Achint Kakkar

Handling the entire F&B operations for the group. New stores planning, set up of kitchens, staffing, menus, costings, cost control, business generation and client retention.
Quality control for food services as per local food laws, staff training
Develop, document and maintain a Food safety management system. Conducting and organizing food audits.
MIS report on various counts to senior management.
Managing a team of over 100 hospitality professionals.

• Job Responsibilities-

• Handling the business of the food sector.
• Help develop the sector- identifying new areas, client development, maintain existing business.
• Prepare annual operating plan, budget
• Communication with statutory bodies for updates.
• Maintain accreditations by organizing internal audits and external audits.
• Trainings and calibrations of team.

• 1 Nov 2009 to Feb 2011
28 Degrees Restaurant Pvt. Ltd.

CORPORATE CHEF
Introduction:
28 Degrees offers Indian Cuisine. The concept is casual dine-in and home delivery. We have put together a very innovative menu which infuses world cuisine into Indian style of cooking. The dishes have been well received by guests and the feedback has been very encouraging.

Job Responsibilities: • SOP documentation and implementation
• Menu planning
• Product development
• Recipe standardization and documentation
• HACCP compliance
• Budgeting, Operating cost, control measures
• Training- Managers and employees on various aspects including food safety management systems.
• Plan new store opening.
• The company was facing a serious challenge for survival as the operating costs were very high. Streamlined the whole operation. Brought the costs under control and increased the efficiency of the staff and managers through training programs.

• It was a challenge which I accepted and proved to myself that I could help turn around the fortunes of businesses. Working with 28degrees has helped me gain immense confidence in myself.

• 28 degrees has two outlets and plans to diversify into a multi store brand.

• Handling the business of the food sector.
• Help develop the sector- identifying new areas, client development, maintain existing business.
• Prepare annual operating plan, budget
• Communication with statutory bodies for updates.
• Maintain accreditations by organizing internal audits and external audits.
• Trainings and calibrations of team.

Additional responsibilities:

• Conducting audits and trainings
• Conduct audits as per the guidelines of 17021 and 22003
• Follow the guidelines of 19011 principles as an auditor.
Conduct internal awareness/implementation programs- HACCP/GMP/GHP.
• Conduct IRCA certified Lead Auditor courses for FSMS

Achievements:

• Conducted over 250 man days of audits for 9k and 22k.
• Conducted over 50 certified trainings programs
• Instrumental in helping BSI get NABCB accreditation.
• Help establish BRC (British Retail Consortium), Global GAP

SSP outlets
Executive Chef
14/05/2008- 30/09/2009

• 14/May/ 2008 to 30/Sept/09
SSP INDIA PVT. LTD.
Executive Chef
• Setting up and running of various outlets for SSP (Select Service Partners) at the International airport New Delhi.

• SSP International has various brands under its umbrella such as, Cafe Ritazza, Point, Segafredo, Swadeshi, Ginos etc.

• Was part of the opening project team.
• Menu planning
• MIS set up. Material control which is connected to Micros.
• Involved in all aspects such as purchase, stores, operations as this was a project from scratch.

• Hiring of employees and their training, putting various procedures for HACCP in place, requisition formats, new product development, menu changes, food cost control, budgeting were some of the important functions of my job.

SOBO HOSPITALITY, NEW DELHI
Manre-fine dining
Executive Sous Chef
January 2008 to 13/05/2008
Royal Caribbean Cruise Lines

Explorer of the Seas
Sous Chef
July 2007 to November 2007
MSC Cruises (Italy)

• July 2007 to November 2007
Royal Caribbean Cruise Lines
Sous Chef
• Responsible for quality of work of my team.
• Production & control of the daily menu.
• Managed the administration by preparing duty rosters and assign duties to all team members and arrangement of buffets on time with highest standards of food quality.

• A wide variety of cuisines are on offer. Guests from around the world travel on board and expect the highest quality of food and services.

• Was responsible for budgeting and costing in my section, keeping in mind the food cost for the entire cruise of around 1500 guests. My administrative job also included controlling and clearing the time sheets for all the kitchen professionals.

Armonia/Rhapsody
Sous Chef
2005 (June) to May 2007

• 2005 (June) to May 2007
MSC Cruises (Italy)
Sous Chef
• MSC cruise line is one of the leading/growing cruise lines in Europe with new ships being introduced regularly to the fleet.

• Worked on board two different MSC ships, 'Rhapsody' and the 'Armonia' where I gained valuable experience as a Manager. The kitchen had a strength of 50 cooking staff.

• Responsible for organizing day to day working of the kitchen, ordering stores, helping with menu planning and maintaining hygiene standards.


• October 1997 to May 2005
Cunard Line Ltd. (U.K.) - Queen Elizabeth II
CDP (Chef-De-Partie)
• Joined the most luxurious cruise liner of our time "Queen Elizabeth II". It belonged to the legendary 'Cunard Line', which is based in U.K.
• Joined as Commi and rose to the position of CDP.
• Having worked for eight years on board gained invaluable experience in all aspects of kitchen trade. I have received regular trainings on hygiene and food control on board as per international standards.

• As CDP, in-charge of various sections at various times such as soups, sauces, salads and dressings, vegetable prep.

• Working on board was very challenging as the ship caters to some of the worlds most elite and the Rich & Famous. Quality control in every aspect is very important.

Cunard Line Ltd. (U.K)
Queen Elizabeth II
CDP (Chef-De-Partie)
October 1997 to May 2005

Apeejay Surendra Group
The Park (New Delhi)
Kitchen Executive (Juniour sous Chef)
May 1995 to Sep 1997
Taj Group of Hotels

• May 1995 to Sep 1997
The Park (New Delhi)
Kitchen Executive ( Juniour sous Chef)
• The Park (5 star hotel) belongs' to the renowned Apeejay Group. I was successfully selected as 'Management Trainee' through campus selection process.
• Joined as 'Kitchen Management Trainee' and after a year of intensive training was inducted as Kitchen executive, which would be a Junior Sous chef in kitchen cadre.

The Taj Man Singh, New Delhi
Industrial Training

1994

• Excellent Knowledge of cuisines- Continental, Spanish, Italian, Mexican, Indian, American, British.
• Handling front end operations, customer feedbacks
• Budgeting, cost control,
• Menu planning, recipe control, standardization
• Personnel handling, Training of staff on SOP's, other requirements
• Standardizing procedures and processes
• Maintaining excellent quality of product/service through regular monitoring
• Communication to top management on related matters
• Strive to achieve objectives and goals of company
• Liaise with sales and marketing, help enhance reputation of company
• Auditing Experience in sectors- Hospitality, catering, Slaughter house, meat processing, dairy (products), snacks, rice, flour, menthol, sorbitol, guar gum, edible oil refinery and more.




• March 2011 -Present
BSI Group India Pvt. Ltd.
Head- Food Sector (India)
British Standard Institute is a certification body that certifies organizations for various management systems. BSI is a UK based firm with offices in more than 140 countries, over the world. I joined BSI as a client manager and was promoted as Head of Food sector (India) in a short span of time. Working at BSI has given me immense confidence in implementing systems in various/multifarious organizations. I also conduct trainings which are public courses for the lead auditor programmes.

Job Responsibilities-
• Handling the business of the food sector.
• Help develop the sector- identifying new areas, client development, maintain existing business.
• Prepare annual operating plan, budget
• Communication with statutory bodies for updates.
• Maintain accreditations by organizing internal audits and external audits.
• Trainings and calibrations of team.

Additional responsibilities:
• Conducting audits and trainings
• Conduct audits as per the guidelines of 17021 and 22003
• Follow the guidelines of 19011 principles as an auditor.
Conduct internal awareness/implementation programs- HACCP/GMP/GHP.
• Conduct IRCA certified Lead Auditor courses for FSMS


• Conducted over 250 man days of audits for 9k and 22k.
• Conducted over 50 certified trainings programs
• Instrumental in helping BSI get NABCB accreditation.
• Help establish BRC (British Retail Consortium), Global GAP

• 1994-
The Taj Mahal Hotel (New Delhi)
Industrial Training
• The hotel belongs to the famous Taj Group, which is an international chain.
• Work exposure to all the departments in the hotel.
• 24 weeks was the duration of the training.


MY TRAITS
An honest, hard working professional, who understands customer expectations in a modern set up. Have good command over language and my communication with my colleagues and subordinates is very good.