and banquet kitchen operations, assisted the Executive Chef with menu planning, quality control, and operational leadership.

• Supported large-scale conference and banquet operations including international events and high-profile government functions

Sr. Chef - De Partie - Kabira Country Club ltd. - Kampala, Uganda

(2004-05 - 2007-06)

Oversaw food preparation and presentation, managed kitchen operations and staff training, organized special catering events and food festivals, and ensured strict quality control and kitchen hygiene standards.

• Contributed to delivering consistent food quality and successful catering operations for corporate and club events

Commie Chef - DLF Golf and country Club - Gurgaon, India

(2001-02 - 2004-04)

Worked across multiple kitchen sections including hot range, cold kitchen, soups and sauces, assisted with buffet and à la carte service, and maintained kitchen inventory and product quality standards.

• Built strong foundation in multi-section kitchen operations and high-volume service environments

Diploma - Hotel Management and Catering Technology - Food Craft Institute (2000 - 2000)

B.Sc - Aligarh University (1999 - 1999)

10+2 - Aligarh University (1996 - 1996)