Yagya Dutt Sharma is an experienced executive chef with over 14 years in various reputable hotels in India, currently working at Ramada Gurgaon Central since 2015. He has a strong background in kitchen management, recipe development, and maintaining hygiene standards, with responsibilities including menu planning and staff training. Yagya possesses a passion for culinary innovation and seeks to expand his skills in a new restaurant environment.

1. Chef Yagya Dutt Sharma
S/o Mr. Suresh Dutt Sharma
67-Gurudwara Nagra, Jhansi
Uttarpradesh-284001
09582229509, 7869220762
Chefyogisharma@gmail.com
Sharma_yagya@ymail.com
CAREER OBJECTIVES:
To pursue a rewarding career with an organization that gives me the opportunity to
further hones my culinary skills whilst taking on greater responsibilities and fresh
challenges. “Bon Appetite”, Food for all – career ahead with a lot of improvement in
my production area.
CORE CAPABILITIES:
• Managing busy kitchen, Staff training on basic hygiene and development of their skills.
• Developing recipes and standardizing.
• Implementation of Sop’s laid down by company.
• Co - ordination of the work for kitchen staff.

2. EXPERIENCE:
 Presently working with Ramada Gurgaon central (A Wyndham
hotel group as an Executive Chef from 01st
July 2015 to till date.
Responsibilities:
• Planning of kitchen manning, setup.
• Preparation of ala carte and buffet menus, recipe development.
• maintain high standards of hygiene.
• Responsible for daily kitchen operations.
• maintaining the requisite profitability level.
 Worked with Evershine A keys Resort a unit of Berggruen hotels
Pvt. Ltd. Mahabaleshwer as an Executive Chef from April 2013
to June 2015.
Responsibilities:
• Planning of kitchen manning, setup.
• Preparation of ala carte and buffet menus, recipe development.
• maintain high standards of hygiene.
• Responsible for daily kitchen operations.
• maintaining the requisite profitability level.
 Worked with Key hotels hosur electronic city unit of Berggruen
hotels Pvt. Ltd. Bangalore as an Executive Chef from Nov, 2010
to April, 2013.
Responsibilities:
• Kitchen set up and planning of kitchen manning.
• Preparation of Ala carte and buffet menus, recipe development.

3. • Purchase specification and stock rotation.
• Maintain high standards of hygiene.
 Worked as an Executive chef at sarovar portico Hotel Ludhiana
Oct, 2009 to Oct, 2010.
Responsibilities:
• Preopening team member, setup of kitchen restaurant , bar
• Planning of kitchen manning, setup
• Preparation of ala carte and buffet menus, recipe development
• purchase specification and stock rotation
• maintain high standards of hygiene
• Responsible for daily kitchen operations
• maintaining the requisite profitability level
 Worked as a Chef In charge (Ex. Chef) at Ramada Hotel
Khajuraho (Wyndham hotel group, world largest hotel chain)
Jan, 2008 to Oct, 2009.
Responsibilities:
• setup of kitchen, menus
• Developing recipes and standardizing
• Staff training and orientation
• Maintaining the requisite profitability level
• Ordering of all the perishables and dry provision
• Implementing the standard operating procedures lay down by the management.
• Planning for special events.
• Maintaining hygiene levels and standards.

4.  Worked as a Sous chef at Holiday Inn Hotel Khajuraho. Feb,
2007 to Dec, 2007.
Responsibilities:
• Handling of hot range, window, fry section.
• Ensuring cleanliness of walk in – deep refrigerator
• In charge of the station.
• Assisting in conducting inventories.
 Worked as a Asst. Chef in Smoke House and Grill, (Fine Dine
Fusion food Restaurant) New Delhi from 2006 to 2007
Responsibilities:
• setup of kitchen, menus
• Developing recipes and standardizing
• Staff training and orientation
• Maintaining the requisite profitability level
• Ordering of all the perishables and dry provision
• Implementing the standard operating procedures lay down by the management.
• Planning for special events.
• Maintaining hygiene levels and standards.
 Worked in Mocha ( Fine Dine Coffee and conversation) , New Delhi as a
Asst.Outlet Head Chef.2004 to 2006
 Worked in Clarks Varanasi as a commis.2003 to 2004
 Worked in Steps (fusion Cuisine Restaurant) for 9 months during the
course from 2002 to2003

5. ACHIEVEMENTS:
• Attended National Seminar for chef’s 2012 on hospitality, Community &
Conservation organized by IFCA’s National culinary Award 2012.
• Nominee for chef of the year 2011 in business class categories hotels by Keys
group of hotels event organized by United Technologies Presents Hotelier
India. (Grand finale Awards 2011 in association with PHILIPS)
• Attended National Seminar on Tourism 2001 & beyond, International Seminar
on Tourism, Community & Conservation (Shaping Eco Tourism) organized by
I.T.H.M Bundelkhand University, Jhansi
• Attended National Seminar on Food & Science Technology organized by
I.T.H.M Bundelkhand University, Jhansi
Past Employer’s Profile:
 Keys Berggruen group of hotels Pvt. Ltd. in two units Bangalore and
Mahabaleshwer.
 Sarovar portico Hotel Ludhiana (Sarovar Hotels And Resorts Pvt Ltd) 2 Restaurant
and 1 bar it’s a business class hotel.
 Ramada, Khajuraho (Wyndham hotel group, world largest hotel chain) 105 Rooms
with 2 restaurant, A Bar, 24 Hrs Business Center, Ayurvedic Massage parlor &
Discothèque. Increased the sales by 44 %.
 Holiday Inn Hotel Khajuraho(Holiday Inn Hotels & Resorts international) 110
Rooms with 2 restaurant, A Bar, 24 Hrs Business Center, Ayurvedic Massage parlor
 Smoke House and Grill, New Delhi: - 172 cover fine Dine Restaurant which serves the
excellent Italian, fusion food and dessert. The restaurant is famous for its smoke delicacies
all over in the industry and ranked as a top three restaurant in Delhi.
 Clarks hotel varanasi :- 5 Star Hotel, 120 Rooms, 2 Restaurants, Bar, 1 Meeting
Rooms, 1 banquet, 24 hrs Room Service, health center.
Key Responsibilities:
 Menu planning, Staff planning, Food Cost Control, Maintaining HACCAP
Standards

6.  Taking care of LIVE Counters, Introducing New Cuisines& Assisting
General manager.
Learning And Growth
• Assistant Departmental trainer for all new implications and innovations.
• Conduct Training sessions in the assistance of General Manager as per the
Guest Feedback.
• Help in Attract and Retain Key talent.
• Encourage innovation and Continuous improvement.
• Working Hard and consistently for excellent job done.
• Create joyous work atmosphere
EDUCATION QUALIFICATIONS:
EXAMINATION BOARD INSTITUTE PERCENTAGE YEAR
High school UP
BOARD
St.Marry high
school
50% 1997
Intermediate UP
BOARD
Bibin bihari Inter
college Jhansi.
57% 1999
HOTEL
MANAGEMENT
ITTHM
UP TECH
Bundal khand
university Jhansi
(Uttar Pradesh)
67% 2003
TRAINING AND PROJECTS UNDERTAKEN:
 Three months training in food production at Choki Dhani resort, Jaipur
(India’s first Five star ethnic village Resort )
 Two months training in food production at J.P Palace (five star hotel), Agra.
 Six months industrial training from Clarks Varanasi.
COMPUTER SKILLS: IDS, Microsoft Office, Amadeus, Internet explorer.

7. HOBBIES AND INTERESTS: COOKING, TRAVELLING, CARVING, BODY BUILDING.
PERSONAL DETAILS:
Date of Birth: 08-08-1979
Father’s Name: Dr. Suresh Sharma
Mother’s Name: Smt.Bina Sharma
Sex: Male
Weight: 90 kg
Height: 176 cm
Passport No. E8666630
Permanent Address: H.No.67 Gurudawara Nagra,
Jhansi-2840003 (U.P.)
REFERENCES:
Mr. Manish Sharma. Mr. Harsh Kumar sharma.
Executive Chef General Manager Ramada jaipur
Hayat Bangalore Mo. No. 09811017390
Cell-9538871238

8. Dear Sir/ madam
Having seen your advertisement for an experienced Chef, I would like to express my interest in the
post. I enclose my CV for you to consider.
I have worked for the past 14 years in good hotels in India, where I look after Multi cuisine
restaurants that is popular with the restaurant’s customers. I would now like to expand my
repertoire and am keen to be considered for this new place. I believe that I have the skills, creativity
and qualifications to excel in the role and would like to bring my enthusiasm for creating new
dishes to your restaurant.
I am able to work as part of team and give instructions in the kitchen and believe that my passion
for great food shows in my work. I can also bring experience in staff rotas and ordering supplies to
assist in the smooth running of the restaurant.
I would appreciate the chance to discuss my abilities and your menus and explain how I could
contribute to your restaurant’s success.
I look forward to hearing from you.
Yours sincerely