Dharmender Lamba Email & Phone Number

Hyderabad, Telangana, India

Hyderabad, Telangana, India

Hyderabad, Telangana, India

Hyderabad, Telangana, India

Sahl Hasheesh, Red Sea Coast, Egypt

Food production in charge of fine dining operations of Oberoi Sahl Hasheesh, along with two luxury Nile cruises Philae and Zahra. 102 suites, five dining outlets including specialty Indian, international, light meals and Middle Eastern.Leading a team of 42 cooks and 19 stewardsAchieved best food score for 2016 in guest satisfaction for the year among all Oberoi hotels in India and abroad.In recognition of achievements, won CEO award for the best team of the quarter within the Oberoi hotel across all departments for 2016.Consistent hands on approach helped transformed the workplace to an award winning hotel.Pioneered the concept of creative daily changing menu using the best of produce and seasonal harvest keeping cost in check.Heading a team of diverse dynamic multi lingual task force.Improved guest satisfaction scores by 10% year on year.Ranked the best resort in region by TripAdvisor for 2014, 2015, and 2016 was the best resort in Egypt.Made food the talking point among the industry and recall value increasing revenues.all expenses under budget.Departmental profitability of best ever 54%Improved hygiene score by 8% verses last year.

Trident Bandra Kurla, Mumbai

Hotel that works with awesomeness. successfully handling food operations for 436 rooms, five outlets including specialty Indian and Italian restaurant, all day dining, sushi bar, five banquet halls and eight meeting rooms. Heart of business hub in Mumbai. Vibrant and buzzing with food promotion and festivals. HACCP certified by ISO 9001. Received multiple accolades including Times food award winner for best Italian and best all day dining restaurants.

The Trident Jaipur

The Trident Jaipur, AchievementsHighest guest feedback scores for food for two consecutive years amongst all Trident leisure hotels100 percent score in mystery audit and LQA audits for food for 2010 & Best in the company.Headed the operations in the absence of General manager. Developed team members to take up higher responsibilities in the organization.Instrumental in training, development and maintaining positive team moraleLaunched two a la carte and specialty Italian menu with great feedback.Achieved all financial targets keeping cost under budget and increased profitability. pioneered in IPL outdoor catering with record breaking revenues and excellent feedback.

The Oberoi Vanyavilas

Voted the world's best resort in Asia by readers choice conde nast awards 2008.The Oberoi Vanyavilas is India's leading luxury jungle resort on the edge of the Ranthambhore Tiger Reserve.AchievementsGuest feedback scores for food were highest in the company for 2007-08 and 2008-09.Perfect 100 scores on food from Conde Nast traveler readers award for two consecutive yearsPerfected the art of fine dining by developing spice route & degustation menu for all cuisines.Developed and maintained herb garden for fresh produce for the guests.Officiated as chef in charge for six months in the absence of Executive chef. Reopened the hotel twice.

Jaipur, Rajasthan, India

The Oberoi Rajvilas is a world-class hotel offering consistently high standards of personalised services that distinguish Oberoi Hotels & Resorts around the World. It has won 40 International Awards since the openingThe Pioneering resort with the first of its kind by the Oberois had won many awards and recognition duringmy tenure. With 71 villas and tented villas I was heading the fine dining operation of two restaurant and insuite dining with focus on details and quality and catering to the best travelers from across the world.

The Oberoi Rajvilas, Jaipur, Rajasthan, India

Voted the 3rd best resort in Asia by conde nast travellers choice award.Independently took charge of the western kitchen in the absence of an executive and delivered the highest quality on consistent basis in a fine dining set up with average 300 covers with three courses each.award for outstanding performance for year 2004.

Jaipur, Rajasthan, India

Started my supervisory career and was responsible for hot kitchen catering to 600 covers a day with banqueting and buffets along with a la carte operations.By 2003, was heading the kitchen operations in the absence of Executive chef.

The Trident Jaipur

Part of the chef team and actively contributed to the success of hotel operations. Exposure trainingTwo weeks of exposure training at the Trident Bandra Kurla, MumbaiTwo weeks of exposure training at The Oberoi Mumbai 1-month exposure training at the Trident, Gurgaon Part of the Preopening task force at the Oberoi Amarvilas.

Rajputana Palace Sheraton, Jaipur, India

Taj Jai Mahal Palace, Jaipur

Trained and assisted operations for all four major departments of the hotel with certificate of excellence

Degree, Hotel Management

Activities and Societies: All India culinary competition, winner gold medal.Leader for chefs competition. Represented the state in all.

Bacholer Of Commerce, International Business/Trade/Commerce, A

Senior Secondary, Business/Commerce, General, A

Activities and Societies: school football team goal keeper, School choir lead singer.Lead singer for school choir Member of school.

Secondary 10Th, All Subjects, A

Activities and Societies: Sports and athletics. School choir singerLead singer in school singing choir. Various medals and certificates.