1. Objectives
Play a key role in a challenging and creative environment in conjunction with theobjectives and goals of theorganization. To obtain a
Position that would provide an incessant opportunity to deliver and grow.
About me
I have an 8 years and 10 months experience in Italian fine dining and trattorian, Continental, South African, and Mediterranean cuisines.
An eager, committed and pro-active chef with an upbeat and positiveattitude. Having a passion for food and quality to ensure that every
dish which leaves the kitchen is perfect. I can contribute fully to any team and respond positively to any challenges.
Key skills
 Italian Cuisine  Molecular cuisine  Cost control  Fine dining  Food preparation  Mediterranean cuisine
Culinary skills
 Knowledge of thelatest cooking trends and ingredients.  Able to cook for large numbers of diners.
 Accurately preparingingredients for cooking.  Fine dining food cooking and presenting skills.
Educational details:
 June 2013 :- Bachelors of Hotel and Tourism Management from YCMOU.
 April2010 :- Kitchen apprenticefrom DVET.
 June 2006 :- H.S.C Maharashtra stateBoard.
 June 2003 :- S.S.C MaharashtrastateBoard
Work Experience
OULET CHEF September2015 to till date
Azur(Mediterranean), La Piscine Pool bar(Re-opened), Wanasah (Re- opened), four otherOutlets andRoom Service.
Leading Azur a Mediterranean fine dining restaurant with 90 covers in and outsidefor lunch and dinner. It offers a unique blend of culinary
art and the finest cuisines from Italy, France, Spain and Greece. Almost each preparation madefreshly for thegreat tasteand thewonderful
experience, hot stoneconcept gives it a different level. In this concept guest can cook their meat and seafood as their wish by them self.
La piscine is poolbar restaurant which is refurbished and gives thenice view of Arabian Sea shores. The food is freshly prepared and served
hot with dining facilities nearby bar & poolarea. Food is combination of Mediterranean and continental suits to all kind of guests. It’s a200
covers restaurant serves all kind of finger food and ala carte for guests around poolside and beach side.
Wanasah is basically Arabic lounge which is refurbished to modern day lounge to keep itself fresh and updated which caters theArabic’s in
thecity and providethe ethnic food with modern touch. As well as ala cate for buffet restaurant and serving for 3 more restaurant in thehotel.
Duties andresponsibilities
 Ordering of stores on daily basis with food cost tracking.
 Managing all aspects of the kitchen & cooking areas of all kitchens.
 Determining work schedules and delegating specific duties, training on new and existing menus.
 Assisting Executive sous chef in Menu planning of all special & regular Events and banqueting as well as buffet restaurant.
 Maintain a clean and safe work area adhering to food safety and health standards, sanitation practices, documentation.
 Evaluating new recipes, flow charts, new menus, new ideas for cooking equipment and products.
 Supervise and instruct junior staff for development of kitchen.
 Prepare, produceand present food of the agreed standard and quality with minimization of wastage.
 Ensures freshness and suitability of the products by storingitems and maintain theproper handling and storage of food.
 Making standards for food preparation with thehelp of Cdp’s and supervisors and stick to it for quality.
 Control on food wasteandcoast.
 Achieved targeted food cost for the month and year.
Ashish Thapliyal
OUTLET CHEF
AZUR, LA PISCINE & WANESAH
Division of National Corporation of
tourism and hotel, Abu Dhabi - UAE
Address
AL RAHA BEACH HOTEL
Abu Dhabi - UAE
Contact
+971551310744
ashish_thap123@hotmail.com

2.  Controlled the food cost at 28% from Jan 16 to current month.
 Handeling of training planner.
 Handled Payroll, FBM, and HotSos etc. software’s.
 Managed seven revenue generating outlets ala carte operation.
Chef De Partie & demi chef de partie October2013 to August 2015
Big Easy Restaurant (South African) Pre-opening.
Leaded a sautésection in a busy kitchen, and responsible for overseeing and participatingin thepreparation, cooking and presentingof hot
& cold appetizers, fish and main course etc. promoted as a CDP to oversee the cold, range and fish section.
Duties andresponsibilities
 Ordering for stores on daily basis along with Food Cost Tracking.
 Managing all aspects of the kitchen & cooking areas.
 Determining work schedules and delegating specific duties.
 Assisting sous chef in Menu planning of all Special and regular Events.
 Maintain a clean and safe work area adhering to food safety and health standards, sanitation practices, documenting HFS.
 Evaluating new recipes, cooking equipment and products.
 Supervise and instruct junior staff for development of kitchen.
 Prepare, produceand present food of the agreed standard and quality with minimization of wastage. Ensures freshness and suitability of
the products by storingitems and maintain theproper handling and storage of food.
Commis Chef June 2010 – September2013
Grand Hyatt Mumbai – Celini (Best Italian Restaurantin Mumbai)
Had Leaded the pastasection in a busy kitchen, and responsiblefor overseeing and participatingin thepreparation, cooking and
Platting of pasta, pizza, main course, salads, desserts and midnight snacks etc.
Duties andresponsibilities
 Preparation of food, cooking and presentation.
 Determining work schedules and delegating specific duties.
 Assisting Cdp’s and sous chefs in Menu planning of Special Eves and dinner Functions, Wine Dinners and Food Promotions.
 Maintain a clean and safe work area adhering to food safety and health standards, sanitation practices.
 Monitor sanitation practices, documenting (FSMS) HACCP, Cleaning, disinfecting and sanitizing all areas of kitchen.
 Prepare, produceand present food of the agreed standard and quality with minimization of wastage.
 Ensures freshness and suitability of the products by storingitems and maintain theproper handling and storage of food.
Kitchen Apprentice April 2007 – April 2010
The Leela Mumbai – Stella (Fine dining Italian restaurant)
Duties andresponsibilities
 Washing, cutting and peeling fruits, vegetables and preparing food.
 Maintain a clean and safe work area adhering to food safety and health standards, sanitation practices.
 Monitor sanitation practices, documenting (FSMS) HACCP, Cleaning, disinfecting and sanitizing all areas of kitchen.
 Prepare, produceand present food of the agreed standard and quality with minimization of wastage.
 Ensures freshness and suitability of the products by storingitems and maintain theproper handling and storage of food.
 Maintain the stores including meat, fish, vegetables and dairy products are stored under correct temperature in chillers and freezer,
containers and are covered with proper datetag.
 Handling of molecular specification product. By using theseproducts we can change the shape, taste, texture, and aroma of any raw or
cooked products, homemade Ice creams, sorbets, granites and terrines.
Achievements
 Catered H.E. Mr. Narendra Modi, Prime ministerof India as Team member chef for the joint team of Els club, dubai sports city
and sheikh palace hospitality Dubai, during his recent 2 day visit to UAE.
 Catered H.H sheikh Sheikh MohammedBin RashidAl Maktoum as Team member of Big Easy Els Club Dubai, during his visit
to Dubai Sports City And Els Club.

3.  Several media tv shows (physictv, fox tv etc...) to increase thebrand recollection of ( Azur - Mediterranean restaurant ) Al Raha
Beach Hotel in thecity.
 Team member of Big Easy in achieving the Best F&B Outlet of the Year (The Big Easy Bar and Grill 2015) by third edition of
Sport360’s Middle East Golf Awards (MEGAs). And was also Team member of Big Easy in achieving the PGA Tour Dubai
(Asian golf tour) heldat The Els club Dubai in December2014.
 Participated in LA SIAL DU CUISINE 2015 in live cooking beef category and won merit.
 Participated in US poultry plated main course category.
 Won service excellence award by Al raha Beach Hotel.
 Participated in GREAT INDIAN CULINARY CHALLENGE (Greatest culinary challenge in India), which is supported by
WICA and WACS secured several medals in professional hot live cooking competitions.
Year Medal Category
2013 Bronze Live Regional(INDIAN)
2012 Gold Live hot cooking
2011 Silver Live hot cooking
2010 Bronze Apprentice live hot cooking
 Team member of Big Easy in achieving the PGA Tour Dubai (Asian golf tour) held at The Els club Dubai in December 2014.
 Team member of Celini in achieving “Best Italian Restaurant” award by Times Food Guide Award for the Year of 2013, 2012,
2011 and achieving for providing authenticity of the Italian cuisine in India in 2011, 2012 and 2013 by indo-Italian chamber of
commerce and industry.
 Team member in achieving for Asia’s longest table which entered in Limca book record, by celebrity Master Chef Adam D'sylva,
Executive Chef and co-owner of Coda, Melbourne. And also done Melbourne Food and Wine Festival at Celini in February 2012.
 Attended 5 days training program of Hunar se Rojgar organized by National Council of Hotel Management and held at IHM
Mumbai. Also attended the workshop on olive oil, cheese, vinegars, aromatase, and wine pairings by chef fobia of Italian institutes
for foreigners.
 Won the HYSTAR (peoplemaking difference) in Diamond category for 3rd
and 4th
quarter of 2010, 3rd
and 4th
quarter of 2011 and 1st
and 4th
quarter of 2012, 1st
quarter of 2013 and in gold category 3rd
quarter 2012and 2nd
quarter of 2013 in platinumcategory.
 Participated in intradepartmentalcooking competition held at Stella-Cuccina Italiana and won the several prizes.
 Achieved merits in La Sial du cuisine 2015.
 Member of Emirates Culinary Guild Young Chefs Club.
 Successfully done ADAFCA food hygiene test and HACCP awareness training course by NQC.

Undergone various Training Classes
 Foundation food safety (food handling certificate) by diversey Dubai.
 Basic communication techniques, Hyatt on skill.
 Time and Task Management.
 HACCP.
References Available Upon Request