Vivek Singh Young enthusiast Executive Chef

Responsible for Daily operation of lounges First class and Business class • Responsible for overseeing Food & Beverage services, drafting strategies to enhance the In-Flight Experience, maintaining quality standards, and managing vendor relationships & contracts for catering • Creation of EMC (estimated monthly consumption) of direct delivery orders to assist store department. • Overall F&B costs monitored and always under the 26% budgeted. • Average covers of 1600 per day in First class lounges based on aggregator promotion and deals announcement. • Continuous training programs and workshops with the F&B team to increase staff expertise and ensure the highest consistency on food quality standards and presentation. • Future developments of Culinary Standards and New menus items removing slow moving items. • Scheduling of staff - roster and vacation plans for 150 team members • Future development of Kitchen equipment’s and set up. • Overseeing all functions and sales operational activities to achieve financial plans, profit margins, and business growth while building the first-class lounge brand. • Managing all staffing requirements for the culinary department including recruitment, training, and performance appraisals for staff; adjusting staffing requirements based on last minute changes to bookings and reservations. • Maximizing revenue through accurate costing and quoting of function and event packages. • Assisting in driving the corporate annual yearly calendar and identifying potential revenue opportunities.