Sandeep Semwal

Sandeep Semwal Email and Phone Number

Group Managing Director at Rishikesh YTTC & Buddha yogpeeth @ Vihana Retreat
Sandeep Semwal's Location
Rishikesh, Uttarakhand, India, India
Sandeep Semwal's Contact Details

Sandeep Semwal work email

Sandeep Semwal personal email

About Sandeep Semwal

Sandeep Semwal is a Group Managing Director at Rishikesh YTTC & Buddha yogpeeth at Vihana Retreat. They possess expertise in menu development, hospitality industry, culinary skills, fine dining, hospitality management and 20 more skills. They is proficient in English and Hindi. Colleagues describe them as "Sandeep has proved to be very competent, diligent and reliable and contributed greatly to the success of the Desroches Culinary Team. He is a well-rounded chef that can take on a serious amount of responsibility. He is not just bound to his own department but shows great skill in assisting the Executive Structure of the kitchen with dealings beyond his position. His work has consistently been of a high standard and he comes highly recommended. " and "Sandeep is one of very few exceptional pastry Chef I had the opportunity to work with. The level of perfection he achieved in every thing he produced at W Maldives was just outstanding, whether it was sorbet or dessert for our weekly set menu or the pastries for breakfast on Kitchen buffet or the live dessert station in Fire. He had countless compliments from our guests for the personalised amenity he used to produce for every guest. More than any of this I remember him most for how he… Show more"

Sandeep Semwal's Current Company Details
Vihana Retreat

Vihana Retreat

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Group Managing Director at Rishikesh YTTC & Buddha yogpeeth
Sandeep Semwal Work Experience Details
  • Vihana Retreat
    Managing Director
    Vihana Retreat Nov 2021 - Present
    Rishikesh, Uttarakhand, India
    Specialize in several retreat program, connect your self and find out more about you
  • Buddhayogpeeth
    Group Director
    Buddhayogpeeth Jul 2019 - Present
    Rishikesh, Bali
  • Rishikeshyttc
    Operations Manager
    Rishikeshyttc May 2018 - Present
    Rishikesh
  • Vakkaru Maldives
    Executive Pastry Chef
    Vakkaru Maldives Dec 2017 - May 2018
  • Four Seasons Hotels And Resorts
    Head Pastry Chef
    Four Seasons Hotels And Resorts Feb 2016 - Nov 2017
    Asst. ex. Chef in operation
  • Desroches Island Resort & Spa
    Pastry Chef
    Desroches Island Resort & Spa Jan 2013 - Jan 2016
    Seychelles
    • Taking responsibility of the overall Kitchen operation for 9 months without an Executive Chef.•Maintaining a daily guest food budget of €60.00 per person.•Consistently meet or remain under budget on all controlled expenses and Capex•Evaluated and reorganised all the purchasing and store issues to optimize efficiencywithin the department. •Liaising with the Purchasing Department and Stores on a daily basis. •Dealing with relevant Human Resource issues relating to the kitchen operation •Conduct performance appraisal for kitchen staff as and when required.•Forecasting and managing departmental rosters, annual leave and R&R structure for the culinary and stewarding team.•Conceptualising new menus for the restaurant outlet and special events •Sourcing & purchasing of goods both local and international (air freight and sea freight) •Assisting the Executive Chef with Kitchen Capex for the new year’s budget•Raised Trip Advisor scores in relation to the kitchen with personal guest interest and exceptional quality of product and service •Maintain structure and discipline within the Food Production department •Recruiting and development of staff across all levels of the department
  • Desroches Island Resort & Spa
    Jr. Sous Chef
    Desroches Island Resort & Spa Jan 2012 - Jan 2013
    Seychelles
    • Second in charge after the Executive chef dealing with Executive Office matters (Rosters, Leave Planners, Store Request, External Orders with suppliers) • Assisting the Executive Chef with planning and managing operational standards• Responsible of maintaining and reducing the associates turn over in the overall department by implementing team buildings and training programs. • Performing all duties in the Main Kitchen area and training all new associates• Supervise daily shift operations and overseas production and preparation of the kitchen• Maintaining food handling and sanitation standards and implements hotels hygiene standards. • Communicates areas in need of attention to staff and follow up to ensure follow through.• Training of the staff to handle new equipment, and new standards• Interacting with guest on personal request and dietary requirements • Standardised all food set ups and themed nights for the department
  • Desroches Island Resort & Spa
    Tournant Pastry Chef
    Desroches Island Resort & Spa Dec 2010 - Jan 2012
    Seychelles
    • Maintaining the standard recipes.• Producing all kind of pastry & bakery items.• Effectively manage labor productivity.• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.• Preparing cleaning schedules for team members always ensures that team member follow cleaning schedule and keep their work areas clean and sanitary.• Responsible to establishes and maintains open collaborative relationships with team members and ensures team member do the same within the team.• Actively participates in team member progress discipline procedures. Ensures hotel policies and administered fairly and consistently, and support the peers review process
  • W Hotels
    Demi Chef De Partie
    W Hotels Jan 2009 - Oct 2010
    Maldives
    • Getting assignment of daily operations and ensuring all task performs at correct time• Training commies to maintain product quality, and to follow standard recipes in operation• Responsible for Al a carte section in Fine Dining Restaurant ( Fish )
  • Hilton Worldwide
    Commis 1St
    Hilton Worldwide Feb 2008 - Jan 2009
    Dubai
    • Production for lunch & dinner service• In charge of V.I.P lounge production• Responsible for all the cakes order
  • Marriott International
    Associate
    Marriott International Feb 2006 - Jan 2008
    Mumbai ( India )
    • In charge of pastry shop to maintain the quality • Production for lunch & dinner service• Production for banquet events
  • Renaissance & Merriott Executive Apartment
    Apprenticeship
    Renaissance & Merriott Executive Apartment Feb 2003 - Feb 2006
    Mumbai India
    • Assisted in Food Festivals at the Convention Centre with a capacity of over 6000 people.• Assisted the Pastry Dept. & Pastry Shops both within the hotel.• Created breakfast pastries and breads for lunch specials.

Sandeep Semwal Skills

Menu Development Hospitality Industry Culinary Skills Fine Dining Hospitality Management Hotels Hotel Management Resorts Pastry Pre Opening Food And Beverage Chef Micros Catering Recipes Restaurants Restaurant Management Banquets Hospitality Sanitation Hygiene Cooking Food Cuisine Revenue Analysis

Sandeep Semwal Education Details

Frequently Asked Questions about Sandeep Semwal

What company does Sandeep Semwal work for?

Sandeep Semwal works for Vihana Retreat

What is Sandeep Semwal's role at the current company?

Sandeep Semwal's current role is Group Managing Director at Rishikesh YTTC & Buddha yogpeeth.

What is Sandeep Semwal's email address?

Sandeep Semwal's email address is sa****@****hoo.com

What schools did Sandeep Semwal attend?

Sandeep Semwal attended Janta Inter College U.p India, Indira Gandhi National Open University, Indira Gandhi National Open University, Open Board University Delhi.

What are some of Sandeep Semwal's interests?

Sandeep Semwal has interest in Economic Empowerment.

What skills is Sandeep Semwal known for?

Sandeep Semwal has skills like Menu Development, Hospitality Industry, Culinary Skills, Fine Dining, Hospitality Management, Hotels, Hotel Management, Resorts, Pastry, Pre Opening, Food And Beverage, Chef.

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