1. CHEF SAURABH SINGH
KRALSANGRI,BREIN
SRINAGAR
KOCHI –191121
J&K ,INDIA
MB: PH:09796999936
chefsaurabhsingh@gmail.com
Overview
Currently working as a Executive Chef with Taj Hotels group – Vivanta by Taj Dal view Srinagar
Handling a 110 room 5*luxury resorts with 15000 banqueting space and two restaurant. Latitude – 24
hour Coffee Shop ( Multi Cuisine ) jade (fine dining Chinese restaurant ),Pastry shop ,Bar (
Mediterranean grill),3 banquet hall with 700 pax,400 pax and 150 pax theatre capacity seating.
Previously worked with Taj Hotels and Resort as a Executive sous chef at Taj Club House, Chennai.
Over looked Coffee shop and Fine dining Mediterranean Restaurant.
Over 14 years of extensive experience in handling a diverse range of operations, entailing kitchen
function, Costing and budgeting, food promotions, Training and recruitment.
3 years of International exposure to Worlds finest luxury Cruise lines which include Carnival cruise line
USA.Also worked with Oberoi tower Mumbai ,intercontinental grand Mumbai, Meridian Mumbai
Cuisine expertise in Mediterranean, continental and Italian. Chef in charge of fine dinning restaurants
which are internationally acclaimed.
Career start at Ramee guest line juhu Mumbai. Extensive training in all outlets and operational area
which include coffee shop, butchery, banquet kitchen, Gard manger and Bakery –Confectionary
Career Contour
 Alfresco Italian Cuisine Ramee Guest Line Hotel ,Juhu
 Courtyard Indian Cuisine Taj Hari Mahal ,Jodhpur
 Good Earth Chinese Cuisine Taj Hari Mahal ,Jodhpur
 Tiffins Multi Cuisine The Oberoi Tower,Mumbai
 Vetro Italian Cuisine The Oberoi Tower,Mumbai
 Trends Australian Cuisine InterContinental The Grand,
 Banquet Multi Cuisine InterContinental The Grand,
 Bistro French Cuisine Carnival Cruise Lines ,U.S.A
 Beach House Goan Cuisine Taj Holiday Village ,Goa
 Caravela Multi Cuisine Taj Holiday Village, Goa
 Beyond Indus Indian cuisine Taj club house
 Kefi Mediterranean cuisine Taj club house

2. Organisational Experience -
Executive Chef
Vivanta by Taj Dal View
. Srinagar (2014-till date)
Awarded the best 5 * Deluxe Luxury Resort Hotelby nast traveler,Hotel has 150 Room inventory with 3
Dinning areas which include a 24 Hour coffee shop & a Mediterranean grill .fine dinning Chinese
restaurant .The hotel also manages 15000 Sqft of carpeted banquet space with a ball room, 2 meeting
rooms and two hall which can accommodate 500 & 100 guest respectively.
 Contributed in rebuilding the reputation of the hotels food, which is now recognized for its
good food all across the city
 Upgraded standards of food served in banquets as banquets are the main revenue generator for
the hotel.
 Re-newed Chinese and Indian grill restaurant at the roof top and made it popular by providing
consistent food and personalized service.
 Organized various in house events and outdoor catering in close coordination with sales team to
change the face value of the hotel’s food and beverage.
 Achieved an overall two crore increase in the food and beverage revenue from the last
calendar year even with a relatively inexperienced team.
 Maintained a 23% over all food cost, which is lowest in the city by a substantial margin amongst
the hotels of same class.
 Imparted substantial amount of on the job training, to all the sections of kitchen on new menu
and basics of western and Indian cuisines.
 Controlled variable expenses by implementing a small improvements programme within the
department.
 Revised the coffee shop menu keeping local taste and international food choice in mind and
bringing it at par with competition hotels.
 Provide articles to the recognize news papers, and shot cooking videos for local channels to
make the hotels name visible in the city media.
 Uplifted Sunday brunch buffet standards and a la carte plate presentations by implementing
new yet simple techniques, introducing new yet cost effective ingredients
Executive Sous Chef
Taj Club House Chennai
(2011 to 2014)
Taj Hotels Resorts and Palaces is recognized as one of Asia's largest and finest hotel company. Taj Club
house is a 240 Room Inventory Hotel with 2 Fine Dining which include the Kefi which is the
Mediterranean specialty and Beyond Indus the Indian specialty and one Coffee Shop. It also has a 3200
sqft ball room, Open lounges, Alfresco and pool deck.

3.  Operationally in charge for kitchen officiated absence of executive chef
 During my tenure, ‘Kefi’ was nominated as the best Mediterranean Rooftop Restaurant in
Chennai by Times Food Guide & Night Life for 2 consecutive years (2011-12 & 2012-13)
 ‘Kefi’ was also nominated for TABE awards as the most improved restaurant within the Taj
fleet of specialty restaurants, for exceptional customer service, process implementation and
revenue generation in fiscal 2011-12
 BI(Beyond Indus) Indian find dinning restaurant as per trip advisor ranked number one
Restaurant in the city
 Departmental Trainer for the kitchen.
 Executed all second level responsibilities of the department.
 Plan & executed Fine dining and coffee shop menus.
 An Active member in implement and execute ISO 22000 & JD Standards.
 Plan & approve perishable orders to maintain food cost to the budget.
 Weekly and monthly promotions are planned, marketed and executed.
 Developed new talent & recruited chefs to fill various vacancies.
 Concept buffets and new line trends are implemented to be in par with the competition.
 Responsible for making Wokery food popular in Chennai by completely turning around the menu
and bringing it at par with other competition hotels.
 Trained a very old and rigid staff to achieve guest satisfaction and consistent product by
motivating them through regular training and team work, average age of kitchen team
members being 40 years.
 Uplifted buffet standards and a la carte plate presentations by implementing new yet simple
techniques, introducing new yet cost effective ingredients
 Played a significant role in standardizing all the recipes and achieving a correct potential food
cost.
 Actively took part in meal standardization and plate presentations of various outlets
Sr. Sous Chef
Vivanta by Taj Holiday
Village Goa (2009-2011)
Taj Hotels Resorts and Palaces is recognized as one of Asia's largest and finest hotel company. Vivanta
by Taj Holiday village is a hotel which is a Luxury Hotel with 110 Room inventory, Coffee shop &3
Specialties which include banyan tree Thai specialty and Beach house Goan specialty. It also has
meeting space that can accommodate up to 500 guests and an outdoor lawn which can cater to 1000
guests.
 Assisting Chef for F & B Management / Operation, Health and Safety issues, customer response
for smooth operation of the F & B Department.
 Adopting and implementing newer trends in regards to buffet presentations, cost cutting,
innovative and calorie conscious cooking.
 Ensuring hygiene, food safety and sanitation as per HACCP standards.
 Conducting the interviews as per the company’s requirement and efficiently handling the man
management & staff recruitment.
 Monitoring quality, quantity & presentation of cuisine.
 Successfully handling sourcing of suppliers & raw materials.
 Maintaining optimum stock levels under FIFO basis. Executing quality and quantity checking of
store & perishable items.

4.  Imparted staff training and briefing on regards to yield testing and spoilage, Hygiene and
sanitation, Interpersonal skills and Gestures.
 Streamlined the existing process and introduced new techniques for the optimum utilization of
available resources & reduce wastage.
 Efficiently resolved the guest complaints and recommended suggestion for improvisation
Organizational Experience - International
Jr Sous Chef
Grand Cruises, USA .
. Miami USA (2008-2009)
Luxuryusa cruise whichaccommodates2500 Guest on board. It has a dining room which caters silver
service of a table d'hote menu for maximum of 1000 Guest at a time. For mentor -is the Spanish specialty
restaurant with 200 covers?
 Worked as a lido in charge,handled four cuisine specific buffets.
 Was in charge of main kitchen which had a brigade of 90 commies and Dcdp
 All daily activities are planned and executed including preparation of cyclic menu & ordering of
perishables for the 2400 guest on board.
 Specially trained under celebrity chefs on Mediterranean cuisine.
Sous Chef
Intercontinental Grand Mumbai (2006-2008)
A 5 star deluxe Property with 398 rooms, that has been with 5 F&B outlets ( 27/7- 24 –hour multicusine
Venues with Banqueting Capacity up to 2500 Pax and Pool side Bar be que events, gymnasium,
restaurant, trendz-International cuisine restaurant, woks- oriental cuisine restaurant, Hotel”. 3000 PAX
Banquet capacity
 Supervise the whole operation of the kitchen, quality and presentation of the dishes.
 Primarily responsible for the menu compilation of all the outlets.
 Check to see proper storage and rotation of ingredients (FIFO)
 Plan the menu in conjunction with the Executive Chef.
 Responsible for the quality and the buffet structure of breakfast, lunch and dinner.
 Responsible for the staff motivation, monitor staff performance and take timely corrective
actions in case of poor performance of staff.
 Conduct daily staff briefings.
 Formulate duty roasters, Meeting the guest, Complaint handling, VIP and VVIP order taking,

5.  Closure of GSTS complaints (Guest Satisfaction Tracking System).
 Plan out CAPEX suggestions.
 Training and development for existing and newly hired staff.
 Co-ordinate with each of the outlets for the smooth operations.
Chef de Partie
Oberoi Tower Mumbai
(2004-2006)
• Ensure quality is maintained with a standardized product.
• Maintain cost effectiveness by maintaining profitability in all areas.
• Ensure HACCP procedures are followed & clear records are kept at all times.
• Exceed guest expectations in quality & service of food products.
• Delegate through Chef de paretic's to achieve standards and work volume successfully.
• Monitor grooming, personal hygiene, use of equipment, delegation and efficiency of duties to ensure
the highest standards are maintained.
• Liaise professionally with the kitchen Department at all times.
• Monitor skill levels of staff and implement on the job training to ensure all kitchen staff are fully
trained.
Academic Credentials
 Hotel and Catering Management: 2003 First Class
IISM RANCHI
WWoorrkksshhooppss AAtttteennddeedd
 Train the Trainer program – – Taj Hotels & Resorts
 IFCA – Indian federation of chefs association – Annual Seminar & work Shop
 Chef’s Culinary training program Presented by Cruise, USA.
 Food Safety & Hygiene.
 Basic First Aid By Red Cross
 Menu Designing & Execution by Chef Marzi- Corporate chef
 internal Auditor’ Training F.S.M.S done by Ministry of Micro Small and Medium Enterprises
 I.S.O, 22000 By PI India
 F.S.S.A.I done by Ministry of Micro Small and Medium Enterprises
 Crowd management - carnival cruise Lines
 Fire & safety
 As Judge for various culinary competition

6. KKeeyy SSkkiillllss
Food & Beverage Operations Events /Discotheque
Cost Control & Budgeting HACCP & ISO Standards Quality assurance
Supply Chain Management Menu Planning & Designing Preopening of outlets
Team Management Training & Development Banquet MGT
Opera Revenue Management
PPeerrssoonnaall DDoossssiieerr
 Age /Sex - 33/Male
 Date of Birth - 18th
January 1982
 Nationality - Indian
 Marital status - Married
 Communication Address
 Contact - MB: +9796999936
Email: chefsaurabhsingh@gmail.com
Reference
 GM, Hitendar Sharma, Taj Banjara Hyderabad, India..
 Exe Chef, Satbir Bakshi , Oberoi Tower Mumbai
 GM , Ian Dubiar, Taj Airport Hotel Bangalore
 EAM. Sourav Ghosal , Taj Lusaka Zambia