Summary
Overview
Work History
Education
Skills
Professional Developments And Trainings
Cuisine Expertise
Languages
References
Timeline
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Sachin Raikar Executive Chef

Sachin Raikar Executive Chef

Borivali (West)

Summary

Dynamic Executive Chef with a proven track record at Anantara Seychelles Villas, excelling in cost management and menu planning. Renowned for crafting exceptional culinary experiences while fostering team leadership and communication. Successfully developed innovative menus that enhanced guest satisfaction and optimized food quality, ensuring compliance with safety standards.

Overview

20
20
years of professional experience

Work History

EXECUTIVE CHEF

ANANTARA SEYCHELLES VILLAS
Seychelles
12.2022 - Current
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Checked quality of food products to meet high standards.
  • Resolved customer complaints regarding food quality or service promptly and professionally.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Provided guidance and support for Sous Chefs during peak service hours.

EXECUTIVE SOUS CHEF

MAIA RESORT SEYCHELLES
Seychelles
08.2019 - 12.2019
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Implemented and maintained excellent service to achieve guest satisfaction.

CHEF DE CUISINE

MAIA SEYCHELLES VILLAS
Seychelles
02.2016 - 07.2019

  • Luxury resort focused on high-end clients, with 30 villas with pools and 2 food and beverage outlets.

SOUS CHEF

MAIA SEYCHELLES VILLAS
Seychelles
06.2013 - 02.2016
  • .
  • Luxury resort focused on high-end clients, with 30 villas with pools and 2 food and beverage outlets.

SOUS CHEF

CONSTANCE LEMURIA
Seychelles
04.2011 - 02.2013
  • Company Overview: (Member of the Leading Hotels of the World) LHW, a five-star luxurious resort with an 18-hole golf course, 105 suites and villas, and 5 F&B outlets.

CHEF DE PARTIES

CONSTANCE LEMURIA
Seychelles
06.2010 - 04.2011

  • (Member of the Leading Hotels of the World) LHW, a five-star luxurious resort with an 18-hole golf course, 105 suites and villas, and 5 F&B outlets.

DEMI CHEF DE PARTIE

CONSTANCE LEMURIA
06.2008 - 03.2010
  • Company Overview: (Member of the leading hotel of the world) LHW A five-star luxurious resort having 18-hole golf course with 105 suites & villas and 5 F&B outlets.
  • (Member of the leading hotel of the world) LHW A five-star luxurious resort having 18-hole golf course with 105 suites & villas and 5 F&B outlets.

COMMIS

CONSTANCE LEMURIA
Seychelles
04.2007 - 05.2008

  • (Member of the Leading Hotels of the World) LHW, a five-star luxurious resort with an 18-hole golf course, 105 suites and villas, and 5 F&B outlets.

COMMIS CHEF

HARDROCK CAFÉ
06.2006 - 03.2007
  • PRE OPENING FIRST OUTLET IN INDIA

COMMIS CHEF

P & O CRUISES
10.2005 - 05.2006
  • CRUISE LINERS IN UK WORKED IN HOT SECTION

Education

Hospitality Management

Rizvi College of Hotel Management
Mumbai, India
01.2005

Skills

  • Cost management
  • Menu planning
  • Recipe development
  • Vendor management
  • Staff training
  • Team leadership
  • Food safety compliance
  • Special dietary accommodations
  • Inventory management
  • Time management
  • Communication skills
  • Cooking technique demonstrations
  • Food plating and presentation
  • Menu pricing
  • Culinary trends
  • Kitchen safety
  • Active listening
  • Sanitation coordination

Professional Developments And Trainings

  • Food safety and hygiene training certificate
  • HACCP, ISO 22000 training certificate
  • Firefighting training certificate
  • Planning and control in food and beverage operations course
  • SDS course completion, minor hotels

Cuisine Expertise

  • Indian
  • Tandoor
  • Curries
  • European
  • Japanese
  • Mediterranean
  • Arabic
  • South East Asian
  • American
  • Gluten free food

Languages

English
First Language

References

References available upon request.

Timeline

EXECUTIVE CHEF

ANANTARA SEYCHELLES VILLAS
12.2022 - Current

EXECUTIVE SOUS CHEF

MAIA RESORT SEYCHELLES
08.2019 - 12.2019

CHEF DE CUISINE

MAIA SEYCHELLES VILLAS
02.2016 - 07.2019

SOUS CHEF

MAIA SEYCHELLES VILLAS
06.2013 - 02.2016

SOUS CHEF

CONSTANCE LEMURIA
04.2011 - 02.2013

CHEF DE PARTIES

CONSTANCE LEMURIA
06.2010 - 04.2011

DEMI CHEF DE PARTIE

CONSTANCE LEMURIA
06.2008 - 03.2010

COMMIS

CONSTANCE LEMURIA
04.2007 - 05.2008

COMMIS CHEF

HARDROCK CAFÉ
06.2006 - 03.2007

COMMIS CHEF

P & O CRUISES
10.2005 - 05.2006

Hospitality Management

Rizvi College of Hotel Management

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Sachin Raikar Executive Chef