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Candidate Details

Name :

Dharmender Rawat
Qualification :
Executive Chef
Industry :
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Candidate ID:
This candidate has been hired.

Executive Chef

About our Client

A Seasoned Chef with 15+ years of experience and expertise in kitchen operation and a proven track record of success in managing multiple restaurants at both corporate and franchisee levels with several 4 and 5-star hotels. Highly skilled in menu planning and costing, with an aim to consistently deliver high-quality food and service while adhering to strict food safety and sanitation standards. Also adept in staff training and development, while having expertise in managing stock inventory and implementing cost control to maximize revenues and profits.


• Expert in Asian cuisine, specifically catered to the Chinese New Year Festival, and in Indian cuisine for functions at the Indian Embassy.

• Pioneer in African cuisine, specifically catered for the Rwandan Genocide Anniversary in Zambia for 1500 pax and Continental cuisine for the German ambassador and her guests in Zambia, as well as specialised in Italian and European cuisine.


• Food & Kitchen Safety & Hygiene

• Recipe & Menu Planning

• Inventory Management & Rotation

• Cost Control

• Employee Training

• Time Management

• Knife Skills

Professional Experience

Executive Chef

• Lead Menu planning, design experience and deep understanding of dining with optimum portion control and minimisation of wastage.

• Directly supervise kitchen personnel with the responsibility of hiring staff, onboarding, developing, performance and discipline.

• Responsible for attaining food cost of sales goals by overseeing ordering, inventory, food controls and finalizing products and vendors.

• Ensure consistent production and excellent presentation of well-prepared, flavourful food to ensure Exceptional Guest Service.

• Regular review of all menus with the Food and Beverage Manager to confirm offerings are in line with market trends.

• To achieve sales targets, maintain budget, inventory control according to par levels, placing orders with suppliers, managing minimum wastage.

• Maintain standards and specifications related to food preparation and food handling on a daily basis.

• Experience with safety and sanitation controls, HACCP, food ordering & inventory.

• Assist in the development and execution of training procedures and operational objectives.

• Responsible for actively building and retaining customer relations and acts as a mentor to employees in order to provide superior customer service levels.

• Motivate, lead, coach and manage all aspects of team member’s performance towards achieving exceptional guest service and employee engagement results.

• Establish control procedures for cost and quality such as food production charts, par inventories, standardised recipes, used records, food costing sheets, etc. Ensure that all recipes are followed and prepared on a consistent basis.


Hotel Management & Catering Technology - Food and Beverage Production



Technical Skills

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