Vipin

Professional Summary
Accomplished Kitchen and Restaurant manager with 15
years of comprehensive experience working in hospitality
and food service industry. Adept at strictly monitoring
kitchen and restaurant activities and maintaining health
code standards. Specialties in Italian and American
cuisine. Strong organizational, leadership and
management skills.

Vipin Work Experience
Menon Independent The Food Company
SENIOR HEAD CHEF Head Chef October 2025 - Present
KITCHEN &
RESTAURANT Lead end-to-end restaurant operations, overseeing FOH, BOH,
OPERATIONS MANAGER service standards, and operational readiness
Drive operational efficiency through workflow optimization,
Contact SOPs, KPI management, and cross-functional coordination
Lead menu strategy, culinary innovation, menu engineering,
Abu Dhabi recipe development, and product quality
[open contact info](look above in the "contact info" section) Establish and maintain consistent culinary, service, presentation,
hygiene, and brand standards
[open contact info](look above in the "contact info" section) Manage food, beverage, labour, inventory, procurement, and
wastage costs, driving profitability and cost efficiency
Education Lead supplier negotiations, purchasing, stock control, inventory
management, and 98%+ inventory accuracy
MBA: International Hotel Manage budgets, financial forecasting, P&L performance,
Management revenue growth, and operational reporting
Identify cost-saving opportunities and implement strategies to
Year : 2014 improve margins, productivity, and profitability
Oversee kitchen production, portion control, yield management,
Bsc: Hospitality Studies
mise en place, and service execution
Year : 2011 Lead and develop Senior Chefs, Sous Chefs, FOH/BOH
Valid UAE Driving License Supervisors, and operational teams
Manage recruitment, onboarding, training, performance
Valid Attested Educational management, workforce planning, and staff development
Documents Establish departmental KPIs, targets, schedules, and performance
standards

Ensure smooth execution of peak services, events, high-volume
Skills operations, and special functions
Maintain full compliance with HACCP, food safety, hygiene,
Food Preparation health & safety, licensing, and regulatory requirements
Kitchen Management Monitor kitchen equipment and infrastructure to ensure maximum
Menu Planning operational reliability and minimize downtime
Menu Development Analyse sales, costs, inventory, labour, wastage, and profitability
to support data-driven business decisions
Employee Training &
Prepare accurate weekly, monthly, and annual operational and
Development
financial reports
Food Safety and Hygiene Drive guest satisfaction through consistent food quality, service
Practices excellence, presentation, and effective service recovery
Inventory Management Analyse customer feedback and market trends to improve menus,
Customer Service services, guest retention, and revenue
Identify operational risks and implement corrective and
Financial Management
preventive measures to minimize disruptions
Excellent Communication Foster a culture of leadership, accountability, discipline,
Motivational Team teamwork, continuous improvement, and operational excellence
Management Safeguard the restaurant’s brand reputation, profitability, quality
Problem Solving standards, and long-term business performance

Commercial Awareness
Creativity
Texas De Brazil Mall of The Emirates (Dubai)
Kitchen Manager/Head Chef January 2023 - August 2025

Responsible for overall restaurant operations
Adept in IIKO POS
Ordering food, beverages and all the necessary supplies for restaurant
operations
Responsible for controlling the food cost and wastages according to
the budget provided
Ensuring all the products and services meet the quality and standards
of the organization
Responsible for overwatching all the team members constant
trainings
Agreeing and managing the budgets according to the business trend
Ensuring compliance with licensing, hygiene and health and safety
regulations
Keeping statistical and financial records
Ensuring the FOH and BOH supervisors meet their area of
responsibility targets
Controlling cost and identifying measures to control waste
Creating detailed reports on weekly, monthly and annual revenues
and expenses
Creating and maintaining schedule with ensures smooth operation at
all times

Zerofat group Abu Dhabi
Head chef Feb 2022 - December 2022

Controlling and directing the food preparation process.
Determining food inventory needs, stocking and ordering.
Ultimately responsible for ensuring the kitchen meets all regulations
including sanitary and food safety guidelines.
Managing and working closely with other Chefs of all levels.

Tea Break cafe (UAE, Bahrain and Qatar)
Head Chef Nov 2019-Nov 2021

Training junior chefs in required culinary techniques, improving
overall kitchen performance and productivity.
Monitoring linework processes to maintain consistency in quality,
quantity and presentation.
Planning promotional menu additions based on seasonal
availability, minimizing kitchen cost.

TAN/ X Burger (Abu Dhabi and Dubai)
Chef In Charge Aug 2017-Sep2019

Controlled labor cost by planning kitchen staff based on peak
periods and seasonal trends.
Demonstrated good food knowledge, from efficient ingredient
preparation to creative plating.
Delivering food to optimal quality and safety standards, strictly
following health and hygiene regulations.

Il Caffe Di Roma (Abu Dhabi)
Chef De Partie Jan 2016- Aug 2017

Managed food usage by FIFO rules to avoid unnecessary wastage
Maintained well organized mis en place to keep work consistent.
Mentored kitchen staff to prepare each for demanding roles.

Royal Oak Brewery (Mumbai, India)
Head Chef Jun 2015 - Dec 2015

Prepared selected dishes and ingredients in advance, improving
efficiency during peak service hours.
Hired, managed and trained kitchen staff, maintaining competent
service team.
Inventoried food, ingredients and supply stock to prepare and
plan vendors orders.

Hyatt Regency (Maryland, USA)

Cook 1 Mar 2014 - Mar 2015

Prepared food items to meet recipe, portioning, cooking and
waste control guidelines
Maintaining clean and sanitary food preparation and storage area,
mitigation health and safety risks.

Carnival Cruise Lines (Galveston, Texas)

Demi Chef de Partie Sep 2012 - Apr 2013

Managed food wastage by using FIFO.
Meeting company portion and serving standards for outstanding
customer satisfaction.

The Oberoi Hotels and Resorts (Mumbal, India)

Commi 1 Jun 2011 - Aug 2012

Remained calm and effective in a fast paced environments to
promptly deliver high - quality dishes.
Maintained well-organized mis en place to keep work consistent.
Assisted with routine stock rotation to keep ingredients fresh.

References

Upon request