Ajay Sehgal
London
Summary
Accomplished culinary professional with a proven record of excellence in high-end hospitality. Recognised for outstanding service, leadership, and brigade management, with awards including Commis 1 Best Brunch (Time Out)and Best Commis of the Month (St. Regis Abu Dhabi). Honoured with the Est Guest Service Award and Black Box Award (Wynn Macau) for guest experience and culinary service standards.
Played a key role in developing three signature menus for The Residence Restaurant at The Londoner Macau. Currently a Senior Sous Chef with extensive experience in luxury guest service, menu creation, HACCP compliance, cost awareness, and staff training. Seeking to leverage strong culinary and operational leadership to further enhance kitchen performance within a prestigious establishment.
Overview
14
14
years of professional experience
Work History
Senior Sous Chef
Fortnum and Masons
, London
09.2024 - Current
- Lead daily kitchen operations and collaborate closely with the Executive Chef on menu development and recipe creation.
- Ensure consistent delivery of high-quality food, refined presentation, and adherence to brand standards throughout service.
- Supervise a brigade of 8 chefs and 6 kitchen porters, providing senior-level cover and direction when the Head Chef is absent.
- Manage inventory and support purchasing decisions while maintaining accurate and up-to-date stock control.
- Ensure full compliance with health and safety procedures, completing all daily HACCP checks to uphold food safety standards.
- Contribute to kitchen strategy through waste reduction and quality improvement, using correct storage, production, and processing practices.
- Support business performance by preparing service-ready setups aligned with forecasted volumes and operational demand.
Sous Chef
The Carlton Tower JUMEIRAH
, London
05.2023 - 09.2024
- Maintain kitchen production standards in line with HACCP, COSHH, and the property’s Food Safety Management System.
- Oversee daily food preparation, cooking, and plating of complex dishes, including fresh produce, seafood, meat, and poultry.
- Cook and lead from raw production for large-scale events, including weddings, parties, exhibitions, and banqueting service.
- Ensure consistent service delivery by maintaining portion control, seasoning accuracy, and a high standard of presentation.
- Plan and manage staff coverage based on forecasted volumes, scheduling teams to meet operational demand.
- Recruit and select kitchen talent, and implement structured training covering culinary standards, customer service, and kitchen safety.
- Perform daily monitoring of business volume, product usage, and work output to support operational decision-making.
- Coordinate daily with the Catering Director and Banquet Manager to forecast volumes and ensure smooth, on-time service execution.
- Manage outlet inventory, provide stocking recommendations, and support purchasing requisitions with the Executive Chef.
- Produce detailed reports on catering profitability, customer satisfaction, and key performance metrics.
Sous Chef
The Londoner (Sands Group )
, Macau
09.2020 - 02.2023
- Pre-opening Sous Chef for The Residence, overseeing responsibilities required for launch readiness and service standards.
- Created and refined special dishes for three signature menus.
- Supported menu tastings and ensured consistent execution during breakfast, high tea, and cocktail service.
- Maintained kitchen hygiene and mentored team members to uphold brand standards during high-volume periods.
Sous Chef
Wynn
, Macau
08.2018 - 09.2020
- Supported day-to-day brigade leadership and improved production flow across service periods.
- Prepared rosters and training schedules; delivered ongoing food and standards tastings.
- Contributed to menu development and quality assurance for rotating culinary offerings.
Jr.Sous Chef
Wynn
Macau
02.2016 - 08.2018
- Planned menus and built recipes to support regular taste panels and quality evaluation.
- Inspected food storage and refrigeration areas; recommended improvements to ensure health and safety compliance.
- Directed kitchen operations and monitored preparation progress, including portion control and daily production targets.
- During service, personally ran the hot station as required and ensured presentation met established standards.
- Trained staff on proper equipment usage, cleaning procedures, and correct production techniques.
- Assisted the Executive Chef with hiring, onboarding, and workforce training.
- Monitored food expenditure and supported cost control through production discipline.
- Supported pre-opening activities for a new Wynn-Palace restaurant.
Chef De Partie
St. Regis Saadiyat island Resort ( Starwood Hotel Group)
Abu Dhabi, U.A.E
12.2014 - 02.2016
- Prepared breakfast, lunch, and dinner service with a focus on accurate temperature control and quality standards.
- Produced soups, sauces, gravies, and short-order dishes for daily service requirements.
- Ensured correct storage practices including date/time labelling and expiry compliance.
- Managed correct thawing procedures and ensured stock rotation to reduce waste.
- Coordinated closely with chefs and other departments to maintain service flow.
- Supervised lunch and dinner preparation for assigned sections.
- Planned and prepared special ethnic dishes for functions and events.
- Allocated duties for trainees and supported learning on day-to-day routines.
Senior Commis
Singapore Airport Terminal Services Ltd.
Singapore, Singapore
09.2012 - 08.2014
- Supported senior chefs with kitchen production while maintaining quality and consistency to company standards.
- Produced assigned menu items efficiently and consistently using documented recipes and techniques.
- Helped implement new procedures and kitchen systems during mobilisation.
- Assisted in training juniors and interns; maintained hands-on support across production and stock management.
- Helped control and minimise kitchen costs without compromising service delivery.
- Ensured timely preparation, production, and packing of food.
- Supported standardisation of menus, food items, and production methods.
- Managed procurement support, stock inwards, stock management, and reduced wastage.
- Assisted other company departments as required.
Trainee Chef ( Multi Cuisine )
The Prive Group Of Restaurants
, Singapore
04.2012 - 09.2012
- Collaborated with Executive Chef and Sous Chef to create innovative, artistically presented, cost-efficient food and beverage offerings.
- Contributed to menu planning and costing for food and labour to optimise resource allocation.
- Engaged with managers and kitchen teams to identify and implement food preparation enhancements.
- Sourced food and kitchen supplies from various suppliers.
Education
Diploma - Culinary Arts
Sunrise Global Chef Academy
SingaporeSkills
Signature dishes (selected) Cookbook description (polished)
- Three Signature Menus, The Londoner Macau (The Residence Restaurant)
- Commis 1 – Best Brunch, Time Out, St Regis Abu Dhabi
- Best Commis of the Month, St Regis Abu Dhabi
- Best Team Leader, Wynn Macau
- Black Box Award, Wynn Macau
- Classic brunch dishes
- Crispy fried chicken
- Vegetarian comfort food
- Gourmet main courses
- Author of a health-focused cookbook offering practical, flavour-forward options for readers with dietary restrictions
- Developed recipes with controlled sugar alternatives for individuals managing sugar-related conditions
- Included portion- and nutrition-guided guidance for kidney disease patients, helping readers enjoy satisfying meals within dietary limits
- Designed to help readers eat well—serving full, enjoyable meals that fit their health needs
- EST Guest Service Award, St Regis Abu Dhabi
- Food hygiene level 4
Languages
English
Proficient
C2
Hindi
Proficient
C2
Timeline
Senior Sous Chef
Fortnum and Masons
09.2024 - Current
Sous Chef
The Carlton Tower JUMEIRAH
05.2023 - 09.2024
Sous Chef
The Londoner (Sands Group )
09.2020 - 02.2023
Sous Chef
Wynn
08.2018 - 09.2020
Jr.Sous Chef
Wynn
02.2016 - 08.2018
Chef De Partie
St. Regis Saadiyat island Resort ( Starwood Hotel Group)
12.2014 - 02.2016
Senior Commis
Singapore Airport Terminal Services Ltd.
09.2012 - 08.2014
Trainee Chef ( Multi Cuisine )
The Prive Group Of Restaurants
04.2012 - 09.2012
Diploma - Culinary Arts
Sunrise Global Chef Academy