Radisson Blu Dwarka has appointed Chef Rajesh Bhatt as Chef de Cuisine, promoting him from Banquet Chef at the property. With more than 14 years of experience across luxury hotels, Indian specialty restaurants and high-volume banquet operations, Bhatt brings extensive expertise in Indian cuisine, kitchen leadership and culinary operations to his new role.

As Chef de Cuisine and second-in-command, Bhatt will oversee banquet and Indian specialty kitchen operations at Radisson Blu Dwarka. His responsibilities will include menu development, food cost optimisation, inventory management, quality control and kitchen team leadership.

He will also focus on developing seasonal menus and signature dishes while maintaining consistency, hygiene and adherence to HACCP and FSSAI standards. His expanded role will further involve controlling wastage, managing kitchen inventory and coordinating with other hotel departments for the smooth execution of events and guest services.

Bhatt’s culinary journey includes senior positions at several hospitality properties. He previously served as Sous Chef at Kheer, the signature Indian restaurant at Roseate House Aerocity, and as Sous Chef at Kabab Factory at Radisson Blu Kaushambi. His earlier assignments include Chef de Partie at Radisson Blu Paschim Vihar’s Indiyaki, along with culinary roles at Radisson Blu Dwarka, Sheraton New Delhi and other hospitality operations.

Commenting on his appointment, Chef Rajesh Bhatt, Chef de Cuisine, Radisson Blu Dwarka, 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.”

With his experience across restaurant and banquet kitchens, Bhatt will now focus on strengthening the property’s culinary operations, developing the kitchen team and delivering consistent dining experiences across its restaurant and banquet operations.