Rajat Sapru

Head Of Department at ISKCON Kharghar Navi Mumbai
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Contact Information
us****@****om
(386) 825-5501
Location
IN
Languages
  • English -
  • Kashmiri -
  • Punjabi -
Skills

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Bio

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Credentials

  • Hyatt Star,Best Chef for Culinary Arts.
    -

Experience

  • ISKCON Kharghar Navi Mumbai
    • India
    • Non-profit Organizations
    • 1 - 100 Employee
    • Head Of Department
      • Feb 2021 - Present

  • Gritty Food works pvt ltd
    • Exeutive Chef
      • Dec 2018 - Present

    • Executive Chef
      • Dec 2018 - Present

  • Taj-M'lore,Taj-Mumbai,Hyatt-Goa,MMI-Dubai,Brewsters-Canada,BestWestern-India,MirahHospitality-Mumbai
    • Goa, India
    • Commi1,Management Trainee,DCDP,Kitchen Supervisor,CDP-Sous Chef,Executive Chef,Executive Chef.
      • Jun 2002 - Present

  • mayfair banquets worli mumbai
    • Mumbai Area, India
    • Executive Chef
      • Oct 2017 - Dec 2018

  • Mirah Hospitality
    • India
    • Hospitality
    • 100 - 200 Employee
    • Executive Chef
      • May 2010 - Nov 2015

      Currently with The United Sports Bar and Grill as Executive Chef formerly know as Manchester United Cafe. Have Multi cuisine experience with more than 14 yrs. Opened 5 outlets across India. Currently with The United Sports Bar and Grill as Executive Chef formerly know as Manchester United Cafe. Have Multi cuisine experience with more than 14 yrs. Opened 5 outlets across India.

  • Best Western Hotels & Resorts
    • United States
    • Hospitality
    • 700 & Above Employee
    • Executive Chef
      • Jan 2010 - May 2010

      Pre Opening, Menu Planning, Handling 4 outlets including Banquets, Training. Pre Opening, Menu Planning, Handling 4 outlets including Banquets, Training.

  • Brewsters Brewing Company & Restaurant
    • Canada
    • Restaurants
    • 1 - 100 Employee
    • CDP/ Sous Chef
      • Nov 2007 - Jan 2010

      Kitchen Training, Staff Recruitment,Handling all the departments,Hygiene Audits, Menu Standardization and Planning,Opening/Closing/Weekly and Monthly Inventories,Budgeting. Kitchen Training, Staff Recruitment,Handling all the departments,Hygiene Audits, Menu Standardization and Planning,Opening/Closing/Weekly and Monthly Inventories,Budgeting.

  • MMI - Maritime and Mercantile International
    • United Arab Emirates
    • Retail
    • 700 & Above Employee
    • Commis chef/ Demi Chef.
      • May 2005 - Oct 2007

      Worked In one of the Leading Restaurants of the company known as LEFT BANK/ DANATA and Pre Opening at APRE'S. Promoted from Commis Chef to Demi Chef within a year. Italian, American, Lebanon and Mexican Cuisines. Worked In one of the Leading Restaurants of the company known as LEFT BANK/ DANATA and Pre Opening at APRE'S. Promoted from Commis Chef to Demi Chef within a year. Italian, American, Lebanon and Mexican Cuisines.

  • Park Hyatt
    • Hospitality
    • 700 & Above Employee
    • Commis Chef.
      • Sep 2003 - May 2005

      Started With Commisary Kitchen but within 5 months given the responsibility to handle Buchery under the Guidance Of Executive Chef- Daniel Patterson. Handled Da lugi Italian Restaurant,Banquets and Masala Grill. Started With Commisary Kitchen but within 5 months given the responsibility to handle Buchery under the Guidance Of Executive Chef- Daniel Patterson. Handled Da lugi Italian Restaurant,Banquets and Masala Grill.

  • Taj Hotels
    • India
    • Hospitality
    • 700 & Above Employee
    • Trainee
      • Aug 2003 - Sep 2003

      Undergone training in all the departments of the hotel. Bakery, Pastry, Butchery, Western Entremeses Indian Sections, Breakfast. Handled Inventories, Hygiene Check lists. Undergone training in all the departments of the hotel. Bakery, Pastry, Butchery, Western Entremeses Indian Sections, Breakfast. Handled Inventories, Hygiene Check lists.

  • Taj Hotels
    • India
    • Hospitality
    • 700 & Above Employee
    • Commis Chef.
      • Jan 2002 - Dec 2002

      Mise-en-place for all the outlets in the hotel, Banquets, Preparing Sauces and Soups, Grill Cooking, High Profile ODC,Breakfast Menu set up. Mise-en-place for all the outlets in the hotel, Banquets, Preparing Sauces and Soups, Grill Cooking, High Profile ODC,Breakfast Menu set up.

Education

  • Srinivas College Of Hotel Management.
    Bachelor In Hotel Management, 2nd
    1999 - 2003
  • Srinivas College Of Hotel Management.
    Bachelors in Hotel Management from Karnataka University, F&B Production
    1999 - 2003
  • Jammu and Kashmir University
    1997 - 1999

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