Radisson Blu MBD Noida Elevates Saarthak Sharma to Executive Chef Role

Radisson Blu MBD Noida has promoted Saarthak Sharma to the position of Executive Chef, strengthening its culinary leadership with an internal elevation. With extensive experience in luxury hospitality kitchens, Sharma will now lead all food and beverage production operations at the property.

Internal Promotion Strengthens Culinary Leadership

The hotel announced Sharma’s elevation as part of its continued focus on nurturing internal talent and reinforcing operational excellence. In his new role as Executive Chef, he will oversee kitchen operations across all outlets, ensuring consistency in quality, innovation in menu offerings, and adherence to global culinary standards.

His responsibilities include managing food production, maintaining hygiene and safety protocols, optimizing kitchen efficiency, and leading culinary teams to deliver high-quality dining experiences. The role also involves close coordination with food and beverage service teams to ensure seamless guest experiences.

Role Focus on Operations and Guest Experience

As Executive Chef, Sharma will be responsible for curating menus, driving innovation in culinary offerings, and maintaining the hotel’s positioning in a competitive market. His mandate includes enhancing guest satisfaction through consistent quality and introducing concepts that align with evolving dining preferences.

He will also focus on cost management, vendor coordination, and team development, ensuring that kitchen operations remain efficient while meeting brand standards. Training and mentoring junior chefs will be a key part of his leadership responsibilities.

Professional Background and Experience

Sharma brings a strong foundation in culinary operations, having built his career across established hospitality brands. His experience spans multiple kitchen roles, where he developed expertise in food preparation, menu planning, and team management.

Prior to this promotion, he was part of the culinary team at Radisson Blu MBD Noida, where he contributed significantly to kitchen operations and guest dining experiences. His tenure at the property has been marked by consistent performance and a focus on maintaining high standards.

Over the years, he has gained exposure to diverse cuisines and service formats, strengthening his ability to manage large-scale kitchen operations while maintaining attention to detail and quality.

Hotel Positioning and Operational Focus

Radisson Blu MBD Noida operates in a key business and hospitality hub, catering to both corporate and leisure travellers. The property offers multiple dining venues and focuses on delivering premium culinary experiences as part of its overall guest offering.

The elevation of Sharma reflects the hotel’s emphasis on strengthening internal capabilities and ensuring leadership continuity within its culinary division. His appointment aligns with the brand’s broader approach of developing talent from within while maintaining operational consistency.

Current Role and Responsibilities

In his new capacity, Sharma has assumed responsibility for leading the culinary team and overseeing all aspects of kitchen operations. His focus will be on maintaining quality benchmarks, introducing innovative dining concepts, and ensuring efficient execution across all food and beverage outlets.

The hotel confirmed that he is currently overseeing culinary operations and working closely with the management team to further enhance the property’s food and beverage offerings.