Shekhar Agarwal

Highly motivated and skilled Chef with over 12 years of international culinary experience in fine dining, pastry, and catering. Proven expertise in producing high-quality dishes, managing kitchen operations, and adhering to HACCP standards. Passionate about delivering exceptional culinary experiences while reducing waste and optimizing resources.

Chef at Chef Smart caters (2024-03 – Present)

• Prepare and cook authentic ensuring the highest quality standards.
• Maintain records of food costs, consumption, sale, inventory.
• Supervise specialist chefs, chef, cooks, kitchen workers.
• Prepare and cook food on a regular basis or for special guests and function.
• Consult the clients regarding wedding, events, and banquets.
• Arrange for equipment's purchases and repairs.
• Experienced in preparing Continental and multi-cuisine dishes.

Chef at Chef Nirvana: The Flavor of India (2020-10 – 2024-03)

• Prepare and plan menu and food meet ensuring high-quality standards.
• Train and supervise sous chefs, chefs, cooks, kitchen helpers maintaining a collaborative and productive environment.
• Recruit and hire staff.
• Consult to the client's for wedding, banquet, special food request or private events.
• Manage inventory, reducing waste by 15% through efficient planning.
• Implement HACCP protocols to maintain a clean and safe kitchen.

Cook at Cook Pelican Events and Catering (2019-05 – 2020-08)

• Delivered exceptional catering services for events of various scales.
• Prepared diverse menus, adapting to client preferences and dietary requirements.
• Maintained kitchen cleanliness and ensured timely preparation of meals.
• Accept special request of special meals pattern of following menu and prepare.
• Responsible for maintain stock cutting, storage of all perishable daily to ensure product quality.

Senior CDP – Pastry at Senior CDP – Pastry Hotel Ramada JHV (2017-02 – 2017-12)

Being the Executive of the establishment, you will have the supervisory and administrative control over subordinate. Consult to the clients for special orders, ornamental cakes, wedding, and private events. Monitored inventory and optimized ingredient usage, reducing wastage by 10% Trained junior staff, enhancing team performance and consistency

• Designed and executed creative pastry menus.

Demi Chef de Parties (DCDP) at Demi Chef de Parties (DCDP) Four Seasons Hotel (2011-04 – 2016-03)

• Assisted in menu planning and staff supervision.
• Oversaw daily kitchen operations, ensuring adherence to HACCP standards.
• Coordinated with the team for seamless execution of large-scale events.

Commi Chef at Commi Chef Hotel Taj Residency (2009-07 – 2010-01)

• Prepared high-quality dishes as per standard recipes.
• Ensured kitchen workstations were clean and organized.

3-Year Apprenticeship in Culinary Arts – Taj Residency, Lucknow, India

Bachelor of Arts (B.A.) – H.N.B.G.U., India

High School and Intermediate Education – U.A. Board, India