ROHIT SANDAL
London,United Kingdom
Summary
Accomplished culinary professional with extensive expertise in kitchen management, food preparation, and menu costing. Demonstrates exceptional leadership and time management proficiency, ensuring efficient operations and high standards of food hygiene enforcement. Proven track record in inventory management, seasonal menu planning, and cost reduction strategies. Committed to delivering innovative culinary solutions while maintaining optimal kitchen performance.
Overview
14
14
years of professional experience
2010
2010
years of post-secondary education
1
1
Certification
Work History
Head Chef
Leonardo Royal Hotel London St. Paul
2024.09 - 2025.03
- Oversee the daily operations of the kitchen, ensuring efficiency and smooth workflow
- Supervise food preparation and cooking to maintain quality and consistency
- Ensure adherence to food safety, hygiene, and sanitation standards
- Create and update menus, incorporating seasonal ingredients and food trends
- Develop new dishes that align with the restaurant or hotel's concept
- Ensure menu items are cost-effective and profitable
- Recruit, train, and mentor kitchen staff, ensuring they meet high culinary standards
- Assign duties, manage shifts, and ensure the team works efficiently
- Foster a positive work environment, encourage teamwork, and maintain high morale
- Manage kitchen inventory, ensuring supplies are ordered and stocked appropriately
- Monitor food costs, portion sizes, and minimize waste
- Track expenses and help create budgets to keep kitchen operations within financial targets
- Ensure compliance with local food safety regulations
- Implement and enforce kitchen cleanliness and sanitation standards
- Maintain safe kitchen operations, reducing risks of accidents or foodborne illness
- Manage kitchen budgets, controlling labor costs, food expenses, and waste
- Keep track of inventory and place orders to maintain stock levels
- Handle payroll and scheduling for kitchen staff
- Executing policies & procedures in the operating systems to achieve greater customer satisfaction.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Interacting with guests for their special dietary requirement and special requirements
- Dexterously introduced guest satisfaction and repeated guest track analysis system.
- Trained junior staff for optimal performance and skill development.
- Fostered a positive work environment, boosted team morale.
- Reduced customer complaints by enforcing strict quality control procedures.
Sous Chef
Leonardo Royal Hotel London St. Paul
2022.02 - 2024.08
- Handling whole Kitchen operation by rotation breakfast-lunch and Dinner
- Interacting and tacking feedback from the guest handling complaints
- Handling 459 rooms key and Leo's and Sabine restaurant
- To ensure that Kitchen personal maintain Hygiene and Sanitation Practices
- Menu planning (restaurant-food festivals and all promotion and VIP function)
- Research the new food trends and present skills and apply in the kitchen on new events
- Coordinate kitchen operations
- Step in for the Head chef in their absence and contribute to the overall efficiency of the kitchen
- Manage the Roster and the Food cost according to the targets
- Managed inventory efficiently, minimising waste and optimising resource use.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
Chef-De-Parties
Pullman and Novotel Hotel, New Delhi
2017.08 - 2022.01
- Handling whole Kitchen operation by rotation breakfast-lunch and Dinner
- Interacting and tacking feedback from the guest handling complaints
- Handling 670 rooms' key and 174 cover restaurants
- To ensure that Kitchen personal maintain Hygiene and Sanitation Practices
- Menu planning (restaurant-food festivals and all promotion and VIP function)
- Instruct and functionally supervise the activities of other employees reforming the same or related duties
Chef-De-Parties
The Imperial Hotel New Delhi
2012.08 - 2015.08
- Supervised all kitchen staff to maintain high quality standards.
- Streamlined kitchen operations for enhanced efficiency.
- Trained junior chefs to enhance their professional skills.
- Coordinated prep work, streamlined the cooking process.
- Reduced food waste to improve profitability.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
Commi
Western Court Panchkula
2011.05 - 2012.04
- Assist CDP on the daily operation
- Responsible for all the preparation for daily operations
- Involves learning a-lot of different skills task and implementing in actual
Industrial Training
Taj-Exotica Goa
2010.11 - 2011.03
Education
M.sc - Hotel Management, Catering, Tourism & Technology
Punjab technical University
Bachelor of Arts - undefined
Himachal Pradesh University
10+2 - undefined
Himachal Pradesh Board
10th - undefined
Himachal Pradesh Board
Skills
- Time management proficiency
- Menu costing
- Food preparation
- Leadership
- Inventory management
- Seasonal menu planning
- Cost reduction
- Kitchen management
- Food hygiene enforcement
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Certification
- Advanced Food Hygiene Level 4
- First Aid at Work
- Health and Safety for Managers
- Disciplinary and Grievance Procedures
- Train the Trainer Program
Languages
English
Fluent
Hindi
Fluent
Punjabi
Fluent
Personal Information
Title: Head Chef
Custom
- Leonardo Royal Hotel London St. Paul, London
- Pullman and Novotel Hotel, New Delhi
- The Imperial Hotel, New Delhi
- Western Court, Panchkula
- Taj-Exotica, Goa
Affiliations
- Swimming and playing Volleyball
Timeline
Head Chef
Leonardo Royal Hotel London St. Paul
2024.09 - 2025.03
Sous Chef
Leonardo Royal Hotel London St. Paul
2022.02 - 2024.08
Chef-De-Parties
Pullman and Novotel Hotel, New Delhi
2017.08 - 2022.01
Chef-De-Parties
The Imperial Hotel New Delhi
2012.08 - 2015.08
Commi
Western Court Panchkula
2011.05 - 2012.04
Industrial Training
Taj-Exotica Goa
2010.11 - 2011.03
Bachelor of Arts - undefined
Himachal Pradesh University
10+2 - undefined
Himachal Pradesh Board
10th - undefined
Himachal Pradesh Board
M.sc - Hotel Management, Catering, Tourism & Technology
Punjab technical University
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