Expertise - Chef Dharmendra

My Expertise

Skills that define my culinary approach

Professional Skills

Technical abilities and management competencies

Culinary Specializations

Indian Cuisine Mastery

Tandoor Specialties

Banquet & Volume Cooking

Menu Engineering

Food Presentation

Regional Indian Cuisines

Fusion Cuisine Development

Management Skills

Kitchen Operations

Food Cost Control (P&L)

Team Leadership

HMS Software

IDS/INNKEY PMS

Supply Chain Management

Quality Assurance Systems

Certifications

HACCP Certified

Annual certification maintained with perfect inspection records

Serve Safe Certified

Food handling and safety protocols certification renewed every 3 years

Fire Safety Training

Annual certification for kitchen safety and emergency procedures

Food Hygiene (Mandarin Oriental)

Advanced hygiene standards training from luxury hotel group

BSc in Hospitality Management

Sikkim Manipal University, graduated with honors

Advanced Tandoor Techniques

Specialized training in traditional tandoor cooking methods

Diploma in Culinary Arts

International Institute of Culinary Arts, New Delhi

Cuisine Specialties

Areas of culinary excellence

Indian Cuisine

Comprehensive mastery of diverse Indian culinary traditions with authentic flavors and techniques.

Tandoor

Expertise in traditional clay oven cooking for breads, kebabs, and tandoori specialties.

Continental

European culinary traditions with emphasis on French, Italian, and Mediterranean techniques.

Indo Chinese

Fusion cuisine combining Indian spices with Chinese cooking techniques and flavors.

Arabic

Middle Eastern specialties including mezze, grilled meats, and aromatic rice dishes.

Mughlai

Rich, aromatic dishes from the royal kitchens of the Mughal empire with complex spice blends.

Awadhi

Lucknowi cuisine known for its dum pukht style of cooking and delicate flavors.

Kashmiri

Distinctive cuisine from the Kashmir valley with rich gravies and aromatic spices.

Rajasthani

Royal cuisine from Rajasthan known for its rich flavors and use of gram flour.

South Indian

Diverse cuisines from Southern states with rice, lentils, coconut, and tangy flavors.

Punjabi

Robust and hearty cuisine from Punjab with tandoori dishes and rich curries.

Andhra

Spicy and flavorful cuisine from Andhra Pradesh known for its fiery heat.

Vegan

Plant-based cuisine with creative use of vegetables, legumes, and dairy alternatives.

Fusion Cuisine

Innovative combinations of global culinary traditions with creative flavor pairings.

Dietary Cuisine

Specialized menus for various dietary needs including gluten-free, keto, and diabetic-friendly options.

Signature Techniques

Specialized cooking methods I've mastered

Tandoor Mastery

Precision temperature control and marination techniques for perfect tandoori dishes every time.

Spice Blending

Creating balanced spice mixes that enhance rather than overpower main ingredients.

Modern Adaptations

Incorporating sous-vide, molecular gastronomy, and other modern techniques into traditional dishes.

Slow Cooking

Traditional dum pukht and slow-cooking methods to develop complex flavors in curries and biryanis.

Fermentation

Expertise in traditional Indian fermentation techniques for dosas, idlis, and pickles.

Bread Making

Artisanal preparation of naan, roti, paratha, and other traditional Indian breads.

Additional Specializations

Comprehensive culinary capabilities

Menu Development

Concept Development

Seasonal Menu Planning

Dietary Restriction Menus

Wine & Food Pairing

Training & Development

Culinary Training Programs

Standard Operating Procedures

Cross-Cultural Team Training

Apprentice Development

Culinary Innovation

Recipe Development

Ingredient Sourcing

Sustainable Practices

Food Styling & Photography

My Expertise

Professional Skills

Culinary Specializations

Management Skills

Certifications

Cuisine Specialties

Indian Cuisine

Tandoor

Continental

Indo Chinese

Arabic

Mughlai

Awadhi

Kashmiri

Rajasthani

South Indian

Punjabi

Andhra

Vegan

Fusion Cuisine

Dietary Cuisine

Signature Techniques

Tandoor Mastery

Spice Blending

Modern Adaptations

Slow Cooking

Fermentation

Bread Making

Additional Specializations

Menu Development

Training & Development

Culinary Innovation

Language Proficiency

Hindi

English

French

Arabic