Vishal Khulbe

Vishal Khulbe

Executive Sous Chef at The Oberoi, Dubai
Lives in United Arab Emirates
over 6 months ago

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From the foothills of Himalayas in India, I built up my unknown passion while moving every three years
with my family in different parts of India. During these movements I came across various food cultures but that time I wanted to a be an aviator so this passion for food never took the front seat. But after working in a Trattoria Kitchen my unknown passion for food became drive of my life. After completing PG diploma from OCLD (2002-04). I started working for Oberoi Hotels as a Junior Sous Chef.

In my quest to learn more and see different culture, I went on a small journey around the world.1st stop was Charlie Trotters restaurant, Chicago then to Singapore, Dublin, Thailand and El Bulli restaurant in Costa Brava, Spain. This journey around the world gave me great understanding of different cultures, cuisine and an opportunity to learn and work with some of the best culinarians in the world. In my free time I like to drive, watch 'Formula 1', spend time on the beach and cook for my friends.

Experience

  • Executive Chef

    The Oberoi Beach Resort Al Zorah - Ajman, United Arab Emirates

    F&B kitchen
    December 2016 - Now · 2 years and 2 months

  • Head Chef

    The Oberoi, Dubai - Business Bay, Dubai, United Arab Emirates

    Other
    May 2015 - Now · 3 years and 9 months

     Hotel specs: 252 rooms.  Contemporary Business hotel.  3 restaurants (All Day Dinning, Modern Japanese, Royal Indian cuisine).  Medium size Banquets operations (Ball room which can seat 300 guest sit-down dinner and 10 meeting rooms).  In room dinning, Pool bar, Lobby bar and Lounge operations. Job Responsibility:  Culinary division of the hotel.  Developing new concepts for existing outlets, menu changes, OS&E for F&B division, Budgeting manpower and revenue budgeting.  Planning and execution of food promotions.  Reports to General Manager. Achievements:  Ananta, The Indian Restaurant was awarded 3 Black Hats, by What’s on food guide 2016.  Reader Choice Best Business Hotel, Dubai, 2016, By Business Traveler magazine.  A Grade in food Safety by, Dubai Municipality.  Street art Brunch (Friday Brunch) voted in the best 10 brunches in the city, by Time out Dubai and Best 25 brunches in What’s On, Dubai.  Closed food cost as per budget for last 2 years.

  • Executive Sous Chef

    The Oberoi, Dubai - Dubai, United Arab Emirates

    Other
    April 2014 - Now · 4 years and 10 months

    Responsible for day to day operation of Culinary department along with other managerial aspects of the department. Developed and established concepts along with Executive Chef which are unique to Dubai (Friday Brunch : Tapas of the World ; Above and Below Lazy night brunch) and which are not available in any other 5 star hotel. Introduction of Unique products in dubai's culinary scene. Established the hotel as the place for "Progressive cooking / Molecular gastronomy " in town. Hotel was awarded following awards : World Travel Awards 2014: Middle East's Leading Luxury City Hotel Business Traveller Awards 2014: Best New City Hotel

Education

  • Oberoi Centre for Learning and Development - New Delhi, India

    May 2002 - May 2004

Languages

  • Hindi
    Native or fluent
    100%
  • English
    Native or fluent
    100%
  • Spanish
    Professional working
    60%
Connections
Praveen Kumar
Executive Pastry Chef at Hilton Worldwide
Following
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