Name :Lalit RawatPhone: +91 9871288826

Id : lalit.01.oct@gmail.com

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Objective: Passionate and creative kitchen professional who likes to deliver Extraordinary level of creative customer satisfaction with profitability with the multicultural environment experience in quality establishment and special chefs management training course from welcome management institute (ITC LTD)I would like to apply for executive management position in a reputed chain of hospitality sector where I can excel contributing to be the asset for the organization. Seeking career enriching opportunities in the domains of Food Production in the Hospitality/ Food & Beverage Sector

OVERVIEW

Food production professional with over 6 years of qualitative experience in Food & Kitchen Operations, Client Servicing and Team Management in the Hospitality industry.

Presently associated with .ITC foods Division as Culinary Chef , Member of Starwood A Luxury Collection Properties

Possess significant exposure in overseeing assignments encompassing organising facility planning, staffing & recruitment process, setting up of standard operating procedures, food trials, developing of new concepts, training and implementation.

Extensive culinary creativity and experience in creating recipes and handling preparation of elaborate meals; specialized in handling A La carte, buffets & banquets operations.

Proven ability of delivering value-added customer service and achieving customer delight by providing customized products as per requirements.

Excellent communication, inter-personal, problem solving and troubleshooting skills with ability to work in multi-cultural environment.

PROFICIENCY MATRIX

Food Planning & Production Kitchen Management Special DietsWastage Control Menus Planning CookingFood Presentation Team Management Catering Set-up

Developing and implementing Procedures, Control Systems for maintaining hygiene and quality standards ensuring profitability of operations.

Coordinating, and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking food in hotel or restaurant.

Selecting and developing recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation.

Collaborating with other personnel to plan and Develop Recipes and Menus, taking into account factors such as seasonal availability of ingredients and the likely number of customers.

Conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in actual vs. standardized norms

Experience : August 2015 to Present

ITC LTD Culinary chef (ITC Ready to Eat snacks /Bingo/Spices )

Assisting aggressive approach of company Endeavour of becoming India no1 Fmcg Company

Working with Spices division for straight and blended spices market with new products

Developing new Repotoir for new range of concept actualization for new Traditional Indian Snacks on volume production.

Indian experience of grand food experience of blends of spices and culture on your plate

Assisting in authenticated Indian food processing

Website : www.itcportal.com ______________________________________________________________________

ITC Hotel Group October 2013 – August 2015---------------------------------------------------------------------------------------------------------------------Welcom Hotel Dwarka New Delhi (SOUS CHEF)

A Total Portfolio of 393 rooms (including 16 suits) Three award winning restaurants which includes k&k( ITC Hotels award winning

restaurant )Shanghai club(fine dining destination of Chinese cuisine with exclusive sushi bar) Pavilion 75 (All day dinning)

Conference and Banqueting facility , 6 Venue for 15 to 600 guests with additional outdoor space

All Round the clock operations Banqueting /Al-a-Cart three shift with Brigade of 83 dedicated chefs of different culture

Tandoor/Tawa/Curry quality production and training staff for SOPs . Specialized theme concept Buffet s, styling English, Italian , Asian , Indian and

Regional on Rotational basis Specialized conferences and theme wedding amenities special project include Contemporary Regional Cuisine Research and Menu

Designing, Thematic menus for social and Grand weddings. Special artistic chef’s studio designing Daily responsibility includes working on new concept idea . Menu for special

function s,Creating indain culinary treasure Masterpieces Major Role in implementing and monitoring HACCP , Perishable and food and non

Food inventory on Web Prollfic (Operating system for ordering ) supporting all department during Audits and following standards as pe FSSAI at all time in all working area

Job Profile summary is making Indian Fine Dinning Culinary Extravaganza ,Contemperry food presentation to volume catering

Website:- www.itchotels.in/hotels/welcomhoteldwarka.aspx

Achievements:

Developed a new Banqueting food Repoiter with skilled training to staff Creating Employee development program like interviews and selection skills

(ISS)Managing Colleague development (MCD) AN JOB Training (OJT) Stand arising exclusive Indian Restaurant K&K Menu

Starwood Hotels and Resorts Feb 2011 to oct 2013

-------------------------------------------------------------------------------------------------------------------Starwood Luxury Collection Hotel, Mumbai India ITC Maratha(Jr Sous Chef)

423 rooms business hotels with portfolio of eight award winning restaurants which includes Dumpukht(Indian),Peshawari(tandoor cooking ), Pan Asian , West View(The Grill), Dakshin .

An ISO 22000 Certified kitchen with the first on earth The Greenest Luxury Hotel chain in the World LEED Premium Certified Hotel in the country with the consistency 92% and above Starwood audit score every year .

Ensuring strict adherence to Audit compliance & brand standards Planning & execution of food promotions whilst ensuring cost optimization &

sensitivity. Liaising with guests on behalf of the hotel & designing customized food menus as per

their preferences. Supervising the preparation of all the food required for guests including catering for the

visiting dignitaries, large conferences and banquets. Delivering orders with precision and on time; conducting all the audits & documenting

the quality standards. Working and performing tasks efficiently under high pressure situations as well as

examining employee productivity & kitchen related costs.

Peshawri daily operations from Marination to litting up tandoor and finninshing product delivery

24 hours operational department Catering to Ambanis /bollywood celebrities /head of states with banquet kitchen Stringent food quality control and delivery on controlled cost targets Following SOP for star Indian restaurant in DUMPUKT AND PESHAWARI A busy Banqueting operations comprmising of the Ballroom (7361 sq feet )with a

capacity of 1000 person in a floating crowd . The Royal Garden 1.5 acers with the capacity of about 2500 person in floating crowd

Website link http://www.itchotels.in/hotels/itcmaratha.aspx

ITC Welcomgroup Management Institute Jun '09 - Jan '11 Kitchen Executive Trainee

Key Deliverables: Gained Exposure in various ITC properties across the country. Trained in various sections of the kitchen department. Attended various workshops & training programs. Helped Sous Chefs to meet audit requirements.

Significant Highlights: Handled IPL after match events at ITC Maurya hotel. Helped overlook several high profile banquets. Learnt management aspects of Food Production & Kitchen Operations.

Education Credentials_____________________________________________________________________________

B.Sc. (Hospitality & Hotel Administration)2009

Institute of Hotel Management Catering Technology & Applied Nutrition, MumbaiSecured 1st Class.

Additional Qualification: Completed Kitchen Executive Training Program from ITC Welcomgroup Management

Institute, Gurgaon in the year of 2011.

Personal Dossier____________________________________________________________________________________

Date of Birth: 1st October 1985Address: 1351 DDA flats Guru Teg Bahadur Enclave , delhi 110093Mobile : 09871288826Languages Known: English and Hindi