Deepa Ardnareshwar Empowerment Foundation
A progressive culinary professional with over 18 years of experience in establishments that including world class hotels and several upscale restaurants. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls.
Chef Manoj Rai & Company
Currently working as F&B Consultant under my own banner (www.chefmanojrai.in)
Pre- opening support to Restaurant & Hotels (Concept Development, kitchen and bar layout, Food menu, bar menu, Manpower) Recipe & research development for few retail company on there new product. Hosting workshop of healthy food (Venue- NIFT MUMBAI, Lakme Fashion week contestant, corporate venue, Restaurant venue etc)
F&B Asia (Harry’s bar, Pind Baluchi India & Singapore & Pan India)
Handling 38 Pind Baluchi outlets (The best North Indian Food) Pan India & Internationally. Recently Designed new concept for the same brand (Pind Baluchi grills & Platters a multi- cuisine unlimited buffet concept. Have maintained and upgraded the standards of the kitchen operation in all the outlets. Have opened a new concept restaurant for the company at GK I, by the name of Grills and Platters.
The finest Italian Fine dining Restaurant
Director Food production (May 2013-October 2014)
Face of the restaurant. Handling the restaurant operations. SOP formulation and execution. Handling a team of 26 people including 2 expat Italian chefs. Joined as Executive chef of the 180 covers fine dining restaurant. Worked with Celebrity Chef Aldo Zilli, for restaurant menu formulation Live TV show with Channel Viacom 18- Home shop 18. One of the best Jury Award at Culinary Art India 2014 by Sahara Group.
Managing staff of up to 80. Overseeing all kitchen and food operations for all F&B outlets, and Assisted a new facility. Spearheaded opening of 150 covers coffee shop, In Room Dining, Two banquet halls and a Night Club. Trained new hires and retrained existing staff on food presentation techniques. Developed the menus. Supervised outdoor catering for events accommodating up to 400 people. Conducted budgeting, marketing and financial/cost analyses.
Achieved optimum food service operating costs for the hotel at a critical juncture: Kept restaurant food costs at 25.5% versus industry standard of 32-34%, and owner goal of 30%. Maintained whole staff labor costs at 10% versus industry standard of 15%. Streamlined all kitchen operations and set up a commissary unit for 8 F&B outlets that provided the necessary structure for the corporation to run as profitably as possible and fueled its future growth.
7th January, 2008 – 15 June 2010
Seville the best medditrenian restaurant in India best awarded restaurant 5 years in row.
Responsible of handling renowned Spanish & Italian fine dining restaurant Seville, Coffee Shop Pickwick, 80 cover VIP lounge and Aura Bar and banquets. Under direction of executive chef, managed kitchen staff of up to 30 and functions that included scheduling, menu planning and purchasing for a hotel with 4 different restaurants and 8 M in yearly revenues. Instrumental in keeping expenses in check while preserving reputation for excellence and quality.
QBA Restaurant & @live restaurant
(340 cover Fine Dinning European cuisine outlets spread over 14000 sq. ft.)
Handling a team of more than a 50 staff &that include Bakery chef three Sous chef. Worked with an International chef from Canada Chef Felix trunksy for year. Played a pivotal role in the opening of their second restaurant in Connaught place called @live; a 120 cover world cuisine restaurant Designed the entire menu and supervised its implementation successfully. Was actively involved in the designing of the kitchen. Earned the restaurant prestigious “GOLDEN PLATE AWARD” by the INDIA TODAY GROUP in 2005
Jaypee Greens Greater Noida
(60 cottage five star resorts owned and operated by the famous Jaypee Group)
March 2003-Oct 2003 Italian cuisine
Augmented culinary skills and gained hands-on business experience to advance professional career in culinary arts and hospitality. Helped sous chef with preparation of all foods, assisting with ordering, organization of kitchen staff, and menu planning.
The Radisson Group
August, 2001to Aug, 2003
Worked extensively in the food and beverage operations. Trained with the purchase and ordering procedure in detail. Looked into the wastage control in the kitchen and regular hygiene checks both in the kitchen and in the storage areas. Trained in proper inventory control of both the consumables and perishable items in the kitchen. Worked with the F & B controller in taking out the food cost and consumption report both on weekly and monthly basis. Worked on MMS (Material Management System)
T.G.I.Friday C.P New Delhi
July 2000 to July 2001
Most popular Casual dining restaurant chain from America. Joined this company as prep cook for there one of the openings in Delhi.