This document contains an objective, vision, core belief, and mission statement from Sameer Farhad Sehgal seeking an executive chef position. It outlines his strengths in leadership, resource management, guest engagement and experience. It also lists some weaknesses, opportunities, achievements, training provided to staff, and examples of food presentations. The document provides an overview of Sameer's qualifications and experience for an executive chef role.

1. SAMEER FARHAD SEHGAL
2016
SAMEER FARHAD SEHGAL

2. Objective
To become member of a leading luxury hospitality brand as Executive Chef
and share my experience and strengths with the team to be ‘the best in class’
thereby creating memorable and unique moments for both our Guest and
team.
SAMEER FARHAD SEHGAL
2016
Vision
To offer exceptional and bespoke dining experience to each guest, thereby
creating a niche and unique position in market in terms of quality and
consistency.
Core Belief
To be generous in your sincerity, determined in your professionalism and
unbending in your desire to ensure that every guest remembers you fondly.
Mission
To empower, groom and train each culinary ambassador to deliver the best
at all times with great pride and smile.

3. SAMEER FARHAD SEHGAL
2016
METHODOLOGY
A. People
• Nurturing Team –Development/Coaching / Training
• Empowering Team
• Frequent One to One sessions for updates with team
• Guest interaction and ability to anticipate their requirements
B. Product
• Emphasis on procuring the best quality
• Supplier collaboration
• Market visits and periodic sampling
• Updates on seasonal and new products
C. Procedure
• Implementation of SOP /Quality checks
• Strong focus on planning and organization
• Feedback sessions to improvise
Resource management -People /Product /Procedure

4. SAMEER FARHAD SEHGAL
2016
S.W.O.T
STRENGTHS
• Strong leadership , resource management
and communications skills –People are the
key
• Guest Engagement and creating repeat
Clientele
• Management of Cluster and individual brand
hearted properties
• Strong record of streamlining operations and
improving food quality and service to the
highest levels
• Skilled at trouble shooting operations and
recommending effective cost controls.
• Ability to work proactively in a high pressure
environment, meeting deadlines and
ensuring efficient and consistent delivery of
service.
• Strong planning and scheduling techniques.
WEAKNESS
• Pastry – hands on
experience
• Apart from 2 cross exposure
training, limited Michelin
exposure
• At times very pedantic
approach
• Love to delegate , but need
constant updates /follow
ups
OPPORTUNITY
• Ready for next step to
become HOD and
implement learnings and
lead the team
THREATS
• Non Michelin back ground

5. SAMEER FARHAD SEHGAL
2016
ACHIEVEMENTS
/EXPOSURE• Time out Award for best Fine Dinning Indian
2013-Amal Armani Dubai
• Time out Award for best Fine Dinning Indian
2014-Amal Armani Dubai
• Trip advisor Top restaurant award -2013/2014
• Press -Featured in Classic lifestyle 2016 magazine
• Press- Interview in Ok Middle east 2015
• Press – Featured in Ahlan Middle east Top 100
dinning destination
• Press – Times of India Bangalore 2002
• Press –Times of India Kolkata 2000
• Leader of the year 2014-Armani Culinary
• Employee of year The Dorchester 2011

6. MASTER CLASS
• DOM PERIGNON AND FOOD PAIRING – GUEST
ENGAGEMENT
• WHITE ALBA TRUFFLE -GUEST ENGAGEMENT
• TANDOOR AND MACALLAN PAIRING -GUEST
ENGAGEMENT
• MODERN INDIAN CUISINE –GUEST ENGAGEMENT
• SPICE MASTER CLASS – GUEST ENGAGEMENT
• MARINADES IN VOGUE - AMBASSADOR ENGAGEMENT
• SPHERIFICATION -AMBASSADOR ENGAGEMENT
• AMUSE BOUCHE - AMBASSADOR ENGAGEMENT
SAMEER FARHAD SEHGAL 2016

7. SAMEER FARHAD SEHGAL
2016
PRESS

8. FOOD STYLE PRESENTATION - EUROPEAN
Royal Balik Salmon |
Hass Avocado |Shrimps
Grade 7 Wagyu Carpaccio|
Parmesan |Taggiasca olives
Butternut Squash Veloute|
Coconut Foam|Tomato
Caviar
SAMEER FARHAD SEHGAL 2016
Glacier Fish| Miso
Marinade |Prunes
|Scallions
Porcini Casoncelli| Corn on
the cob puree| Shimeji
Charcoal Veal| King
Oyster
Banyuls Jus

9. FOOD STYLE PRESENTATION – INDIAN /ASIAN
Sous Vide Duck|
Confit
Jhalfrezi|Cumin
Potatoes
Seabass Moiley
|Vegetables
Poriyal
Coconut Poached
Lobster
Pickled beets
SAMEER FARHAD SEHGAL 2016
Braised Miso Veal
Brisket
|Bonito Tea |Shitake
Soft Shell Crab
tempura|
Enoki avocado
summer roll
Wagyu Teriyaki
|Alpha
Wasabi Foam

10. FOOD STYLE PRESENTATION- MIDDLE EASTERN
Hummus with
Fattoush
SAMEER FARHAD SEHGAL 2016
FOOD STYLE PRESENTATION- IN ROOM DINING
/COMFORT
Seabass SayadiahDukkah Crusted
Lamb Loin
Salmon Teriyaki|
Crispy vegetables
Pulled Chicken
Quesadillas
Avocado and salsa
Langoustine Fregola|
Young Garlic Foam

11. FOOD STYLE PRESENTATION- AFTERNOON TEA /CANAPÉ
SAMEER FARHAD SEHGAL 2016

12. SAMEER FARHAD SEHGAL 2016
PERSONAL DETAILS
• DATE OF BIRTH - 21-03-1977
• NATIONALITY - BRITISH
• FAMILY STATUS - MARRIED , 2 KIDS
• EDUCATION - POST GRADUATE
DIPLOMA IN
HOSPITALITY