Executive Chef Sandeep Kamal has over 16 years of experience in the food and beverage industry. With a diploma from Institute of Hotel Management, Pusa, New Delhi, and a LOTS course from Rezidor Business School, Kamal started his career as Chef de Partie in 1997 with Taj Hotels Resorts and Palaces. He then moved on to Sarovar Hotels and Resorts, Surat in 2000 as an Executive Chef. In December 2002, Kamal got an opportunity to work with InterContinental Hotels Group in Manali as an Executive Sous Chef where he was mainly responsible for payroll management and resource allocation.
From February 2003 to June 2008, he worked in the capacity of CDC – Pre and Post Opening and Sous Chef – Pre and Post Opening at Grand Hyatt Dubai and Radisson Blu, Dubai, respectively.He was then promoted as Executive Sous Chef – Pre and Post Opening at Radisson Blu Dubai where he led a team of Chef de Cuisine, Junior Sous Chefs, Pastry Chef and 70 kitchen staff and stewards. It was in November 2008 that the Carlson Rezidor Hotel Group where he had spent almost three years promoted him to the position of Executive Chef – Pre and Post Opening at Park Inn by Radisson, Muscat. Managing a staff of 62, he overlooked the whole food and beverage department of the hotel. He proved his operational and management skills in the kitchen once again when he was appointed the Executive Chef of Holiday Inn at Dubai with 76 team members under him.
In his current role with Accor at New Delhi, Kamal focusses on creating a balance between revenue and standards. With a HACCP training, Kamal is also a certified OJS Trainer.
