Culinary innovation is my passion; I love securing the seal of approval from discerning clients, delighting their palates and impressing them with a superior, creative dining experience which leaves them eager to repeat the experience. I am an accomplished, entrepreneurial Culinary and Operations Director with a background as an award-winning Executive Chef with a host of 5* ultra-luxury, global hospitality establishments. I consistently strive for – and achieve – operational and client service excellence, enhanced capability, efficient working practices, value for money, and the use of sustainable produce which both supports and represents the influences of local communities. I am highly client-focused and I truly believe that to exceed in all aspects of customer service is the ultimate key to success.My personality and energy are infectious and I lead from the front, with a hands-on, approachable style and a talent for training, coaching and mentoring. I research and take extensive measures to ensure the right calibre of candidate is chosen from across the globe for each and every role of large, multi-functional F&B teams. I actively invest in my staff, encouraging innovation mindsets and collaboratively celebrating successes as well as holding everyone to account on their own, individual performance. I manage change effectively, being able to shift business direction as required and ensuring all stakeholders are on board and working towards the same goals. I drive a strong organisational culture where staff feel proud of the brand and are excited to turn out and contribute to organisational success and know they will be acknowledged for doing so.I am naturally detail-oriented and this is evident in my culinary oversight, my ability to negotiation favourable outcomes with suppliers and my diligent research of market trends, design of boundary-pushing recipes and insight of client expectations and desires.
Corinthia Doha
-
Culinary DirectorCorinthia DohaIlles Balears, Balearic Islands, Spain
-
Culinary DirectorCorinthia Hotels Gewan Island, The Pearl, Qatar Feb 2022 - PresentDoha, QatarI develop and lead the execution of the F&B operating strategy, ensuring guest service, operational needs and financial objectives are met, in alignment with the brand’s business strategy. Responsibilities include purchase strategy, F&B budget, estimation of cost & benefit ration, maintaining profit margins with no compromise to service, leading on all upcoming F&B venues and concepts and negotiating on all third-party F&B concepts.Highlights:-The Yacht Club project: producing a roadmap and recruiting 87 staff - hand-picked from around the globe; operational readiness within 5 days of build -Advising and guiding senior management on accountability cultures and governance frameworks-Coaching the F&B leadership team on wage management, F&B costs, and controllable expenses-Maximising revenue and driving a competitive market position by introducing new F&B products -Hiring of best candidates for F&B leadership team in order to meet business needs, and management / development of talent, with a focus on functional expertise, creativity and entrepreneurial traits-Achieving 96% at audit for both FOH & BOH-Developing financial performance improvement strategies -Exceeding revenue goals and identifying improvement opportunities-Recommending funding requirements for F&B equipment and / or renovations to meet brand strategy-Implementing cash control and liquor control policies in F&B areas and ensuring strict compliance-Deputising for the GM, managing both hardware and software aspects of projects and daily business
-
Group Culinary DirectorAl Rayyan Restaurant Management, Doha, Qatar Feb 2021 - Sep 2021Doha, QatarRange of benefits for Al Rayyan Restaurant Management, Doha, Qatar: - Cost savings of 8% YOY via robust supplier negotiations in collaboration with Finance- Generated QR5.8M from WR3.2M per month (4 operating outlets); food costs 2% below budget; increased footfalls by 28%; increased online sales by 11%; reduced staff turnover rate from 43% to 6%- Established PR & social media department to help grow engagement aggressively- Led 4 outlets to become destination for food in local community
-
Executive ChefJw Marriott Marquis Doha Feb 2019 - Jan 2021Doha, QatarFor JW Marriott Marquis's 10 upmarket restaurants and food & beverage outlets I devised business redevelopment plans and marketing campaigns to boost brand presence and raise awareness of the food offerings for each stand-alone outletRe-branding strategies included the creation of new recipes and flavour blends, improving and fast-tracking meal preparation methods, increase meal variety, deleting poor performing products, introducing new original food concepts, and exploring on-floor customer/chef engagement strategies Key Achievements- Achieved, within Q1, the hotel’s very first positive GOP % - Delivered food cost 4.2% below allocated budget- Implemented new back/front-of-house training programs- Set a new benchmark standard for service delivery- Drove the certification of ISO22000 and ISO14001- Increased the departmental productivity and profitability
-
Executive Chef - Pre-OpeningSeven Pines Resort Ibiza 5* Luxury, Leading Hotels Of The World Aug 2017 - Jan 2019Ibiza, SpainIn this role, I am in charge of all aspects of the culinary offering of this 5 star ultra-luxury resort, a part of Leading Hotels of the World, covering 6 outlets including 2 restaurants, 4 bars and meeting/banqueting facilities.Key achievements include leading the successful opening of this large ultra-luxury resort, with an instrumental role in the design, concept and implementation of kitchen and other facilities. I am now focusing on the resort’s planned expansion to other destinations. I lead a team of 62 chefs, stewards and interns as ‘one team’ focused on service excellence and communicate effectively with this diverse, international team from 32 countries, whilst achieving excellent staff retention rates.In addition, I help to assure a healthy pipeline of business and robust financial results based on a reputation of delivering highly original, exemplary standard cuisine concepts and events such as annual dinners and food tastings for high profile clients as well as conquering the conferences, events and weddings market. I have also spearheaded sustainability policies, in close collaboration with the Ibiza Preservation fund and Marine Biodiversity, implementing innovative concepts such as biodegradable tableware, whilst minimising the use of plastic.
-
Executive Sous Chef - Pre-OpeningThe St. Regis Dubai 5* Luxury Jul 2015 - Jun 2017DubaiI efficiently managed the Culinary and Food & Beverage offering of this Dubai based 5 star ultra-luxury Marriott complex, the largest luxury hotel complex in the Middle East, encompassing 3 distinct brands of hotels and 22 restaurants and bars. I led, developed and mentored a large team of 250 chefs, in a busy and complex front and back office position, offering high levels of service whilst assisting the Culinary Director in daily operations.Successes include that I undertook a crucial role in the pre-opening phase, designing restaurants with the Company Culinary Director, hiring new staff, establishing HR procedures etc., leading to a successful opening in November 2015. I adopted a strategy of maintaining consistency in standardised recipes and specifications, leading to various awards; Best French Restaurant in GCC by BBC Good Food ME 2016, Best Meat Restaurant in GULF CC by BBC Good Food ME 2016 and Best Steakhouse in Dubai – J&G Steakhouse by Time Out 2016 and 2017.I established excellent and profitable relationships with suppliers, setting food trends and educating visitors on the value and quality of new foods. For example, I introduced premium meats from Europe, custom made jams, chutneys from France and cheese from the UK. In addition, I achieved excellent feedback on modern, innovative catering equipment (tables, glassware, pots and pans) sourced and used throughout the complex, ensuring hygiene and easy replenishment amongst other benefits.
-
Executive Sous ChefAnantara Dubai The Palm Resort And Spa 5* Luxury Dec 2013 - Jun 2015The Palm, DubaiI was accountable for controlling operational costs, stock control, implementing business plans for each outlet, financial forecasting, health, safety and hygiene on behalf on this Dubai based 5 star luxury resort with 9 outlets; generating more than £8.5m from food and beverages.In the role, I successfully established one of the best Asian restaurants in the UAE, introducing dishes from across the continent. I also introduced special events such as romantic dinners and barbeques, taking advantage of the beach location to enhance profitability. I initiated and executed the original concept of themed nights, a week-long Gourmet Week to the resort, inviting leading chefs from around the world to this very busy and successful new event. I consistently implemented new ideas too, serving crocodile and kangaroo meat in Dubai for the first time. -
Chef De CuisineThe St. Regis Doha 5* Luxury Feb 2013 - Sep 2013West Bay, Doha, QatarCoordinate all 3 outlets’ production, all specific duties to chefs and other associates under my supervision. Check all set-ups for restaurants and functions. Responsible for the correct timing during service and that food served is always of the highest standards. Establish the recipe, allergen cards and the yield tests, minimize waste and spoilage, maximise productivity. Maintain health and food safety to the highest standards at all times. Ensure effective communication among the kitchens and with other departments. Supervise food tasting sessions and guide chefs for new menu implementation. Attend meetings with Executive Chef & F&B Director to discuss future business strategy and review on-going action plan progress, and other departmental meetings as required. -
Head ChefPennyhill Park, An Exclusive Hotel & Spa, 5*Luxury, 2* Michelin, 5 Rossette Jun 2011 - Jan 2013EnglandResponsible for high end private dining in 23 different dining halls. Working very closely with F&B manager, sales & marketing and events team. Designing and costing of seasonal menus using only the best seasonal ingredients the area has to offer. Adhere to sophisticated cooking techniques, providing internal and external training to the whole brigade. Maintain health and food safety at highest level. Beyond that responsible for budget administration, payroll, food cost, holidays and welfare of the brigade, ordering, stock take and rotation, etc. Responsible for all the high profile dinners. For example, Hollywood stars, football players, rugby players, real estate tycoons, royal families from abroad, etc.
-
Sous ChefSheraton Grand London Park Lane Hotel, Mayfair London 5* Luxury Flagship May 2007 - Jun 2011Mayfair, London, EnglandResponsible for overall culinary operation, which includes purchasing, receiving, storage and product control up to the proper creation. Planning and implementation of creative menus for the entire hotel. Work closely with the Food and Beverage Manager to assure smooth operation in all aspects of the culinary operation. Coordinate with service, stewarding and events team to facilitate excellent communication and ensure the realization of the team established quality and service standards. Responsible for 11 meeting spaces, the ballroom (seats 600 - 1200 guests), weddings and all Kosher functions at the Hotel.
-
Chef De PartieThe Savoy, A Fairmont Managed Hotel, 5* Luxury Jul 2005 - May 2007London, United Kingdom
Bijendra Yadav Skills
Bijendra Yadav Education Details
-
First Class Achieved
Frequently Asked Questions about Bijendra Yadav
What company does Bijendra Yadav work for?
Bijendra Yadav works for Corinthia Doha
What is Bijendra Yadav's role at the current company?
Bijendra Yadav's current role is Culinary Director.
What schools did Bijendra Yadav attend?
Bijendra Yadav attended University Of West London.
What skills is Bijendra Yadav known for?
Bijendra Yadav has skills like Customer Service, English, Windows, Research, Public Speaking, Strategic Planning, Budgets, Fine Dining, Banquets, Restaurant Management, Financial Planning, Recipe Development.
Not the Bijendra Yadav you were looking for?
-
-
Bijendra Yadav
Front-End Developer || Jquery | Sql || Wordpress || Data Analytics || Database || Sde || Ract Js ||Ghaziabad -
Bijendra Yadav
Business Growth Enabler | Executive Talent Connection Specialists | Solutions-Driven Client Partner At Tek InspirationsFrisco, Tx -
Bijendra Yadav
Gurugram
Free Chrome Extension
Find emails, phones & company data instantly
Aero Online
Your AI prospecting assistant
Select data to include:
0 records × $0.02 per record
Download 750 million emails and 100 million phone numbers
Access emails and phone numbers of over 750 million business users. Instantly download verified profiles using 20+ filters, including location, job title, company, function, and industry.
Start your free trial