Avni Maleyvar

Assist guests in selecting banquet menus to enhance offerings and profitability Coordinate between catering sales and kitchen teams, while refining buffets and introducing unique themes to elevate guest experience

Sous Chef (Catering Sales) - Taj Palace - New Delhi

(2024-10)

• Assist guests in selecting banquet menus to enhance offerings and profitability
• Coordinate between catering sales and kitchen teams, while refining buffets and introducing unique themes to elevate guest experience

Sous chef-Pastry - The Oberoi, Bangalore / The Oberoi, Udaivilas - Bangalore / Udaivilas

(2021-09 - 2022-06)

• Supervised and mentored culinary teams, upheld premium food quality and hygiene standards
• Streamlined operations, conducted staff training and performance reviews
• Collaborated with F&B, minimized waste, and ensured elevated guest satisfaction through operational excellence

Pastry Chef - Vivanta by Taj - Bangalore

(2023-05 - 2024-05)

• Led kitchen operations, ensured hygiene and allergen safety
• Mentored staff, coordinated with F&B, enhanced food quality, reduced waste
• Maintained professional displays, and upheld guest satisfaction through training, consistency, and operational efficiency

Assistant Pastry Chef - Academy Of Pastry Arts Expertise - Bangalore

(2022-07 - 2023-03)

• Conducted bakery, pastry, and chocolate classes using classical and contemporary techniques
• Designed engaging lesson plans and assessments
• Mentored students professionally
• Maintained exemplary mise en place to ensure consistency and instructional excellence

Kitchen Management Trainee - OCLD

(2018-07 - 2021-04)

• Gained hands-on pastry experience, supported kitchen operations
• Learned cost control and budgeting, assisted with menu development and team training
• Observed guest interactions, conducted market research
• Developed a strong foundation in international hospitality standards

Commis - The Oberoi, New Delhi - New Delhi

(2017-09 - 2018-06)

Pre-opening

• Executed kitchen setup, developed and tested menus
• Maintained kitchen hygiene, organized daily operations
• Prepared breakfast and banquet buffets, handled à la carte orders
• Monitored inventory to ensure smooth workflow

Commis - The Oberoi, Sukhvilas - Sukhvilas

(2016-08 - 2017-08)

Pre-opening

• Executed kitchen setup, developed and tested menus
• Maintained kitchen hygiene, organized daily operations
• Prepared breakfast and banquet buffets, handled à la carte orders
• Monitored inventory to ensure smooth workflow

Kitchen Management - OCLD (2018-07 - 2021-04)

Delhi Institute Of Hotel Management and Catering Technology (2013-07 - 2016-04)

Somerville School (1998-04 - 2013-03)