PRITHVI RAJ SINGH BHATI
L: Villa No. P39,Alrahba City, Abudhabi, UAE
C: +971 50 2171553 / 554992893 • E: prsbhati@yahoo.com / prsbhati@gmail.com
HOSPITALITY MANAGEMENT: FOOD & BEVERAGE/ CATERING
‘Exploring Leadership opportunities in Head of Food & Beverage/ Catering roles with globally reputed organizations’
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Presenting nearly 25 Years’ varied exposure in diversified hospitality domains…. Track Record of Success in….
Food & Beverage Operations Management | Food Production Management | Internal Controls | Service Delivery Management | Health & Safety Protocols | Budgeting & Cost Control |Business Development |Customer Relationship Management | Performance Analysis | Team Leadership
EXECUTIVE SYNOPSIS
? Adept at optimizing/ maintaining food, labor costs and net profit margin, based on forecasted targets
? Implement training programs to enhance culinary abilities, catering menu knowledge and customer relationship skills
? Skilled in Operations & Customer Relationship Management, Training, Manpower Development and Resource Management. Proficient in formulating & implementing Standard Operating Procedures of various Departments
? Well versed in Event Planning & Management, Sourcing, Vendor Management, Client Relationship Management, Manpower Management, Budgeting, Auditing
? An effective decision maker and responsible for a matured approach with proven expertise to work accurately and quickly prioritize, coordinate & consolidate tasks
WORK EXPERIENCE
The Heart of Europe Hotel Management FZE- Dubai - UAE ¦ Catering Operation Manager ¦ Aril 2018 – Till Date.
Key Deliverables:
? Mobilized Catering operation for 2000 people including setting up kitchen on an Island 20 miles of Jumeirah Coast in Dubai.
? Manage Catering Operation with a team of 50 staff.
? Fully experienced in mobilising client kitchen and satellite kitchens.
? Responsible for preparing the cost statement and maintaining the cost as per allocated budget.
? Provide trainings related to food safety to staff.
? Follow up with vendors/ suppliers in maintaining quality parameters with regards to receipt of raw materials as well as with team members in maintaining quality standards of food produced
? Assist team members in organizing event caterings as well as other revenue generating initiatives
? Maintain updated organizational standards & product specifications including ensuring compliance to organizational hygiene standards.
? Evaluate team performance and render productivity enhancement feedback. Organize training sessions for team members based on identified training needs.
? Menu planning, development and cost control.
Procat Catering Services LLC, Dubai - UAE ¦ Executive Chef Kitchen ¦ Feb 2016 -Jan 2018.
Key Deliverables:
? Spearhead operational activities of the central production unit located in DIP 1, Dubai through a multi-national team of 105 members.
? Manage kitchen operation of Central Kitchen and overseeing operations of 6 satellite kitchen in Dubai, kitchen inventory, recipe costing, menu planning & maintaining standards.
? Fully experienced in mobilising client kitchen and satellite kitchens.
? Mobilized Central Kitchen in Fujairah, responsible for overseeing the operations of Central kitchen in Fujairah and Satellite kitchen in Ras al Khaimah.
? Participate in department meeting & HOD briefings based on business as well as operational requirements
? Follow up with vendors/ suppliers in maintaining quality parameters with regards to receipt of raw materials as well as with team members in maintaining quality standards of food produced
? Assist team members in organizing event caterings as well as other revenue generating initiatives
? Maintain updated organizational standards & product specifications including ensuring compliance to organizational hygiene standards.
? Evaluate team performance and render productivity enhancement feedback. Organize training sessions for team members based on identified training needs
? Mechanized the central kitchen operations by introducing latest series of ovens and cutting equipment’s which enhanced the quality and productivity and at the same time reducing the overall costing and increasing the bottom line.
Al Rah Mania Food Meals Catering LLC, Dubai - UAE ¦ Executive Chef Kitchen ¦ Feb 2014 -Jan 2016.
Key Deliverables:
? Spearhead operational activities of the central production unit located inside JAFZA Dubai through a multi-national team of 110 members
? Manage kitchen operation, kitchen inventory, recipe costing, menu planning & maintaining standards
? Participate in department meeting & HOD briefings based on business as well as operational requirements
? Follow up with vendors/ suppliers in maintaining quality parameters with regards to receipt of raw materials as well as with team members in maintaining quality standards of food produced
? Assist team members in organizing event caterings as well as other revenue generating initiatives
? Maintain updated organizational standards & product specifications including ensuring compliance to organizational hygiene standards
? Evaluate team performance and render productivity enhancement feedback. Organize training sessions for team members based on identified training needs
? Groom/ mentor team members in enhancing client satisfaction by providing superior quality service
ADNH Compass, Dubai - UAE ¦ Executive Chef – Central Production Unit ¦ Nov 2011 – Jan 2014
Key Deliverables:
? Managed administrative aspects related to menu planning for catering contracts
? Led a multi-national team of 90 members in catering to day to day operations
? Introduced new cuisines and organized various food promotion campaigns to generate awareness across the target market segment
? Assessed food for proper consistency, temperatures & flavours. Maintained health & hygiene standards in day to day kitchen operations
? Enhanced guest satisfaction by reengineering existing cuisines to suit the palates of the target audience
? Optimized resource utilization by preparing work schedule for cooks/ kitchen as well as streamlining processes to enhance operational efficiency
? Evaluated/ approved requisition of products and other necessary supplies by maintaining effective inventory control
? Conducted training sessions for team members based on performance evaluations and other business requirements
Good platters Catering LLC, Dubai - UAE ¦ Executive Chef ¦ Apr 2010 – Sep 2011
Major Accomplishments:
? Acquired significant exposure in setting up & managing a commercial kitchen from scratch
Key Deliverables:
? Catered to administrative aspects related to menu planning for events & functions
? Prepared work schedule of cooks/ kitchen employees and other related staff to ensure smooth functioning of day to day operations
? Evaluated/ approved kitchen requisition by conducting inventory checks on existing stocks
? Assessed food production processes to ensure compliance to quality parameters, sanitation standards as well as waste management protocols
? Guided team members in developing new recipes and planning for food festivals
? Involved in recruiting, grooming and mentoring team members based on business as well as operational requirements
Metropolitan Hotel, Dubai - UAE ¦ Executive Chef - Catering Division ¦ Mar 2006 – Mar 2010
Key Deliverables:
? Coordinated administrative/ operational aspects of the catering kitchen and two FandB outlet in high volume settings encompassing recruitment, grooming, scheduling
? Led a team of 25 members in accomplishing quality, operational and financial targets across main kitchen, pastry and bakery sections
? Followed up with various support teams pertaining to procurement, inventory management, sanitation, menu research & development as well as seasonal promotion
? Maintained organizational bottom lines by efficient price structuring, optimizing food and labour costs
? manage recruiting, training scheduling, purchasing, price structuring and food and labour cost.
? Participated in menu planning for events, functions/ daily specials as well as developing new recipes for parties and two F and B outlets
? Optimized resource utilization by allocating tasks to cooks and chefs
? Conducted daily staff briefings and maintained regular interaction with various department heads
Oceania Cruise Inc. (Luxury Cruise) ¦ Chef Tournat ¦ Sep 2004 – Dec 2005
Key Deliverables:
? Functioned as reliever for all sections on cruise ship and acquired significant exposure in diverse sections of the kitchen encompassing vegetable preparation, saucier, grill, pasta, appetiser
EARLIER ASSIGNMENTS
? Metropolitan Hotel, Dubai – UAE ~ Chef De Partie ~ Dec 2000 – Sep 2004
? Nirula’s Corner House Ltd., New Delhi ~ Sr. Chef de Partie ~ Jul 1995 – Sep 2000
? ITDC Hotel Jaipur Ashok ~ Kitchen Trainee ~ Jan 1993 – Dec 1994
ACADEMICS
Education
? Bachelor of Commerce, University of Rajasthan, Jaipur, India 1989
? Diploma in Catering and Hotel Management, St Thomas college 1994
Professional Development
? Diploma in Computer Programming
? HACCP intermediate certificate
? Advance level 4 food safety management
? PIC from dubai Muncipality
? 3rd Food safety conference held at Dubai.
Date of Birth: 27th February 1969 ~ Languages Known: English, Hindi and Rajasthani
Passport No.: J2058157 valid till 2020 ~ Visa Status: Employment Visa ~ References: Available on Request