Hitesh Pant

• Promoted as executive sous chef based on performance and ability to handle culinary operations with result and revenue driven approach.
• Oversaw business operations, budget exercise, food cost, inventory control, and customer service for restaurant.
• Verified compliance in preparation of menu items and customer special requests.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Modernized work processes to reduce guest wait times and boost daily output.
• Interacted with guests to obtain feedback on product quality and service levels.
• Monitored food production to verify quality and consistency.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

• Started as sous chef in year 2017, later based on performance promoted as Sr.Sous chef in year 2019 .Handled various area along with Executive chef as second in command and achieved results
• Developed strong communication and organizational skills through working on group projects.
• Applied effective time management techniques to meet tight deadlines.
• Developed and maintained courteous and effective working relationships.
• Gained strong leadership skills by managing projects from start to finish.
• Headed renovation project of The Oberoi Bangalore F&B along with the executive chef with a very clear objective to built the finest offering to the market
• Successfully launched Lapis, Wabi sabi and Rim naam with unique and different concept for food, at same me authenticity of cuisine should be present
• Planning and execution of various F&B sale driving activities during covid.

▪ Headed Shades, 250 covers pool side restaurant, catering to ala carte food with live grills of best steaks & seafood with a team of 7 energetic chefs.

▪ Started infinity brunch, a very new concept in Dubai where guest can relish a brunch relaxing at their table with great selection of food and beverage, an interactive brunch.

▪ Maximum revenue generating food outlet of 75000+ AED during weekdays and 100000+ during weekends.

▪ Directly dealing with the suppliers to get the best market price and the best quality to serve and achieve monthly revenue with targeting proper food cost.

▪ Also headed the catering of one of the iconic place of Dubai, The Opera with a seating capacity of 2000+.

• Demonstrated strong organizational and time management skills while managing multiple projects.
• Headed Spectra, one of cities best all-day dining restaurant, serving array of international cuisine.
• Played major role at recruitment stage of new employees and training them.
• Meeting, understanding and suggesting guests with special dietary needs.
• Maintaining high level of coordination and communication between department for smooth operations.
• Training and coaching team for their overall development.
• Implementing latest gastronomic techniques.
• Ensuring to have proper hygiene practices as per HACCP norms.
• To conduct job chats, appraisals of employees.
• Participated in team projects, demonstrating ability to work collaboratively and effectively.
• Proved successful working within tight deadlines and a fast-paced environment.

• The all day dining restaurant “la terrasse” specializes in Italian, French, Mexican, Spanish, Mediterranean cuisine and also known Indian and Thai cuisine
• Supervising all the section of continental food which includes Ala carte kitchen (both hot and cold) and also the continental banquet kitchen
• Indenting, Food cost controlling, reducing wastages
• Menu planning and designing for Ala Carte, TDH menu, Promotions and Brunch
• On the job and off the job Training and developing of new team members
• Inspecting hygiene as per HACCP
• Interacting with the guest and anticipating in exceeding their expectations
• Always check for the new trends in food production
• Report any breakdown or/and kitchen hazards directly to the Senior Sous Chef
• Assist in the smooth running of kitchen service
• To be aware of departmental and hotel objectives and assist in achieving them.