Abhishek Sehgal
Noida
Summary
Highly analytical and adaptable professional with excellent communication and teamwork skills. Proven ability to quickly acclimate to new environments, ensuring seamless integration into any team. Committed to contributing to team success and continuously developing professional skills. Known for bringing a positive attitude and strong dedication to continuous learning and personal growth.
Overview
16
16
years of professional experience
1
1
Certification
Work History
CHEF DE CUISINE
SONEVA JANI RESORT
11.2022 - 11.2024
- Menu Development: Creating innovative and high-quality menus that align with the resort's culinary philosophy, incorporating local and sustainable ingredients as much as possible
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Guest Interaction: Engaging with guests to understand their preferences and dietary requirements, accommodating special requests, and ensuring memorable dining experiences
- Health and Safety Compliance: Adhering to health and safety regulations, conducting regular inspections of kitchen equipment, and implementing measures to prevent accidents and injuries
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
EXECUTIVE SOUS CHEF
TRIDENT HOTELS
06.2022 - 11.2022
- Kitchen Management: Assist the Executive Chef in overseeing all kitchen operations, ensuring efficiency, quality, and consistency in food preparation and service
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
EXECUTIVE SOUS CHEF
Marriott Hotels Resorts and spa
04.2021 - 06.2022
- Increased guest satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
CHEF DE CUISINE
The Westin Hotel & Resorts
09.2019 - 03.2021
- Company Overview: MARRIOTT INTERNATIONAL
- Menu Development: Designing creative and innovative menus that align with the restaurant's concept, incorporating seasonal ingredients, and considering dietary preferences and restrictions
- Recipe Development: Creating and refining recipes, ensuring consistency in flavor, presentation, and portion sizes across all dishes
- Kitchen Management: Supervising and coordinating kitchen staff, including chefs, cooks, and assistants, to ensure efficient workflow and smooth operations during service
- Training and Development: Providing guidance, training, and mentorship to kitchen staff, fostering their culinary skills, and ensuring adherence to food safety and sanitation standards
- Quality Control: Maintaining high standards of food quality, taste, and presentation by conducting regular tastings, inspections, and evaluations of dishes before they are served to customers
- Inventory Management: Managing inventory levels, ordering supplies, and controlling food costs to maximize profitability while minimizing waste
- Budgeting and Cost Control: Developing and managing budgets for the kitchen department, monitoring expenses, and implementing cost-saving measures without compromising quality
- Food Safety Compliance: Ensuring strict adherence to food safety and sanitation regulations, maintaining a clean and organized kitchen environment, and implementing proper storage and handling procedures for all ingredients
- Innovation and Continuous Improvement: Staying updated on culinary trends, techniques, and industry best practices, and incorporating new ideas and approaches to enhance the restaurant's offerings and reputation
- MARRIOTT INTERNATIONAL
HEAD CHEF
Cicchetti by mr.beans
10.2018 - 08.2019
- Check the quality of raw or cooked food product to ensure that standards are met
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Check the quality & quantity of received products
- Order or requisition food or other supplies needed to ensure efficient operation
- Determine how food should be presented and create decorative food displays
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food
- Recruit and hire staff, such as cooks and other kitchen workers
CHEF
AROMA AFFAIR
05.2016 - 03.2018
- Company Overview: CLOUD KITCHEN
- Train workers in food preparation, and in service, sanitation, and safety procedures
- Estimate ingredients and supplies required to prepare a recipe
- Controlling & directing food preparation process
- Waste management
- Supplier management
- Responsible for managing the operations
- Creating new recipes and efficiently execution
SOUS CHEF
DEGUSTIBUS HOSPITALITY PRIVATE LTD
09.2013 - 03.2016
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
CHEF DE PARTIE
INDIAN HOTELS COMPANY LTD.
07.2010 - 08.2013
- Collaborated with Vendors to source desired recipe ingredients while maintaining tight cost controls
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Maintained well-organized mise en place to keep work efficient and consistent
- Sanitized all counters properly to prevent food-borne illness
- Rotated stock to use items before expiration date
- Operated all kitchen equipment safely to prevent injuries
- Plated meals paying special attention to garnishes and overall presentation
- Prepared items for roasting, sautéing, frying and baking
HOTEL OPERATION MANAGEMENT TRAINEE
INDIAN HOTELS COMPANY LTD.
07.2008 - 08.2010
- Collaborated with Vendors to source desired recipe ingredients while maintaining tight cost controls
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Maintained well-organized mise en place to keep work efficient and consistent
- Sanitized all counters properly to prevent food-borne illness
- Rotated stock to use items before expiration date
- Operated all kitchen equipment safely to prevent injuries
- Plated meals paying special attention to garnishes and overall
Education
BSc. -
Hospitality and Hotel administration of Science
08.2008
Senior Secondary -
D.A.V. Public School
East of Kailash, New Delhi03.2004
Higher Secondary -
Public School
East of Kailash, New Delhi03.2002
Skills
- Menu Planning Expertise
- Analytical Problem-Solving
- Kitchen Operations Management
- Creative Plating Presentation
- Customer Engagement Strategies
- Innovative Problem-Solving
- Strong Leadership Competencies
- Leadership Development
Accomplishments
- Worked closely with Michelin Star CHEF ALBERTO FACCANI
- Worked closely with Michelin Star CHEF TIM BILTON
- Worked closely with Michelin Star CHEF WASIM HALLAL
- Worked closely with 2 Michelin Star CHEF MICHAEL WIGNALL
- I.S.O. and HACCP training for food handling
- Achieved Manager of the Month
- Successfully completed FOSTAC training
Languages
English
Full Professional
Hindi
Native or Bilingual
Certification
- ServSafe Food Handler's Certification
- First Aid Certification
Timeline
CHEF DE CUISINE
SONEVA JANI RESORT
11.2022 - 11.2024
EXECUTIVE SOUS CHEF
TRIDENT HOTELS
06.2022 - 11.2022
EXECUTIVE SOUS CHEF
Marriott Hotels Resorts and spa
04.2021 - 06.2022
CHEF DE CUISINE
The Westin Hotel & Resorts
09.2019 - 03.2021
HEAD CHEF
Cicchetti by mr.beans
10.2018 - 08.2019
CHEF
AROMA AFFAIR
05.2016 - 03.2018
SOUS CHEF
DEGUSTIBUS HOSPITALITY PRIVATE LTD
09.2013 - 03.2016
CHEF DE PARTIE
INDIAN HOTELS COMPANY LTD.
07.2010 - 08.2013
HOTEL OPERATION MANAGEMENT TRAINEE
INDIAN HOTELS COMPANY LTD.
07.2008 - 08.2010
Senior Secondary -
D.A.V. Public School
Higher Secondary -
Public School
BSc. -
Hospitality and Hotel administration of Science
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