Roy Vaibhav

Experience

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  The Oberoi Mumbai

  Dec 2007 - May 2008

  Industrial exposure Trainee
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  Tulleeho

  Oct 2008 - Apr 2009

  Promoter
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  The Leela Palaces, Hotels and Resorts

  Oct 2009 - Nov 2014

  The Leela Palace New DelhiIn Qube Restaurant worked as a second in command chef in charge of The Qube, a All day dining with 144 covers. Serving Italian, continental, Indian and Thai cuisine. As a kitchen the Qube kitchen serves to the following food outlets of the hotel: lobby lounge, Qube coffee shop, royal club, pool side, room service and Library Bar for continental cuisine. Current job profile is of managing and supervising the food production for the above mentioned outlets. Things Proposed and implemented after joining the organization:-Proposed and implemented the new Qube A la Carte menu.Changed the Buffet set up in Qube by bringing in new menu.Introduce new Brunch menu and changed the whole set up by bring in more live counters. It is now the 1st most exclusive brunch in the city Changed the Royal Club Breakfast, Hi-tea and Dinner set up, By Introducing new menu.Proposed and implemented new menus for Pool side, Lobby Lounge and Library bar. The qube was awarded the best all day dinning restaurant in the city of New delhi by the times of India, food guide.for consecutive 3 YEARSBest Burger in Delhi by Delhi Gourmet Club, is conferred upon The Qube, July 2013Best Brunch by Vir Sanghvi’s HT City Crystal’s Awards, is conferred upon The Qube Show less Key result areas Executive training in different hotels at different job levels as an Operational assistant, Supervisor and Executive.1. Leela Palace Bangalore.Key result areas-• Setting up the Gardermanger section.• Updating Recipes, specification for menu items• Improving quality of western buffet.• Presentation of buffet.• Handling kitchen in absence of chef in charge.• Preparing ala carte orders for Gardermanger, continental kitchen• Taking care of special guest request and interacting with guest on day to day basis• Stream lining breakfast operation• Supplier and Market visits• Trained in banquets, all day dinning and specialty restaurants along with all ancillary sections like butchery and Garde manger during the training• Class room training at campus in Bangalore – major subjects include culinary andManagement2. Leela Palace Goa- Key result areas- fine dining Italian Restaurant “Riverside” • Worked in different section like cold, pasta, grill and main course. • Mise en place for evening service • Co coordinating with food store and butchery • Processing butchery meats, pre-portioning meats. • Helping chef for special food promotion and Table d hote menus. • Key result areas- All day dining restaurant “Cafe” • Handling breakfast, lunch, dinner operation • Worked in Gardermanger, western ala carte ,buffet, bulk section- saucier section • Preparing dishes for Brunch and special food promotion • Recipes and costing • Helping in food trial for new menus • Projects include yield, recipes for different dishes. Show less

  • Jr Sous Chef

    Apr 2014 - Nov 2014

  • Kitchen Executive

    May 2011 - Mar 2014

  • Kitchen Executive Trainee

    Oct 2009 - May 2011
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  Palladium Hotel Group

  Nov 2014 - Nov 2015

  Sous Chef

   1200 room all inclusive resort Two Luxury 5* Hotels - Grand Palladium Lady Hamilton and Grand Palladium Jamaica Luxurious exclusivity set in a lush tropical paradise. Part of the growing international hotel group - www.palladiumhotelgroup.com With internationally recognized brands such as Hard Rock Hotels, Fiesta Hotels, Grand Palladium, The Royal Suites, Ushuaia Unexpected Hotels, Ayre Urban Hotels In charge of Italian restaurant, every day average 200 covers, Set menu. During the tenure the Italian Restaurant became the most sought after dinning preference of the guests. Show less

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  Overland Adventures

  Nov 2015 - Apr 2016

  Co Founder

  https://www.facebook.com/Highestride

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  Heritage Park

  May 2016 - Jan 2017

  Sous Chef

  Located in Capital city of Honiara the most premium property in the Solomon Islands with 105 Beach facing suites. Next in command after the executive Chef to take care of all catering including guests and air catering for Solomon airlines Have introduced Italian menu with excellent response.

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  Http://www.overlandadventurestore.com/

  Jan 2017 - Sept 2017

  Team Member

  http://www.overlandadventurestore.com/

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  Taj Hotels Palaces Resorts Safaris

  Sept 2017 - Nov 2019

  Sous Chef
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  Roy's Pizzeria

  Jul 2020 - now

  Chef and Owner of World's First Ruin Pizzeria

  World's first Ruin Pizzeria