Chef Shaikh Ruffy – | Culinary Innovator | Hospitality Strategist/Senior Sous Chef at ITC Grand Maratha,
Chef Shaikh Ruffy – Sr Sous Chef | Culinary Innovator | Hospitality Strategist
Born on January 3, 1979, Chef Ruffy began his formal culinary education at Rizvi College, Mumbai, where he completed a three-year Diploma in Hotel Management and Catering Technology from 1996 to 1999. His early passion for food and creativity in the kitchen set the foundation for what would become an inspiring and multifaceted career.
Currently serving as Senior Sous Chef at ITC Grand Central, Mumbai, Chef Ruffy is entrusted with overseeing banquet and coffee shop operations. He serves as the second-in-command in the culinary hierarchy, ensuring flawless kitchen audits, food hygiene, efficient inventory management, cost control, and specialized menu planning for large-scale events and outdoor catering. His leadership ensures operational excellence while enhancing guest satisfaction through innovative cuisine.
Prior to this, Chef Ruffy held key executive roles across a variety of prestigious establishments. At Independence Brewing Company, he served as Executive Chef, managing four outlets across Pune and Mumbai. He developed standard operating procedures, revamped à la carte offerings, and led team training programs. Similarly, at Hotel Jewel of Chembur, he was responsible for five distinct culinary brands, ranging from casual cafés to Indian fine-dining, banqueting, and food trucks.
Chef Ruffy’s global experience is equally impressive. He served as Head Chef for BTC Group in Doha, Qatar, where he was instrumental in launching new outlets, designing kitchens, planning menus, and managing equipment procurement. His culinary finesse and operational skills also took him to the Cayman Islands, where he worked with celebrated restaurants like The Brasserie and Rackam’s Waterfront, honing his skills in fine dining, seafood preparation, and fusion cuisine.
Throughout his career, Chef Ruffy has shown an exceptional ability to lead kitchen brigades, develop and standardize recipes, manage food and labor costs, and streamline operations. His deep understanding of kitchen logistics is complemented by his creativity in crafting menus that cater to evolving customer palates, including a strong focus on vegan and organic cuisines.
In every position he has held—from Della Adventures in Lonavala to Bellona Hospitality at Phoenix Market City—he has demonstrated the ability to balance high-volume operations with quality and innovation. Chef Ruffy’s proficiency with industry-standard software like Micros, Shawman, IDS, and WINHMS further reflects his adaptability and managerial prowess.
An ardent believer in continuous learning and staff empowerment, he emphasizes training, team building, and guest feedback analysis to drive excellence. He is also fully trained in United States Public Health (USPH) standards, showcasing his commitment to hygiene and global food safety protocols.
Today, Chef Shaikh Ruffy stands as a symbol of culinary leadership, innovation, and operational expertise. His legacy continues to grow as he nurtures the next generation of chefs while redefining excellence in hospitality, one plate at a time.
Current Role
Since January 2023, Chef Shaikh Ruffy has been serving as the Senior Sous Chef at ITC Grand Maratha, Mumbai, one of the city’s premier luxury hotels. In this prestigious role, he plays a pivotal part in overseeing the hotel’s banquet and coffee shop operations, managing large-scale events and daily service with precision and creativity.
As the second-in-command in the kitchen hierarchy, Chef Ruffy ensures that all operations run smoothly and adhere to the highest standards. His responsibilities encompass internal kitchen audits, rigorous enforcement of food safety and hygiene standards, inventory and cost control, and strategic menu planning tailored to banquets, outdoor catering, and special occasions.
He works closely with the Executive Chef and cross-departmental teams to maintain consistency in food quality, drive innovation, and optimize resources, thereby enhancing both guest satisfaction and profitability.
Core Competencies
Chef Ruffy’s expertise is defined by a unique blend of operational acumen and culinary artistry. His core competencies include:
- Multi-outlet Culinary Operations – Efficiently manages kitchens across diverse formats, ensuring consistency and quality.
- SOP Development & Implementation – Creates structured processes that streamline workflow and elevate kitchen efficiency.
- Menu Engineering & Recipe Standardization – Innovates and refines menus while maintaining brand identity across outlets.
- Food Cost Analysis & Inventory Control – Controls costs through meticulous planning, procurement, and waste management.
- Team Training, Motivation & Recruitment – Develops strong culinary teams through training, mentoring, and strategic hiring.
- F&B Event Calendar Planning – Coordinates themed events, promotions, and festive menus aligned with brand positioning.
- Kitchen Audits & Hygiene (USPH Standards) – Ensures compliance with international food safety protocols and cleanliness.
- International & Vegan Cuisine Specialization – Expert in global flavors and plant-based culinary trends.
Chef Ruffy’s role is not only operational but also deeply strategic, shaping the culinary identity of ITC Grand Central through innovation and discipline.
Career Milestones
Chef Shaikh Ruffy’s culinary journey is marked by diverse leadership roles and significant achievements across renowned hospitality brands. From India’s bustling metros to international culinary hubs, he has consistently delivered excellence in kitchen operations, concept development, and team leadership.
As Executive Chef at Independence Brewing Company (2021–2022), he led the operations of four outlets across Pune and Mumbai, standardizing kitchen SOPs and reinventing à la carte menus to reflect evolving culinary trends. Prior to that, he served as Executive Chef at Hotel Jewel of Chembur (2019–2021), where he managed five distinct brands including casual cafés, Indian fine-dining, food trucks, and banquet facilities.
At Bellona Hospitality (2016–2017) chef Ruffy was a EXECUTIVE CHEF from mumbai region in Phoenix Market City, Mumbai, Chef Ruffy oversaw popular establishments like Craft Deli, Bar Bar, and 212 All Day Café, ensuring operational excellence in high-volume, trend-driven settings. His international exposure expanded significantly as Head Chef at BTC Group in Doha, Qatar (2015–2016), where he was instrumental in launching new outlets and building operational frameworks.
Earlier, he held leadership positions at Breeze Lounge (Powai), Della Adventures (Lonavala), and Red Pine Peninsula Hotel (Andheri). His global credentials are further reinforced by his work in the Cayman Islands and aboard Carnival Cruise Lines, where he gained valuable insights into fine-dining and large-scale hospitality operations.
Education
Chef Shaikh Ruffy laid the academic foundation for his culinary career at Rizvi College, Mumbai, where he completed a Diploma in Hotel Management & Catering Technology (1996–1999). This rigorous program equipped him with the technical knowledge, kitchen discipline, and operational understanding required in the hospitality industry. He also completed his Higher Secondary Certificate (HSC) and Secondary School Certificate (SSC) in Mumbai, further strengthening his academic background.
Professional High Points
Throughout his career, Chef Ruffy has earned a reputation for excellence in both culinary innovation and operational management. A strong advocate for vegan and organic cuisine, he brings a modern, health-conscious perspective to his menu development while maintaining deep respect for traditional flavors and cooking techniques.
He is well-versed in United States Public Health (USPH) hygiene standards—an essential requirement in international hospitality environments—and consistently applies these protocols to ensure the highest levels of kitchen cleanliness and safety.
Known for his cost efficiency and kitchen optimization, Chef Ruffy excels at managing food costs, labor budgets, and overheads. His technical skills are complemented by his proficiency in leading hospitality software systems such as Micros, Shawman, IDS, and WINHMS, which further enhance his ability to streamline operations and maintain quality across all facets of kitchen management.
