Deep Chandra

One of the Best Revenue Generating Startup Evangelist (built up companies from scratch) with hands on proven track record in Business Generation, Business Continuity Planning, seamlessly expanding and managing huge Operations PAN India.

PROFESSIONAL SYNOPSIS

·      Best C Profit Center Head Professional with 22+ years of rich experience in the Hospitality and Retail Industry with tier 1 Companies.

·      Extensive background in Business Planning and Operations; including Strategic Planning, Revenue Management, Business Development, Profit and Loss Management, Retail Management, Cost Optimization and Negotiations, Team Management, etc.

·      Responsible for the P/L story. Acquired and curated multiple brands within expansion plan, with the support of PE funds from Goldman Sachs and Max Ventures. (Approx. 200 CR investments).

·      Joined the organization in 2011 with 3 Crores annual turnover along with the 2 operational units and successfully Established expansion plans within timelines to build a Approx. 200 CR turnover company, with 1800 employees operating 40 plus units pan India, including HO / Base Kitchen / institutional Catering with PAN INDIA ERP Implementation as well as ISO 22000 implementation.

·      Adept in getting PE/Funds with the best names in the industry (Goldman Sachs, Max Ventures).

·      Worked with Azure Hospitality Limited, Gurgaon, India as Director Operations and Chief Operating Officer.

·      Previously worked with Devyani International Limited, Clarion Hotels and Disney Cruise Lines (MS - Wonder), Cunard Lines (Opening team - MS - QM2), Apollo Ship Chandlers (Oceania Cruise Lines) etc.

·      Promoted thrice with well-known brands at leadership levels.

·      Awarded several times as an employee of the month.

·      Interact easily with people of diverse backgrounds, cultures, and professional levels. Excellent understanding of Management Policies and ability to accommodate individual learning styles.

AREAS OF EXPERTISE

July 2022 – Current : Fab Café Foods Private Limited, (venture by Fab India) Gurgaon, India as CEO, reporting to MD chef Sunil Chauhan.

Brand Handling– Fab Café ( Pan India 22 cafes and expanding)

Team Size – 12 HOD Directly reporting

Key Deliverables:

·      Currently 22 cafes with approximately 24 Cr turn over per annum with 280 employees.

·      It’s share holding company where Fab India is major shareholder.

·      I am responsible for the current business upgrade and expanding with fab India experience center.

·       To drive culture and build foundation for an aggressive expansion plan.

·      To identify and set a strategy to improve and increase FMCG vertical.

·      Responsible for MIS and ensuring action plans are best executed to achieve AOP.

·      Business Development and Project Management.

July 2020 – January 2022: Dips n Peas Hospitality Private Limited, Gurgaon, India as Director and Partner.

Key Deliverables:

·      Did F&B Consultancy for standalone restaurants, with respect to Menu Design, restaurant layout, kitchen planning with equipment, manpower planning.

·      Consultancy for Jubilant Foods (Hong’s Kitchen, Ek Dum, Dunkin Doughnuts) for their combo kitchen / Cloud Kitchen planning, layout with equipment.

·      Executed online consultation on GLG Projects, globally.

·      Curated 2 concepts by the name of Tiffun and Janta Café.

January 2011 – January 2020: Azure Hospitality Private Limited, New Delhi, India as Director Operations and Chief Operating Officer reporting to Board of Directors and Founder

Brands Handled- Mamagoto, Dhaba Estd. 1986, Sly Granny, Foxtrot, Rollmaal, Speedy Chow, Institutional Catering

Team Size: 15 HOD Directly Reporting

Key Deliverables:

·      Joined the organization in 2011 with 3 Crores annual turnover along with the 2 operational units.

·      Acquired and curated multiple brands within expansion plan, with the support of PE funds from Goldman Sachs and Max Ventures. (Approx. 200 CR investments).

·      Initiated Catering vertical wrt institutional (Shiv Nadar University and renowned Corporate houses, as well as Boutique catering (Mamapaati) (50 – 200 pax)

·      Drove Profitably with SSSG analytics and solutions.

·      Followed a ROI driven approach on a pan India Business Development Model.

·      Tracking of business and making strategy to achieve commitments.

·      Instrumental in drafting new policies as and conducted departmental HOD review on a monthly basis.

·      Pioneer in negotiating and closure of financials with developers and other partners.

·      Prioritized the vendor management, maintaining QA and QC at the best levels.

·      Key approving authority in the organization.

Attainments:

·      Established expansion plans within timelines to build a Approx. 200 CR turnover company, with 1800 employees operating 40 plus units pan India, including HO / Base Kitchen / institutional Catering.

·      Got ISO 22000 certified and implemented ERP in India Operations.

·      Accomplished Many Awards for various brands pan India.

July 2007 – November 2010: Devyani International Limited, Gurgaon, India as Business Head - Food Street Private Limited, reporting to President and Chief Executive Officer

Growth Path:

March 2010 – November 2010             Business Head – Food Street Private Limited

August 2008 – January 2010                 Head Commissary

July 2007 – August 2008                             Manager Commissary

Brands Handled: Pizza Hut, KFC, Costa Coffee, Vaango, Food Street, Masala Twist and Base Kitchen.

Team Size: Direct Reporting 20 Leaders

Key Deliverables:

·      Joined as Profit Center head - creating, manufacturing and supplying food to the various inhouse units (4-5 Costa, Pizza Hut, DPS School and Masala Twist) With annual Turnover of 1.2 CR approx. on transfer price.

·      As Business Head built the business turnover of 40 Crores Per annum; responsible for the Retail space evaluation (BD) and Initiated a new business vertical.

·      Member of the Core Team, a true business leader to start Institutional Catering, Food Courts, airport business and third-party supplies.

·      Reviewed Vendors, logistics and communicated with the top management.

·      Developed and coordinated with third party production vendor pan India for Costa, Pizza Hut and KFC.

·      Coordinated with YUM (Brands) for quality and product development as was responsible for overall QA and QC Management.

Attainments:

·      Promoted twice in 3 years from Profit Center Head to Business Head within the period of three years.

·      Recognized twice by CEO Costa International and President & CEO Devyani International Ltd.

·      Have managed HACCP Certificate.

·      Key Role in implementing SAP / ERP to make business seamless on the online platform.

May 2006 – June 2007: Clarion Hotels, Nasik, Mumbai, Goa, India as Food and Beverage Director reporting to Chief Managing Director

Team Size: Direct Reporting 12 Leaders

Key Deliverables:

·      Accountable for the Food & Beverage Management of operating Hotels and restaurants, including kitchen and service.

·      Management of Food and beverage revenue for the properties (Nashik, Mumbai and Goa).

·      Revenue and Cost Management (P and L) and setting/forecasting targets and budgets.

·      Designed Strategy for growth of revenue by Planning and execution through events, festival celebrations, theme banquets etc.

·      Generating Market research analysis and provided inputs to the management about the latest market trends.

·      Project Management for BOH.

·      Hands on Layout and equipment approvals.

·      Evaluated hotel Purchase or take over.

·      Handled Events and Fests Management with minimum Wastage and efficiently managed operations.

·      Participation in audits as per brand standards and hotel rating

Attainments:

·      Became F&B Director within a year from Corporate Chef.

·      Turned around F&B Sales growth by 150% in 6 Months

September 2005 – March 2006: Apollo Ship Chandlers (Oceania Cruise Lines), International as Chef Manager reporting to Executive Chef

Team Size: Direct Reporting 4 Chefs

Key Deliverables:

·      Accountable for the Duty Allocation, assembly of pickup line and preparation of Starters, Sauces and Garnishes

·      Served sections and manage production, food safety checklist and monitoring USPH / UKPH (HACCP) standards.

·      Coordination with Master Chefs to implement new recipes.

Attainments:

·      Awarded as the employee of the month in 2005.

May 2004 – December 2004: Cunard lines (MS QM2), International as Chef de Partie reporting to Chef de Cuisine

Team Size: Direct Reporting 2

Key Deliverables:

·      Worked with Britannia Galley (1200 Cover Fine dine Restaurant).

·      Production of Sauces, Soups and Grills.

·      Setting up Pickup Line for Grills and Carving Station.

·      Helping other sections for timely production.

·      Food safety checklist and monitoring USPH / UKPH (HACCP) standards.

·      Responsible for Indenting and maintaining par stocks of kitchen store.

 March 2001 – November 2003: Disney Cruise Lines (MS Wonder, USA & Bahamas as Chef reporting to Chef de Cuisine

Team Size: 6-7

Key Deliverables:

·      Functioned at various restaurant galley like Specialty Restaurant (Palo), Dining Halls (Parrot Cay, Animator’s Palate), Buffet Carving Stations/Grills and Crew Galley.

·      Managing production of Starters, Pizza/Pasta, Sauces, Soups and Grills/Roast with breakfast.

·      Set up Pickup Line for Service and serving other sections for the timely production.

·      Food safety checklist and monitoring USPH / UKPH (HACCP) standards

·      Indenting and maintaining par stocks of the kitchen store

Attainments:

·      Promoted twice from Cook to Cook -1 in 2002 then as an Assistant Chef in 2003.

·      Awarded several times as an employee of the month.

·      Recognized and cherished by Hotel and Food Director couple of times.

PREVIOUS EXPERIENCE

June 2000 – February 2001: The Orchid Ecotel Hotel, Mumbai, India as Management Trainee reporting to Exe Sous Chef and Exe Chef

Key Deliverables:

·      In charge to produce food in sections of various kitchens along with the restaurants and banquets.

·      Qualified and proficient in Butchery and various cuisines.

·      Accountable for Indenting and maintaining par stocks of kitchen store.

·      Supervised the hygiene and sanitization of Kitchen.

May 1998 – October 1998: Taj Mahal Hotel, Lucknow, India as Trainee reporting to Training Manager

Key Deliverables:

·      Acquired reputable basic training with the numerous departments of the hotel like Front Office, F&B Service and Production, House Keeping and Stores.

1. Commerce Graduate from Lucknow University 
2. Hotel Management from IHM Pusa, Bhopal College