Summary
Overview
Work History
Education
Skills
Timeline
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Rohit Nair

Rohit Nair

Wakrah

Summary

A highly accomplished and passionate Senior Chef De Cuisine with over 20 years of experience in leading high performing culinary teams over distinguished background in Banquets, In-Room Dining (IRD), Corporate Catering & Flight Catering.


Overview

17
17
years of professional experience
2007
2007
years of post-secondary education
1
1
Language

Work History

SENIOR CHEF DE CUISINE

Mandarin Oriental Doha
06.2023 - Current
  • Leading a team of 40 chefs from banquet, In Room Dining, main Kitchen & colleague dining conduct trainings about food quality and food safety standards
  • Achieved the Yearly Overall Budgeted Culinary Food Cost of 27.8% and banquet Food cost of 22%
  • Successfully catered the prestigious Royal wedding event of the year 2024 on December 7th in Al Wajbah Palace for 800 High profile guest all around the world with menu planning, logistics and flawless execution
  • Achieved Yearly Flhss Audit Target score of 90% and Unannounced LQE(Legendary Quality Experience) by Scoring 98% in IRD F & B
  • Successfully leading the team in displaying and showcasing Ramadan Tent in Baraha square to cater 500 guest daily for Iftar and suhoor
  • Spearheaded the culinary team to provide upscale and customized inflight dining experiences for Amiri flight for Qatar's Royal family
  • A successful launch of 'Flavors of MO' project, a culinary techniques inspired by the region incorporating local ingredients by Heenat Salma farm.initiative aimed to show diverse and innovative flavors
  • Executed high profile event's outside caterings for Royal family and luxury brand like Louis Vuitton, Fendi, Dior, Hermes, Bulgari & Chaumet

CHEF DE CUISINE PRE OPENING (BANQUET & MAIN KITCHEN)

Mandarin Oriental Doha
03.2019 - Current
  • Successfully preponed the Hotel on March 9th 2019 by directing the Pre- opening Kitchen operations together with the culinary team by including layout Planning
  • Equipment procurement, Manning, recruiting, training, mentoring the culinary team to deliver exceptional quality & consistency
  • Played a key role in achieving Budgeted food cost on all the accountable kitchens to reach the overall Kitchen Food cost
  • Collaborated with the Senior Chef de Cuisine in menu planning, bringing creative ideas and innovative concepts for canapés to elevate in-house events and outside catering experiences
  • Was a part of the team along with Executive sous chef were new menus were Implemented in IRD, Room Amenities & New Banquet Seasonal Menus
  • Successfully leading the team & accomplishing FIFA world cup in Baraha square fan zone event operation serving an average of 500 guest daily by preparing and presenting high quality dishes showcasing exceptional attention to detail
  • Enhance the guest experience by accommodating dietary preferences, on-Request Menu featuring specialized options such as Keto, Kosher, Vegan, and Gluten-Free menus
  • Successfully Catered for the first time Ramadan Tent in Baraha Square which gained a good positive response from the local guest in the first year
  • Successfully complete the Managing performance development training to align the future goal and learning plan for the junior colleagues
  • Successfully gained ISO 20000 2018 certification and achieved a score of over 90% in the FLHSS audit, demonstrating commitment to excellence in food safety and hygiene standards
  • Successfully Achieved Forbes 5 star for the First Time in 2021 & 2022, 2023

SOUS CHEF

Abela & Co
10.2008 - 08.2018
  • Managing a team of 60 chefs in Jabel Ali Central Kitchen and produced around 22000 covers of meals per day and catered renowned clients like Nestle, Mcdermott, Bakerhughes, Ikea & GE
  • Planning & Scheduling Kitchen Roster and assigning chefs with required development training as noticed during their performance review
  • Meeting New suppliers with new products and arranging tasting with chefs and implementing new recipes
  • Successfully achieved the Budgeted food cost continuously for three years in Jabelali Central Kitchen
  • Implemented cost control measures, reducing kitchen waste by 25%
  • Streamlined kitchen operations, resulting in 20% faster service times

DEMI CHEF DE PARTIE, MANAGEMENT TRAINEE

Taj Madras Flight Kitchen
08.2007 - 09.2008
  • Trained in Flight catering Production kitchens with one one month training in each outlets
  • Trained in diverse flight catering kitchens, enhancing production skills
  • Trained on workflow processes, boosting kitchen productivity, airline menu specifications & portion control importance in Flight Catering
  • HACCP compliance and food safety standards
  • Training in Dishout Department and understanding & maintaining Airline Portion Standards
  • Handling special dietary requirements, Jain meal, child meal, halal

Education

BACHELOR OF CATERING TECHNOLOGY & CULINARY ARTS -

Osmania University
04-2007

HIGHER SECONDARY COLLEGE - undefined

KTHM College Nashik
Nashik, Maharashtra

Skills

Level 3 HACCP Certified

Level-3 Food safety certified

Certified in Managing Performance development

Menu Development

Kitchen Management

Culinary Arts

Flight Catering

Certified in Sustainable Hotel Procurement

Timeline

SENIOR CHEF DE CUISINE

Mandarin Oriental Doha
06.2023 - Current

CHEF DE CUISINE PRE OPENING (BANQUET & MAIN KITCHEN)

Mandarin Oriental Doha
03.2019 - Current

SOUS CHEF

Abela & Co
10.2008 - 08.2018

DEMI CHEF DE PARTIE, MANAGEMENT TRAINEE

Taj Madras Flight Kitchen
08.2007 - 09.2008

HIGHER SECONDARY COLLEGE - undefined

KTHM College Nashik

BACHELOR OF CATERING TECHNOLOGY & CULINARY ARTS -

Osmania University

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