SHIVENDER SHARMA
bahadurgarh
Summary
Dynamic Executive Chef with extensive experience at DLF Hospitality, specializing in strategic planning and enhancing guest satisfaction.
Enterprising Chef Manager with a background in supply ordering, inventory oversight, and effective staff mentoring. Collaborative with a great team player mentality. Looking for a position in an exciting restaurant.
Expert professional experienced at overseeing and handling several of kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations.
Overview
24
24
years of professional experience
Work History
Executive Chef
DLF hospitality
12.2024 - Current
- Executive chef for the hotel premium club handling three restaurants, a bar and large banqueting caters for 1500 guests.
Executive Chef
Tarfeeh fakieh group
03.2010 - 07.2024
- Executive chef of three restaurants and banqueting of lamaison in obhur for 1000 pax.
- Blue ocean an american restaurant does 1500 to 2000 covers every day.
Executive Chef
Sandy lane yacht club marina & residences
06.2022 - 03.2024
- Executive chef for the resort, three restaurants, pool bar, pastry shop, luxury residences able to cater for 500 guests.
Executive Chef
Gourmet cafe
Riyadh
02.2022 - 05.2022
- Executive chef for the group for four restaurants in Riyadh, Saudi Arabia.
- Everyday the restaurants serve the Italian, Mediterranean meals for 1500 to 2000 guests.
Executive Chef
United foods
Riyadh
05.2019 - 03.2021
- Preopening of chunk social with 150 cover restaurant and setting of central kitchen with outdoor catering arrangement up to 500 guest.
Executive Chef
Ubon restaurants
Kuwait
11.2018 - 04.2019
- Executive chef for nine restaurants (Ubon, Mana, the cardamom club).
- Executive chef for the European cuisine, Thai and Indian cuisine restaurants.
- Handling the operations for the restaurants, production and hygiene audits, guest satisfaction.
Executive Chef
United group since 1942
03.2018 - 11.2018
- Executive chef for four restaurants (united coffee house) and managing the catering services.
- Heads the three restaurants in Connaught place, Noida, Nehru place and cyber hub location with each restaurant having 150 pax capacity, regulates the menu and production, staffing.
- All the four restaurants are multicuisine serving continental, Italian, oriental, Japanese & Indian cuisine, based in Connaught place the restaurant does 700 pax everyday.
- And proactively take care of outdoor catering with maximum 1000 pax.
Sous Chef
Seabourne Cruise line
05.2015 - 03.2018
- Full in charge of buffet services and display, food production of food from main galley in STEAKHOUSE STYLE.
- Taking care of guest special needs and allergens.
- Working along with chefs to settle chef Thomas Keller recipes in the main dining restaurant for 600 guests onboard and maintaining stock control for the ship for dairy, veg & butchery to stay online with the cruise operation.
- Provide food from main galley to the main dining restaurant in ship.
Sous Chef
Kempinski ambience New Delhi
New Delhi
11.2012 - 02.2015
- Have opened a new hotel with the team of 17 chefs in kitchen brigade, and In charge of 24 hour Alacarte restaurant and In room dining operation and bar snacks.
- Main chef for hygiene audit in kitchen and ISO 14000 in kitchen.
- Opened the all-day dining café restaurant Café Knosh in the hotel which provides the three meals for the 600 guests per day in the 500 room hotel.
- The first managed kempinski property in India.
Sous Chef
Hyatt regency Delhi
Delhi
04.2012 - 10.2012
- Handles the team of 22 chefs.
- Functioning as part of strong team, assisting the executive sous chef in setting up operations.
- Working in a food award winning restaurant by the times food The Cafe all day dining restaurant 24hrs operations.
- Handles guest complaints of restaurant and in room dining guests, bar snacks and their special requests as well.
Junior Sous Chef
The Leela Kempinski, Gurgaon
Gurgaon
04.2010 - 03.2012
- Functioning as part of strong team, assisting the Executive Chef in setting up operations.
- Creating new designs for kitchen working and machinery working for good smoothly operations.
- Looking after all aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages, maintaining quality and consistency of food for enhancing satisfaction amongst customers.
- Conducting hygiene inspections, conveying feedback to operating staff & Managers for gaps in actual vs. standardized norms.
- Responsible for the Bar Rubicon, in room dining as well as pool side operations.
Chef de Partie
Hilton hotel, New Delhi
New Delhi
04.2009 - 02.2010
- Preopening of the brand Hilton garden inn in india.
- Looked after running of an all day dining restaurant: the India grill.
- Ensured to keep the food cost at 27 % in check, supported a team of approximately 39 members.
- And was the preopening team member.
Chef de Partie
Madinat Jumeirah resort, Dubai
Dubai
07.2007 - 03.2009
- Posted at the fine dining restaurant: The Pisces.
- Handled the sauce and fish sections.
- Provided assistance to the chef de cuisine in product development, plate presentations as well as maintaining of high culinary standards set by the company.
- Distinction of being awarded the Chef of the month twice, 2007 & 2008, organized by the corporate chef and the hr department.
- The Pisces got the best seafood restaurant award in Dubai and the almuna was the best coffee shop selected by the Arab magazine.
Chef de Partie
The Oberoi, New Delhi
New Delhi
06.2005 - 07.2007
- Handled the sauce and fish stations.
- Managed a team of 12 chefs.
- Responsible for Kitchen hygiene and Basic food hygiene.
- Achieved a rating of 96 out of 100 in hygiene.
- And was the main in charge for the bulk production for the restaurant three sixty.
- Also three sixty got many awards from times food guide.
Demi Chef de Partie
Madinat Jumeirah resort, Dubai
Dubai
07.2003 - 03.2005
- Worked in the best Arabian resort with 990 rooms, in almost all the areas of the kitchen.
- Gained knowledge of the kitchen operations onboard.
- Underwent a training program 'hygiene in food and services 'before joining regular duties onboard the Dubai resort and was the preopening team member.
Commis Chef
Maurya Sheraton, New Delhi
New Delhi
10.2002 - 06.2003
- Evolved menu plans as well as product development measures for the exclusive grills restaurant.
- Worked with a team of 15 Chefs to set up the place and started the successful restaurant.
- Provided assistance to the Executive Chef in setting up the Coffee Shop: the pavilion.
- Represented the hotel at the Times food guide awards, 03 (one of the earliest edition held in Delhi).
- Worked at the Banquet Kitchen in same hotel.
Trainee Chef
Ambassadors sky chef, Indira Gandhi international airport New Delhi
New Delhi
06.2001 - 11.2002
- Handled the Sauce Station.
Education
Graduation - Arts
Delhi University
DELHI01.2004
Diploma - Food production and patisserie
Institute of Hotel Management
DELHI01.2000
Skills
- Strategic planning
- Budgeting and cost control
- Product management
- Inspections and surveys
- Liaising and coordination
- Guest satisfaction
- Presentation skills
- Inventory management
- Pricing strategies
- Training and development
- Complaint resolution
- Resource optimization
- Menu planning
- Food and beverage operations
Personal Information
- Date of Birth: 11/28/81
- Marital Status: married
Timeline
Executive Chef
DLF hospitality
12.2024 - Current
Executive Chef
Sandy lane yacht club marina & residences
06.2022 - 03.2024
Executive Chef
Gourmet cafe
02.2022 - 05.2022
Executive Chef
United foods
05.2019 - 03.2021
Executive Chef
Ubon restaurants
11.2018 - 04.2019
Executive Chef
United group since 1942
03.2018 - 11.2018
Sous Chef
Seabourne Cruise line
05.2015 - 03.2018
Sous Chef
Kempinski ambience New Delhi
11.2012 - 02.2015
Sous Chef
Hyatt regency Delhi
04.2012 - 10.2012
Junior Sous Chef
The Leela Kempinski, Gurgaon
04.2010 - 03.2012
Executive Chef
Tarfeeh fakieh group
03.2010 - 07.2024
Chef de Partie
Hilton hotel, New Delhi
04.2009 - 02.2010
Chef de Partie
Madinat Jumeirah resort, Dubai
07.2007 - 03.2009
Chef de Partie
The Oberoi, New Delhi
06.2005 - 07.2007
Demi Chef de Partie
Madinat Jumeirah resort, Dubai
07.2003 - 03.2005
Commis Chef
Maurya Sheraton, New Delhi
10.2002 - 06.2003
Trainee Chef
Ambassadors sky chef, Indira Gandhi international airport New Delhi
06.2001 - 11.2002
Graduation - Arts
Delhi University
Diploma - Food production and patisserie
Institute of Hotel Management
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