Anubhav Moza

(Super luxury Residences Clubs & Golf off site catering )

• Handling the Food & Beverage programme for DLF Magnolias ,Magnolias Club & DLF Golf off site catering .
• Responsible for curating experiences & offering world class food and beverage programme .
• From specialty restaurants to experiential banqueting experience and a world class deli and patisserie .
• Catering to top notch business magnates to industry leaders and HNI of the nation .
• Managing kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Expanding catering services through strategic marketing efforts, increasing event bookings and revenue streams.
• Delivering excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Continuous development of kitchen staff through training, disciplinary action, and performance reviews.
• Maintaining a safe and sanitary work environment, adhering to health department standards and regulations.
• Enhancing guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
• Overseeing business operations, inventory control, and customer service for restaurant.
• Designing seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• In Collaboration with front-of-house staff to ensure seamless dining experiences for guests.
• Developing menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Spearheading kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• catering services through strategic marketing efforts, increasing event bookings and revenue streams.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Heading the F&B Programme for Azure hospitality Pan India
• Responsible for Handling the european brand Sly Granny along with Fox trot (progressive Indian )
• Sly Granny : Delhi, Bangalore ,Goa,Dehradun
• Foxrot :Delhi ,Dehradun ,Bangalore & Siliguri
• Spearheaded innovative menu development, aligning with brand vision and culinary trends
• Conducted comprehensive financial analysis to optimize cost-efficiency and profitability
• Played a pivotal role in the successful preopening phase of new outlets, ensuring operational excellence
• Led recipe development initiatives, fostering creativity and maintaining high-quality standards
• Enhanced cross-departmental communication, fostering teamwork and collaborative success

• Spearheaded the hiring, management, and training of a proficient kitchen team, ensuring seamless operations from the outset
• Instrumental in the pre-opening phase, crafting innovative menus and recipes that set the foundation for culinary success
• Upholding exceptional food quality standards through meticulous inspection of deliveries, guaranteeing both excellence and accuracy in inventory
• Fostered a culture of growth and expertise by mentoring the kitchen brigade, equipping them for peak performance in high-pressure environments
• Managed comprehensive kitchen operations, including scheduling, inventory control, and strategic supply procurement
• Engaged directly with patrons to gather valuable feedback, driving continuous improvement in both product quality and guest satisfaction

• Spearheaded the F&B Banquet Team at ITC Maurya, showcasing exceptional leadership and culinary expertise
• Prestigiously catered for the U.S
• Head of State during his visit to Rashtrapati Bhavan, demonstrating high-profile event management skills
• Managed elite catering services at the Indian Prime Minister's residence for the German Chancellor Angela Merkel's visit
• Delivered exquisite dining experiences to the President of India at the annual Niti Aayog meeting at Rashtrapati Bhavan
• Served prominent Indian business magnates including Sunil Bharti Mittal and Harishyam Bhartia, enhancing the brand's reputation for excellence
• Orchestrated successful catering operations for diverse outdoor events, including conferences and weddings, with a flair for versatility and quality
• Directed the culinary team of ITC Hotels' largest F&B portfolio, ensuring top-tier performance and guest satisfaction

• Spearheaded a dynamic culinary team of 30 associates, driving a revenue of ₹20 Cr in FY 2017-18 with a forecasted increase to ₹30 Cr for FY 2018-19
• Managed Pavilion, a 104-seat, 24/7 multi-cuisine restaurant, along with in-room dining services for 438 rooms, ensuring top-tier guest satisfaction
• Curated the Golf Bar Menu, elevating the quality of bar snacks to be recognized as the finest in the city
• Orchestrated the planning of the restaurant's buffet menu, setting a benchmark for the highest quality culinary offerings in New Delhi

• Spearheaded a dynamic culinary team of 30 associates, driving a significant revenue share of ₹15 Cr in FY 2016-17, with a forecasted increase to ₹20 Cr for FY 2017-18
• Managed Pavilion, a 104-cover, 24/7 multi-cuisine restaurant, along with in-room dining services for 438 rooms, ensuring top-tier dining experiences
• Masterminded the planning and execution of the restaurant's buffet menu, upholding the highest quality standards and securing Pavilion's reputation as the premier buffet in New Delhi

• Managed a dynamic team of 50 chefs, ensuring top-notch culinary standards and kitchen efficiency
• Spearheaded operations for Pavilion, a 104-cover, 24/7 multi-cuisine restaurant, delivering exceptional dining experiences
• Oversaw in-room dining services for 220 rooms, maintaining high guest satisfaction and operational excellence
• Accountable for generating a substantial revenue share of ₹42 crores in the fiscal year 2016-17, driving financial success

• Company Overview: An all-suite luxury collection resort with 110 suites and 4 F&B outlets
• Was a member of the pre-opening team of ITC Grand Bharat, an all-suite luxury collection resort with 110 suites and 4 F&B outlets
• Menu trials and standardization of recipes for setting up of new F&B brands for the resort
• An all-suite luxury collection resort with 110 suites and 4 F&B outlets