Sandesh Walimbe

A committed food service and culinary arts professional with over 25 years of comprehensive experience. Currently seeking opportunity to incorporate knowledge and skills with a position welcoming challenge and ability to develop professionally. Certified CAVA level 3 assessor from Brooks and Kirk, November 2025. Planning, conducting, and providing feedback on vocational assessments, ensuring learners meet occupational standards in various settings like workplaces or training centres.

Key responsibilities include creating assessment plans, making accurate judgments, maintaining records, adhering to legal frameworks, and facilitating learner progress through constructive feedback and support. Looking for fulltime employment in this role in the Food and beverage sector.

Sous Chef - Swan revived hotel - Milton Keynes

(2018-12)

Junior Sous Chef - Mercure Abbey Hill hotel - Two Mile Ash, Milton Keynes

(2015-06 - 2018-12)

Chef - Wagamama - Central Milton Keynes

(2012-07 - 2015-06)

Working as a Chef in a contemporary Japanese teppanyaki restaurant.

Sous Chef - Loch Fyne group of restaurants - Milton Keynes

(2011-08 - 2012-07)

Joined as a Sous chef in a busy seafood specialty grill restaurant.

Sous Chef - Tree hotel - Cadmore End, High Wycombe

(2009-03 - 2011-08)

Joined as Sous chef for a 17 room property with a 70 gastro pub serving a mélange of contemporary modern European cuisine, along with pan Asian and Indian favourites.

Chef - Best Western Imperial Hotel - Fort William

(2006-07 - 2009-03)

Joined as a chef of forty room three star hotel having a multi cuisine kitchen catering to a forty cover continental restaurant-The Blue room and an Indian specialty pub.

Chef - Taj Blue Diamond - Pune

(2005-06 - 2006-06)

Transferred as chef of the oriental restaurant-the Whispering Bamboo, a Chinese and Thai specialty restaurant.

Senior Chef de Partie - Taj Exotica - Goa

(2002-06 - 2005-06)

Joined as Senior chef de partie, Li Bai kitchen.

• To supervise specialty restaurant kitchen shift operations and ensures compliance with all food & beverage policies, standard procedures.
• To plan and manage food quantities and plating requirements for the specialty restaurant.
• To assist executive chef and sous chef with kitchen operations.
• To perform all duties of kitchen associates as required.
• To recognize superior quality products, presentations and flavour.
• To maintain food preparation handling and correct storage standards.
• To estimate daily restaurant production needs & communicate to key personnel.
• To assist the executive chef with specialty restaurant menu planning and food indents.
• To maintain purchasing, receiving and food storage standards.
• To coordinate specialty restaurant food production.
• To assist in monitoring promptness of service and food pick-up procedures.
• To support procedures for food & beverage portion and waste controls.
• To follow proper handling and right temperature of all food products.
• To help the executive chef in conjunction with company initiatives.
• To participate in training and development of standard operating procedures.
• Operate and maintain all department equipment and report malfunctions.

Management Trainee for Food Production - Taj Hotels Management Training Programme - India

(2000 - 2002)

During the final year of diploma in hotel management at I.H.M. Mumbai, selected as a management trainee for food production for Taj management training programme for batch 2000-2002. The entire training was spread between the best luxury hotels of the Taj group all over India and involved intensive exposure, not only to food production but to various other allied departments as well like purchase, receiving stores etc.

• Hotel Taj Mahal, New Delhi: During the initial stages of the training in the oriental cuisine, trained at the house of Ming restaurant under expat Chinese chefs Sundy ding and Ricky Goh for a span of nine months.
• Hotel Taj Palace, New Delhi: Trained at various outlets in Taj Palace as a part of the initial six month induction programme involving on the job exposure in various acclaimed outlets like: tea house of the august moon, Handi and café Fontana. Participated in the Yumcha and Pentong festivals held at the teahouse of the august moon restaurant (Chinese specialty) under chef Lo ka yan.
• Taj Air Caterers, New Delhi: Trained at the Taj air caterers, New Delhi as an exposure to in-flight catering services and H.A.C.C.P. procedures.
• Hotel Taj President, Mumbai: Trained in the Thai specialty restaurant – the Thai pavilion as a cross exposure to Thai regional cuisine for a span of four months.

Diploma - Hotel Management, Catering Technology and Applied Nutrition - I.H.M. Mumbai (1997 - 2000)

Bachelor of Commerce (incomplete) - Commerce - University of Rajasthan (1995 - 1997)

Senior Secondary - St. Xavier School, Jaipur (1994 - 1995)