BHARAT SARKAR
Journey of my past...
Bharat Sarkar
MICHELIN GUIDE SELECTED 2023
Abu Dhabi
"Since entering this field, my commitment to my work and desire for growth have set me apart. I am thankful for a profession that ignites my passion, and I take pride in showcasing my most notable projects and experiences."
About Me
The Full Story
"As I advance in my career, I view each project and collaboration as a valuable learning opportunity. I am committed to functionality and remain curious about future trends. I aim to ensure that my work is practical, relevant, and creative. I invite you to explore my past projects and reach out with any questions."
SIMPLY RICE PUDDING
A Classical rice and milk pudding with nuts
Nobody is born a professional in their industry. Everyone who wants to excel at something has to work hard and gain practical experience.
June 2023 - Till Date
Head Chef , IBIS Reading
Menu Planning designing distinctive menus and dishes tailored to the restaurant's theme.
Food Quality guarantees the highest standards of food quality and taste while ensuring portion sizes are accurate.
Inventory Management ordering ingredients, monitoring stock levels, and managing budgets to waste.
Staff Management recruiting, training, and nurturing staff, including sous, assistant chefs, pastry chefs, and cooks.
Safety and Hygiene upholding a safe and healthy work environment and ensuring adherence to safety and protocols by the staff.
Customer Satisfaction addressing customer concerns promptly to ensure their satisfaction.
Operations managing the daily kitchen operations, including production schedules and output levels.
July 2022 - Till Date
Sous Chef at
Namak Dusit Thani, Abu Dhabi
Recognized as a visionary Sous chef with knowledge of food trends and the ability to think outside the box when it comes to the creation of a menu.
Proven excellence in delivering value-added guest servicing and achieving customer delight by providing customized products as per requirements.
Bringing forth an in-depth knowledge of flavors and food. relationships, resulting in mouth-watering dishes and attractive menus.
Skill at training the juniors and developing service standards & operational policies for attaining. business excellence. Proficient at managing highly successful delicatessen and catering operations; a clear understanding of budgets, cost analysis, stock, P&L, business requirements and experience in operating.
April 2021- May 2022
Chef De Cuisine at Nawab Restaurant, Dubai
I am launching a new menu, based on current market trends with the management direction.
The new progressive Indian cuisine at the Jabel Ali outlet with some twisted Indian classic starters & old trendy main courses.
Responsible for consistently preparing innovative and creative Indian cuisine of the highest quality, presentation and flavour of other food Outlets, resulting in outstanding guest satisfaction.
Additionally responsible for the smooth running of the kitchen and managing areas of parstock, wastage control, hygiene practices and training within the kitchen.
Trains develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly dened goals and objectives.
October 2016 - September 2020
Chef De Cuisine at
Indigo Beach Rotana Abu Dhabi
I was Leading a team of 10 at Indigo Specialty Indian restaurants.
Organized food festivals at A la carte restaurants on a quarterly & monthly basis.
(Biryani Festival, Kebab Festival or Regional Food Festival Kerala, Goa, Hyderabad, Punjabi Street food Etc) which resulted in generating revenue worth 5000 to 7000 AED in a day.
Sharing new plans & ideas with the sales & marketing team to increase sales.
We have established sales goals by forecasting annual sales quotas and projecting expected sales volume for existing and new products.
I manage the workload and ensure the effective working of kitchen and restaurant activities and maintenance. excellent standards for meeting operational expectations.
Maintaining budget and employee records, analyzing month-end and reports with the manager.
Controlling wastage and pilferage and controlling the food cost.
Supervising all checklists like food temperature, food expiry, hot food holding, cold food holding, kitchen cleaning schedule, kitchen sanitation & Etc.
March 2015 - September 2016
Chef De Cuisine
Peppermill Fine Dine Indian Restaurant
Worked as a Chef De Cuisine at Peppermill Restaurants. I was in the core team for opening new outlets in UAE. we opened 2 outlets, one in Abu Dhabi and another one in RAK. I was leading RAK outlets. I am responsible for a team of 17 colleagues in Production & Service.
Monitor colleges Administering training programs and preparing a schedule and executing effectively.
Handled food with sanitation and safety in mind.
Managing workload and ensuring effective working of kitchen and restaurant activities and maintaining excellent.
Worked to ensure a positive and hassle-free customer experience.
Coordinating with the restaurant team for achieving sales targets and following the company’s rules & procedures for increasing productivity.
Monitoring and managing guest complaints; ensuring satisfaction and administering efficient follow-up for the same to receive feedback.
Helped to increase customer return rates by providing excellent customer service at all times.
Settled any customer disputes in a professional and pleasant manner.
August 2014 - March 2015
Sous Chef
PVR Cinemas Pvt Ltd
Manage and oversee the day-to-day operation of all aspects related to F&B of PVR Cinema.
Conduct regular inspections in the kitchen to monitor maintenance and hygiene standards.
Leading and creating menus for movie launches, celebrity events & group events VIP Events & Parties.
Manage culinary controllable expenses including Food Coast & Supply etc.
To present & promote PVR Cinema positively to maintain a professional brand image
Worked under all Food Safety Regulations.
Brought forth creativity and innovative food ideas.
Oversaw all kitchen and food operations.
Maintained a clean and organized kitchen environment.
"If we did all the things we are capable of, we would literally astound ourselves"
Thomas Edison
Get in Touch
Interested in learning more about me, my work or how we can collaborate on an upcoming project? Feel free to reach out anytime, I would be more than happy to chat.
