Kumar Shashi Shekhar

• Responsible for overall operation of Main Kitchen, Cold Kitchen, Butchery, Coffee Shop, In Room Dining
• Leading team of 42 Chefs
• Actively engaged in daily operation of Breakfast, lunch and dinner operation
• Launched new menu for Breakfast Ala Carte and Buffet
• Taking care of all VVIP and High-Profile guest request in person
• Responsible for creating menu, recipe and training manual.
• Maintaining healthy food cost of 30%
• Launched new menu for Breakfast Ala Carte and Buffet
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

• Working in very Busy Kitchen serving close to 500 to 700 guests on daily basis
• Significantly contributed to daily revenue of in range of 40000-120000 AED/Day
• Keeping food cost of 29.1 %
• Leading wonderful team of 20 chefs and 8 Kitchen Steward
• Responsible for 3 outlets and 2 banquet operations successfully launched 2 seasonal Ala Carte
• Menu for Restaurant
• Successfully completed Probation period with grade of 4 out of 5
• Successfully passed Dubai Municipality Inspection and received "HACCP Gold Certificate"
• PIC Level 3 Certified

Heading Kitchen Operation team of 10 Chefs and 5 Stewards

Operating 4 outlets and 3 Meeting Rooms facilities
Managed to keep food cost @ 25.01% against budget of 27%
Directly driving revenue for all outlets by unique and creative Food Promotions to each outlet
Generating revenue of AED 116,000
Prepared and managed 30-300 guests in various banquet function outside.
Prepared FF&E and Operating Budget for Kitchen & Stewarding for year of 2019, 2020 & 2021.
Implemented Local Health & Safety standard successfully and passed HACCP Audit 2018,2019 & 2020.
Carried out staff Key Performance evaluation.
Plated every dish with attractive flair to exceed guest satisfaction.
Attended and participated Department Head meeting on daily basis for regular updates.

Head of Italian kitchen operation which includes food production (Buffet, Ala Carte and Events)
operation
Created ala carte menu for Italian kitchen for 2015, 2016,2017 & 2018
Maintained food cost of 30% against Budget of 31%
Determined work schedule for kitchen staff.
Demonstrated live cooking session for guests.
Coordinated daily kitchen operations and maintained HACCP.
Managed single-handedly multi-cuisine kitchen operation for 1 year.
Completed Pizza and Homemade Pasta promotion, Italian Street Food promotion, Seafood Night, Ladies Night, Arabic theme night, Russian night, Mexican night, Indian Night

Worked in Carnevale Italian restaurant.
Managed to cook homemade pasta, fish, meat, dessert and bread.
Ensured health and safety standard are followed in kitchen.
Conducted weekly training for staff.
Awarded Certified Train Trainer
All other responsibilities assigned by Chef-de-Cuisine.
Runner Up of “Battle of Chef” 2012

Reported to Executive Sous Chef

Managed a Team of 3 Chefs to run 32 Cover - The European Restaurant

Responsible for All Mise-In-Place for daily production

Implement the practice of HACCP in kitchen area

Responsible for outlet ordering under the guidance of Chef-De-Cuisine

Joined as pre-opening Team Member and assisted Executive Chef to set-up the kitchen
Managed breakfast preparations for 200-400 guests on daily basis

Cleaning & maintaining the trays, Racks & walk in chillers as per the HACCP standards

• Worked in the Italian Restaurant “Riverside”
• Learned basic Italian food, pizza pasta, steak
• Assisted Sous Chef to set-up the cold kitchen
• Led a team of 3 staff to do multi-cuisine Ala Carte food menu plate presentation