Radisson Blu MBD Hires Sachin Malik as Executive Chef
Recently, Sachin Malik was named Executive Chef at Radisson Blu MBD Noida. Sachin, who has worked in some of the most prestigious hospitality establishments and has a distinguished career in the culinary arts, is excited to bring his creative thinking and culinary expertise to the kitchen of Radisson Blu.
Before taking on this position, Sachin worked for Wyndham Hotels & Resorts as the Executive Chef. Before that, he was the Executive Sous Chef. He made a major contribution to menu development and kitchen operations during his time there, showcasing his extraordinary leadership and culinary skills.
Sachin was instrumental in developing the restaurant’s menu and setting up the kitchen at Zone By The Park in Gurugram, where he worked as the Executive Chef (Pre-Opening) prior to joining Wyndham.
During his tenure as Executive Chef at Signature Abu Dhabi and Executive Sous Chef at Melia Hotels International in Qatar, he showcased his proficiency in overseeing sizable culinary teams and providing exceptional dining experiences.
Throughout his career, Sachin has held important positions at The Leela Palaces, Hotels & Resorts. He started off as a Tr. Chef De Partie in Bengaluru and went on to become Chef De Partie in Gurugram. In New Delhi, he worked as a Junior Sous Chef and Banquet Sous Chef. Through these positions, he was able to hone his culinary abilities and obtain a wealth of experience in upscale hospitality environments.
Both an International Diploma in Hospitality Management from AHLEI (EI of AH&LA USA) and a Master’s degree in Hospitality Administration/Management from NIMS are held by Sachin. From Oriental School of Hotel Management, he also obtained a Diploma in Hotel Management.
Sachin Malik, the Executive Chef at Radisson Blu MBD Noida, is well-positioned to thrive in his position and contribute creativity and quality to the culinary team thanks to his broad experience and solid educational background.
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