سانديب Shetty

As the Executive Chef at a prestigious invitation-only resort, I am responsible for the comprehensive culinary operations across multiple high-profile locations. Key highlights of my role include:
• Managing the operations of over 9 F&B outlets across 3 continents, serving a discerning clientele that includes royalty, heads of state, and dignitaries.
• Overseeing daily operations of the resort, which includes 110 luxury guest rooms and a variety of event venue.
• Leading and mentoring a team of 114 chefs, ensuring consistent quality, precision, and excellence across all culinary offerings.
• Crafting and preparing personalized menus tailored to the dietary preferences and specific requirements of ultra-high-profile guests such as royals, celebrities, and their entourages.
• Handling menu planning and customization, ensuring each dish reflects the guests' expectations and cultural preferences.
• Maintaining the highest standards of food safety, hygiene, and sanitation in compliance with international regulations.
• Managing inventory and sourcing of premium ingredients across regions, ensuring freshness

• Directed over 22 brands including, Plan B, SMPL Burger, BITEWEEN,
SAYA Lounge, and Global Village projects in UAE & KSA
• Built culinary programs from ground up: recipes, vendor sourcing,
training, food costing, and delivery systems.
• Positioned concepts for franchising and expansion with strong focus
on profitability and quality.

• Opened and managed brands including Slider Station and Cocoa
Room; known for innovation and consistency.

• Key member of opening team; led menu execution, budgeting, and
staff training.

• Oversaw production, food handling standards, and event coordination.

• Inaugural team of multiple cruise ships; enforced F&B SOPs, trained
staff, ensured guest satisfaction.