1. Name :Lalit Rawat
Phone: +91 9871288826
Id : lalit.01.oct@gmail.com
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Objective: Passionate and creative kitchen professional who likes to deliver Extraordinary level
of creative customer satisfaction with profitability with the multicultural environment
experience in quality establishment and special chefs management training course from
welcome management institute (ITC LTD) I would like to apply for Executive Management
position in a reputed chain of hospitality sector where I can excel contributing to be the asset
for the organization. Seeking career enriching opportunities in the domains of Food Production
in the Hospitality/ Food & Beverage Sector
OVERVIEW
Food production professional with over 6 years of qualitative experience in Food & Kitchen
Operations, Client Servicing and Team Management in the Hospitality industry.
Presently associated with .ITC foods Division as Culinary Chef , Member of Starwood A
Luxury Collection Properties
Possess significant exposure in overseeing assignments encompassing organising facility
planning, staffing & recruitment process, setting up of standard operating procedures, food
trials, developing of new concepts, training and implementation.
Extensive culinary creativity and experience in creating recipes and handling preparation of
elaborate meals; specialized in handling A La carte, buffets & banquets operations.
Proven ability of delivering value-added customer service and achieving customer delight by
providing customized products as per requirements.
Excellent communication, inter-personal, problem solving and troubleshooting skills with
ability to work in multi-cultural environment.
PROFICIENCY MATRIX
Food Planning & Production Kitchen Management Special Diets
Wastage Control Menus Planning Cooking
Food Presentation Team Management Catering Set-up
2. Developing and implementing Procedures, Control Systems for maintaining hygiene
and quality standards ensuring profitability of operations.
Coordinating, and participating in activities of cooks and other kitchen personnel
engaged in preparing and cooking food in hotel or restaurant.
Selecting and developing recipes based on type of food to be prepared and applying
personal knowledge and experience in food preparation.
Collaborating with other personnel to plan and Develop Recipes and Menus, taking
into account factors such as seasonal availability of ingredients and the likely number
of customers.
Conducting hygiene inspections and conveying feedback to operating staff as well as
managers for gaps in actual vs. standardized norms
Experience:
August 2015 to Present
ITC LTD
Culinary chef (ITC)
Assisting aggressive approach of company Endeavour of becoming India no1 Fmcg
Company
Working with Spices division for straight and blended spices market with new products
Developing new Repertoire for new range of concept actualization for new Traditional
Indian Snacks on volume production.
Indian experience of grand food experience of blends of spices and culture on your plate
Assisting in authenticated Indian food processing
Website:
www.itcportal.com______________________________________________________________
ITC Hotel Group October 2013 –
August 2015
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Welcome Hotel Dwarka New Delhi (SOUS CHEF)
A Total Portfolio of 393 rooms (including 16 suits)
Three award winning restaurants which includes k&k ( ITC Hotels award winning
restaurant )Shanghai club(fine dining destination of Chinese cuisine with exclusive sushi
bar) Pavilion 75 (All day dinning)
Conference and Banqueting facility , 6 Venue for 15 to 600 guests with additional
outdoor space
All Round the clock operations Banqueting /Al-a-Cart three shift with Brigade of 83
dedicated chefs of different culture
Tan door/Tawas/Curry quality production and training staff for SOPs.
Specialized theme concept Buffet s, styling English, Italian , Asian , Indian and Regional
on Rotational basis
Specialized conferences and theme wedding amenities
3. Special project include Contemporary Regional Cuisine Research and Menu Designing,
Thematic menus for social and grand weddings.
Special artistic chef’s studio designing
Daily responsibility includes working on new concept idea. Menu for special functions,
Creating Indian culinary treasure Masterpieces
Major Role in implementing and monitoring HACCP , Perishable and food and non Food
inventory on Web Prolific (Operating systemfor ordering ) supporting all department
during Audits and following standards as per FSSAI at all time in all working area
Job Profile summary is making Indian Fine Dinning Culinary Extravaganza ,Contemporary
food presentation to volume catering
Website: - www.itchotels.in/hotels/welcomhoteldwarka.aspx
Achievements:
Developed a new Banqueting food Repertoire with skilled training to staff
Creating Employee development program like interviews and selection skills
(ISS)Managing Colleague development (MCD) AN JOB Training (OJT)
Stand arising exclusive Indian Restaurant K&K Menu
Starwood Hotels and Resorts Feb 2011 to oct 2013
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Starwood Luxury Collection Hotel, Mumbai India ITC Maratha
(Jr Sous Chef)
423 rooms business hotels with portfolio of eight award winning restaurants which includes
Dumpukht (Indian), Peshawari(tan door cooking ), Pan Asian , West View(The Grill), Dakshin.
An ISO 22000 Certified kitchen with the first on earth The Greenest Luxury Hotel chain in the
World LEED Premium Certified Hotel in the country with the consistency 92% and above
Starwood audit score every year.
Ensuring strict adherence to Audit compliance & brand standards
Planning & execution of food promotions whilst ensuring cost optimization & sensitivity.
Liaising with guests on behalf of the hotel & designing customized food menus as per
their preferences.
Supervising the preparation of all the food required for guests including catering for the
visiting dignitaries, large conferences and banquets.
Delivering orders with precision and on time; conducting all the audits & documenting
the quality standards.
Working and performing tasks efficiently under high pressure situations as well as
examining employee productivity & kitchen related costs.
4. Peshawri daily operations from Mari nation to lilting up tan door and finishing product
delivery
24 hours operational department
Catering to Ambanis / bollywood celebrities /head of states with banquet kitchen
Stringent food quality control and delivery on controlled cost targets
Following SOP for star Indian restaurant in DUMPUKT AND PESHAWARI
A busy Banqueting operations of the Ballroom (7361 sq feet) with a capacity of 1000
person in a floating crowd. The Royal Garden 1.5 acres with the capacity of about 2500
person in floating crowd
Website link http://www.itchotels.in/hotels/itcmaratha.aspx
ITC Welcomgroup Management Institute Jun '09 - Jan '11
Kitchen Executive Trainee
Key Deliverables:
Gained Exposure in various ITC properties across the country.
Trained in various sections of the kitchen department.
Attended various workshops & training programs.
Helped Sous Chefs to meet audit requirements.
Significant Highlights:
Handled IPL after match events at ITC Maurya hotel.
Helped overlook several high profile banquets.
Learnt management aspects of Food Production & Kitchen Operations.
Education
Credentials__________________________________________________________________
B.Sc. (Hospitality & Hotel Administration) 2009
Institute of Hotel Management Catering Technology & Applied Nutrition, Mumbai
Secured 1st Class.
Additional Qualification:
Completed Kitchen Executive Training Program from ITC Welcomgroup Management
Institute, Gurgaon in the year of 2011.
