Rajiv Lal
Broome,WA
Summary
A Professional Chef with more than 27 years of culinary experience with Hotels / Cloud Kitchens / Cruise Liners / Central Kitchen Operation / Satellite Kitchen with Multi Brands & Catering Companies. Been working in Australia since the last one & half years in Pubs, FIFO Chef with ALH & Sodexo. Done 7 Pre-Opening of Luxurious Star Hotels and Cruise Ships in Middle East / India / USA Exemplarily coordinated the team for serving 50,000 guests during the FIA World Cup event 2011 / 2012 & 2013 in Dubai. Exceptional interpersonal and team management skills; ability to work with large / small kitchen team and Able to handle multinational Culture Team. Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Cluster Executive Chef
Oaks Hotels and Resort
Broome, Australia
04.2024 - Current
- Managing 2 Hotels in Broome WA Oaks Town Beach and Oaks Cable beach
FIFO CHEF – Camp Chef in Charge (2:1)
Sodexo Catering Australia
, Australia
12.2022 - 04.2024
- Over all responsible for the smooth functioning of the Kitchen Operations
- Responsible to work, cook & lead the team on the line cooking dinner & breakfast for 400 Staff on site
- Train the staff on menu knowledge, cooking techniques and general food safety and kitchen hygiene practices
- Responsible for cooking breakfast, dinner & crib meals, including Hot, Cold, Bakery & Pastry Products
- Responsible to keep the Food Quality at the top and Food Cost in control at all times
- Responsible to order, stock and maintain a proper inventory of the food items used in the Kitchen
- Responsible to conduct stock take, maintain HACCP as per Sodexo standards
Sr. Executive Sous Chef / Operation
Grandiose Company
, UAE
09.2020 - 11.2022
- Company Overview: MOI / ADNOC / Labor Camps / Hotels Catering
- Supervise kitchen staff’s activities
- Quality check and recipe Audit on each Locations in UAE
- Modify menus or create new ones that meet quality standards
- Estimate food requirements and food/labor costs
- Supervise full production of Retail for supermarket
- Creation of news retail product following the news trend
- Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
- Reviews staffing levels and programs food training in all departments
- Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
- Determines how food should be presented and create decorative food displays
- Setup yield process to meet our food cost targets
- Ensures compliance with food waste in the kitchen production
- Work in different tenders
- Ensures all equipment in the kitchen is properly maintained and in working order in accordance standards
- Daily Catering for 25000 Meals
- Managing the team of 85 Chefs and 30 stewards
- MOI / ADNOC / Labor Camps / Hotels Catering
Executive Chef – Multiple Units Brands and Central Kitchen Operation
Kitopi Catering & Cloud Kitchen
Dubai, UAE
09.2019 - 01.2020
- Company Overview: UAE Dubai & KLC Kuwait
- I joined Kitopi as a Head Chef and I responsibilities as follows
- Central Kitchen Operation
- Creating ERP
- Recipe Creation & Step By Step Recipes
- Checking Receiving
- Yield Test
- CK Team New Menus / HACCP
- Control 86 Items & Control Prep Time
- Brand Audit in each Satellite kitchens / Build Step by step recipes
- Menu Testing on Daily Basis
- Food Quality Check Daily Basis
- I Audit check through Kitchen Managers by visiting all locations
- FCR Check on daily basis
- Handling Multi Culture Team & Managing 70 Chefs and 15 Stewarding Team
- Keep Good Communication with CK & SK Team
- Briefing / Training on the floor with team and develop HACCP Standard as per Covid – 19
- Onboarding New Brands
- Communicate with Aggregators
- Check Over All Operation Units & Central Kitchen
- Brand Cost Control & Man Power
- Call Central Team Training for Brands
- UAE Dubai & KLC Kuwait
Chef De Cuisine (Head Chef) – Pre-Opening
Grand Hyatt Abu Dhabi Hotels and Residences Emirates Pearl
Abu Dhabi, UAE
08.2018 - 09.2019
- I joined Grand Hyatt as a Head Chef
- I am fully Responsible for Commissary / Cold Kitchen/Butchery / Staff Café & banquet
- Handling 23 Multi Culture Team
- Ensuring promptness, freshness and quality of dishes
- Do Daily Birch Street Market Orders
- Check Food Samples from New Suppliers & Create Product Price Comparisons with Purchasing Team
- Create Menus as Per Guest Requirements
- Do Menu Costing / Buffet Costing / Recipe Costing
- Check PIC Check List on Daily Basis
- Implement SOPS
- Maintain Traceability Between Kitchens & Receiving
- Check Daily Opening and Closing Inventories
- Coordinating Cooks Task
- Implementing Hygiene Policies & Examining for Cleanliness
Executive Sous Chef
Rotana City Center Doha
Doha, Qatar
07.2017 - 07.2018
- I joined Rotana City Center Doha as a Executive Sous Chef
- I am fully responsible for overall kitchen production, IRD, All Day Dining and as well below mentioned points
- Planning Menus & Selecting Plates Presentations
- Handling 23 Multi Culture Team
- Ensuring promptness, freshness and quality of dishes
- Doing Daily Event Meetings & Briefing
- Do Daily Birch Street Market Orders
- Check Food Samples from New Suppliers & Create Product Price Comparisons with Purchasing Team
- Create Menus as Per Guest Requirements
- Do Menu Costing / Buffet Costing / Recipe Costing
- Check PIC Check List on Daily Basis
- Implement SOPs
- Maintain Traceability Between Kitchens & Receiving
- Check Daily Opening and Closing Inventories
- Coordinating Cooks Task
- Implementing Hygiene Policies & Examining for Cleanliness
- Designing New Recipes, Planning Menus & Selecting Plates Presentations
- Reviewing staffing levels to meet service, operational and financial objective
- Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders
- Setting and monitoring performance standards for staff
- Obtaining Feedback on Food & Service Quality, And Handling Customer Problems & Complaints
Head Chef IRD / Butchery / Commissary / All Day Dining / Banqueting- Pre-Opening
Waldorf Astoria Dubai Palm Jumeirah
Dubai, UAE
10.2013 - 05.2017
- Company Overview: Hilton Worldwide
- Hilton Worldwide
Chef De Cuisine
The Meydan Hotel
Dubai, UAE
03.2010 - 09.2013
- Company Overview: Meydan Hotels & Hospitality
- Pre-Opening (Cater Dubai Horse Race World Cup)
- Meydan Hotels & Hospitality
Sous Chef
Norwegian Cruise Line
Miami, USA
12.2007 - 02.2010
- Pre-Opening Epic of The Seas (4800-2300 Guest on Board)
CDP (Outlet In charge)
Royal Caribbean Cruise Line
Miami, USA
02.2002 - 11.2007
- Pre-Opening Freedom of The Seas
- Roast Chef / Chief Butcher / Sauce Cook / Veg Cook / Break Fast Chef
Commis 1 Butchery and Indian Kitchen Baluchi
Intercontinental Hotels & Resorts
New Delhi, India
01.1999 - 02.2002
- Company Overview: IHG
- IHG
Education
Aust Culinary Skill Assessment Grade IV - Commercial Cookery
01.2018
Certificate course - ISO 9001:2015 Quality Management System
BSI Middle East and Africa
01.2016
B. B. A. - Hotel Management
Indian School of Management & Studies
India01.2013
Certificate course - Programming & System Management
Capital Computers
New Delhi, India01.1998
Diploma - Hotel Management, Catering & Nutrition
Delhi Institute of Management & Services
India01.1997
Skills
- Pre-Opening
- Butchery
- Commissary
- All Day Dining
- Banqueting
- Main Kitchen Production
- Central Kitchen Production
- Cloud Kitchen
- Food Cost
- Menu Engineering
- Inventory Control
- P&L
- Hiring
- Training & Coaching
- HACCP Implementation
- Food plating and presentation
- Budgeting and cost control
- Food spoilage prevention
- Sanitation coordination
- Forecasting and planning
- Banquets and catering
- Signature dish creation
- Business operations oversight
- Recipes and menu planning
- Food preparation techniques
- Menu development
- Performance review
- Food presentation
- Dish preparation
- Kitchen equipment operation and maintenance
- Recipe creation
- Purchasing management
- Presentation management
- Order delivery practices
- Purchasing
- Staffing
- Allergy awareness
Awards
- Manager of the Quarter Award, 07/01/10 - 09/01/10, The Meydan
- Cost Control Award, 2009, Norwegian Cruise Line
- Customers Come First Award, 2000, InterContinental
- Level 2 Award for Food Safety in Catering, 2010, Chartered Institute of Environmental Health
- Level 3 Award for Supervising Food Safety in Catering, 2010, Chartered Institute of Environmental Health
- Appreciation of participation in the Chain De Rotisseurs Diner Amical (Gala Dinner), 2010, The Meydan
- Appreciation of participation in the Chain De Rotisseurs Diner Amical (Gala Dinner), 2012, The Meydan
- PIC from Waldorf Astoria Hotel
- Train the Trainer Certificate, Hilton
- PIC Level 3 Certified, 2016, Highfield International UK through Waldorf Astoria Hotel Dubai Palm by Hilton
- Completed Train the Trainer, 2015, Waldorf Astoria by Hilton University
- Code of Conduct - e-Learning, 2013, Hilton World Wide University
- Global Antitrust, 2013, Hilton World Wide University
- Hilton Worldwide Information Security and Privacy Training, 2013, Hilton World Wide University
- Bed Bug Training - Full Service and Luxury Brands, 2013, Hilton World Wide University
- Hilton Honors 101, 2013, Hilton World Wide University
- HACCP Awareness Certificate, 2010, Diversey, UK
Personal Information
- Date of Birth: 04/22/79
- Gender: Male
- Nationality: Indian
- Driving License: Valid UAE Driving License / Qatar Driving License / Indian Driving License
- Marital Status: MRD
- Visa Status: Skilled 482 VISA
Careerabstract
A Professional Chef with more than 27 years of culinary experience with Hotels / Cloud Kitchens / Cruise Liners / Central Kitchen Operation / Satellite Kitchen with Multi Brands & Catering Companies. Been working in Australia since the last one & half years in Pubs, FIFO Chef with ALH & Sodexo. Done 7 Pre-Opening of Luxurious Star Hotels and Cruise Ships in Middle East / India / USA Exemplarily coordinated the team for serving 50,000 guests during the FIA World Cup event 2011 / 2012 & 2013 in Dubai. Exceptional interpersonal and team management skills; ability to work with large / small kitchen team and Able to handle multinational Culture Team.
Certification
- Food Safety First Australia
Timeline
Cluster Executive Chef
Oaks Hotels and Resort
04.2024 - Current
FIFO CHEF – Camp Chef in Charge (2:1)
Sodexo Catering Australia
12.2022 - 04.2024
Sr. Executive Sous Chef / Operation
Grandiose Company
09.2020 - 11.2022
Executive Chef – Multiple Units Brands and Central Kitchen Operation
Kitopi Catering & Cloud Kitchen
09.2019 - 01.2020
Chef De Cuisine (Head Chef) – Pre-Opening
Grand Hyatt Abu Dhabi Hotels and Residences Emirates Pearl
08.2018 - 09.2019
Executive Sous Chef
Rotana City Center Doha
07.2017 - 07.2018
Head Chef IRD / Butchery / Commissary / All Day Dining / Banqueting- Pre-Opening
Waldorf Astoria Dubai Palm Jumeirah
10.2013 - 05.2017
Chef De Cuisine
The Meydan Hotel
03.2010 - 09.2013
Sous Chef
Norwegian Cruise Line
12.2007 - 02.2010
CDP (Outlet In charge)
Royal Caribbean Cruise Line
02.2002 - 11.2007
Commis 1 Butchery and Indian Kitchen Baluchi
Intercontinental Hotels & Resorts
01.1999 - 02.2002
Aust Culinary Skill Assessment Grade IV - Commercial Cookery
Certificate course - ISO 9001:2015 Quality Management System
BSI Middle East and Africa
B. B. A. - Hotel Management
Indian School of Management & Studies
Certificate course - Programming & System Management
Capital Computers
Diploma - Hotel Management, Catering & Nutrition
Delhi Institute of Management & Services
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