Rahul Desai

• Conceptualized, designed and executed a healthy European menu for the restaurant - Bloom, which is located in Bandra West, Mumbai
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates, focusing on vegan, keto and gluten free food
• The cuisine comprised of European food dishes and a very Instagram friendly global all day menu
• Designed the entire kitchen layout from scratch and looked into menu planning, menu engineering, costing, controlling and staffing for the restaurant.
• Interacted with guests to obtain feedback on product quality and service levels.

S.P Motels runs a sports club in which there are 3 restaurants in the F&B division. The menu at the 3 restaurants comprises of Indian, Pan Asian, European, and cafe style food. Joined this company as a corporate chef as its a sister concern of Keish Hospitality (current employer)

• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Collaborated with staff members to create meals for large banquets.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Modernized work processes to reduce guest wait times and boost daily output.
• Interacted with guests to obtain feedback on product quality and service levels.

• Conceptualized, designed and executed a Brunch-friendly menu for the restaurant - Blah!, which is located in the corporate area of BKC, Mumbai
• Received an award - 'Best New Restaurant' for the year 2022 by Times Food & Nighlife Awards
• The cuisine comprised of Mediterranean, Pan Asian and Indian dishes and a very Instagram friendly global brunch menu
• Designed the entire kitchen layout from scratch and looked into menu planning, menu engineering, costing, controlling and staffing for the restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Oversaw business operations, inventory control and customer service for restaurant.
• Modernized work processes to reduce guest wait times and boost daily output.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Assisted customers in planning corporate events, social galas and gourmet dinners.
• Interacted with guests to obtain feedback on product quality and service levels.

• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Resolved customers' issues related to online purchases, late product deliveries and billing discrepancies to encourage good customer relationships.
• Engaged in cross-selling and up-selling activities to enhance customers' experiences and generate revenue.
• Forged and nurtured impactful relationships with customers to cultivate loyalty, boosting customer satisfaction ratings
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Conceptualised, designed and executed two Cloud Kitchens for their Company - 'Shuk' serving lebanese food and 'South Street' - serving Modern South Indian food
• Developed recipes and menus by applying understanding of market demand and culinary trends,
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenue
• Selected flooring, counters, cabinets and appliances based on client needs and budgets.
• Designed detailed kitchen layouts based on client needs, budgets and available supplies
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders
• Trained and managed kitchen personnel and supervised all related culinary activity

• Conceptualised, designed & executed a Modern Indian South Indian Menu for their brand
• Developed recipes and menus by applying understanding of market demand and culinary trends,
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Selected flooring, counters, cabinets and appliances based on client needs and budgets.
• Designed detailed kitchen layouts based on client needs, budgets and available supplies.
• Planned and presented project quotes for custom designs.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Monitored and controlled overhead and production costs with responsibility for profit and loss.

• Developed recipes and menus by applying understanding of market demand and culinary trends,
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenue
• Selected flooring, counters, cabinets and appliances based on client needs and budgets.
• Designed detailed kitchen layouts based on client needs, budgets and available supplies.

• Successfully owned and ran this casual fine dine boasting an expansive tea bar, seasonal cocktails and specializing in European and Mediterranean food.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Collaborated with internal team members to resolve customer concerns and deliver enhanced customer experiences.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
• Masterminded highly successful digital strategies for various platforms to attract customer engagement.
• Increased profits and efficiency by building optimal inventory control model.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Trained and managed kitchen personnel and supervised all related culinary activity.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Maintained well-organized mise en place to keep work efficient and consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Plated meals paying special attention to garnishes and overall presentation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Greeted daily visitors and customers upon arrival, offered assistance and answered questions to build rapport and retention.

• Read through recipes and set up all ingredients in advance
• Checked expiration dates, rotated food and removed any items that were no longer usable.
• Observed how each prepared different specialties to gain knowledge in those cooking techniques.
• Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Greeted daily visitors and customers upon arrival, offered assistance and answered questions to build rapport and retentions

• Read through recipes and set up all ingredients in advance
• Checked expiration dates, rotated food and removed any items that were no longer usable.
• Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
• Observed how each prepared different specialties to gain knowledge in those cooking techniques.
• Greeted daily visitors and customers upon arrival, offered assistance and answered questions to build rapport and retention.