Rushil Sachdeva Email & Phone Number

Busselton, WA, AU

Dunsborough, Western Australia, Australia

• As the Chef De Cuisine at Pullman, an award-winning 5-star hotel in the Margaret River wine region, I have had the opportunity to lead a team of chefs and create exceptional culinary experiences for our esteemed.
• Created seasonal menus using fresh, locally sourced ingredients from the beautiful southwest region of Western Australia
• Oversaw daily operations of the kitchen, ensuring high standards of hygiene and food safety
• Developed and implemented training programs for kitchen staff
• Collaborated with other departments to plan and execute special events

Busselton, Western Australia, Australia

• As the Head Chef at one of the busiest & oldest pubs in town, I oversaw all aspects of the kitchen operations, including menu development, food preparation, and staff management. I ensured high-quality dishes were.
• Developed seasonal menus, weekly specials & food promotions.
• Implemented cost-saving measures
• Trained and supervised kitchen staff
• Maintained inventory, food safety standards & labor costs.

Perth, Western Australia, Australia

• I was brought in from Abu Dhabi as a Consultant Head Chef to lead the culinary team in preparing for the grand opening of the restaurant. During my time with Cale, I utilized my extensive experience in menu development.
• Developed menu offerings and created recipes with costs
• Trained and supervised kitchen staff
• Managed inventory and budget
• Ensured food quality and safety standards were met

Jubail Island, Abu Dhabi

As the Cluster Head Chef at Pura Eco Retreat in Abu Dhabi and Al Ain, I successfully led the culinary team to open Abu Dhabi's, 1st Eco retreat, on Jubail Island, in one of the most challenging and orthodox environments.Successfully managed and expanded the culinary operations for our other iconic site in Al Ain, Pura Jabel Hafeet Desert Park.Successfully.

Dubai, United Arab Emirates

This short stint at this Huge Company gave me an detailed insight about the growing CLOUD KITCHEN BUSINESS in DUBAI, UAE.Was exposed to the smooth functioning of a busy operating CLOUD KITCHEN STORE in the most buzzing location of the city, hosting more than 30 brands from different cuisines to different types of healthy food options as well.

Abu Dhabi, Abu Dhabi, United Arab Emirates

Pre-opening team member at the Grand Hyatt Abu Dhabi, located at the Corniche.Winner of the Best New comer restaurant by Times Out Abu Dhabi.As a Sous Chef, my main responsibilities include taking care of the Italian Restaurant, Pool Bar and also breakfast for the in-house guests. Assisted my CDC, in setting up the entire place with regards to the menu.

Lucknow Area, India

Being a Pre-opening team member, I worked here in the capacity of a Sous Chef, in-charge for the Italian Cuisine, introducing thin crust pizza's in the town, and Western Cuisine in the Hotel.Core areas were; uplifting the food quality and presentation to next level, boasting the team morale to enhance the efficiency of the team; Improved the Daily Buffets.

Abu Dhabi, United Arab Emirates

Moved to Abu Dhabi from Mumbai, and also from A la carte to Bulk Operations. Got exposed to Arabic, Indian, & other world cuisines while working here in different volumes.Was the shift in-charge of the food production in the Main Kitchen, including the hot and the cold dishes for the buffet. Was also responsible for serving the best quality food for the.

Mumbai Area, India

Worked in Celini Kitchen for more than 5 years.. with Chef Alessandro Persico & Chef Fabio Mariella.Knew the functioning of the kitchen in and out. Have been a part of so many different menu's in this period and also food promotions.Worked extensively in all the main sections of the kitchen i.e. Main Course, Pasta, Pizza and Cold Kitchen. Certified.

Mumbai Area, India

Worked as a Line Chef in all of the sections of the Kitchen. Training and coaching the junior commis chefs.

Mumbai Area, India

Joined the amazing team of Mumbai's best Italian restaurant serving thin crust pizza's and homemade pastas, and lots more.As a fresher, was exposed to all the different sections of the kitchen and also worked in breakfast operations.

Mumbai Area, India

Explored all the major functions of the Flight Kitchen Business and its smooth operations.

Mumbai Area, India

THE TAJ MAHAL PALACE & TOWERS, MUMBAI.20 weeks Industrial Exposure Training across all Major Departments

B.Sc., Hospitality & Hotel Administration, First Class

Higher Secondary Certificate, Business/Commerce, General, Distinction

Ssc, High School/Secondary Diplomas And Certificates, Distinction