ASHITH SERRAO
Results-driven Culinary Executive & Head Chef with 14 years of proven track record in multi-unit kitchen operations, menu innovation, and strategic cost management. Adept at driving culinary excellence, optimizing kitchen profitability, and leading high-performing teams, while ensuring strict compliance with HACCP and food safety standards. Seeking a leadership role to leverage expertise in pre-opening, operational efficiency, and revenue growth, contributing to a dynamic hospitality or F&B organization’s long-term success.
CONTACT
serraoashith@yahoo.com
+971 588979187
www.linkedin.com/in/AshithSerrao17
CORE COMPETENCIES
• Italian Cuisine, American Cuisine, Continental Cuisine and Asian Cuisine
• Multi-Unit Kitchen Operations
• Central Kitchen Operations
• Menu Engineering & Innovation
• Pre-Opening & Expansion Strategy
• Culinary Team Leadership & Development
• Food Safety & HACCP Compliance
• Budgeting & Cost Control
• Supply Chain & Procurement Optimization
• Restaurant Profitability & Revenue Growth
• Inventory & Resource Management
• Customer-Centric Culinary Excellence
TECHNICAL SKILLS
• Microsoft Office
• TCPOS (Point-of-Sale System)
• SAP (Enterprise Resource Planning Software)
CERTIFICATIONS
• HACCP Level-3 | National Quality Consultants, Abu Dhabi
• PIC Certificate, Dubai
• Basic First Aid, Dubai
EDUCATION
• Bachelor's Degree in Hotel Management, Sarosh Institute of Hotel Management, Mangalore
NOTABLE ACCOMPLISHMENTS
• Led Multi-Kitchen Operations at DXB Airport, managing 11 diverse cuisine outlets, successfully launching four new establishments, and introducing new menus that boosted sales by 40%.
• Optimized Kitchen Efficiency & Cost Management, implementing improved cooking processes and labor strategies, resulting in enhanced profitability and reduced operational costs.
• Achieved “A” Gold Hygiene Rating by enforcing stringent HACCP standards, conducting daily audits, and elevating food safety protocols across all units.
• Drove Culinary Team Development, leading consistent staff training programs that improved food quality, enhanced customer satisfaction, and contributed to a 5% revenue increase.
• Spearheaded Strategic Kitchen Overhauls, streamlining production procedures, optimizing supply chain logistics, and executing renovations that improved hygiene compliance scores by 10%.
• Recognized with the “Service Excellence Award” in Lagardère Travel Retail.
PERSONAL DETAILS
Address: Dubai, UAE
Languages Known: English, Hindi, Kannada, Konkani
Date of Birth: 17 March 1988
PROFILE SUMMARY
• Culinary Leadership & Multi-Unit Operations – Spearheaded multi-kitchen and multi-property operations, ensuring high-quality culinary execution across diverse dining formats, including casual dining, grab-and-go, and specialty restaurants.
• Menu Innovation & Strategic Procurement – Developed and introduced new menus that boosted sales by 40%, collaborated on recipe engineering, and optimized supply chain logistics to enhance operational efficiency.
• Pre-Opening & Expansion Expertise – Successfully launched multiple restaurant outlets, overseeing concept development, kitchen setup, and operational alignment with brand standards.
• Operational Excellence & Cost Optimization – Implemented efficient cooking processes and labor strategies, driving cost savings while maintaining food quality, and enhancing kitchen profitability.
• Food Safety & Compliance Leadership – Enforced stringent HACCP and hygiene protocols, achieving top-tier audit ratings and ensuring adherence to international food safety standards.
• Team Development & Performance Management – Built and mentored high-performing kitchen teams, improving culinary execution, employee retention, and overall guest satisfaction.
• Financial Acumen & Budget Oversight – Managed budgetary planning, expense monitoring, and inventory control, ensuring optimal resource utilization and profitability.
• Customer-Centric Culinary Excellence – Leveraged innovative cooking techniques and service strategies to enhance customer experience, leading to higher guest engagement and revenue growth.
WORK EXPERIENCE
Area Chef – Multi-Kitchen Operations | Lagardère Travel Retail, Dubai, UAE | Aug 2022 – June 2024
• Led operations for 11 diverse cuisine outlets at DXB, including casual dining, specialty coffee shops, and a bar.
• Partnered with the Corporate Executive Chef to drive menu innovation, recipe development, and strategic procurement.
• Spearheaded the successful launch of four new outlets, ensuring operational excellence from day one.
• Revamped menus across five restaurants, elevating guest satisfaction and increasing sales by 40%.
• Optimized production procedures and supply chain logistics, ensuring seamless kitchen operations.
• Enforced HACCP standards, achieving an "A" GOLD hygiene rating through strict food safety compliance.
• Designed and implemented cost-effective cooking processes, reducing labor costs while maintaining quality.
• Conducted weekly chef training sessions, improving food quality and driving revenue growth.
Branch Executive Chef | Lagardère Travel Retail, Abu Dhabi, UAE | Jan 2019 – July 2022
• Led Casual Dining, Grab ‘n’ Go, and Bar operations at Abu Dhabi Airport, optimizing efficiency and culinary excellence.
• Drove a kitchen overhaul, introducing innovative menus and refining staff training programs.
• Redefined supply chain management, improving inventory control and reducing food costs.
• Led a strategic kitchen renovation, achieving a 10% increase in hygiene compliance.
• Conducted regular HACCP audits to maintain stringent food safety and quality standards.
• Implemented new culinary training programs, resulting in a 5% revenue increase.
Head Chef | Il Café de Roma, Abu Dhabi, UAE | Apr 2015 – Oct 2018
• Managed kitchen operations across multiple locations in Masdar City, Baniyas, Khalifa City, and Al Gurm.
• Supervised Central Kitchen operations, including purchasing, logistics, and quality control.
• Pioneered innovative menu rollouts, enhancing brand reputation and customer loyalty.
• Streamlined kitchen processes, positioning Café de Roma as a leading Italian cuisine destination in Abu Dhabi.
• Strengthened staff development programs, improving retention and kitchen efficiency.
• Introduced inventory control measures, reducing waste and improving profitability.
Branch Head Chef | Pizzaro, Abu Dhabi, UAE | Oct 2014 – Apr 2015
• Led kitchen operations at a fast-growing Italian restaurant chain, ensuring culinary excellence.
• Directed high-profile residential and corporate catering events, increasing brand visibility.
• Enhanced food safety compliance, achieving a 95% improvement in audit scores.
• Established efficient inventory management systems, minimizing food waste and cost.
Head Chef | Airest Restaurants Middle East LLC, Abu Dhabi, UAE | Nov 2011 – Oct 2014
• Progressed from Cook to Head Chef, leading operations at Bricco’s Khalidiya, Al Wahda, and AUH Airport.
• Played a key role in establishing the Bricco brand in the UAE market.
• Led a high-performance kitchen team, achieving a 100% customer satisfaction rating.
• Implemented cost-saving initiatives, boosting revenue by 25%.
Kitchen Executive Trainee | The Chancery Hotel, Bangalore, India | Aug 2009 – Sep 2011
• Assisted in buffet menu creation and execution, ensuring high-quality presentation.
• Managed live cooking stations and optimized kitchen inventory.
The Park Hotel, Bengaluru, India | Kitchen Trainee (Nov 2007 – Feb 2008)
• Managed live cooking stations, delivering a high-standard breakfast menu and enhancing the guest dining experience.
• Supervised banquet operations and the 24-hour coffee shop, maintaining service excellence during peak hours.