Pranshu Kanwal

Chef with 16 years of international culinary experience across luxury hotels, high-volume restaurants, and hospitality education. Extensive expertise in Western, Indian, and Asian cuisine with proven experience in kitchen operations, food safety, inventory control, menu execution, and team leadership.

Chef at Denny's (2026-03 – Present)

• Prepare breakfast, lunch, and dinner menu items in a high-volume restaurant.
• Operate grill, sauté, fryer and prep stations.
• Maintain food quality, sanitation, and portion control.
• Assist with inventory and stock rotation.
• Collaborate with the kitchen team during busy service.

Chef at Cinnamon Indian Cuisine & Bar (2022-10 – 2026-03)

• Managed kitchen operations and supervised staff.
• Controlled inventory and food costs.
• Maintained food safety standards.
• Prepared buffet and à la carte menus.

Hospitality, Tourism & Culinary Instructor at Jagannath Institute of Management Studies (2022-01 – 2022-10)

• Delivered culinary training and practical demonstrations.

Junior Sous Chef at The Connaught (IHCL Taj) (2020-09 – 2021-12)

• Led kitchen operations, training, purchasing and SOP implementation.

Chef de Partie at Vivanta by Taj (2014-08 – 2020-09)

• Managed kitchen section, banquet production, food quality and team supervision.

Management Associate / Kitchen Executive at Radisson Blu Hotel Indore (2010-06 – 2014-05)

• Supervised kitchen production, menu planning, inventory and staff training.

Bachelor of Hotel Management & Catering Technology (BHMCT) in Hotel Management & Catering Technology – BCIHMCT