Rajeev Nayan
Hyderabad
Summary
Professional experience of 20+ years in running kitchens efficiently by delivering high quality with low food costs. Specialization in Japanese and Contemporary Indian cuisine along with strong knowledge of other cuisines including the Arabian cuisine.
Overview
1
1
Certification
26
26
years of professional experience
Work History
Executive Chef
Ru Craft Bar Art cuisine
Hyderabad
09.2023 - Current
- Achieved culinary standards and responsibilities
- Leading Kitchen Operations by providing directions for day to day operations
- Attained exceptional guest satisfaction levels
- Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility
- Managing and Conducting Human Resource Activities that include recruiting, training and retaining of employees
- Upheld sanitation and food standards
- Outlined key responsibilities for team roles
Sr. Sous Chef
The Park Hyderabad
09.2022 - 08.2023
Executive Chef
Best Western Ashoka
Hyderabad
01.2021 - 05.2022
Executive Chef
The Manohar
Hyderabad
06.2017 - 01.2021
Chef De Cuisine (Japanese)
Radisson Hyderabad Hitec City
Hyderabad
01.2017 - 05.2017
Jr Sous Chef
The Park Hyderabad
Hyderabad
08.2011 - 12.2016
Jr. Sous Chef
Jumeirah Zabeel Saray
Dubai
12.2010 - 08.2011
Restaurant Chef
Darjeeling Indian Restaurant
Tokyo
12.2000 - 11.2006
Chef De Partie
Four Seasons Resort
01.2007 - 11.2010
Education
Diploma - Hotel Management
International Institute of Business Management (IIBM)
Patna, India01-1998
Bachelor of Science - Bodh Gaya, India
Magadh University
Bodh Gaya, India01-1997
Skills
- Leadership
- Problem Solving
- Food Cost Control
- HACCP management
- Hygiene and Sanitization
- Food Safety Compliance
- Employee Management
- Recruitment and Retaining
- Employee training
- Guest Satisfaction
- Menu Engineering
Certification
- Task Trainer and Supervisor Development Jumeirah Zabeel Saray, Dubai
- Train the Trainer - Food Production Jumeirah Zabeel Saray, Dubai
- Supervisory Development Program Four Seasons Resorts, Maldives
- Certification in Food Safety Asia Four Seasons Resorts, Maldives
- AKE Fire Safety Training, Singapore Four Seasons Resorts, Maldives
- Food Safety Training and Certification (FOSTAC) Government of India & FSSAI
LANGUAGES
English
Full Professional Proficiency, Hindi
Full Professional Proficiency, Japanese
Professional Working Proficiency
CUISINE SPECIALIZATION
- Contemporary Indian Cuisine
- Japanese Cuisine, Specialization in Ramen
Timeline
Executive Chef
Ru Craft Bar Art cuisine
09.2023 - Current
Sr. Sous Chef
The Park Hyderabad
09.2022 - 08.2023
Executive Chef
Best Western Ashoka
01.2021 - 05.2022
Executive Chef
The Manohar
06.2017 - 01.2021
Chef De Cuisine (Japanese)
Radisson Hyderabad Hitec City
01.2017 - 05.2017
Jr Sous Chef
The Park Hyderabad
08.2011 - 12.2016
Jr. Sous Chef
Jumeirah Zabeel Saray
12.2010 - 08.2011
Chef De Partie
Four Seasons Resort
01.2007 - 11.2010
Restaurant Chef
Darjeeling Indian Restaurant
12.2000 - 11.2006
Diploma - Hotel Management
International Institute of Business Management (IIBM)
Bachelor of Science - Bodh Gaya, India
Magadh University