Radhey Shyam is an experienced executive chef seeking new opportunities. He has over 20 years of experience in food and beverage operations, client service, and team management in the hospitality industry. His areas of expertise include kitchen operations, food service, client service, HACCP, mass production, food costing, supply chain management, menu planning, quality assurance, team management, and training. He is skilled in Indian, Chinese, and other global cuisines. His career includes roles as an executive chef at restaurants and flight kitchens in Qatar and India, where he oversaw all kitchen operations and ensured quality standards.

1. RADHEY SHYAM
Mobile: +97430443428-Qatar/+919818140839-India
What’sApp: +919717738861
 E-Mail: radheychef@yahoo.co.in; radheychef@gmail.com
Seeking assignments in creating and advancing the art of Cookery to provide pleasures with a primary
emphasis on Taste, Nutrition and Proper Presentation.
AN OVERVIEW
A competent professional with over approx 20years of qualitative experience in Food & Beverage
Operations, Client Servicing and Team Management in the Hospitality Industry. Exhaustive exposure in
setting up of standard operating procedures, food trials, developing of new concepts as well as training &
implementation; extensive culinary creativity and experience in creating recipes and handling
preparation of elaborate meals.
Proven ability of delivering value-added customer service and achieving customer delight by providing
customised products as per requirements. Knowledge of budgeting, procurement, inventory maintenance,
menus & prices, understanding of hygiene & health, safety regulations, developments in food nutrition,
technology & methods. Possess excellent communication, interpersonal and troubleshooting skills with
good experience of working in multi-cultural environment.
AREAS OF EXPERTISE
Core Competencies:
Kitchen Operations Food Service Operations Client Servicing
HACCP Mass Production Control Food Costing
Supply Chain Management Menu Planning Quality Assurance
Team Management Training & Development Hygiene Coordination
Special Skills:
Special Buffet Set-up Roasting Grilling
Food Presentation Cooking Decorating
Catering Set-up Sautéing Skillet
Cuisines:
Indian Tandoor / Curries Indian Continental Chinese Indo-American
 Developing / implementing procedures, control systems for maintaining hygiene & quality standards
ensuring profitability of operations.
 Coordinating, and participating in activities of cooks & other kitchen personnel engaged in preparing and
cooking foods in hotel, restaurant, cafeteria, or other establishment.
 Selecting and developing recipes based on type of food to be prepared and applying personal
knowledge & experience in food preparation.
 Collaborating with other personnel to plan and develop recipes & menus, taking into account factors such
as seasonal availability of ingredients and the likely number of customers.
 Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs,
production specifications, established procedures, and cost requirements.

2.  Examining foodstuffs and supplies for ensuring quality and quantity meet established standards;
conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps
in actual vs. standardized norms.
 Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients,
handling guests’ requests & resolving complaints.
CAREER CONTOUR
Black Pepper-Fine Dine Indian Restaurant-Loydence Group-Doha-Qatar July-2015-Till Date
Position: Executive Chef
The brand outlet of Loydence Group offering royal and unique kebabs &Curries. Black Pepper a 86 cover Indian
fine dining restaurant with the unique concept of service and amazing over hundred varieties of non-vegetarian &
vegetarian kebabs &Curries., the brand renowned all over G.C.C and abroad.
Plan and execute menus presentation with General Manager.
Monitor compliance with systems, processes and standard operating procedures.
Maintain the HACCP & Hygiene procedure in the kitchen.
Monitor and ensure that wastage of food should be under budget.
Liaise with Purchasing concerning quality etc of products. Also to ensure that all Production
Areas i.e. Dish Out Areas & Food Holding Areas are properly maintained.
Monitor all aspects of food production to ensure airline specifications in terms of presentation &
preparation and quality are met as per the cuisine requirement.
Plan staff duty roasters and supervising the Trainees.
Raw Material Ordering on a daily basis within the budgetary control.
Ensure all kitchen practices are safe and in accordance with company safety regulations.
Effectively handling the Production & shifts in all departments.
Briefing staff at daily basis to achieve to be at par with the competitive international standards
in food safety.
Communicating with Catering Managers/Officers/Assistants to get feedback.
Good command over subordinates to get maximum output from the resources.
Maintaining & following the HACCP records at each& every critical point.
Ensure that all meals are produced in accordance with agreed composition, weight and quality
as detained in the menu specification and avoid food wastage.
Control, direct and train staff within the flight kitchen to achieve maximum effectiveness.
Plan Execute proper manpower scheduling.
See that the house rules are followed and enforced by proper counselling and disciplinary
actions and report to the General Manager of the actions taken.
Supervise the staff for the observance of the safety standards and promote the safety at work
in the company.

3. Perform other duties as assigned by General Manager
Organizing Chef Table Audits for all airlines on monthly basis to ensure that we are serving
same quality, quantity & presentation as per the specification given from customer.
Sky Gourmet –Gate Gourmet Flight Catering (Member of Gate Group)–RGI Airport Hyderabad since August
2014-Jan-2015
Position: Executive Chef
Core Competencies
Sky Gourmet-Gate Gourmet India Pvt. Ltd. (A Member of Gate Group) provides tailor-made in-
flight services for all types of airlines and also the industry’s leading experts in managing the
complete in-flight service supply chain for airlines. Our esteemed clients are Virgin Airways,
British Airways, Oman Airways, Etihad Airways, Silk, Malaysia ,Air Asia, Air India, Jet
Airways.Café Coffee Day & . Also catering to airport outlets- Costa Coffee. GMR Mass, Café
Coffee Day.
Plan and execute menus presentation with General Manager.
Monitor compliance with systems, processes and standard operating procedures.
Maintain the HACCP & Hygiene procedure in the kitchen.
Monitor and ensure that wastage of food should be under budget.
Liaise with Purchasing concerning quality etc of products. Also to ensure that all Production
Areas i.e. Dish Out Areas & Food Holding Areas are properly maintained.
Monitor all aspects of food production to ensure airline specifications in terms of presentation &
preparation and quality are met as per the cuisine requirement.
Plan staff duty roasters and supervising the Trainees.
Raw Material Ordering on a daily basis within the budgetary control.
Ensure all kitchen practices are safe and in accordance with company safety regulations.
Effectively handling the Production & shifts in all departments.
Briefing staff at daily basis to achieve to be at par with the competitive international standards
in food safety.
Communicating with Catering Managers/Officers/Assistants to get feedback.
Good command over subordinates to get maximum output from the resources.
Maintaining & following the HACCP records at each& every critical point.
Ensure that all meals are produced in accordance with agreed composition, weight and quality
as detained in the menu specification and avoid food wastage.
Control, direct and train staff within the flight kitchen to achieve maximum effectiveness.
Plan Execute proper manpower scheduling.
See that the house rules are followed and enforced by proper counselling and disciplinary
actions and report to the General Manager of the actions taken.

4. Supervise the staff for the observance of the safety standards and promote the safety at work
in the company.
Perform other duties as assigned by General Manager
Organizing Chef Table Audits for all airlines on monthly basis to ensure that we are serving
same quality, quantity & presentation as per the specification given from customer.
Vera Restaurants Pvt. LTD – Hospitality Division-(Lalvani Group)–Delhi Since Dec 2013-August 2014
Position: Executive Chef
Heading complete new stores opening and restaurant Kitchen, operations, ensuring overall growth and
profitability.
Core Competencies
Strategic Planning/Operations: Planning & implementation of strategies, development and expansion of the stores
based on current market trends. Sustaining profitable operations with focus on budgeting.
Quality Compliance: Developing and implementing procedures, control systems for maintaining hygiene and quality
standards. Ensure profitability of operations and supervise all aspects of restaurant management including menu-
planning, monitoring food production to ensure compliance with quality & hygiene standards.
Business Development: Maintaining and generating daily sales report, to track daily performance. Conceptualizing &
implementing marketing plans in tune with macro-business, thereby achieving profitability. Projecting and improving
company image through effective corporate Public Relations and promotion.
Client Servicing: Ensuring high quality services, resulting in customer delight and optimum resource utilization.
Ensuring maximum customer satisfaction by closely interacting with in-house and potential guests to understand their
requirements and customizing the product accordingly. Delivering high-value Food to upscale clients for exalting their
satisfaction levels.
People Management/Training: HRM, Staffing, Recruitment, Performance Review and Appraisal. Handling
operational functions like pre-shifts staff briefings, creating the duty roster, shift management. Guiding mentoring team
members to ensure efficiency in operations & meeting of individual & group targets. Imparting appropriate training on
Food preparation, to restaurant and support service staff. Organizing and conducting practical & theoretical training
programs, to enhance skills & motivational levels.
Profit:
Assist with the maximization of F&B revenue through effective food cost control. Control productivity at all times
Ensure economical use of all resources Ensure daily purchases are according to needs and established policies
Carry out stock takes and ensure actions are taken if discrepancies occur Actively participate in accurate forecasting
Ansal Housing & Construction LTD – Hospitality Division-(Ansals Group)–Delhi Since April 2012-Nov
2013
Position: Executive Chef at The Great Kabab Factory
The brand outlet of UMAK HOSPITALITY PRIVATE LIMITED offering royal and unique kababs. The Great Kabab
Factory a 86 cover & 76 cover Indian fine dining restaurant with the unique concept of service and amazing over 400
hundred varieties of non-vegetarian & vegetarian kababs, the brand renowned all over India and abroad.
Additional Assignments:
QZINE SPORTS BAR, QZINE DINER, NOIDA & VAISHALI as Executive Chef

5. Brand outlet of ANSAL HOUSING AND CONSTRUCTION LTD - HOSPILALITY DIVISION , it is 140 cover & 86
cover Casual and Fun Dining Restaurant serving a multi-cuisine food (Mexican, Italian, Chinese, Continental & Indian)
with many recreational facilities and a live bar.
FOOD GARH, VAISHALI as Executive Chef
The brand outlet of ANSAL HOUSING AND CONSTRUCTION LTD- HOSPILALITY DIVISION, Food Garh is a 110
cover food court serving Indian, Chinese, Chat, Indo-American, and And South Indian & Dessert.
Distinctive Highlights:
 Successfully got the creative works published in national magazines & news papers including Friday Magazine in
Dubai, Gulf News, KalijTimes. UAE & Gulf Weekly News in Bahrain The Times of India.
 Proved pivotal in highlighting the activity of F&B production department in channels including Dubai TV, Azman
TV, and Bahrain TV,
 Distinction of generating maximum revenue turning the organisation into a profit centre.
 Identified potential guests (customers) by understanding their taste and fixed the menu accordingly.
 Adhered to the food recipes and standards of UMAK Hospitality Private Limited.
 Deftly designed training programme for staff at every step to meet their grievances and emphasize on the area of their
improvement to meet food standards.
 Significant efforts in initiating programmes pertaining to accounting and menu planning.
 Achieved cost management by maintaining control on food.
 Handled outdoor catering to MNC for foreign delegates CSC, Adobe, Pradesh, And DND Flyover & Holostik.
Sky Gourmet Flight Catering (Member of Gate Group)–IGI Delhi May 2010- April 2012
Position: Executive Sous Chef
My job profile Assist the Executive Chef in the supervision of kitchen production and to participate in the food
production. Ensures that the function provides the highest food quality consistent with cost control and profitability
margins; hence maximize guest satisfaction and food profitability.
Asha’s –M.H.Alshaya Group – United Arab Emirates. April 2009-
May 2010
Position: Head Chef
Heading complete new stores opening and restaurant Kitchen, operations, ensuring overall growth and profitability.
Quality::
Ensure the quality of the food produced
Ensure consistency in the quality of all dishes and compliance with Brand Standards and Asha’s M.H.Alshaya Group and
Local specialties etc with Respect deadlines.
Customer
Create menus in line with customers needs and expectation and ensure their satisfaction
Keep constantly up to date with culinary trends
Support Conference & Events (C&E) teams by attending pre-con meetings if required
Greet guests in the various F&B outlets as required by the guest.
People:
Manage the department on a daily basis according to budget, business needs and legal requirements.
Ensure training of all new team members via departmental Induction process in conjunction with the daily basis.
Ensure Brand Standards on-line training and assessment is carried out
Plan and manage manning budget for the department

6. to ensure effective communication within the department and all other departments
Profit:
Assist with the maximization of F&B revenue through effective food cost control. Control productivity at all times
Ensure economical use of all resources Ensure daily purchases are according to needs and established policies
Carry out stock takes and ensure actions are taken if discrepancies occur Actively participate in accurate forecasting
Republic of Chicken- Alchemist Group February 2009 – April 2009
Executive chef worked with “Republic of Chicken”, India, Brand own by Alchemist Group.
Heading complete new stores opening and restaurant Kitchen, operations, ensuring overall growth and
profitability.
Core Competencies
Strategic Planning/Operations: Planning & implementation of strategies, development and expansion of the stores
based on current market trends. Sustaining profitable operations with focus on budgeting & marketing.
Quality Compliance: Developing and implementing procedures, control systems for maintaining hygiene and quality
standards. Ensure profitability of operations and supervise all aspects of restaurant management including menu-
planning, monitoring food production to ensure compliance with quality & hygiene standards.
Business Development: Maintaining and generating daily sales report, to track daily performance. Conceptualizing &
implementing marketing plans in tune with macro-business, thereby achieving profitability. Projecting and improving
company image through effective corporate Public Relations and promotion.
Client Servicing: Ensuring high quality services, resulting in customer delight and optimum resource utilization.
Ensuring maximum customer satisfaction by closely interacting with in-house and potential guests to understand their
requirements and customizing the product accordingly. Delivering high-value Food to upscale clients for exalting their
satisfaction levels.
People Management/Training: HRM, Staffing, Recruitment, Performance Review and Appraisal. Handling
operational functions like pre-shifts staff briefings, creating the duty roster, shift management. Guiding mentoring team
members to ensure efficiency in operations & meeting of individual & group targets. Imparting appropriate training on
Food preparation, to restaurant and support service staff. Organizing and conducting practical & theoretical training
programs, to enhance skills & motivational levels.
Profit:
Assist with the maximization of F&B revenue through effective food cost control. Control productivity at all times
Ensure economical use of all resources Ensure daily purchases are according to needs and established policies
Carry out stock takes and ensure actions are taken if discrepancies occur Actively participate in accurate forecasting
Marketing: Optimizing resource utilization for maximum service quality. Developing marketing strategies to build
consumer preference and drive volumes. Providing direction to promotions/launches.
The Great Kebab Factory –Bahrain (Radisson Hospitality Worldwide) Hotel s March 2007- April
2009
Stores opened so far in GCC: Bahrain / Dubai / Oman – 3 stores.
Position: Indian Master Chef
Outlet: The Great Kebab Factory (Indian Casual Dining) / Opening Team
Meal Time: Lunch and Dinner

7. Heading complete new stores opening and restaurant Kitchen, operations, ensuring overall growth and profitability.
Dhow Palace Hotel - Dubai Feb
2006 – March 2007
Position: Chef De Cuisine / Opening Team
My job profile Assist the Executive Chef in the supervision of kitchen production and to participate in the food
production. Ensures that the function provides the highest food quality consistent with cost control and profitability
margins; hence maximize guest satisfaction and food profitability. All work is carried out in line with the hotel’s
guidelines, the departmental business plan, and Dhow palace Hotel, corporate guidelines and service concepts.
Le Meridian Fairway Hotel - Dubai Jan
2005 – Jan 2006
Position: Chef De Cuisine
Outlet: The Spice Club (Indian Fine Dining) / Opening Team
Meal Time: Lunch and Dinner
Responsibilities include but are not limited to:
 Prepare food daily as outlined on the Food Production Worksheet
 Maintain kitchen sanitation and safety standards.
 Assist with set-up, service and clean-up of food production
 Ensure proper sanitation and storage of kitchen equipment
 Assist with safety and training procedures in handling of food service equipment
 Ensure compliance with state local and regulatory agencies as it relates to Food Service
 Supervise food production
 Other duties as assigned by supervisors
Le Meridian Fairway is a boutique-style hotel, which is centrally situated in the heart of Dubai. Located
only minutes away from Dubai International Airport, commercial districts and shopping centres, it is also
opposite the Dubai Creek Golf & Yacht Club. The hotel features 58 elegantly appointed rooms and
suites. The facilities include four restaurants and bars, 24-hour room service. Business facilities include a
boardroom with natural daylight located on the Mezzanine floor that can accommodate 12 persons’ was
the head chef of the Spice club which was a fine dining restaurant and opened for lunch and dinner
which was a spatiality of kebab and bread. It serves up 82 covers.
Radisson M.B.D – Noida – India
Nov2003 – Jan 2005
Position: Kitchen Supervisor
Outlet: Made In India (Fine dining Indian) / Opening Team
Meal Time: Lunch and Dinner
The Radisson Hotel Noida is a deluxe five star hotel centrally located in Noida, the business and leisure
district of the National Capital Region of Delhi. With its contemporary architecture, warm hospitality and
topnotch services, the Radisson Hotel Noida is sure to please business and leisure travelers alike. The
Radisson Hotel Noida's 114 fabulous rooms include Superior, Deluxe & Club rooms, Crescent & Terrace
Plaza, Executive Suites, and a plush Presidential Suite. An electrifying mix of fine dining and drinking
awaits you at the Radisson Hotel Noida. Interactive Indian & far eastern restaurants with show kitchens &
custom cuisine.
The Leela Palace Kempinski, Bangalore - India Nov
2002 – Oct 2003
Position: Demi Chef De Partie
Outlet: Jamavar (Fine dining Indian)

8. Meal Time: Lunch and Dinner
The Leela Palace Bangalore stands out majestically amidst seven acres of lush gardens and a sparklingThe Leela Palace Bangalore stands out majestically amidst seven acres of lush gardens and a sparkling
lagoon, built in the architectural style of the Royal Palace of Mysore. Location 5 minutes from Bangalorelagoon, built in the architectural style of the Royal Palace of Mysore. Location 5 minutes from Bangalore
Airport, close to the business district, the KGA golf course and 20 minutes from Info Tech Park atAirport, close to the business district, the KGA golf course and 20 minutes from Info Tech Park at
Whitefield’s. Accommodation 254 luxurious rooms and suites, each with balcony overlooking the pool orWhitefield’s. Accommodation 254 luxurious rooms and suites, each with balcony overlooking the pool or
courtyard gardens. Luxurious Italian marble bathrooms, two line telephones and high speed internet access.courtyard gardens. Luxurious Italian marble bathrooms, two line telephones and high speed internet access.
Personalized butler service. Dining 24 hour brasserie Citrus serving Mediterranean cuisine and wood firedPersonalized butler service. Dining 24 hour brasserie Citrus serving Mediterranean cuisine and wood fired
pizza. Jamavar serves Indian specialties. Asian Bistro and The Library Bar for classical martinis and cigars.pizza. Jamavar serves Indian specialties. Asian Bistro and The Library Bar for classical martinis and cigars.
Facilities Luxurious fitness centre including steam room, sauna and Jacuzzi. 2000 esq. of Spa offeringFacilities Luxurious fitness centre including steam room, sauna and Jacuzzi. 2000 esq. of Spa offering
Ayurvedic treatments and Western holistic therapies. Swimming pool. Extensive conference and banquetAyurvedic treatments and Western holistic therapies. Swimming pool. Extensive conference and banquet
facilities. Business centre and meeting rooms. 24 hour in room dining. Limousine service. The Leela Galleriafacilities. Business centre and meeting rooms. 24 hour in room dining. Limousine service. The Leela Galleria
shopping plaza. Golf at the KGA golf course. Partner of Lufthansa Miles & Moreshopping plaza. Golf at the KGA golf course. Partner of Lufthansa Miles & More
Radisson Windsor – Jullundur – India Nov 2001
– Oct 2002
Position: Commis
Outlet: The Great Kebab Factory (Fine dining Indian) / Opening Team
Meal Time: Lunch and Dinner
Centrally air-conditioned, IDD, cable television with 24 hour international channels, tea/coffee maker,
minibar, work desk, internet access, in-room safe, hairdryer, electronic locks, iron and ironing board. DVD
player available on request at extra charge. Wireless Internet Connection is available in 62 rooms. 2
restaurants on site. Jack Danielle's pub open from 11am until midnight
Radisson – Delhi – India Aug
1998 – Aug2001
Position: Kitchen Apprentice
Outlet: The Great Kebab Factory (Fine dining Indian)
Meal Time: Dinner
Stylish, modern architecture houses this international hotel situated in New Delhi, a city famous for its
sandstone monuments. The red brick building spreads over five acres of land and overlooks beautifully
landscaped surroundings. Radisson’s exclusive 'Yes I can!' service creates the welcoming ambience of the
Radisson Hotel Delhi. Which combined with Genuine Hospitality makes for a uniquely satisfying
experience.NYC - 24 Hour Fun Cafe with its relaxed New York atmosphere offers a choice between a great
breakfast lunch and dinner buffet or a selection from our international a la carte menu. Experience
distinctive fine dining in the comfortably elegant setting of I'Ching. Authentic Schezwan cuisine in an
elegant setting with an ancient oracle helping you with life's choices. For special occasions, a private dining
room within I'Ching provides refined seclusion. Enjoy leisurely afternoon tea with a selection of pastries and
savories at R-The Lounge. Choose from an array of aromatic varieties of teas and coffees.
Man Bhawan – New Delhi - India April
1996 – May 1998
Position: Commis
Meal Time: Lunch & Dinner
 Responsible for all kitchen operations including buffets and the restaurant

9.  Handled inventory, budgeting, staffing and food cost analysis
 Successfully created new restaurant menu
EDUCATION & CREDENTIALS
Completed three years-diploma course in kitchen apprentice from B.T.C.Pusa New Delhi.1998 to2001.
(Government of National capital territory of Delhi.)
Graduate (Bachelor of Arts) Desh Bandhu Collage .Delhi University Delhi.1996.
12th C.B.S.E. Delhi Board new Delhi, 1991.
10th C.B.S.E. Delhi Board new Delhi 1989
Professional Enhancement and Awards:
 Part of the catering team for Bepco Event, 15000-16000 pax Bahrain International Circuit
 Part of the catering team for Formula one, Bahrain International Circuit.
 Opened fist Franchise Indian Restaurant “The Great Kebab Factory” in oversees from (Radisson
Hospitality Worldwide) Hotel Management Service LTD & Jawad Business Group in Kingdom of Bahrain,
As Master Chef.
 Assisted an opening “The Great Kabab Factory” in Sultanate of Oman
 Assisted an opening “The Great Kabab Factory” in Dubai UAE.
 Opening team member of The Great Kabab Factory in Radisson Hotel Varanasi (India) As a Master Chef
 Opened Entire Food & Beverage outlets in Dhow Palace Hotel Dubai UAE. As a Chef De Cuisine
 Opened Indian Specialty Restaurant The Spice Club at Le Meridien Fairway Dubai As a Chef De Cuisine.
 Opening team member of Radisson MBD Hotel Noida (UP) India. Assisted in opening various outlets,
like Banquet, Coffee shop & Indian specialty Restaurant Made in India.
 Received the Intermediate food hygiene training certificate from URS Middle East
 Received the Basic food hygiene training certificate from URS Middle East
 Received the certificate of YES I CAN (Delivering the promise) from Radisson Worldwide.
 Opening team member of Radisson Windsor Hotel Jalandhar (Punjab) India. Assisted in opening various
outlets, like Banquet, Coffee shop & Indian specialty Restaurant The Great Kabab Factory
 Took active part in different food festivals, like Punjabi, Awadhi, Rampuri, Gamebirds, and Rajsthani.
 Received award for best employee of the month for May 2002 & August 2002 at Radisson Windsor
Hotel Jalandhar (Punjab) India.
 Received appreciation letter for the timely action taken to extinguish fire in The Great Kebab Factory
kitchen at Radisson New Delhi India.
PERSONAL DOSSIER
Permanent Address B-1071, Sangam Vihar Near Devli
Extension, New Delhi -110062 (INDIA)
Ph: +919717738861
Date of Birth 1st August 1976
Marital Status Married
Nationality Indian
Languages Known English, Hindi, Punjabi
Passport details Date of Issue – 01st Nov 2007
Date of Expiry – 31st Oct 2017

10. No: F - 9273202
HOBBIES & INTERESTS:
Cooking, Reading and Music
REFERENCE
Mr. Som Shankar General Manager Operation +91 9810096446
Carlson Hospitality Worldwide sshankar@carlson.com
Radisson Hotel (Jaipur) INDIA
Mr. Rajeev Chowdhry Chief Culinary Officer +919810080009
Bestch Hotels India Pvt. Ltd.
Gurgaon-122002.
rajeev.chowdhry@yahoo.co.in
Mr.Sandeep Nanda, Vice President Operations,
+919810802552
Choice Hospitality India,
E-6, Clarion Collection,
The Qutab, Shaheed Jeet Singh
Marg New Delhi - 110016,
sandeepnanda@choicehotelsindia.com
Mr.Sanjay Bahl Director F&B
The Suryaa Hotel
New Delhi