ASHISH KUMAR JUYALEXECUTIVE CHEF Strategy Planning ~ Business Operations ~ HR & Admin Management ~ Pre-Opening Project ManagementSnapshot: Seasoned industry professional with 19+ years of proven track record in managing restaurant & kitchen operations across major hotels, theme parks including 13 years of international exposure in the UAE and Oman. Appreciated on multiple occasions by the senior management for enhancing service quality. Motivational leader and mentor of multicultural and cross-functional teams with team management skills, adapting with agility to new environments and delivering consistently high levels of client satisfaction; exploring challenging assignments with a professionally managed organizationCore Competencies include… PROFESSIONAL EXPERIENCEThe Westin Sohna Resort and Spa: Dec 2017 - Executive ChefIMG Worlds of Adventure, Dubai - UAR : Apr 2016 – Dec 2017 Kitchen Manager / Head Chef Atlantis, the Palm, Dubai - UAE : Jul 2008 – Mar 2016 Chef- de -Cuisine “Aqua-venture Water Park & Central Commissary Operation” ~ Dec 2014 – Mar 2016Chef – de - Cuisine – “Saffron – All Day Dinning and F&B Administration” ~ Nov 2010 - Nov 2012 Chef- de - Cuisine “Saffron - All Day Dinning & Royal Pool” ~ Nov 2012 - Dec 2014Sous Chef - “Saffron” as (pre-opening) ~ Jul 2008 – Oct 2010Four Seasons Golf Club, Dubai - UAE : Jan 2007 – Jul 2008 Jr. Sous Chef at THE BLADESThe Oman Sheraton Dec 2005 – Jan 2007 Banquet Chef - Main kitchen and BanquetThe Madinat Jumeirah Dubai Feb 2004 – Dec 2005 Demi Chef de Partie (Main Kitchen & Banquets)The Grand, New Delhi Sep 2002 – Feb 2004 Chef de Partie, Indian Kitchen (Banquets/ Main Kitchen)Grand Hyatt, New Delhi Sep 2000 – Sep 2002 Commis (pre-opening)The Heritage Village, A Unit Of Sita Worldtravel India Ltd. Apr 1998 – Oct 1998 as IT