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RADHEY SHYAMMobile: +97430443428-Qatar/+919818140839-

India

What’sApp: +919717738861

E-Mail: [email protected]; [email protected]

Seeking assignments in creating and advancing the art of Cookery to provide pleasures with a primary emphasis on Taste, Nutrition and Proper Presentation.

AN OVERVIEW

A competent professional with over approx 20years of qualitative experience in Food & Beverage Operations, Client Servicing and Team Management in the Hospitality Industry. Exhaustive exposure in setting up of standard operating procedures, food trials, developing of new concepts as well as training & implementation; extensive culinary creativity and experience in creating recipes and handling preparation of elaborate meals.

Proven ability of delivering value-added customer service and achieving customer delight by providing customised products as per requirements. Knowledge of budgeting, procurement, inventory maintenance, menus & prices, understanding of hygiene & health, safety regulations, developments in food nutrition, technology & methods. Possess excellent communication, interpersonal and troubleshooting skills with good experience of working in multi-cultural environment.

AREAS OF EXPERTISE

Core Competencies:Kitchen Operations Food Service Operations Client ServicingHACCP Mass Production Control Food CostingSupply Chain Management Menu Planning Quality Assurance Team Management Training & Development Hygiene Coordination

Special Skills:

Special Buffet Set-up Roasting GrillingFood Presentation Cooking DecoratingCatering Set-up Sautéing Skillet

Cuisines:

Indian Tandoor / Curries Indian Continental Chinese Indo-American

Developing / implementing procedures, control systems for maintaining hygiene & quality standards ensuring profitability of operations.

Coordinating, and participating in activities of cooks & other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment.

Selecting and developing recipes based on type of food to be prepared and applying personal knowledge & experience in food preparation.

Collaborating with other personnel to plan and develop recipes & menus, taking into account factors such as seasonal availability of ingredients and the likely number of customers.

mailto:[email protected]


Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, production specifications, established procedures, and cost requirements.

Examining foodstuffs and supplies for ensuring quality and quantity meet established standards; conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in actual vs. standardized norms.

Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handling guests’ requests & resolving complaints.

CAREER CONTOUR

Black Pepper-Fine Dine Indian Restaurant-Loydence Group-Doha-Qatar July-2015-Till Date

Position: Executive Chef

The brand outlet of Loydence Group offering royal and unique kebabs &Curries. Black Pepper a 86 cover Indian fine dining restaurant with the unique concept of service and amazing over hundred varieties of non-vegetarian & vegetarian kebabs &Curries., the brand renowned all over G.C.C and abroad.

Plan and execute menus presentation with General Manager.

Monitor compliance with systems, processes and standard operating procedures.

Maintain the HACCP & Hygiene procedure in the kitchen.

Monitor and ensure that wastage of food should be under budget.

Liaise with Purchasing concerning quality etc of products. Also to ensure that all Production Areas i.e. Dish Out Areas & Food Holding Areas are properly maintained.

Monitor all aspects of food production to ensure airline specifications in terms of presentation & preparation and quality are met as per the cuisine requirement.

Plan staff duty roasters and supervising the Trainees.

Raw Material Ordering on a daily basis within the budgetary control.

Ensure all kitchen practices are safe and in accordance with company safety regulations.

Effectively handling the Production & shifts in all departments.

Briefing staff at daily basis to achieve to be at par with the competitive international standards in food safety.

Communicating with Catering Managers/Officers/Assistants to get feedback.

Good command over subordinates to get maximum output from the resources.

Maintaining & following the HACCP records at each& every critical point.

Ensure that all meals are produced in accordance with agreed composition, weight and quality as detained in the menu specification and avoid food wastage.

Control, direct and train staff within the flight kitchen to achieve maximum effectiveness.

Plan Execute proper manpower scheduling.

See that the house rules are followed and enforced by proper counselling and disciplinary actions and report to the General Manager of the actions taken.

Supervise the staff for the observance of the safety standards and promote the safety at work in the company.

Perform other duties as assigned by General Manager

Organizing Chef Table Audits for all airlines on monthly basis to ensure that we are serving same quality, quantity & presentation as per the specification given from customer.

Sky Gourmet –Gate Gourmet Flight Catering (Member of Gate Group)–RGI Airport Hyderabad since August 2014-Jan-2015


Core CompetenciesSky Gourmet-Gate Gourmet India Pvt. Ltd. (A Member of Gate Group) provides tailor-made in-flight services for all types of airlines and also the industry’s leading experts in managing the complete in-flight service supply chain for airlines. Our esteemed clients are Virgin Airways, British Airways, Oman Airways, Etihad Airways, Silk, Malaysia ,Air Asia, Air India, Jet Airways.Café Coffee Day & . Also catering to airport outlets- Costa Coffee. GMR Mass, Café Coffee Day.

Plan and execute menus presentation with General Manager.

Monitor compliance with systems, processes and standard operating procedures.

Maintain the HACCP & Hygiene procedure in the kitchen.

Monitor and ensure that wastage of food should be under budget.

Liaise with Purchasing concerning quality etc of products. Also to ensure that all Production Areas i.e. Dish Out Areas & Food Holding Areas are properly maintained.

Monitor all aspects of food production to ensure airline specifications in terms of presentation & preparation and quality are met as per the cuisine requirement.

Plan staff duty roasters and supervising the Trainees.

Raw Material Ordering on a daily basis within the budgetary control.

Ensure all kitchen practices are safe and in accordance with company safety regulations.

Effectively handling the Production & shifts in all departments.

Briefing staff at daily basis to achieve to be at par with the competitive international standards in food safety.

Communicating with Catering Managers/Officers/Assistants to get feedback.

Good command over subordinates to get maximum output from the resources.

Maintaining & following the HACCP records at each& every critical point.

Ensure that all meals are produced in accordance with agreed composition, weight and quality as detained in the menu specification and avoid food wastage.

Control, direct and train staff within the flight kitchen to achieve maximum effectiveness.

Plan Execute proper manpower scheduling.

See that the house rules are followed and enforced by proper counselling and disciplinary actions and report to the General Manager of the actions taken.

Supervise the staff for the observance of the safety standards and promote the safety at work in the company.

Perform other duties as assigned by General Manager

Organizing Chef Table Audits for all airlines on monthly basis to ensure that we are serving same quality, quantity & presentation as per the specification given from customer.

Vera Restaurants Pvt. LTD – Hospitality Division-(Lalvani Group)–Delhi Since Dec 2013-August 2014


Heading complete new stores opening and restaurant Kitchen, operations, ensuring overall growth and profitability.

Core Competencies

Strategic Planning/Operations: Planning & implementation of strategies, development and expansion of the stores based on current market trends. Sustaining profitable operations with focus on budgeting.

Quality Compliance: Developing and implementing procedures, control systems for maintaining hygiene and quality standards. Ensure profitability of operations and supervise all aspects of restaurant management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards.

Business Development: Maintaining and generating daily sales report, to track daily performance. Conceptualizing & implementing marketing plans in tune with macro-business, thereby achieving profitability. Projecting and improving company image through effective corporate Public Relations and promotion.

Client Servicing: Ensuring high quality services, resulting in customer delight and optimum resource utilization. Ensuring maximum customer satisfaction by closely interacting with in-house and potential guests to understand their requirements and customizing the product accordingly. Delivering high-value Food to upscale clients for exalting their satisfaction levels.

People Management/Training: HRM, Staffing, Recruitment, Performance Review and Appraisal. Handling operational functions like pre-shifts staff briefings, creating the duty roster, shift management. Guiding mentoring team members to ensure efficiency in operations & meeting of individual & group targets. Imparting appropriate training on Food preparation, to restaurant and support service staff. Organizing and conducting practical & theoretical training programs, to enhance skills & motivational levels.

Profit:

Assist with the maximization of F&B revenue through effective food cost control. Control productivity at all times Ensure economical use of all resources Ensure daily purchases are according to needs and established policies Carry out stock takes and ensure actions are taken if discrepancies occur Actively participate in accurate forecasting

Ansal Housing & Construction LTD – Hospitality Division-(Ansals Group)–Delhi Since April 2012-Nov 2013

Position: Executive Chef at The Great Kabab Factory

The brand outlet of UMAK HOSPITALITY PRIVATE LIMITED offering royal and unique kababs. The Great Kabab Factory a 86 cover & 76 cover Indian fine dining restaurant with the unique concept of service and amazing over 400 hundred varieties of non-vegetarian & vegetarian kababs, the brand renowned all over India and abroad.

Additional Assignments:

QZINE SPORTS BAR, QZINE DINER, NOIDA & VAISHALI as Executive ChefBrand outlet of ANSAL HOUSING AND CONSTRUCTION LTD - HOSPILALITY DIVISION , it is 140 cover & 86 cover Casual and Fun Dining Restaurant serving a multi-cuisine food (Mexican, Italian, Chinese, Continental & Indian) with many recreational facilities and a live bar. FOOD GARH, VAISHALI as Executive ChefThe brand outlet of ANSAL HOUSING AND CONSTRUCTION LTD- HOSPILALITY DIVISION, Food Garh is a 110 cover food court serving Indian, Chinese, Chat, Indo-American, and And South Indian & Dessert.

Distinctive Highlights: Successfully got the creative works published in national magazines & news papers including

Friday Magazine in Dubai, Gulf News, KalijTimes. UAE & Gulf Weekly News in Bahrain The Times of India.

Proved pivotal in highlighting the activity of F&B production department in channels including Dubai TV, Azman TV, and Bahrain TV,

Distinction of generating maximum revenue turning the organisation into a profit centre. Identified potential guests (customers) by understanding their taste and fixed the menu

accordingly. Adhered to the food recipes and standards of UMAK Hospitality Private Limited. Deftly designed training programme for staff at every step to meet their grievances and

emphasize on the area of their improvement to meet food standards. Significant efforts in initiating programmes pertaining to accounting and menu planning. Achieved cost management by maintaining control on food. Handled outdoor catering to MNC for foreign delegates CSC, Adobe, Pradesh, And DND

Flyover & Holostik.

Sky Gourmet Flight Catering (Member of Gate Group)–IGI Delhi May

2010- April 2012

Position: Executive Sous Chef

My job profile Assist the Executive Chef in the supervision of kitchen production and to participate in the food production. Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximize guest satisfaction and food profitability.

Asha’s –M.H.Alshaya Group – United Arab Emirates. April 2009- May 2010

Position: Head Chef


Quality:: Ensure the quality of the food produced Ensure consistency in the quality of all dishes and compliance with Brand Standards and Asha’s M.H.Alshaya Group and Local specialties etc with Respect deadlines.

Customer Create menus in line with customers needs and expectation and ensure their satisfaction Keep constantly up to date with culinary trends Support Conference & Events (C&E) teams by attending pre-con meetings if required Greet guests in the various F&B outlets as required by the guest.

People: Manage the department on a daily basis according to budget, business needs and legal requirements.Ensure training of all new team members via departmental Induction process in conjunction with the daily basis.Ensure Brand Standards on-line training and assessment is carried out Plan and manage manning budget for the department to ensure effective communication within the department and all other departments

Profit:


Republic of Chicken- Alchemist Group February 2009 – April 2009

Executive chef worked with “Republic of Chicken”, India, Brand own by Alchemist Group.


Core Competencies

Strategic Planning/Operations: Planning & implementation of strategies, development and

expansion of the stores based on current market trends. Sustaining profitable operations with focus on budgeting & marketing.

Quality Compliance: Developing and implementing procedures, control systems for maintaining hygiene and quality standards. Ensure profitability of operations and supervise all aspects of restaurant management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards.

Business Development: Maintaining and generating daily sales report, to track daily performance. Conceptualizing & implementing marketing plans in tune with macro-business, thereby achieving profitability. Projecting and improving company image through effective corporate Public Relations and promotion.

Client Servicing: Ensuring high quality services, resulting in customer delight and optimum resource utilization. Ensuring maximum customer satisfaction by closely interacting with in-house and potential guests to understand their requirements and customizing the product accordingly. Delivering high-value Food to upscale clients for exalting their satisfaction levels.

People Management/Training: HRM, Staffing, Recruitment, Performance Review and Appraisal. Handling operational functions like pre-shifts staff briefings, creating the duty roster, shift management. Guiding mentoring team members to ensure efficiency in operations & meeting of individual & group targets. Imparting appropriate training on Food preparation, to restaurant and support service staff. Organizing and conducting practical & theoretical training programs, to enhance skills & motivational levels.

Profit:


Marketing: Optimizing resource utilization for maximum service quality. Developing marketing strategies to build consumer preference and drive volumes. Providing direction to promotions/launches.

The Great Kebab Factory –Bahrain (Radisson Hospitality Worldwide) Hotel s March 2007- April 2009

Stores opened so far in GCC: Bahrain / Dubai / Oman – 3 stores.

Position: Indian Master Chef

Outlet: The Great Kebab Factory (Indian Casual Dining) / Opening Team

Meal Time: Lunch and Dinner


Dhow Palace Hotel - Dubai Feb 2006 – March 2007

Position: Chef De Cuisine / Opening Team

My job profile Assist the Executive Chef in the supervision of kitchen production and to participate in the food production. Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximize guest satisfaction and

food profitability. All work is carried out in line with the hotel’s guidelines, the departmental business plan, and Dhow palace Hotel, corporate guidelines and service concepts.

Le Meridian Fairway Hotel - Dubai Jan 2005 – Jan 2006

Position: Chef De Cuisine Outlet: The Spice Club (Indian Fine Dining) / Opening TeamMeal Time: Lunch and Dinner

Responsibilities include but are not limited to:

Prepare food daily as outlined on the Food Production Worksheet Maintain kitchen sanitation and safety standards. Assist with set-up, service and clean-up of food production Ensure proper sanitation and storage of kitchen equipment Assist with safety and training procedures in handling of food service equipment Ensure compliance with state local and regulatory agencies as it relates to Food

Service Supervise food production Other duties as assigned by supervisors

Le Meridian Fairway is a boutique-style hotel, which is centrally situated in the heart of Dubai. Located only minutes away from Dubai International Airport, commercial districts and shopping centres, it is also opposite the Dubai Creek Golf & Yacht Club. The hotel features 58 elegantly appointed rooms and suites. The facilities include four restaurants and bars, 24-hour room service. Business facilities include a boardroom with natural daylight located on the Mezzanine floor that can accommodate 12 persons’ was the head chef of the Spice club which was a fine dining restaurant and opened for lunch and dinner which was a spatiality of kebab and bread. It serves up 82 covers.

Radisson M.B.D – Noida – India Nov2003 – Jan 2005

Position: Kitchen SupervisorOutlet: Made In India (Fine dining Indian) / Opening TeamMeal Time: Lunch and Dinner

The Radisson Hotel Noida is a deluxe five star hotel centrally located in Noida, the business and leisure district of the National Capital Region of Delhi. With its contemporary architecture, warm hospitality and topnotch services, the Radisson Hotel Noida is sure to please business and leisure travelers alike. The Radisson Hotel Noida's 114 fabulous rooms include Superior, Deluxe & Club rooms, Crescent & Terrace Plaza, Executive Suites, and a plush Presidential Suite. An electrifying mix of fine dining and drinking awaits you at the Radisson Hotel Noida. Interactive Indian & far eastern restaurants with show kitchens & custom cuisine.

The Leela Palace Kempinski, Bangalore - India Nov 2002 – Oct 2003

Position: Demi Chef De Partie Outlet: Jamavar (Fine dining Indian)Meal Time: Lunch and Dinner

The Leela Palace Bangalore stands out majestically amidst seven acres of lush The Leela Palace Bangalore stands out majestically amidst seven acres of lush gardens and a sparkling lagoon, built in the architectural style of the Royal Palace of gardens and a sparkling lagoon, built in the architectural style of the Royal Palace of Mysore. Location 5 minutes from Bangalore Airport, close to the business district, theMysore. Location 5 minutes from Bangalore Airport, close to the business district, the KGA golf course and 20 minutes from Info Tech Park at Whitefield’s. Accommodation KGA golf course and 20 minutes from Info Tech Park at Whitefield’s. Accommodation

254 luxurious rooms and suites, each with balcony overlooking the pool or courtyard 254 luxurious rooms and suites, each with balcony overlooking the pool or courtyard gardens. Luxurious Italian marble bathrooms, two line telephones and high speed gardens. Luxurious Italian marble bathrooms, two line telephones and high speed internet access. Personalized butler service. Dining 24 hour brasserie Citrus serving internet access. Personalized butler service. Dining 24 hour brasserie Citrus serving Mediterranean cuisine and wood fired pizza. Jamavar serves Indian specialties. Asian Mediterranean cuisine and wood fired pizza. Jamavar serves Indian specialties. Asian Bistro and The Library Bar for classical martinis and cigars. Facilities Luxurious Bistro and The Library Bar for classical martinis and cigars. Facilities Luxurious fitness centre including steam room, sauna and Jacuzzi. 2000 esq. of Spa offering fitness centre including steam room, sauna and Jacuzzi. 2000 esq. of Spa offering Ayurvedic treatments and Western holistic therapies. Swimming pool. Extensive Ayurvedic treatments and Western holistic therapies. Swimming pool. Extensive conference and banquet facilities. Business centre and meeting rooms. 24 hour in conference and banquet facilities. Business centre and meeting rooms. 24 hour in room dining. Limousine service. The Leela Galleria shopping plaza. Golf at the KGA room dining. Limousine service. The Leela Galleria shopping plaza. Golf at the KGA golf course. Partner of Lufthansa Miles & More golf course. Partner of Lufthansa Miles & More

Radisson Windsor – Jullundur – India Nov 2001 – Oct 2002

Position: Commis Outlet: The Great Kebab Factory (Fine dining Indian) / Opening TeamMeal Time: Lunch and Dinner

Centrally air-conditioned, IDD, cable television with 24 hour international channels, tea/coffee maker, minibar, work desk, internet access, in-room safe, hairdryer, electronic locks, iron and ironing board. DVD player available on request at extra charge. Wireless Internet Connection is available in 62 rooms. 2 restaurants on site. Jack Danielle's pub open from 11am until midnight

Radisson – Delhi – India Aug 1998 – Aug2001

Position: Kitchen ApprenticeOutlet: The Great Kebab Factory (Fine dining Indian)Meal Time: Dinner

Stylish, modern architecture houses this international hotel situated in New Delhi, a city famous for its sandstone monuments. The red brick building spreads over five acres of land and overlooks beautifully landscaped surroundings. Radisson’s exclusive 'Yes I can!' service creates the welcoming ambience of the Radisson Hotel Delhi. Which combined with Genuine Hospitality makes for a uniquely satisfying experience.NYC - 24 Hour Fun Cafe with its relaxed New York atmosphere offers a choice between a great breakfast lunch and dinner buffet or a selection from our international a la carte menu. Experience distinctive fine dining in the comfortably elegant setting of I'Ching. Authentic Schezwan cuisine in an elegant setting with an ancient oracle helping you with life's choices. For special occasions, a private dining room within I'Ching provides refined seclusion. Enjoy leisurely afternoon tea with a selection of pastries and savories at R-The Lounge. Choose from an array of aromatic varieties of teas and coffees.

Man Bhawan – New Delhi - India April 1996 – May 1998

Position: Commis

Meal Time: Lunch & Dinner

Responsible for all kitchen operations including buffets and the restaurant Handled inventory, budgeting, staffing and food cost analysis Successfully created new restaurant menu

http://www.rogers-resume-help-center.com/sample-chef-resume.html

EDUCATION & CREDENTIALS

Completed three years-diploma course in kitchen apprentice from B.T.C.Pusa New Delhi.1998 to2001. (Government of National capital territory of Delhi.)

Graduate (Bachelor of Arts) Desh Bandhu Collage .Delhi University Delhi.1996.12th C.B.S.E. Delhi Board new Delhi, 1991.10th C.B.S.E. Delhi Board new Delhi 1989

Professional Enhancement and Awards:

Part of the catering team for Bepco Event, 15000-16000 pax Bahrain International Circuit

Part of the catering team for Formula one, Bahrain International Circuit. Opened fist Franchise Indian Restaurant “The Great Kebab Factory” in oversees

from (Radisson Hospitality Worldwide) Hotel Management Service LTD & Jawad Business Group in Kingdom of Bahrain, As Master Chef.

Assisted an opening “The Great Kabab Factory” in Sultanate of Oman Assisted an opening “The Great Kabab Factory” in Dubai UAE. Opening team member of The Great Kabab Factory in Radisson Hotel Varanasi

(India) As a Master Chef Opened Entire Food & Beverage outlets in Dhow Palace Hotel Dubai UAE. As a Chef

De Cuisine Opened Indian Specialty Restaurant The Spice Club at Le Meridien Fairway Dubai

As a Chef De Cuisine. Opening team member of Radisson MBD Hotel Noida (UP) India. Assisted in

opening various outlets, like Banquet, Coffee shop & Indian specialty Restaurant Made in India.

Received the Intermediate food hygiene training certificate from URS Middle East Received the Basic food hygiene training certificate from URS Middle East Received the certificate of YES I CAN (Delivering the promise) from Radisson

Worldwide. Opening team member of Radisson Windsor Hotel Jalandhar (Punjab) India.

Assisted in opening various outlets, like Banquet, Coffee shop & Indian specialty Restaurant The Great Kabab Factory

Took active part in different food festivals, like Punjabi, Awadhi, Rampuri, Gamebirds, and Rajsthani.

Received award for best employee of the month for May 2002 & August 2002 at Radisson Windsor Hotel Jalandhar (Punjab) India.

Received appreciation letter for the timely action taken to extinguish fire in The Great Kebab Factory kitchen at Radisson New Delhi India.

PERSONAL DOSSIER

Permanent Address B-1071, Sangam Vihar Near DevliExtension, New Delhi -110062 (INDIA)Ph: +919717738861

Date of Birth 1st August 1976Marital Status MarriedNationality Indian

Languages Known English, Hindi, PunjabiPassport details Date of Issue – 01st Nov 2007

Date of Expiry – 31st Oct 2017 No: F - 9273202

HOBBIES & INTERESTS: Cooking, Reading and Music

REFERENCE

Mr. Som Shankar General Manager Operation +91 9810096446

Carlson Hospitality Worldwide [email protected]

Radisson Hotel (Jaipur) INDIA

Mr. Rajeev Chowdhry Chief Culinary Officer +919810080009

Bestch Hotels India Pvt. Ltd. Gurgaon-122002.

[email protected]

Mr.Sandeep Nanda, Vice President Operations, +919810802552

Choice Hospitality India, E-6, Clarion Collection, The Qutab, Shaheed Jeet Singh Marg New Delhi - 110016, [email protected]

Mr.Sanjay Bahl Director F&B The Suryaa Hotel New Delhi




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