Chef Solanki

Accomplished Executive Chef with 16+ years of progressive culinary leadership experience across luxury hotels, resorts, restaurants, and multi-unit food operations. Proven expertise in leading high-volume kitchens, managing 40+ culinary professionals, coordinating four banquet venues simultaneously, and executing premium events for up to 1,500 guests. Strong capability in menu engineering, recipe standardisation, food cost control, banquet production, HACCP and FSSAI compliance, kitchen budgeting, vendor and inventory management, and team development.

Recognised for driving consistent food quality, operational discipline, guest satisfaction, and culinary innovation.

Executive Chef at Golden Palms Resort & Pink Villa Hotel (2022-09 – Present)

Lead complete culinary operations across all kitchen outlets, maintaining consistent standards of food quality, hygiene, presentation, and service readiness.

• Manage and develop a team of 40+ culinary professionals, driving discipline, productivity, training, and performance.
• Oversee four banquet venues simultaneously and coordinate culinary production for events of up to 1,500 guests.
• Develop seasonal menus, banquet menus, and à la carte offerings aligned with guest expectations and operational requirements.
• Implement recipe standardization, portion control, production systems, and food presentation standards to improve consistency.
• Monitor food cost, inventory, purchasing, wastage, and vendor performance to support operational efficiency and profitability.
• Ensure compliance with HACCP, FSSAI, food safety, hygiene, and kitchen sanitation standards.
• Collaborate with Purchase, Finance, Sales, Front Office, and Operations teams to ensure smooth end-to-end service delivery.
• Train, mentor, and evaluate culinary staff while supporting recruitment and succession development.
• Drive guest satisfaction through quality improvement, menu innovation, and continuous operational review.

City Executive Chef at Dil Foods (2022-02 – 2022-08)

• Standardized menus recipes, kitchen SOPs, and quality systems across multiple food-service operations.
• Conducted kitchen audits and food-quality inspections while monitoring food costing, inventory, wastage, and operational compliance.
• Trained chefs and kitchen teams and supported new outlet openings, kitchen planning, workflow design, and equipment selection.
• Worked with cross-functional teams to improve consistency, operational controls, and execution standards across locations.

Executive Chef at Ramee Group of Hotels (2018-05 – 2022-01)

Managed day-to-day culinary operations across hotel restaurants and banquet facilities, ensuring consistent quality and service standards.

• Led menu engineering, recipe development, food costing, production planning, and kitchen cost control.
• Recruited, trained, supervised, and developed kitchen teams to meet operational and guest-experience expectations.
• Ensured HACCP compliance and maintained food safety, hygiene, sanitation, and kitchen discipline standards.
• Controlled food costs, inventory, purchasing, and kitchen budgets while coordinating banquet production and large-scale events.

Sous Chef at Attide Hotel (Swati Group) (2017-02 – 2017-06)

• Supported the Executive Chef in daily kitchen operations, banquet production, à la carte service, and overall kitchen discipline.
• Managed food quality, hygiene, staff scheduling, daily production, and service readiness.
• Supported menu planning, recipe standardisation, portion control, and food cost management.
• Coordinated with culinary teams to maintain consistent execution during high-volume service periods and events.

Sous Chef at Tilt Gastro Lounge (a unit of pepper & sprite) (2015-03 – 2017-03)

• Managed daily kitchen operations while maintaining high standards of food quality, hygiene, and presentation.
• Supervised and trained kitchen staff to ensure smooth and efficient operations.
• Planned menus, standardized recipes, and introduced new dishes.
• Controlled food costs through effective inventory management and wastage control.
• Managed store operations, stock verification, and bill verification.
• Ensured compliance with HACCP, FSSAI, SOPs, and food safety standards.
• Maintained cleanliness of the kitchen, walk-in chiller, freezer, and storage areas.
• Coordinated with management to ensure smooth day-to-day kitchen operations.

Head Chef at Moti Mahal Deluxe (2012-02 – 2015-03)

• Managed complete kitchen operations with responsibility for food quality, consistency, production, and team supervision.
• Controlled food cost and purchasing while supervising culinary staff and daily production.
• Maintained kitchen hygiene, discipline, and operational standards in a high-volume restaurant environment.

Chef de Partie at Soya Republic Fine Dining Restaurant, RDC Ghaziabad

Commis I at Soya Republic Fine Dining Restaurant, Ram Nagar Ghaziabad

Commis II at Soya Republic Fine Dining Restaurant, Ram Nagar Ghaziabad

Bachelor of Hotel Management in Hotel Management – IHM Dewan, Meerut

Bachelor of Science in Science – Dr. B.R. Ambedkar University, Agra

Higher Secondary – UP Board

High School – UP Board