SAP
ABHILASH BHOWMIK
Food & Beverage Professional
Dombivli (East)
Summary
Dynamic business leader with a robust blend of financial, operational, and strategic expertise dedicated to driving organizational success in profitability, excellence, and growth. Holds a degree in Hospitality Management from IHM Mumbai and possesses extensive experience across prestigious five-star hotels, premium international restaurant chains, quick-service restaurants (QSR), elite retail chains, and leading multiplex operators. Committed to delivering innovative solutions that align with corporate objectives while fostering professional development and financial stability. Proven ability to navigate complex environments and enhance performance through strategic initiatives and exceptional service delivery. Recognized for leading cross-functional teams and implementing effective strategies that optimize financial performance through analytical problem-solving and decisive action.
Overview
24
24
years of professional experience
4
4
Certificates
1
1
Language
Work History
Assistant Vice President & Corporate Chef
PVR INOX LTD
03.2019 - Current
- Food & Beverage Operations managing more than 2 K + personnel across 370 units Pan India.
- Conceptualizing the Food & Beverage offerings at the cinemas, Pan India locations.
- Daily monitoring of sale trends and sales mix of Pan India Location.
- New store designing and project management.
- Researching and Designing new technology trending in Food Industry.
- Departmental Budgeting, Profit & Loss evaluation and Cost control monitoring.
- Formulating and signing off departmental SOPs
- Research & Development to introduce freshness and unique menu spread at ‘INIGNIA’ ‘LUXE’ ‘CAFÉ UNWIND’ ‘DOGFATHER’‘CINECAFE’ at par to global trends and local favourites.
- Formulating and Designing Tailor-made exclusive menu for Movie Premiers, Launches, Movie Stars and Bollywood Parties.
- Recruitment, Training and Appraisal of Food & Beverage production personnel Pan India.
- Researching, Developing and maintaining relation with new & Existing vendor Pan India
- Marketing strategies and CRM activities.
- Developed and implemented innovative menu concepts, enhancing guest experiences and elevating brand recognition across multiple locations.
- Led cross-functional teams to optimize kitchen operations, resulting in improved efficiency and streamlined food preparation processes.
- Conducted regular training sessions for culinary staff, fostering skill development and promoting adherence to safety and hygiene standards.
- Collaborated with procurement teams to source high-quality ingredients, ensuring menu offerings met customer expectations while managing costs.
- Spearheaded the introduction of sustainable practices in food sourcing and waste management, reinforcing the company's commitment to environmental responsibility.
- Analyzed customer feedback and market trends to refine menu offerings, driving increased customer satisfaction and repeat business.
- Monitored kitchen performance metrics and implemented process improvements, resulting in reduced food waste and increased profitability.
- Established a high-performance culture within the team by setting clear expectations and providing regular feedback on individual performance contributions.
- Optimized resource allocation by analyzing operational needs, reallocating resources as needed to maximize efficiency across all functions.
- Increased efficiency by streamlining processes and implementing new software tools for the team.
- Fostered strong relationships with key clients, leading to repeat business and a significant increase in customer satisfaction ratings.
- Led cross-functional teams to deliver successful projects on time and within budget, enhancing company reputation in the industry.
- Enhanced communication between departments by developing effective reporting structures and information-sharing platforms.
- Managed risk effectively by implementing robust compliance procedures and conducting regular audits of internal controls.
- Drove innovation by encouraging creative problem-solving among team members and staying abreast of industry trends and best practices.
- Attended weekly meetings and special sessions of Leadership and Executive Leadership Teams and contributed to major administrative initiatives, policies and decisions.
- Collaborated closely with executive leadership to align department goals with overall company objectives, resulting in stronger organizational cohesion.
- Implemented data-driven decision-making processes, leading to more informed strategic choices and improved overall performance metrics.
- Reduced costs by negotiating vendor contracts and identifying areas for potential savings within department budgets.
- Managed a diverse portfolio of projects, ensuring that each project met established quality standards and delivered expected results on time and within budget.
- Oversaw change management initiatives, ensuring smooth transitions during periods of organizational restructuring or process improvements.
- Contributed to budget planning, and initiatives for communications, planning and coordination of facility management and space allocations.
- Improved employee retention rates through the development of comprehensive training programs and mentorship initiatives.
- Consolidated vendors and renegotiated contracts to optimize costs.
- Conducted performance evaluations, compensations and hiring to maintain appropriate staffing requirements.
- Evaluated hiring, firing, and promotions requests.
- Ordered new equipment and inventory and scheduled repairs for damaged equipment.
Corporate Chef & Business head of Corporate Catering Segment
Life Co. (K- Hospitality)
04.2017 - 03.2019
- Set up the business from the grass root level with regards to strategies, Business model, marketing activities etc.
- Directed operational strategies for catering services, resulting in streamlined processes and improved service delivery efficiency.
- Led culinary development for corporate catering events, enhancing menu offerings to meet diverse client needs and preferences.
- Collaborated with sales and marketing teams to design promotional materials, increasing awareness of catering services across target markets.
- Responsible for the Profit & Loss (P&L) of the Vertical.
- Scaling up and Business development across the country.
- Life Co. set up:
- Yash Raj Studio, Andheri
- RCP, Ghansoli
- HN Hospital
- Agastya, Kurla
- IIFLW, Worli
Overall in charge for the production of Banquet halls
Banqueting Segment: K- Hospitality
04.2012 - 03.2017
- Blue Sea, worli
- Cooperage Grounds, Coloba
- Royal Oak, Kalaghoda.
- Sunville , worli.
- J.K. Banquets, Prabhadevi
- Juhu Club Millennium , Andheri
- Grand Imperial Banquets, Andheri
- Otter’s Club
- Palace Halls, NSCI, Worli
- In charge of Outdoor Catering at Race course, Dome- NSCI, Cooperage grounds and various other outdoor venues. Destination weddings and well versed with corporate catering.
- Blue Sea being the official caterer of ‘MUMBAI INDIAN’ in IPL 2011 and 2013,2014, 2015 & 2017. Had been Planning & Production in charge of execution of each match played at the Wankhede catering about a crowd of 15,000 people including who is who of Mumbai and India.
- Oversaw all aspects of banquet production, ensuring seamless execution of events and high guest satisfaction.
- Coordinated logistics and staffing for large-scale events, optimizing resource allocation and workflow efficiency.
- Developed and implemented operational strategies that enhanced service delivery and reduced event setup time.
- Trained and mentored team members, fostering a culture of excellence and continuous improvement in service standards.
Copper Chimney Group (Deluxe Catering Company)
01.2011 - 01.2012
- Day to day reporting of all the Executive Chefs and senior Chefs.
- Reviewing, approving and heading the new projects of Copper Chimney restaurants all over India with the franchise company.
- Day to day sales analysis of each outlet and strategise actions to enhance the sale.
- Kitchen planning and human resource planning for each outlet. Also actively involved in overall restaurant designing and back area designing along with the architects and designer.
- Budgeting, Marketing strategies and Brand promotions.
- Product and stores management. Have been heading the purchase committee with regards to standard and quality of items to be purchased for the organisation.
- Pricing, cost controlling and quality analysis and auditing.
Corporate Chef
Foodlink Services Pvt Ltd, Mumbai
01.2010 - 01.2011
- Reporting to the directors and heading the F&B Production team of all the existing restaurants.
- Foodlink being the largest Catering event company in Mumbai, the main emphasis is the Outdoor Catering Functions, which is being headed by me in regards to menu planning, Pricing, guest meetings and execution of the event.
- Involved in kitchen and restaurant designing from the project stage of all FOODLINK’s upcoming outlets. Viz. Bunglow 9, China Bistro.
- Periodical menu changes, quarterly budgets, manpower audits and various kinds of marketing and promotional strategies.
Senior Sous Chef
Masala World, London, UK
01.2007 - 01.2010
- In charge of one of their restaurants ‘Chutney Mary’; which is one of the best Indian Restaurants in Europe and has won prestigious awards, viz. ‘Indian Restaurant of the year 2003, 1 star Michelin , etc
- In charge of Business Class flight Catering of Kingfisher Airlines flying from London to India.
Junior Sous Chef
Taj Land’s End, Mumbai
01.2004 - 01.2007
- Performed the duties of Banquet chef, entirely responsible of banqueting of the hotel.
- Chef de partie and Shift in-charge of banquet kitchen
- Demi Chef de partie of Masala Bay, performing the section work and overall in-charge of the restaurant in the absence of the Sous Chef
Hyatt Regency, Mumbai
01.2002 - 01.2004
- Joined Hyatt Regency during the pre-opening and had an experience of setting up new kitchens, SOPs and supporting purchasing, receiving and sales departments
- Chef Trainee at the coffee house ‘Glasshouse’
- Was made the night shift in-charge at a later stage.
Education
Bachelors Degree - Hotel Management, Catering Technology & Applied Nutrition
IHM Dadar
Mumbai05-2002
Higher Secondary Certificate - undefined
Maharashtra Board
Mumbai01.1999
Secondary School Certificate - undefined
Maharashtra Board
Mumbai01.1997
Skills
Natural Leader
Maestro of Indian Cuisine
Hands on expertise on World Cuisine
Proficiency in MS OFFICE
Food and beverage operations
Menu development
Project management
Budgeting and cost control
Profit and loss evaluation
Vendor management
Training and appraisal
Sales trend analysis
Outdoor catering
Catering management
SOP formulation
Technology integration
Culinary research
Business development
Strategic planning
Restaurant design
Quality assurance
Negotiation
Financial management
Department policies & procedure implementation
Certification
Certified H.A.C.C.P. trainer
Accomplishments
- Designed Menus & Cooked Food for World Leader, Business Icons, Hollywood & Bollywood Celebrities and well know figures. Tim Cook, Neeta Ambani, David Beckham, Chelsea FC, Sachin Tendulkar, Pierce Brosnan, SRK, Aditya Birla, to name a few.
- Done few cookery Shows in Television. https://www.youtube.com/watch?v=6p9oLq3bs98
- Adjudicated several culinary competitions.
- Panel of Speakers for FHRAI , Make In India etc in Talk shows & Debates
- Received various guest appreciation letters and also from General Managers of Taj Land’s End
- Received Chef of the Month Award at Taj Land’s End and Hyatt Regency Mumbai
- Adjudicated various cooking competitions and final cookery exams at I.H.M. Mumbai and Various Hotel Management Colleges.
- Won Governor’s Award for Scouts in the year 1999
- Participated in State Level Athletics Tournaments and represented College and University in National Level Football tournaments
- Brown 1 Degree in Kung fu
Affiliations
National Restaurant Association Of India
Western India Culinary Association
Software
Showbizz
Interests
Football
Travelling
Timeline
Assistant Vice President & Corporate Chef
PVR INOX LTD
03.2019 - Current
Corporate Chef & Business head of Corporate Catering Segment
Life Co. (K- Hospitality)
04.2017 - 03.2019
Overall in charge for the production of Banquet halls
Banqueting Segment: K- Hospitality
04.2012 - 03.2017
Copper Chimney Group (Deluxe Catering Company)
01.2011 - 01.2012
Corporate Chef
Foodlink Services Pvt Ltd, Mumbai
01.2010 - 01.2011
Senior Sous Chef
Masala World, London, UK
01.2007 - 01.2010
Junior Sous Chef
Taj Land’s End, Mumbai
01.2004 - 01.2007
Hyatt Regency, Mumbai
01.2002 - 01.2004
Higher Secondary Certificate - undefined
Maharashtra Board
Secondary School Certificate - undefined
Maharashtra Board
Bachelors Degree - Hotel Management, Catering Technology & Applied Nutrition
IHM Dadar
Languages
Knowledge of foreign languages, viz. French, Portuguese, Spanish
Football, Online Gaming
State level athelete and Footballer.