Radisson Blu Dwarka has promoted Chef Rajesh Bhatt from Banquet Chef to Chef de Cuisine, expanding his responsibilities across the property’s culinary operations. In his new position, Bhatt will serve as second-in-command of the hotel’s culinary function, with responsibility for banquet and Indian specialty kitchen operations.
Bhatt brings more than 14 years of culinary experience across luxury hotels, Indian specialty restaurants and high-volume banquet kitchens. His career includes assignments at Roseate House Aerocity, Radisson Blu Kaushambi, Radisson Blu Paschim Vihar, Radisson Blu Dwarka and Sheraton New Delhi.
This leadership addition aligns with Radisson’s growth ambitions, reflecting leadership appointments in hospitality.
Chef Rajesh Bhatt Takes on Expanded Culinary Role
As Chef de Cuisine, Bhatt will oversee banquet and Indian specialty kitchen operations at Radisson Blu Dwarka. His responsibilities will span menu development, food cost management, inventory control, quality assurance and supervision of the culinary team.
The expanded role will also require coordination with other hotel departments on event execution and guest services, while supporting the development of the property’s culinary team.
Experience at Roseate House Aerocity
Prior to his current promotion, Bhatt served as Sous Chef at Kheer, the signature Indian restaurant at Roseate House Aerocity.
The role added experience in Indian specialty cuisine and restaurant kitchen operations to his wider background in hotel culinary functions. His career across Indian cuisine and banquet kitchens has provided exposure to different operational requirements within the hospitality sector.
Experience with Radisson Blu Kaushambi
Bhatt also held the position of Sous Chef at Kabab Factory at Radisson Blu Kaushambi.
His work at the Indian specialty restaurant further developed his experience in Indian culinary operations, while adding to his background in kitchen supervision and food preparation within a hotel environment.
Early Career in Delhi Hospitality
Earlier in his career, Bhatt served as Chef de Partie at Indiyaki at Radisson Blu Paschim Vihar.
He has also held culinary positions at Radisson Blu Dwarka and Sheraton New Delhi, along with other hospitality establishments. These roles contributed to his experience across hotel kitchens, specialty dining and banquet operations.
His return to a broader culinary leadership responsibility at Radisson Blu Dwarka builds on his previous association with the property.
Focus on Banquets and Indian Specialty Cuisine
In his new position, Bhatt will oversee the hotel’s banquet and Indian specialty kitchen functions.
His responsibilities will include developing menus and seasonal offerings, managing food costs and inventory, maintaining quality standards and supervising kitchen operations. He will also be involved in the development of signature dishes and maintaining consistency across food production.
The role will require coordination with other hotel departments, particularly in relation to events and guest services.
Food Safety and Culinary Standards
Food safety and hygiene will form an important part of Bhatt’s responsibilities as Chef de Cuisine.
He will oversee compliance with HACCP and FSSAI standards while maintaining quality and hygiene requirements across kitchen operations. His remit will also include quality assurance and ensuring that food production follows the required operational standards.
Developing the Culinary Team
Alongside operational responsibilities, Bhatt will support the development of the hotel’s culinary team.
Mentoring young culinary professionals will form part of his approach to the expanded position. He will work with the team on kitchen execution, consistency and the development of culinary offerings across banquet and Indian specialty operations.
Building on a 14-Year Culinary Career
Bhatt’s promotion brings more than 14 years of culinary experience into a broader leadership position at Radisson Blu Dwarka.
His career has covered luxury hotels, Indian specialty restaurants and high-volume banquet kitchens, with experience at Roseate House Aerocity, Radisson Blu Kaushambi, Radisson Blu Paschim Vihar, Radisson Blu Dwarka and Sheraton New Delhi.
As Chef de Cuisine, he will combine this experience with responsibility for culinary operations, menu development, food cost and inventory management, quality assurance, food safety and team supervision.
Chef Rajesh Bhatt on the New Responsibility
Commenting on his promotion, Chef Rajesh Bhatt said:
“This new responsibility is an important milestone in my culinary journey. My focus will be on strengthening the culinary experience through well-executed Indian cuisine, thoughtful menu development and consistent quality. I also look forward to working closely with the team, mentoring young culinary professionals and creating food experiences that reflect both the richness of Indian flavours and the expectations of today’s hotel guests.”
