ATUL DOGRA
Clyde
Summary
Talented Business Development Executive brings high-level business, marketing and sales acumen. Drives competitive growth through proactive relationship building and pursuit of business opportunities. Savvy to industry trends, practices and customer demands. Prior to this, Accomplished culinary professional skilled in leading entire culinary team and directing kitchen operations. Foster an educational environment from which to develop culinary staff for future advancement.
Overview
19
19
years of professional experience
Work History
Business Development Executive
Fonterra Co-operative Group
01.2023 - Current
- Built strong relationships with clients, leading to increased customer satisfaction and repeat business.
- Generated revenue growth by developing and executing targeted sales strategies to expand market share.
- Training provided to new business development team members, increasing overall effectiveness in securing new customers.
- Provided exceptional customer service by promptly addressing client concerns and resolving issues as they arose.
- Increased client base by identifying and pursuing new business opportunities through market research and networking.
- Collaborated with cross-functional team to identify opportunities for product improvement, driving innovation in the company''s offerings.
Head Chef
The Cove Hotel
07.2020 - 12.2022
- Reviewed the organizational structure of the kitchen and identified optimization opportunities, improving productivity and reducing labor cost.
- Built guest satisfaction by visiting diners at tables to obtain feedback and provide additional services for great dining experience.
- Interviewed, trained, and hired kitchen staff and launched operational improvements, reducing diner wait time for food preparation and service.
- Established and enforced presentation standards to uphold the establishment’s reputation.
Head Chef
Zagames
03.2014 - 07.2020
- Reduced food costs percent by expertly estimating purchasing needs and buying through approved suppliers. Collaborated closely with the Executive chef to conduct staff meetings and resolve service, product and personnel issues.
- Managing a team of 17 chefs(3 kitchen hands) & training and development.
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
- Provided courteous and informative customer service in an open kitchen format.
- Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns & budget.
- Actively participated in staff meetings and operated as an effective management team leader.
Head Chef
Glenferrie Hotel
01.2013 - 02.2014
- Supervise and coordinate activities of kitchen staff.
- Collaborate with restaurant manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price.
- Provide costings of new menu items.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Head Chef
Bridie O'Reilly's, Lt Collins St Melbourne
07.2010 - 02.2013
- Supervised kitchen operations to ensure excellence in food preparation, presentation and service, meeting customer requirements at all times.
- Managed the kitchen to maximize financial returns.
- Assist in the promotion of the property by responding to requirements for special projects, reasonable request for the customers, and planning special, tempting foods and or menus for particular occasions/functions.
- Ensured the observation of all health and safety procedures and relevant common sense practices at all times and in line with Duty of Care.
Sous Chef
Denn Bar Restaurant
07.2008 - 07.2010
- Weekly, monthly and annual budgets including wage & food costing.
- Recruitment, training and development of all team members.
- Menu costing, planning and implementation.
- Monthly stock takes.
- Health inspections & documentation.
- Leadership, staff motivation and constructive goal setting for all personnel.
- Achievement: Kept payroll and food costing below the target for 2 months when the Head chef was on leave.
Cook Grade 1
Bundoora Hotel
12.2007 - 07.2008
- ALH group, Preparing Ala carte menu.
- Helping the Head Chef in the smooth operation of the kitchen.
- Working in larder section.
Commis
The Oberoi Hotel New Delhi
05.2007 - 12.2007
- Worked within the 360 degrees restaurant which serves cuisines from all around the world including Japanese, Indian and areas of the Mediterranean Ensure efficiency and high standards are maintained in the live kitchen at all times Proficient in Japanese cuisine style cooking Assisted Master Sushi Chef as needed General Cleaning as required.
Trainee Cook
Hyatt Regency hotel
04.2005 - 11.2005
- Received industrial training in the restaurant and banquets department Basic preparation of food for banquets department Worked quickly and efficiently to ensure hotel standard is followed General cleaning Achievement Successful in obtaining two weeks paid work experience at the conclusion of the trainee program to work during the festival of lights.
Education
Advance Diploma - Hospitality Management
Carrick Institute of Education
2009
Bachelor of Science - Hospitality and Hotel Administration
2007
Skills
- Territory Growth
- Customer Acquisition
- Focused and disciplined
- Negotiations
- Customer Relationship Management
- Business development and planning
- Training and mentoring
- Well-tuned palette
- Problem-solving abilities
- Inventory management familiarity
- Effective Communication
- Salesforce Management
Accomplishments
- Achieved sales targets in all national promotions with accuracy and efficiency.
- Collaborated with team in the development of national promotion campaign.
- Increased customer base by expanding market including regional Victoria.
- Two-time Finalist for AHA Chef of the year Award -Victoria in year 2021 and 2022.
- Generated monthly revenue targets of $300,000 for the restaurant.
- Trained and monitored staff continuously to achieve our day to day targets.
Timeline
Business Development Executive
Fonterra Co-operative Group
01.2023 - Current
Head Chef
The Cove Hotel
07.2020 - 12.2022
Head Chef
Zagames
03.2014 - 07.2020
Head Chef
Glenferrie Hotel
01.2013 - 02.2014
Head Chef
Bridie O'Reilly's, Lt Collins St Melbourne
07.2010 - 02.2013
Sous Chef
Denn Bar Restaurant
07.2008 - 07.2010
Cook Grade 1
Bundoora Hotel
12.2007 - 07.2008
Commis
The Oberoi Hotel New Delhi
05.2007 - 12.2007
Trainee Cook
Hyatt Regency hotel
04.2005 - 11.2005
Advance Diploma - Hospitality Management
Carrick Institute of Education
Bachelor of Science - Hospitality and Hotel Administration
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