Hari K.C.
United Arab Emirates
Summary
Accomplished culinary professional with expertise in banquet and events management, healthy and wellness cuisine, and luxury room amenities setup. Demonstrates proficiency in high-end coffee break concepts, premium cocktail and party menu design, and kitchen operations. Skilled in food cost control, inventory management, HACCP compliance, and menu engineering. Strong leadership abilities complemented by effective communication, problem-solving skills, and adaptability in high-pressure environments. Proficient in Microsoft Office, POS systems, and inventory management software. Committed to innovation and excellence in culinary arts with a focus on enhancing guest experiences.
Overview
4
4
Languages
1
1
Certification
2
2
years of post-secondary education
14
14
years of professional experience
Work history
Chef de Cuisine - Banquet
The Westin & W mina seyahi beach resort
Dubai, UAE
2024.01 - 2026.08
- Lead all banquet culinary operations for luxury events, weddings, conferences, VIP functions, and large-scale catering.
- Develop innovative banquet menus with a strong focus on wellness cuisine, nutrition, and premium guest experiences.
- Drive zero-waste initiatives and sustainable kitchen practices through responsible sourcing, food waste reduction, and resource optimization.
- Ensure the highest standards of food quality, presentation, consistency, and service excellence for every banquet event.
- Manage banquet food costing, budgeting, inventory control, and labor planning to achieve financial targets.
- Lead, train, coach, and motivate the banquet culinary team while maintaining Marriott brand standards.
- Ensure full compliance with HACCP, food safety, hygiene, and local health regulations.
- Collaborate with sales and events teams to execute successful functions and exceed guest expectations.
- Continuously improve banquet operations through menu engineering, innovation, and operational excellence.
Sous Chef
W Mina Seyahi
Dubai
2023.03 - 2024.01
- Managed daily culinary operations for Ginger Moon breakfast, à la carte dining, and In-Room Dining (IRD).
- Supervised food production, quality, presentation, and consistency across all meal periods.
- Assisted in seasonal menu development, recipe standardization, and menu engineering.
- Controlled food cost, purchasing, inventory, and waste management.
- Led and trained the culinary team while maintaining Marriott standards.
- Ensured HACCP, food safety, and hygiene compliance.
- Worked closely with front-of-house teams to deliver exceptional guest experiences.
Sous Chef
Marriott Marquis City Center
Doha
2021.11 - 2022.05
- Led full banquet culinary operations for luxury weddings, international conferences, corporate events, and large-scale catering.
- Played a key role in FIFA World Cup Qatar 2022 catering operations, delivering exceptional culinary experiences for high-profile guests.
- Successfully managed premium catering services for 3,000 VVIP guests over a two-month period, overseeing daily coffee breaks, business lunches, and high tea services while maintaining five-star quality and service standards.
- Supported the planning and execution of FIFA Fan Zone food operations, coordinating multiple food stalls and high-volume production to serve over 40,000 guests, ensuring efficient service, food safety, and operational excellence.
- Planned banquet production schedules, coordinated logistics, and ensured timely execution of all events.
- Managed food cost, inventory, manpower planning, and kitchen resources to achieve operational and financial targets.
- Maintained the highest standards of HACCP, food safety, hygiene, and quality assurance.
- Trained, mentored, and motivated the banquet culinary team to consistently deliver exceptional guest experiences.
Chef de Partie
W Doha Hotel and Residences
Doha
2018.12 - 2020.04
- Managed full banquet food production for luxury events and large-scale functions.
- Coordinated banquet mise en place, production, and event execution.
- Maintained high standards of food quality, consistency, and presentation.
- Assisted with banquet menu preparation, cost control, and inventory management.
- Ensured compliance with HACCP and food safety standards.
- Supported training and development of junior chefs.
Chef de Partie
Sharq Village & Spa by Ritz-Carlton
Doha
2015.10 - 2017.12
- Managed food production and preparation for high-end events, ensuring quality control and adherence to hygiene and food safety standards.
- Collaborated with senior chefs on menu creation and recipe development while performing inventory checks.
Demi Chef de Partie
Sharq Village & Spa by Ritz-Carlton
Doha
2014.02 - 2015.09
- Assisted in all-day dining and buffet preparations.
- Maintained HACCP records and ensure kitchen hygiene standards.
- Supported the Chef de Partie in daily tasks and quality control.
Commi Chef
Sharq Village & Spa by Ritz-Carlton
Doha
2013.01 - 2014.01
- Assisted in preparation of ala carte items and buffet services.
- Ensured proper storage and sanitation of ingredients.
Education
Dual Diploma - International Hotel Management
Maa School of International Hotel Management
Chennai, India 2014.01 - 2016.01
S.L.C. - School Leaving Certificate
Shree shanty Secondary School
Arghakhanchi, NepalSkills
- Banquet & Events Management
- Healthy & Wellness Cuisine
- High-End Coffee Break Concepts
- Luxury Room Amenities Setup
- Premium Cocktail & Party Menu Design
- Kitchen Operations & Team Leadership
- Food Cost Control & Inventory Management
- HACCP & Food Safety Compliance
- Menu Engineering & Innovation
- Leadership & Team Management
- Problem-Solving & Critical Thinking
- Effective Communication
- Time Management & Organization
- Attention to Detail
- Adaptability & Flexibility
- Conflict Resolution
- Stress Management in High-Pressure Environments
- Creativity & Innovation
- Positive Attitude & Work Ethic
- Microsoft Office (Word, Excel, PowerPoint)
- POS (Point of Sale) Systems
- Inventory Management Software
- Recipe & Menu Planning
- Microsoft Outlook & Email Communication
Certification
- Food Safety PIC Trainer (October 19, 2023 – October 18, 2028)
- Serve Safe Food Safety Online Training
- HACCP Food Safety Training (Katara Hospitality)
- Culinary Arts Chef Training Level-1 & Level-2 (Rouxbe Online Culinary School)
- Marriott Great Food Safe Training
LANGUAGE
English
Fluent
Hindi
Fluent
Nepali
Native
Arabic
Intermediate
HONORS & AWARDS
Gold Medal – Salon Culinaire, 2017, Doha, Qatar, Winner Inter-Marriott Master Chef Black Box Competition, 2017, Sharq Village and Spa by Ritz Carlton, Doha Qatar, Bronze Medal – Salon Culinaire, 2019, Doha, Qatar, Master Chef of the Month – January 2020, W Doha Hotel
DECLARATION
I hereby confirm that the information provided is true to the best of my knowledge and belief.
Affiliations
- playing cricket and reading book
Timeline
Chef de Cuisine - Banquet
The Westin & W mina seyahi beach resort
2024.01 - 2026.08
Sous Chef
W Mina Seyahi
2023.03 - 2024.01
Sous Chef
Marriott Marquis City Center
2021.11 - 2022.05
Chef de Partie
W Doha Hotel and Residences
2018.12 - 2020.04
Chef de Partie
Sharq Village & Spa by Ritz-Carlton
2015.10 - 2017.12
Demi Chef de Partie
Sharq Village & Spa by Ritz-Carlton
2014.02 - 2015.09
Dual Diploma - International Hotel Management
Maa School of International Hotel Management
2014.01 - 2016.01
Commi Chef
Sharq Village & Spa by Ritz-Carlton
2013.01 - 2014.01
S.L.C. - School Leaving Certificate
Shree shanty Secondary School