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Any world-class establishment requires an experienced Chef with an impressive list of skills and experience : previous luxury hotel management experience; the ability to lead, mentor, and inspire a large and diverse staff; HACCP training and USPH Trained ; formal education in hospitality management; extensive knowledge and success with revenue generation, numbers control, and costing; as well as the ability to create and deliver modern and successful menus . I am that Chef .
Having more than 18 years of superior culinary management experience with more than 3 and half years experience as Executive Sous Chef, from award winning hotel chains in Mumbai, Bangalore and Hyderabad to Michelin Star restaurants (French, Italian and Indian) , I have been given the perfect opportunity to perfect all areas of kitchen management. As a certified Lean Six Sigma Belt, I understand the value of continuous improvement.
As Executive Sous Chef at Sheraton Grand Bangalore ,230 room luxury property,I am accustomed to managing a crew of more than 90 individuals, 7 multiple outlets, and exquisite banquets with more than 1000 pax. I am a passionate about my position, where I have directly contributed to some of the highest guest satisfaction scores in Asia Pacific for the past years. It is my mission to bring an element of creativity, passion, and precision to each event. I believe that it is time for me to assume a larger role, and I would be more than happy to continue to bring this level of service to luxury group.
I'd love to find out more about the company and the position you are looking to fill, and I would welcome the opportunity to tell more about how my skills and ideas are a perfect match for this luxury hotel. I have attached my resume to this e-mail. For pictures of my work and more information, please feel free to check out my�Linked In༯font>profile.
Executive Sous Chef
Marriott International - Dubai, United Arab EmiratesF&B kitchenDecember 2017 - Now · 1 year and 2 months
Sheraton Grand Bangalore at Brigade gateway is a 230 room property with 8 F& B outlets, including All day dining, Italian, Persian, Alfresco by Bene, High Ultra Lounge, World Café, Lobby Lounge,in-room dining, and banquet capacity of 1500 pax with a team of 92chefs. Ensuring quality & HACCP standards were met in all kitchens.
HindiNative or fluent100%
EnglishNative or fluent100%
- Budgeting and Forecasting
- Worked with World Best Michelin star French Chef
Jaasmine scented Wine Dinner
An Exquisite Five-course Jasmine Scented Wine Dinner @ Park Hyatt Goa by Chef Rajinder Sareen
Jasmine scented wine dinner - An exquisite five-course jasmine infused menu paired with the effervescence of Chandon under the aegis of Masters of Food and Wine Chef Rajinder has more than 15 years of experience in Culinary on 3 continents- Worked...World Best Michelin star French & Italian chefs ,Also comes under Relais & Châteaux