Sunil Dutt Email & Phone Number

India

Goa, India

Doha, Qatar

Dhaalu, Maldives

India

Seychelles

Presently in-charge of Curieuse and Pool Bar restaurant including, Villa service, Banquet & Pti zil bar at Raffles Hotel, Praslin, Seychelles which serves Multi Cuisine( Western Cuisine, Asian Cuisine, Japanese Cuisine, Indian Cuisine, Levantine cuisine, Mediterranean cuisine and Seychelles Cuisine)Responsible for planning and enhancing menus and creative cuisine preparation in line with the international standards and completely responsible for Restaurant including Bar, Lounge, Villa service & pool bar. Ensuring strict compliance to standard production procedures and recipes as per standards Maintaining the highest standards of health and hygiene and following HACCP. Ensuring consistency, quality, cost effectiveness and highest level of sanitation Entrusted with the task of total layout and set up of the buffet and budgeting, pricing and cost control  Instrumental in handling overall operations pertaining to catering including proper maintenance of records of the same; proficient in formulating & implementing strategic plans to enhance service quality standards & implementing strict measures to optimize guest satisfaction & retention Proficient in understanding customer queries & handles them affectionately & sorts out their grievances/ queries Administering quality and consistency of food before dispensing them out from the kitchen Liaising with other departments including the outside vendors for the smooth flow of operations Conducting market analysis and keeping track of various new trends in the industry related to food and implementing them in an innovative manner Expertise in menu planning in line with the national/international culinary standards; also handling matters pertaining to costing of food, pricing and house keeping while ensuring adherence to budgetary & quality parameters.

Madgaon Area, India

Gurgaon, India

 Responsible for planning and enhancing menus and creative cuisine preparation in line with the international standards and completely responsible for Café Restaurant including Bar, Lounge, Room service, Banquet & pull bar. Ensuring strict compliance to standard production procedures and recipes as per standards Maintaining the highest standards of health and hygiene and following HACCP. Ensuring consistency, quality, cost effectiveness and highest level of sanitation Entrusted with the task of total layout and set up of the buffet and budgeting, pricing and cost control  Instrumental in handling overall operations pertaining to catering including proper maintenance of records of the same; proficient in formulating & implementing strategic plans to enhance service quality standards & implementing strict measures to optimize guest satisfaction & retention Proficient in understanding customer queries & handles them affectionately & sorts out their grievances/ queries Administering quality and consistency of food before dispensing them out from the kitchen Liaising with other departments including the outside vendors for the smooth flow of operations Conducting market analysis and keeping track of various new trends in the industry related to food and implementing them in an innovative manner Expertise in menu planning in line with the national/international culinary standards; also handling matters pertaining to costing of food, pricing and house keeping while ensuring adherence to budgetary & quality parameters

• Ordering and procurement of various equipments as per the infrastructure laid• Recruitment process looked into and suggested to prepare a welcome kit for the new hires• Training and setting up of standards for the F&B production department in liaise with HR.• Cost management with menu and annual operating targets• Service standards and service delivery standards• Re-worked on the Kitchen Operations Manual, Hygiene Manual (strictly following the HACCP) & the Training Manual for the hotel.• Live cooking show in T.V. and live cooking class for all cuisine in serve in coffee shop.• Reviews menus, analyses recipes, determines food, overhead costs and assigns prices to menu items.• Introduces and tests the market with new products which are market-orientated in terms of price and product.• Good knowledge in HACCP.• Chef Cut promotion( Beef ) done in Market Cafe

• Ordering and procurement of various equipments as per the infrastructure laid• Recruitment process looked into and suggested to prepare a welcome kit for the new hires• Training and setting up of standards for the F&B production department in liaise with HR.• Cost management with menu engineering, annual operating targets• Service standards and service delivery standards• Re-worked on the Kitchen Operations Manual, Hygiene Manual (strictly following the HACCP) & the Training Manual for the hotel.• Live cooking show in T.V. and live cooking class for all cuisine in serve in coffee shop.• Reviews menus, analyses recipes, determines food, overhead costs and assigns prices to menu items.• Introduces and tests the market with new products which are market-orientated in terms of price and product.• Good knowledge in S.F.S.M and HACCP.• Indian food promotion done in Yi – cafe