Rajesh Narasimman

QDF) to supply processed food products daily,
• Development of the Sporting and Mass Events business as an integrated solutions provider for any type of mass events, from Sports - indoor and outdoor, Fairs, Congresses and Exhibitions, Art and Musical Shows, Parks, in any format Mass event: FIFA Arab Cup Qatar 2021 TM followed by FIFA World Cup Qatar 2022 TM.
• Developed and presented the tender process to bid on the FIFA World Cup 2022 F &B Concession project, the project awarded to the QSS as the Master Concessionaire for FIFA to deliver the concessions and hawker operation program for 32 matches for The FIFA Arab Cup Qatar 2021TM and 64 matches for the FIFA World Cup Qatar 2022 TM
• Responsible for developing concept, equipment, and supply chain, an organizational chart with complete training of the entire staff, including all processes and controls including food and labor safety and finances.
• Develop scenarios for the worldwide pandemic, with alternative solutions and risk management to overcome the uncertainties of public attendance, equipment supplies, and staff availability of multinational origins.
• Established menu planning, and recipe development, according to market trends and client requirements. Monitored quality, presentation, and quantities of food preparations across multiple outlets.
• Developed business strategy needs to ensure the department’s requirements are identified and represented. Improve and extend department performance KPIs to drive continuous enhancement processes.
• Maintaining exceptional productivity achieving all financial goals and standards set forth by the company, and increasing production capacity to 40% by ensuring consistent quality and service to the clients and guests.
• Reduced overall costs by 7% through controlling staff overtime, operational efficiencies, and reduced food waste, consistently increasing monthly revenue.
• Ordered dramatic changes to kitchens, adhering to HACCP/FSMS/IMFS/ MOPH standards, and handled customer requests for healthier food options.

• Oversees all culinary operations in the company's upscale food and beverage operations 2 Catering Units and 2 Cafeterias.
• Restructured companywide menu and content for all locations, which included catering, and Cafeteria menus.
• Synchronize with all external vendors regarding product purchases and pricing, contract negotiations, and all company delivery schedules.
• Present at quarterly meetings with supervisory staff and senior management.
• Supervise, train, and motivate executive Sous chefs, Sous Chefs, and Location managers, as well as 172 employees.

• Leads daily operations of food production, including menu planning, purchasing, ordering, inventory, and resources. Managed directly kitchen personnel in training, preparations, cooking, serving food, and assisting as necessary.
• Oversees the preparation, portioning, garnishing, presentation, and safe storage of food and solves menu problems.
• Ensures that kitchen, equipment, storage facilities, and dining room are sanitary, neat, and organized.
• Probes potential problems and apprises the manager of the status of resolution of problems or issues using appropriate Company resources when necessary.
• Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities, and monitoring operating standards.
• Sustained a safe work environment for employees by providing safety-related training and equipment maintenance.

• Manage day-to-day hotel culinary operations of F & B outlet and Banquets.
• Handling all aspects of this full-service kitchen and banquet facility, developing dining and banquet menus, and maintaining exceptional profitability succeeding in all economic goals and standards set by the management.
• Continuously training young staff to reach their professional goals and maintaining high standards of quality.
• Assisting in training front house staff on steps of service and dining room management. Upholding cooking techniques in all aspects of kitchen production including pastry, developing dessert, and dining menus.
• Keeping up on modern food trends and working completely hands-on to ensure quality, consistency, and profitability
• Advanced modern Indian Cuisine, and International Cuisine menus.
• Achieved final stages of opening a new restaurant, including vendor selection for food purchasing, hiring, and menu development trained and managed staff to be passionate and to always satisfy the customer.

• Upholding and managing the consistency of dishes in a high-pressure and fast-paced kitchen.
• Keeping a skilled kitchen staff by properly coaching, and disciplining team members.
• Ensuring all staff understood the expectations and parameters of kitchen goals and daily kitchen work.
• Led shifts while personally preparing food items and executing requests based on required specifications.
• Endorsing menu items to the executive chef and executive sous chef for new dish development, holidays, and special events.
• Expertly oversaw up to 158 staff a day and upheld appropriate staffing levels throughout shifts.
• Promptly and smoothly served a fine breakfast, lunch, dinner, and midnight for 3600 + guests and crew a day.
• Opened up the kitchen daily and received and checked in delivery orders.
• Covering and working all stations including, Lido, windjammer, Poolside Buffet, Sauce Section, Roast Section, Fish Section, Vegetable and Starch Section, and Butchery.
• Collaborating with the executive sous chef to manage the entire high-volume kitchen team.

• Worked as a part of a team of motivated Cooks. Revising and assisting in creating a new menu.
• Responsible for the efficient running and supervision of the Continental hot and cold section, and other areas as well as being directed by the Sous Chef.
• Oversee and organize food under the supervision of the Sous Chef.
• Decisions on the quantities and portion sizes of the food to be prepared and served.
• Ensured that the kitchen staff always wear the appropriate attire in accordance with the relevant guidelines.
• Continued the correct level of fresh, frozen, and dried foods in the storeroom.