arnab roy

brand chef at creative recipes

• Saudi Arabia - Khobar
• My current job since January 2018

Head Chef at Azadea Group

• Saudi Arabia - Eastern Province
• November 2015 to September 2018

Chef at Urbacon Consulting

• India
• December 2012 to July 2014

NOTABLE ACHIEVEMENTS ACROSS THE CAREER
•Conceptualized different restaurant concepts, setting up smoke house restaurant, Arabic tapas restaurant
•Appointed as the Restaurant

speciality chef at Alf Marine

• Italy
• November 2010 to October 2012

Motor Yacht Radiant
Highlights:
fostered new concept of food every time to him and his guest and family
personal chef to Mr Abdullah Al futtaim personal yacht

Vice Principal at Aims Syndicate

• India
• February 2009 to October 2010

Monitored overall academic & college operations; provided training to the students
•Managed job interview and placement

Senior Demi Chef at Crystal Cruise Lines

• Norway
• September 2006 to October 2008

Highlights
•Used fresh, local organic ingredients for designing a creative menu and provided a 6-star dining experience to the customers
•Monitored all aspects of, creative and managerial tasks that are needed to operate the kitchen

Chef de Partie at Royal Caribbean Cruise Lines

• India
• September 2001 to July 2006

Forecasted menu research & preparation, final preparation and presentation
•Led a team of highly skilled professionals for best efficiency, station controlling, scheduling, purchasing inventory for all perishables and non-perishables required for the day

Chef at Sinclair’s Retre

• India
• August 1999 to April 2001

Managed remedied restaurant’s prior challenges in terms of delivery & quality consistency
•Monitored entire kitchen entailing kitchen management, preparation of menu, introducing specialty items, banquet function and outdoor catering

Faculty at National School Hotel Managemen

• India
• January 1997 to June 1999

Food & Beverage Production)
Highlights:
•Managed entire course and curriculum planning for a 4-year Hotel Management Degree; contributed towards managing advertisement functions of the institute in other states of India that resulted in student intake of 120 students per batch
•Planned building of new kitchen galleys for the institute; conducted theory classes &practical sessions for all the batches in F&B

at Le Meridian

• India
• February 1996 to November 1996

Highlights:
•Managed food preparation and presentation for the banquet kitchen

Senior Commi at Hyatt International - Hyatt Regency

• India
• June 1994 to January 1996