SHAHZAD ALI
A – 14, DDA FLATS, TURKMAN GATE, ASAF ALI ROAD
DELHI 110006
PH. RESI. 0091-11-23218215, Mobile.
E-Mail shazadali@rediffmail.com, shahzadali62@hotmail.com, shahzadali01@yahoo.com
PROFESSIONAL EXPERIENCE
November 2005 to till date
THE IMPERIAL
Delhi
 Joined as a Pastry Chef
 It’s a Heritage property and leading hotel in the market, Business wise first in India and second
with its ARR and 100% occupancy till yet 2005.
 Popular in the market Five F&B outlet with its own identity, 1911 restaurant with complete
breakfast buffet and Lunch buffet on weekly theme concept, Hi tea buffet, dinner ALA-carte and
set menu, Brassiere French restaurant only for dinner ala carte, Sangimiano is a Italian restaurant
lunch and dinner set menu, Spice route south east Asia cousin only for dinner, Tea lounge with
morning tea break and afternoon tea buffet, Daniel Indian cousin, 1911 Bar and Patiala Peg Bar
and Banquet with capacity of 600 hundred buffet and 350 sit-down, 2 ball room 30 and 50 pax.
And La Baguette pastry shop.
GRAND HYATT MUMBAI
October 2003 to October 2005
Mumbai
 Joined the organization, as Asst. Pastry Chef.
 Worked on outlet Menus and finalizing the set up of pastry and Bakery
 Pre opening experience, Member of pre opening team in Grand Hyatt Delhi and Grand Hyatt
Mumbai
 Underwent various Training modules of the Hyatt International specially Train The Trainer I
conducted various Training Sessions as per the Hyatt Standards on Training. I am a “Hyatt
Certified Departmental Trainer” for both skills as well as group training. www.hyatt.com
 Certificate de participation for the course of Patisserie Francaise from Ecole Gastronomique
Bellouet Conseil, Paris. : - 28th April 2005

Certify and successfully complete the training and seminar for Pralines, Truffles, Entremets,
Patisserie and Baked Cakes from Max Felchlin, Schwyz / Switzerland. :- 12th May 2005

Developed the Pastry Operational Manual and the Training Manual with inputs from the Executive
Chef.
Contributed towards the Planning & Development of the Dessert Menus for Nine Food & Beverage
outlets of the Hotel.
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Was responsible for the Selection & Recruitment of the Bakery & Pastry team at the Grand Hyatt
Mumbai and Grand Hyatt Delhi. Contributed towards the development of an Induction and
Training programme for the new recruits in the pastry department and implemented the same.

Set-up the Pastry & Bakery Kitchen and Standardised the Products that are prepared out of the
Pastry Kitchen. Successfully running the operations of the outlet since opening in March 2004.
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
Represented Grand Hyatt Delhi, as Assistant Pastry Chef at the Annual APEC Meet held at the
Palace of Sultan of Brunei in 2000, which is run by Hyatt Management Services.

Introduced theme Dessert Buffets in Grand Café with incorporation of Live Dessert Stations in
these Buffets. These Theme buffets included authentic and traditional desserts from various
countries.
Set-Up and introduced innovative varieties of International Standard Bakery and confectionery
items on the Gourmet Counter which help in up-selling and giving the counter its own identity.
Developed and introduced innovative desserts for the European Restaurant – Grand Hyatt Delhi
Introduced the concept of Grand Dessert Buffet for High Profile Banquet Functions ranging from
1500 –3000 pax. The Grand Dessert Buffet Includes close to sixty to eighty desserts with a range
of live stations such as Champagne Sabayon, Crepe Suzette and ice cream Station.
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GRAND NEW DELHI
New Delhi

Pastry Chef from November 2002
GRAND HYATT DELHI
New Delhi
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November 1999 to October 2002
Pastry Chef since June 2002 to October 2002
Was promoted to Sous Chef – Pastry in January 2001
Joined as Chef-De-Partie Pastry on 15th November 1999.
SOFITEL SURYA
New Delhi

November 2002 to August 2003
January, 1987 toApril,1992
Joined as Commis I in Bakery & Pastry Department successfully. Was responsible for the
production of Pastry and Bakery Items as per the Hotel Standards.
BEST WESTERN SURYA
New Delhi
April, 1992 to November1999

Was promoted to Demi Chef-de-partie in April 1992. Along with the production now I was also
responsible for the Quality Control of each and every Product going out of the pastry Kitchen.
During This Period the Hotel changed its Franchise from Sofitel to Best Western.

Was promoted to Chef-de-partie in April 1994. Was responsible for Quality Control, Manning,
Production Planning and Staff Training.
HOTEL HANS PLAZA
New Delhi

October, 1985 to December 1986
Joined as Commis I in the Pastry & Bakery Section. Was responsible for production of pastry and
Bakery items of a particular Shift.
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NIRULA’S HOTEL
New Delhi

April, 1983 to September 1985
Joined as Commis II in the Pastry & Bakery Section.
EDUCATION
July 1980 – April 1983
INDUSTRIAL TRAINING INSTITUTE
New Delhi

Completed Three-year Apprenticeship from Nirula’s Hotel. Specialised in Pastry & Bakery Section

During the three years of the course learnt the Basics of Pastry and Bakery section.
1989 – 1991
JAMIA MILIA ISLAMIA UNIVERSITY
New Delhi

Successful completed the three-year B.A. (Pass) course.
1991 – 1993
CORRESPONDENSE SCHOOL
New Delhi

Completed the 12th Standard Examination in Arts Stream.

Completed 10th Standard Examination in Commerce Stream
AWARDS

RECEIVED
Was awarded the Silver and the Bronze Medal for pastry in Exhibition Contest at the National
Culinary Arts Exhibition and Contest, New Delhi, in the year 1990 - 1991
INTEREST
&ACTIVITIES

Organising parties at home for family and friends. Listening to soft melodious music. Computers –
keen interest & knowledge of Internet.

Organise Food Promotions in the Various Food & Beverage Outlets Depending upon season.
LANGUAGES

Fluency in English & Hindi.
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RFERENCES
Chef Karl H Krautler
Executive Chef
Hyatt international
E-Mail: - karl.krautler@hyattintl.com
Chef Andreas Roesing
Executive Pastry Chef
Hyatt international
E-mail: - andreas.roesing@hyattintl.com
Chef Stephane Foucher
Executive Chef
Grand Hyatt Mumbai
E-Mail:- stephane.foucher@hyattintl.com
Chef Sushil Chug
Executive Pastry Chef
Hotel The Grand New Delhi
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