The document provides a summary of an individual's career objectives, professional experience, and education. It details their experience as an Executive Chef at Vivanta - By Taj in Goa since 2011, prior roles as Sous Chef and Chef/Catering Manager, and an internship in hospitality management. Their education includes a Bachelor's in Hotel Management from WelcomGroup Graduate School of Hotel Administration in Manipal, India. They seek a challenging culinary position to further their knowledge and passion for the field.

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OBJECTIVES
 To obtain a challenging position that will allow me to expand upon my education and
continue to accumulate knowledge.
 Seek for opportunities to excel upon my passion with culinary arts.
PROFESSIONALEXPERIENCES
VIVANTA – BY TAJ – PANAJI - GOA
Designation: -Executive Chef - (April 2011 – Till Date)
Job Description
Managerial
 Plan and Budget the food costs for all the F & B outlets
 Create a work environment that is high in employee morale and provides
constant learning & development and use the feedback from ESS to draw an
action plan.
 Develop systems and procedures that achieve higher cost efficiency and guest
satisfaction.
 Recruitment and Performance Appraisal/ Management of the staff in the
department.
 Develop & Implement the annual plan using the TBEM framework, linking the
department’s objectives to the unit’s overall strategy.
Operational
 Establish quality and quantity standards of food preparation & presentation.
 Develop and Standardize new recipes in order to add variety to the F & B
outlets.
 Devise methods for optimal use of raw materials & fuel and maintain the
budgeted food cost.
 Ensure availability of stock and raw materials through proper planning and co-
ordination with the Purchase department.
 Monitor adherence to Safety, Hygiene and Cleanliness standards.
SAHILDESAI
11/S4MODELS LEGACY
TALIGAON-PANJIM
GOA
EMAIL: -
sahil.desai@tajhotels.com
Hand Phone: - +91-7875441075


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 Work in association with the F & B Manager in the area of Promotions, Food
Festivals, Menu planning & Pricing.
 Work closely with the Purchase Manager for developing Standard Purchase
Specifications, Vendor Development & Evaluation etc.
 Co-ordinate with the Chief Engineer for Preventive Maintenance, Procurement
of new equipment, Energy consumption etc.
 Ensure through regular monitoring of GSTS and constant guest feedback,
prompt, efficient and accurate service to all guests along with the best quality
products.
 Staff and Schedule staff in order to optimize manpower.
 Review the monthly business reports and develop a work plan.
 Develop departmental trainers in association with the training department &
oversee all the training activities within the department.
 Address any grievance and counseling issues among the department staff.
 Stay informed about the new developments in the world of cuisine, cooking
techniques, kitchen equipment etc.
 Identify key communities, plan various initiatives and co-ordinate the support
activities.
MOGHUL CATERERS, NEW JERSEY – USA.
Designation: - Chef / Catering Manager (Nov 2009 – April 2011)
Company Profile: Moghul Caterers are off premises catering company closely linked with major
brands of hotels (i.e. Sheratons, Hyatt, Westin, Marriott, Ritz Carlton etc) in USA, specializing in
Indian Wedding, Destination Weddings. Moghul Caterers also owns and operates four specialized
restaurants within New Jersey
 Have a dual role of a Chef and a Catering Manager within the company.
 Assist in day to day Kitchen Operation.
 Assist in Planning for upcoming events.
 Conduct Cooking Shows within the community
 Certified Serve Safe (NJ State Food Hygiene Examination for Food Handlers)
 Innovation of new recipes with ongoing trends.
 High involvement with Banquet Sales Team, in formulating new menus, interacting with
guests.

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VIVANTA – BY TAJ – PANAJI - GOA
Designation: - Sous Chef - (April 2009 – Oct 2009)
 Joined Vivanta – Panaji, Goa as part of pre-opening team
 Assisted Executive Chef for menu planning, setting up standard recipes, pricing module,
staff recruitment, and team training exercise
 Assisted Executive Chef in opening of all F&B outlets within the property.
 Assisting executive chef for the day to day operations like handling of staff issues, creating a
planner for the upcoming events, action plans for the crises faced, and effective operations in
the department
 Closely co-ordinated with project team for installation and completion of kitchen project.
 Conducted training for staff for ISO certification
 Co-ordinated with Banquet Sales office in formulating menus, and interacting with guest
and help in up sell the package by offering unique set ups and menu option
 Was second in-charge for the department, after the Executive Chef.
AMELIA ISLAND PLANATION (AMELIA ISLAND, FLORIDA, USA)
Job Position: - Internship Program in Hospitality Management and Cultural Exchange.
February 2008 – February 2009
College Associated: - American Hospitality Academy.
Company Profile: - Amelia Island Plantation is Florida's premier AAA-Four Diamond destination
island resort in perfect harmony with nature in 1350 acre property overlooks the blue water of the
Atlantic on the east and the green marshland and Intracoastal Waterway on the west. Resort offers
650 Luxury Hotel &Villa Accommodation, with 72 Holes of Championship Golf, 23 Tennis Courts,
Luxury Spa, Fine and Casual Dining options etc.
Duties and Responsibilities:
 Worked for a fine dining restaurant “Ocean Grill”.
The restaurant Ocean Grill specializes in a true unique fine dinning experience for its guest.
The menu show cases the flavors of different origins and delicately crafted to perfections by
highly trained Chef and complemented with appropriate wines from array of wine selections.
 Ocean Grill kitchen also caters to the room service, helping me to develop great hands on
experience in customizing the meal experience as per the needs of the guests.
Achievements:
 Was Presented a Certificate with Honors on completion, from American Hospitality
Academy for undergoing Internship in Hospitality Management and Cultural
Exchange program and was recognized as a leader of the global future, exhibiting a
strong foundation in leadership, service standards and an appreciation for all cultures.

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TAJ CHANDIGARH (A Taj Hotels, Resorts and Palaces), CHANDIGARH, INDIA
Designation: - Jr.Sous Chef – (August 2007- Jan-2008)
 Was Promoted as. Sous Chef from Taj Residency Vadodara, in August 2007
 Assisting executive chef for the day to day operations like handling of staff issues, creating
a planner for the upcoming events, action plans for the crises faced, and effective
operations in the department.
 Responsible for all aspects of the kitchen including management of twenty-five employees.
 Handling inventory, budgeting, staffing and food cost analysis.
 Maintaining HACCP hygiene standards in the kitchen and training staff for the same.
 Maintaining records of HACCP and all other necessary documents.
TAJ RESIDENCY, VADODARA (A Taj Hotels, Resorts and Palaces), VADODARA, INDIA
Designation: - CDP
 Joined Taj Residency Vadodara, at entry level (Kitchen Operational Trainee) in June 2003
and was promoted as CDP in 2007.
 Worked with continental section, but also have clean hands on experience in Indian
cuisine. Have undergone training for Pantry and Garde manger section.
 Addition to routine work in kitchen, i.e. prepping of the station, co-coordinating with
internal guest for the action plan and as an initiative I also use to co –ordinate with Banquet
Sales office and interact with in-house guest, and restaurant guest, for their feedbacks.
 Created new recipes and updated existing menu to reflect more consistent quality service.
 Responsible for ordering of provisions and daily perishables.
 Handling special events catering
OVERALL ACHIEVMENTS:
 Certified for Kitchen Foundation Module under Taj hotels, resorts and palaces policy to
Work under HACCP standards and maintaining brand standards.
 Was selected from the unit (Taj Residency Vadodara) to conduct Gujarati food festival
at Taj Palace, Dubai and Taj Residency, Vizag. On completion I was awarded with
work appreciation letter from the Executive Chef of the property, and a report in leading
international news paper (i.e. Khaleej times, The Gulf news and The Gulf Today.)
 I have also conducted various food festival at the unit level, i.e. Italian food festival,
barbeque and grills, Dhaba food festival.
 Have been covered exclusively by newspaper Divya Bhaskar(City NewsPapper) for
various achievements.
 I have undergone work shop conducted by the Taj group relating to “train the trainer
program” in order to help my superiors in conducting various training programs and help
the company in identifying the need of training
 Selected by Rotary Club International as Exchange Student for the Exchange Program in
the year 1997-1998. During this year I studied in Vacaville High School, California,
U.S.A. and achieved “A” level Graduation

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EDUCATION:
WELCOMGROUP GRADUATE SCHOOL OF HOTEL ADMINSTRATION,
MANIPAL, INDIA.
Bachelor in Hotel Management (BHM)
 B.H.M. IV Year (WGSHA), 62% (2002-2003) G.P.A:- 3.25
 B.H.M. III Year (WGSHA),66% (2001-2002) G.P.A:- 3.29
 B.H.M. II Year (WGSHA), 65% (2000-2001) G.P.A:- 3.29
 B.H.M. I Year (WGSHA), 66% (1999-2000) G.P.A:- 3.18
C.G.P.A.:- 3.25 (Equivalent letter Grade: A)
 12th STD: Shaishav High School, (Gujarat State Board) 52% 1998-1999
 10th STD: Shaishav High School, (Gujarat State Board) 65% 1996-1997
COMPUTERS
~ Good knowledge of various Windows operating systems and Internet savvy.
PERSONAL DETAILS:
DATE OF BIRTH: 08th July 1982
MARITAL STATUS: MARRIED
NATIONALITY: INDIAN