RAHUL BHAGEL
Hong Kong
Summary
Executive Pastry Chef with a demonstrated history of working among the top rated Hotels & Resorts World Wide. Skilled in Menu Creativity, Fine Dining, Chocolate & confectionary.Pastry Chef with a proven track record of effectively managing teams through exceptional management skills. Utilises clear communication and time management skills to maintain seamless kitchen operations, consistently exceeding operational targets.
Overview
18
18
years of professional experience
Work History
Assistant Executive Pastry Chef
Mandarin Oriental Hong Kong
12.2023 - Current
- Assist the Executive Pastry Chef with the day to day running of the department and be responsible for the outlet's and overall quality of products produced with a team of 40-45 Pastry team members.
- Responsible for seasonal menu changes and for all the outlets of hotel, which includes Michellin star Restaurent. Mandarin gril & Bar, Krug room, Café Caussette, The Chinnery, Mandarin Cake shop, Clipper lounge.Succesfully designed and executed new menu for winter 2023 and spring 2024 for all the outlets of the hotel.
- Designing and executing Banquet set menus and vvip canape function for clients, Channel, Breitling, Hermes to name a few.
- Communicate directly with customers in liaison with the Cake Shop to ensure all the special orders are properly done and follow up.
Executive Pastry Chef
Waldorf Astoria Dubai International Financial
06.2022 - 06.2023
- organizing smooth running of Pastry department with the team of 11 member.
- Creating customized VIP Amenities, Execution of amenities as per rooms category and also as per specific dietary needs for the amenities. Execution of festive amenities with the room inventory of 275, customizing amenities for Eid, New year,Chinese New Year, valentine, Easter 2023.
- Successful Execution of New Festive Menus for the year 2022.It includes the restaurant menus Ala carte and business lunch menus for our highly awarded steakhouse Bull & Bear.
- successful launch of new menu in Peacock alley, which includes the Pastry Vitrine, with new lines of Petit gateaux and Viennoiserie, Launched New afternoon tea menu & festive afternoon tea in Peacock alley, which includes Eid, Emirati women day, Christmas, valentines to name a few. Launched New Viennoiserie menu in our cafe on ground floor which caters to Waldorf Astoria Hotel, residences and offices.
- Launched new line of Christmas goodies in Peacock alley and Cafe with new designs and packaging for the year 2022, which was available in all the outlets for the guest.
- Trained and managed junior staff, offering ongoing support and skills development and conducting performance reviews.
Task force Executive Pastry Chef
Hilton London Metropole
08.2022 - 08.2022
- Proudly selected from Middle east region to execute the Pastry Buffet and canapes for first ever Hilton Board of Member Meeting in London 2022.
- Designing the menu, Food tastings for the menu, sourcing the ingredients with the help of regional team Hilton in UK, Production of Pastries and sweet canapés, transportation of Pastries from one hotel to the another venue.
Pastry Chef
Fairmont Bab Al Bahr
11.2017 - 05.2022
- working as head of the department with16 Ladies and gentleman which consist of 1 head baker, 1 senior chef de partie,chef de partie, 2 Demi chef de partie and 8 commis.
- Reporting to Executive chef and assisting him in organizing smooth running of pastry operations at Fairmont Bab al bahr for 11 outlets
- Working closely with Executive chef in changing all the menus on seasonal basis for restaurants, which includes Marco's (Italian), Marco Pierre white (steak house), Mezaz (Lebanese), Cuisine (All day dinning), Lobby café (pastry shop and lobby lounge, Sushi cafe (Japanese cuisine), Puesta de sol (bar and lounge- Spanish) and introduced new Banquets menus for buffets and sit down
- Opened GUILT FREE PATISSERIE, shop which offers (GLUTEN FREE | VEGAN | SUGARFREE | KETO-FRIENDLY) selection of pastries and baked goods.Concocted and tested different recipes to use for menu and specials and provide adequate selections, maintaining accuracy and attention to detail.
- Creating customized VIP Amenities and showpieces for special events, festive and promotional menus and most important on-job training and skills development of staff for their future growth.
- Execution of smooth Banquet operation, with a capacity of 12 meeting rooms and a Ballroom which can do 1500 pax banquets.
- worked on designing and re-establishing the pastry kitchen with minimum investment, in order to utilize the space well and make an safe environment for 16-17 colleagues to work together.
- Reinforced the hiring strategies and hired talented people from out of UAE, which resulted in low staff turnover for pastry kitchen during my tenure as Pastry chef.
Assistant Pastry Chef
Sofitel Bahrain Zallaq Thalassa
12.2015 - 11.2017
- Assisting the executive pastry chef in organizing smooth running of pastry operation at Sofitel Bahrain.
- Working closely with Executive Pastry Chef in changing all the menus on seasonal basis for restaurants, which includes Fiamma (Italian), La mer (French), Peshawat (Arabic), saraya (All day dinning), Macaroon (pastry shop and lobby lounge, wok (Vietnamese cuisine), Tapas (bar and lounge) and introduced new Banquets menus for buffets and sit down
- Working closely with the Executive Pastry Chef to create VIP Amenities and showpieces for special events, festive and promotional menus.
- On-job training and skills development of staff for their future growth.
- Handling smooth operation in absence of Executive Pastry chef & was acting pastry chef for span of 3 months in absence of an Executive Pastry Chef.
Sous Chef
W Doha
06.2015 - 12.2015
- Working closely with executive pastry chef in leading and managing a team of 23 ladies and gentleman.
- Responsible for in and out operation of all 7 outlets including 2 restaurants by Michelin star chef Jean Georges, one of them is Market by Jean Georges and another is Spice market by Jean Georges. Other main outlets are La Spiga by Paper moon an Italian restaurant, W café, Wahm and Crystal.
Junior Sous Chef
The Ritz Carlton Bahrain Hotel And Spa
09.2012 - 06.2015
- Started as Demi chef de partie and taken next two positions in a span of 2 years.
- In charge of Pastry Shop & Assisting the Pastry management in setting the standards, creating signature recipes and organizing the production for the Ritz Gourmet Lounge (Pastry Shop)
- Assisting in the organization of work in the Pastry operation, by assisting in banquet operation.
- Organizing the BEO boards and execute the BQT functions of the day when needed.
- In-charge of the restaurant section (4 pastry cooks and 1 chef de Partie), creations and execution of desserts menus for outlets.
Demi Chef De Partie
Beach Rotana Abu Dhabi
02.2011 - 09.2012
Demi Chef de Partie
Carnival cruise liners
03.2010 - 01.2011
Commis Chef
Trident Bandra Kurla, Oberoi Group Of Hotel &
Resorts
10.2008 - 03.2010
Commis Chef
Trident Udaipur, Oberoi Group Of Hotel & Resorts
03.2007 - 10.2008
Commis Chef
NUDELI Mediterranean Cuisine Restaurant
07.2006 - 03.2007
Education
Workshop - Bakery & Pastry
CSM Innovation centre
Bingen(Germany)2019
Workshop - Chocolate Bon Bon & Confectionary by Chef Christophe Morel
Chocolate Academy Dubai
Dubai(UAE)2019
Workshop - Sugar Arts
Academy of Pastry Arts
Selangor(Malaysia)2012
Workshop - Chocolate Bon Bon
Callebaut Chocolate Academy
Mumbai(India)2009
Bachelor Degree - commerce
Delhi University
Delhi(India)2006
Hotel Management and Catering Technology
YMCA
Delhi(India)2006
Skills
- Quality Assurance (QA)
- Team leadership
- Recruitment Training Quality Management
- Food trend knowledge
- Plant Based and Vegetarian Cooking
- Exceptional cooking abilities
Accomplishments
Leader of the quarter 3rd 2019 at Fairmont Bab Al Bahr
Timeline
Assistant Executive Pastry Chef
Mandarin Oriental Hong Kong
12.2023 - Current
Task force Executive Pastry Chef
Hilton London Metropole
08.2022 - 08.2022
Executive Pastry Chef
Waldorf Astoria Dubai International Financial
06.2022 - 06.2023
Pastry Chef
Fairmont Bab Al Bahr
11.2017 - 05.2022
Assistant Pastry Chef
Sofitel Bahrain Zallaq Thalassa
12.2015 - 11.2017
Sous Chef
W Doha
06.2015 - 12.2015
Junior Sous Chef
The Ritz Carlton Bahrain Hotel And Spa
09.2012 - 06.2015
Demi Chef De Partie
Beach Rotana Abu Dhabi
02.2011 - 09.2012
Demi Chef de Partie
Carnival cruise liners
03.2010 - 01.2011
Commis Chef
Trident Bandra Kurla, Oberoi Group Of Hotel &
Resorts
10.2008 - 03.2010
Commis Chef
Trident Udaipur, Oberoi Group Of Hotel & Resorts
03.2007 - 10.2008
Commis Chef
NUDELI Mediterranean Cuisine Restaurant
07.2006 - 03.2007
Workshop - Bakery & Pastry
CSM Innovation centre
Workshop - Chocolate Bon Bon & Confectionary by Chef Christophe Morel
Chocolate Academy Dubai
Workshop - Sugar Arts
Academy of Pastry Arts
Workshop - Chocolate Bon Bon
Callebaut Chocolate Academy
Bachelor Degree - commerce
Delhi University
Hotel Management and Catering Technology
YMCA
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