Rahul Sharma
Mumbai
Summary
High-performing Multi-Cuisine Chef offering 14 years of hospitality experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Business Development Chef
Rudralife Foods Pvt. Ltd.
10.2021 - 09.2023
- Advice the sales force with my culinary competence to sustainably convert new clients for our products in the key target channel.
- Leading a R&D team of 8 team members, overseeing development, data entry and regulations.
- Organizing and conducting demonstrations, trade fairs, product training and key account activities.
- Achieved monthly projections of B2B target and increased average 20% sale by implementing digital contents on social media and also by connecting new international clients.
- Successfully commercialized 12 new products all the way from ideation to full scale production at factory plant.
- Building and maintaining relationship with our clients and customers through regular visits, follow-up and exceptional customer service.
- Achieved B2C targeted sales volume and value through regular visits to customers according to route plan.
Senior Chef Partie
Bindia Indian Bistro Fine Dining
08.2019 - 08.2021
- Prepared and cooked meals for large parties and caterings.
- Maintained hygiene, safety standards and cleanliness in kitchen & work areas.
- Prepared Ala carte and special orders as per guest request.
- Improvised menu and food items profile, assisted with estimation of food requirement and costs, monitor and order supplies.
- Provided knowledge on determining size of food portions.
- Supervised preparation, cooking complete meals or individual dishes and foods according to company recipes and standards.
- Developed a comprehensive inventory management system, reducing food waste and lowering overall costs.
Executive Chef
Best Western Plus Hotels & Resorts
02.2018 - 06.2019
- Headed a team of 21 professional chefs to manage operations of 3 fine dining restaurants with live kitchen, Breakfast, lunch and dinner operations plus 250 pax capacity banquets.
- Introduced new menu by controlling food cost and delivering unique taste and ingredients.
- Redesigned Kitchen and Implemented high safety and cleanliness standards by training kitchen and F&B team.
- Streamlined the requisition process of ordering and receiving food supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Developed standard operating procedure to enhance measure quality, updated written policies to reflect state-of-the-art techniques, equipment, and terminology.
Brand Chef
Gingerbuds
02.2016 - 01.2018
- Hired, trained, and managed a 19-member team of chefs to deliver high quality and delectable dishes.
- Introduced new menu by controlling food cost and delivering unique taste and ingredients.
- Streamlined operations by preparing standard recipes, operating procedures, and food cost templates, increasing subscriptions by 38%.
- Increased profitability by 41% using portion controlling, forecasting and cost trimming to 21%.
- Demonstrated to handle new kitchen equipment's, cooking techniques and modern plating.
- Prepared dishes on regular basis for special customers and bulk orders.
Corporate Development Chef
Taste'L Fine Food
04.2014 - 01.2016
- Operated R&D kitchen supervised and developed new recipes for international food brands like Passage food and Jewels of India.
- Introduced wide range of Oriental effortless cooking sauces and Indian breads of In-house brands like Kottage, Schani, and more.
- Implemented standard recipes for ready to eat meal like Naanwich, Rajma Chawal, Biryanis, Frozen snacks and Kebabs.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Streamlined productive daily operations and standard recipes by effectively bringing down the food cost.
Management Chef
Marriott International
04.2011 - 03.2014
- A leading 5-star hotel with four fine-dining restaurants and one Asia's largest 24X7 Lotus coffee-shop.
- Awarded appreciation for achieving an excellent guest satisfaction score (GSS) of 84%
- Prepared Indian and Continental buffet breakfast and lunch items and organize live counters.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Awarded for breakfast pass around guest service.
- Assisted senior chefs for a la carte orders and banquet events.
- Organized live food counters and buffet with captivating display as per Marriott standard.
Education
Bachelor of Science - Hospitality & Tourism
Mumbai University
MumbaiSkills
- Guest Relation
- Team Building
- HACCP
- Control Food Cost
- Training
- Menu Engineering
- Food Safety
- Microsoft Office
- Sales & Marketing
- Product Development
- Menu Development
- Forecasting and Planning
Social Media - Instagram
instagram.com/chefrahulsharma559
Certification
- Best Commander of the Month.
- Young Chef of the Year.
- Going Extra Mile Guest Satisfaction.
Timeline
Business Development Chef
Rudralife Foods Pvt. Ltd.
10.2021 - 09.2023
Senior Chef Partie
Bindia Indian Bistro Fine Dining
08.2019 - 08.2021
Executive Chef
Best Western Plus Hotels & Resorts
02.2018 - 06.2019
Brand Chef
Gingerbuds
02.2016 - 01.2018
Corporate Development Chef
Taste'L Fine Food
04.2014 - 01.2016
Management Chef
Marriott International
04.2011 - 03.2014
Bachelor of Science - Hospitality & Tourism
Mumbai University
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