This career abstract summarizes the qualifications and experience of a seasoned professional chef with over 19 years of experience working in prestigious hotels and cruise lines. The chef has extensive experience in pre-opening teams and has successfully led pre-opening assignments for 8 hotels. He has a proven track record of managing kitchen teams and has received several awards for his work in cost control, food safety, and customer satisfaction. Currently he works as the Chef de Cuisine for the pre-opening team of the Waldorf Astoria Dubai Palm Jumeirah.

1. CAREER ABSTRACT
o A seasoned Professional Chef with more than 19 years’ of culinary experience and a Pre-Opening specialist.
o Impeccable track of successfully handling 8 prestigious hotel and cruise line Pre-Opening assignments.
o Exceptional record of service and experience with reputed organizations in hospitality industry like Hilton, Jumeirah, Meydan.
o In-depth knowledge of hospitality industry honed through a successful career with 5 star hotels and cruise lines.
o Exemplarily coordinated the team for serving 50,000 guests during the FIA World Cup event 2010 in Dubai.
o Demonstrated ability to deliver in demanding and high paced environment – successful stint as Roast Chef with “Freedom of
the Seas” - world’s biggest leisure ship (4600 Guests & 1700 Crew members).
o Participated in setting a Guinness Record for “the World’s Largest Gathering of Chefs” at Meydan Racecourse, Dubai in 2013.
o Received awards and accolades in recognition of high standards of performance; obtained international certifications.
o Worked in Middle East, Europe and USA; developed sound understanding about region’s cuisines and cultural sensitivity.
o Exceptional interpersonal and team management skills; ability to work with large and small kitchen team.
CORE COMPETENCIES
Pre-Opening Butchery Commissary Staff Café
Banqueting Main Kitchen Quality Control Cost Control
ACCOLADES
 Manager of the Quarter Award, July 2010 – September 2010 (The Meydan)
 Cost Control Award in 2009 (Norwegian Cruise Line)
 Customers Come First Award in year 2000. (InterContinental)
 Level 2 Award for Food Safety in Catering in 2010 from Chartered Institute of Environmental Health.(The Meydan)
 Level 3 Award for Supervising Food Safety in Catering in 2010 from Chartered Institute of Environmental Health (The Meydan).
 Certificate of Transatlantic Crossing (Freedom of the Seas) on May 3-May 10, 2006 (Royal Caribbean Cruise Line).
 Appreciation of participation in the Chain De Rotisseurs Diner Amical (Gala Dinner) in 2010 (The Meydan).
 Appreciation of participation in the Chain De Rotisseurs Diner Amical (Gala Dinner) in 2012 (The Meydan).
 Certificate of Participation in the BACARDI Chef Competition in 2006 (Royal Caribbean Cruise Line).
EXPERIENCE – PRESENT ASSIGNMENT
WALDORF ASTORIA DUBAI PALM JUMEIRAH, UAE – Hilton Worldwide
Chef de Cuisine – Pre Opening Team (October 2013 – Present)
 Specializing in Banqueting, Butchery and Commissary.
RAJIV BEHARI LAL
Chef de Cuisine
Mob: +971 56 537 5316 I Email: lalrajeev2000@hotmail.com I Dubai, United Arab Emirates

2.  Currently handling Commissary/Staff Café and Butchery.
 Responsibilities include Identifying and Controlling Inventory, Ordering, Receiving and Cost Control.
 Also responsible for Quality Control and Maintaining International Standards of Hygiene.
 Leading and Managing a team of twenty Junior Chefs.
 Reporting to Executive Sous Chef.
EXPERIENCE – PREVIOUS ASSIGNMENTS
JUMEIRAH MESSILAH BEACH HOTEL & SPA, KUWAIT – Jumeirah Group
Sous Chef – Pre Opening Team (March 2013 – October 2013)
THE MEYDAN HOTEL, DUBAI, UAE – Meydan Hotels & Hospitality
Sous Chef (December 2011 – February 2013)
HOTEL PULLMAN GURGAON CENTRAL PARK, GURGAON, INDIA – Accor Hospitality
Chef de Cuisine Commissary, Butchery & Cold Kitchen – Pre-Opening Team (April 2011 – December 2011)
JUMEIRAH THE MEYDAN HOTEL, DUBAI, UAE – Previously run by Jumeirah Group
Sous Chef – Pre Opening Team (March 2010 – April 2011)
NORWEGIAN CRUICE LINE, MIAMI, USA – NCLH
Sous Chef (October 2008 – March 2010)
THE OTERRA HOTEL, BANGALORE, INDIA – Crowne Plaza Hotels & Resorts
Sous Chef Commissary – Pre-Opening Team (July 2008 – October 2008)
THE YAGHTS OF SEABOURN, USA & UK BASE
Sous Chef (March 2008 – July 2008) Fixed term contract.
THE GRAND NEW DELHI, INDIA – Saraf Hotel Enterprises
Commissary Chef (December 2007 – March 2008)
ROYAL CARRIBBEAN CRUISE LINE, MIAMI, USA
Roast Chef (February 2002 – November 2007)
INTERCONTINENTAL HOTELS & RESORTS, NEW DELHI, INDIA – IHG
Roast Chef (January 1999 – February 2002)

3. PROFESSIONAL EDUCATION
 B. B. A. in Hotel Management from Indian School of Management & Studies, India in 2013.
 Diploma in Hotel Management, Catering & Nutrition from Delhi Institute of Management & Services, India in 1997.
 Certificate course on ISO 9001:2015 Quality Management System from BSI Middle East and Africa in 2016.
 Certificate course in “Programming & System Management” from Capital Computers, New Delhi, India in 1998.
CERTIFICATIONS & TRAINING
 PIC Level 3 Certified By Highfield International UK through Waldorf Astoria Hotel Dubai Palm by Hilton in 2016
 Completed Train The Trainer by Waldorf Astoria by Hilton University in 2015
 Code of Conduct - e-Learning - F617 - Online Course Hilton World Wide University in 2013.
 Global Antitrust 2013 - Online Course Hilton World Wide University in 2013.
 Hilton Worldwide Information Security and Privacy Training - Online Course Hilton World Wide University 2013.
 Bed Bug Training - Full Service and Luxury Brands - Online Course Hilton World Wide University 2013
 Hilton HHonors 101 - Online Course Hilton World Wide University 2013.
 Bed Bug Training - Full Service and Luxury Brands - Online Course Hilton World Wide University 2013
 HACCP Awareness Certificate from Diversey, UK in 2010.
 STCW code-95 (A-VI/1-1, Personal Survival Techniques, A-VI/1-3 Elementary First Aid, A-VI/1-4 Personal Safety and Social
Responsibilities Training on 12 December 2008.
 Crowd Management & Passenger Service Safety Training (STCW BAHAMAS) on 19th April 2008.
 Food Sanitation, Safety & microbiology on 5th May 2006.
 Food Sanitation, Safety & microbiology on 1st December 2003.
 Food & Beverage School at Sea (USPH) on 12th January 2003.
COMPUTER PROFICIENCY
Birch Street Procure to Pay Marketboomer Procure to Pay MS Office Package
LINGUISTIC PROFICIENCY
 English
 Hindi
PERSONAL DOSSIER
Date of Birth : 22nd April 1979
Gender : Male
Marital Status : Married
Nationality : Indian
Driving License : Valid UAE Driving License
Visa Status : Employment Visa
*Reference will be available on request
** My LinkedIn profile can offer more details.