Professional
Journey

Lead all culinary operations for a luxury resort including fine dining, all-day dining, banquet, and in-room dining.
Design and launch seasonal menus focusing on local and international cuisine.
Manage P&L, achieve food cost targets (24-26%), and optimize labor costs.
Implement HACCP Level 3 standards; conduct daily hygiene audits.
Recruit, train, and mentor a team of 25+ kitchen staff.
Collaborate with wedding and event planners for large-scale banquets (up to 1000+ covers).
Build vendor relationships and negotiate pricing for fresh, sustainable ingredients.
Handle VIP guest interactions and special dietary requests

Directed daily kitchen operations for a 150-room resort with multiple F&B outlets.
Reduced food cost by 8% through portion control, inventory management, and waste reduction.
Developed standard operating procedures (SOPs) for all kitchen sections.
Led the kitchen team during peak seasons, festivals, and special events.
Maintained 100% compliance with FSSAI and HACCP regulations.
Conducted monthly training sessions on food safety and new cooking techniques.

Managed high-volume catering for 500+ military personnel daily.
Planned nutritious, high-energy menus adhering to military dietary standards.
Supervised a multicultural kitchen team of 15 cooks and assistants.
Ensured strict food safety, hygiene, and HACCP compliance in a high-pressure environment.
Coordinated with procurement for bulk food supplies within strict budget.
Organized VIP dining events for senior officers and visiting dignitaries.

Oversaw kitchen, lounge, room service, and banquet operations.
Introduced menu engineering techniques, increasing high-margin dish sales by 15%.
Trained staff on The Fern Group's brand standards and plating guidelines.
Managed monthly food inventory and controlled wastage through daily forecasting.
Handled guest complaints personally, improving guest satisfaction scores by 20%.

Managed all culinary operations for a beachfront resort with 120 rooms.
Specialized in authentic Indian and Tandoor cuisine for domestic and international tourists.
Developed banquet menus for weddings, corporate events, and government functions.
Implemented COVID-19 safety protocols in the kitchen before closure.
Reduced kitchen overheads by renegotiating supplier contracts.

Managed daily operations of a high-footfall celebrity-branded restaurant in a mall.
Maintained consistency in taste, portion size, and presentation as per Chef Sanjeev Kapoor's recipes.
Created duty rosters, monitored staff performance, and handled disciplinary issues.
Ensured HACCP compliance during health inspections; achieved "A" grade rating.
Assisted in training new hires on brand-specific cooking methods.
Cuisine Focus: Indian Cuisines

Joined as Head Cook, promoted to Acting Head Chef within 8 months.
Supervised a team of 8 kitchen staff in a multi-cuisine restaurant.
Managed food costing, portion control, and daily specials.
Created weekly staff schedules and oversaw kitchen cleanliness.
Assisted in launching new menu items based on customer feedback.
Cuisine Focus: Indian Cuisines

Responsible for Indian cuisine section including curries, gravies, and tandoor items.
Prepared mise-en-place for daily service and large banquet events.
Maintained section cleanliness, temperature logs, and food safety checklists.
Assisted senior chefs in recipe testing and plate presentation.
Trained 2 new kitchen assistants on basic knife skills and hygiene.

Entry-level position handling basic food preparation and vegetable cutting.
Supported senior chefs during breakfast, lunch, and dinner buffet services.
Ensured workstations were clean, organized, and stocked as per standards.
Followed HACCP guidelines for storage, labeling, and temperature control.
Learned foundational Indian cooking techniques and kitchen discipline.

Completed comprehensive industrial training in a premium hotel environment. Rotated through multiple kitchen sections including Indian curry, tandoor, and cold kitchen. Developed foundational skills in bulk food production, mise-en-place, and time management during high-volume service.

Gained hands-on experience in a luxury 5-star hotel kitchen. Learned classic kitchen brigade structure, plating techniques, and international food safety standards. Assisted senior chefs in à la carte and banquet preparations.