ALTAMSH PATEL
Mumbai
Summary
Highly motivated, passionate and hands on chef with over a decade of rich and diverse experience in hospitality industry. Exhibits strong culinary skills with unique blend of culinary flairs to enhance guest's culinary experience. Strong capabilities of streamlining and improving operations while preserving the highest levels of quality. Highly skilled with performing financial analysis and develop effective cost management measures. Well versed with HACCP and FSMS principles. Focus on cultivating team work culture, multi skilling and managing talent.
Overview
15
15
years of professional experience
Work History
Director, Culinary Operations
HILTON HOTELS & RESORTS
Mumbai
2025.04 - Current
EXECUTIVE CHEF
HILTON MUMBAI INTERNATIONAL AIRPORT
Mumbai, Maharashtra
2022.08 - Current
- Overlooking the Culinary Operations of: The Brasserie - All day dining restaurant serves multi cuisine buffet spread and also offers a 24hours ala carte menu.
- The Brasserie Grill Restaurant & Bar - Seasonal poolside restaurant presents an exotic new menu every menu.
- Imperial China - Asian restaurant serving popular cuisine of South East Asian in contemporary style.
- Lounge Bar - Bar serving tapas with finest selection of single malts and international wines.
- Executive Lounge - Serves breakfast and happy hours to elite guest and Hilton Honor Members.
- Deli Shop- Pastry Shop.
- Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.
- Focus on constantly improving the training manuals and SOPs.
- Participate actively in quality initiatives such as the daily Chefs briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
- Attend service briefings.
- Monitor the overall food operation and ensure that food prepared by team members meet the required standard and make necessary adjustments.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area.
- Manage the training function and ensure all the team members are certified in their position before taking charge of their sections.
- Check and follow-up on the ingredients for the menus, maintaining the standards of pre-set recipes, portion control and costing at all times.
- Conduct culinary department meetings and communicate important hotel information to team members.
- Relaunched Imperial China as Progressive Asian Cuisine restaurant.
- Successfully handled high-volume banquets and top-class celebrity events.
- Budgeting capital expenditure and equipment forecast for the culinary division.
- Conceptualizing the restaurants along with menu design.
- Kitchen setup in coordination with engineering and installers.
- Creating the manpower budget as also recruitment in line with business forecast.
- Staff induction, training and handholding to ensure attrition during preopening and post opening is minimal to ensure consistency.
- Market research to understand guest likes and dislikes, guest connect.
- Upscale five star luxury boutique hotel. (171 Keys)
EXECUTIVE CHEF
HOTEL SEA PRINCESS
Mumbai, Maharashtra
2022.05 - 2022.07
- Overlooking the Culinary Operations of: Khyma -Pan Asian Bistro.
- Jeon- 24- hour coffee shop serving buffet and an a la carte.
- Lagoon- Open- Air Sea facing lounge and bar.
- Banquets- 200 - 1000pax.
- In Room Dining - Serving Indian, Western & Asian Cuisine.
- Reviewed and re-structured kitchen operations to assure quality guest service.
- Implemented procurement strategies to minimize departmental cost.
- Communicated work performance expectations in accordance with job descriptions.
- Facilitated the reviews of guest's feedback and guest satisfaction results with departmental members.
- Oriented and supervised on-going training initiatives to maximize departmental costs.
- Designed high quality menus, managed food preparation, supplies inventory and vendor negotiations, ensuring compliance with policies and procedures.
- Relaunched Khyma as Progressive Asian Cuisine restaurant.
- Successfully handled high-volume banquets and top-class celebrity events.
- Ensuring all policies, procedures, standards and guidelines are carefully adhered to.
- Ensuring the cleaning and hygiene schedule is adhered to and that cleaning tasks are delegated as appropriate.
- Working with marketing team on the F&B online marketing to ensure online visibility.
- A leading 5 Star luxury hotel located on Mumbai's most lively and popular Juhu beach overlooking the Arabian Sea. (117 Keys)
EXECUTIVE CHEF
OAKWOOD PREMIER PRESTIGE BANGALORE
Bangalore
2020.10 - 2022.04
- Overlooking the Culinary Operations of: Soul City -Pan Asian Restaurant serving progressive Asian Cuisine.
- Ozaa- Open-air rooftop bar serving authentic Mediterranean Cuisine.
- Awarded "Best Regional Mediterranean Restaurant of the year" by the prestigious "Indian restaurant awards 2021".
- Le Bistro- Casual dining café serving American Cuisine.
- Pool Side -Banqueting space for 25 - 200pax.
- In Room Dining - Serving Indian, Western, and Mediterranean &Asian Cuisine.
- Redesigning all the menus for all outlets.
- Establishing and maintaining Food and Beverage service and culinary goals for operational excellence and service performance.
- Directed and coordinated inter-departmental activities pertaining to pricing and menu offerings which led to a 50% increase in Food and Beverage revenue with a subsequent decline in food cost by 15%.
- Creation of exclusive menus along with wine pairing for various high profile dinners, festivals at the restaurants.
- Oakwood offers an exceptional range of furnished and serviced apartments, and hotels for corporate and leisure travelers, ideal for short- and long-term stays. (180 Keys)
EXECUTIVE CHEF (Pre-Opening)
THE PARK MUMBAI
Mumbai, Maharashtra
2019.02 - 2020.08
- Overlooking the Culinary Operations of: Meishi -Pan Asian Restaurant serving progressive Asian Cuisine.
- Awarded "Best Japanese and Oriental Restaurant" by the prestigious "Times Food and Nightlife Award 2020".
- The Walt - Whisky bar serving Modern Anglo-Indian Cuisine.
- Awarded "Best Lounge Bar" by the prestigious "Times Food and Nightlife Award 2020".
- FLYT- Open-air rooftop bar serving Indian & Asian Tapas.
- The Saffron Room 1 & 2 -Banqueting space for 25 - 225pax.
- In Room Dining - Serving Indian, Western & Asian Cuisine.
- Caramel - Pastry shop.
- Food Cost improved in line with Budget Parameters.
- Ensures that portion control policy/standard plating instructions are adhered to.
- Participates personally in cooking and supervising the preparation/pick-up of dishes.
- Budget analysis and cost planning.
- Innovative food menus for customized banqueting and VIP caterings.
- Event and brand activities for both resident and nonresident guests.
- Working with the marketing team on the F&B online marketing to ensure online visibility.
- Ensure that safety and hygiene policy is strictly followed.
- Demonstrate new cooking techniques and new equipment to kitchen staff.
- Menu planning and conceptualizing.
- Recipe and product development.
- Marketing, Media and guest interaction.
- Design of food production spaces.
- Ensure quality of operation in compliance with HACCP procedures.
- Recruitment and budgetary costs.
- Originate and approve the daily requisition while ordering meats, dairy products, fresh fruits and vegetables.
- Work closely with the Food and Beverage team of the restaurant to provide the guests best quality of Food and for maximum attainment of profit.
- Account for the usage, consumption, spoilage and control of all food material produced or stored under supervision.
- Working with marketing team on the F&B online marketing to ensure online visibility.
- The Park Hotels, pioneers of luxury boutique hotels in India are present in the major cities & leisure destinations. (60 Keys)
SENIOR SOUS CHEF
TAJ GROUP OF HOTELS
Mumbai, Maharashtra
2018.01 - 2019.02
- Looking after the entire functions of the Executive Chef during his absence.
- Adjusting, modifying and enhancing the existing dishes to maintain the highest end quality level food for domestic and international airlines.
- Training staff on improved work procedures, quality food production, economical usage of food materials, and the attractive presentation of all food dishes.
- Approving requisition's for stores for all the sections of kitchen.
- Responsible for the entire food production in Japanese, Continental kitchen and Allied Catering.
- Responsible for overall food cost control without affecting standards and specifications as laid out by the Airlines.
- Responsible for ordering vegetables and all the necessities for entire kitchen.
- Responsible for preparing training schedule of all the Chef Trainee's, Vacation Trainee's, College Trainees and Apprentice.
- Imparting Quality Training to new Chef Trainee's in Production Department.
- Preparing new dishes for Meal Presentation of various International and Domestic Airlines.
- Ensuring that the dishes that are prepared and cooked, are according to the set standards of the Airlines, we are catering to.
- Responsible for maintaining Standard Recipe File, Temperature Records, Process Control File which is a significant requirement of Medina Quality Food Assurance Services.
- Ensuring all policies, procedures, standards and guidelines are carefully adhered to.
- Ensuring the cleaning and hygiene schedule is adhered to and that cleaning tasks are delegated as appropriate.
- Monitoring and supervising all food products catered to Domestic and International Airlines.
- Coordinating with Training Department for scheduling training programs for kitchen staff.
- Deciding on the food portions to be served.
- Ensuring that all kitchen equipment's work and are maintained properly.
- Establishing the latest techniques of food presentation.
- TAJSATS AIR CATERING LIMITED, MUMBAI. TajSATS Air Catering Ltd. is a joint venture of the Taj Hotels Resort and Palaces, and Singapore Airport Terminal Services.
SOUS CHEF
TAJ GROUP OF HOTELS
Mumbai, Maharashtra
2015.08 - 2018.01
- TAJSATS AIR CATERING LIMITED, MUMBAI. TajSATS Air Catering Ltd. is a joint venture of the Taj Hotels Resort and Palaces, and Singapore Airport Terminal Services.
CHEF DE PARTIE
TAJ GROUP OF HOTELS
Mumbai, Maharashtra
2013.07 - 2015.08
- TAJSATS AIR CATERING LIMITED, MUMBAI. TajSATS Air Catering Ltd. is a joint venture of the Taj Hotels Resort and Palaces, and Singapore Airport Terminal Services.
MANAGEMENT TRAINEE
TAJ GROUP OF HOTELS
Mumbai, Maharashtra
2011.07 - 2013.07
- TAJSATS AIR CATERING LIMITED, MUMBAI. TajSATS Air Catering Ltd. is a joint venture of the Taj Hotels Resort and Palaces, and Singapore Airport Terminal Services.
Education
BSC -
Degree in Hotel Management
01.2011
Languages
English
Hindi
Marathi
Internship
TAJ LANDS END, 2009-11-01, 2010-04-30, Food Production, Front Office, Food & beverage and Housekeeping
Awards
- Young Chef of the year 2022, Food Connoisseurs India Award, 2022-05-01
- Certificate of Appreciation, Indian Federation Of Culinary Association, 2021-06-01
- Promising Chef -2021, Nationwide Restaurant & Hospitality Awards, 2021-05-01
- Star Chef of the year 2019, Indian Federation of Culinary Association, 2019-10-01
- Certificate of Appreciation, Indian Federation Of Culinary Association, 2019-10-01
- ISO 22000:2015 awareness and Internal Auditing training program, Investe Consulting, 2018-06-01
- Young Chef of the year 2018, Food Critics & Blogger Association, 2018-01-01
- Gold Prize from All Nippon Airways, 2013-01-01
- Gold Prize from All Nippon Airways, 2017-01-01
- Certificate of Appreciation, 2016-01-01
References
As per request.
Personal Information
Passport Number: G3914495
Timeline
Director, Culinary Operations
HILTON HOTELS & RESORTS
2025.04 - Current
EXECUTIVE CHEF
HILTON MUMBAI INTERNATIONAL AIRPORT
2022.08 - Current
EXECUTIVE CHEF
HOTEL SEA PRINCESS
2022.05 - 2022.07
EXECUTIVE CHEF
OAKWOOD PREMIER PRESTIGE BANGALORE
2020.10 - 2022.04
EXECUTIVE CHEF (Pre-Opening)
THE PARK MUMBAI
2019.02 - 2020.08
SENIOR SOUS CHEF
TAJ GROUP OF HOTELS
2018.01 - 2019.02
SOUS CHEF
TAJ GROUP OF HOTELS
2015.08 - 2018.01
CHEF DE PARTIE
TAJ GROUP OF HOTELS
2013.07 - 2015.08
MANAGEMENT TRAINEE
TAJ GROUP OF HOTELS
2011.07 - 2013.07
BSC -
Degree in Hotel Management
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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