Executive Chef - DOUBLETREE BY HILTON VARANASI - SA 2/320 Chhota Lalpur, Pandeypur, Varanasi, Uttar Pradesh 221001
(2025-11)
DIVO – fine dining outlet with 172 covers Restaurant. BANQUET – Total capacity 1000pax, including all the ball rooms (Somero, Elixir, swarnim).
- Food Quality and Consistency
- Inventory and Procurement
- Cost Control and Budgeting
- Health and Safety
- Recipe Development and Standardization
- Quality Control
Executive Sous Chef - ENCALM LOUNGE (ENCALM HOSPITALITY PVT LTD) - IGI Airport, New Delhi
(2024-05 - 2025-11)
- Managed day-to-day operations of T-1 D's biggest lounge, L-5, L-4, including Central Kitchen
- Led teams of 120+ employees, focusing on mentorship, discipline, and productivity
- Managed administrative tasks, including duty charts, leave management, promotions, and disciplinary actions
- Maintained financial records, P&L, and compliance with health, safety, and licensing laws
- Ensured exceptional service standards in lounges, monitoring quality and consistency
- Trained Sous Chefs and CDP to enhance leadership capabilities
- Collaborated with teams to resolve merchandise-related issues and improve overall quality
- Managed menu updates, costing, and inventory for high-traffic lounges and dining establishments
- Evaluated staff performance, provided constructive feedback, and recognized outstanding achievements
- Conducted staff training and performance evaluations to improve team efficiency
- Controlled costs and streamlined operations, minimizing waste and optimizing inventory
Executive Sous Chef - GITAM UNIVERSITY (GITAM HOSPITALITY PVT LTD) - Visakhapatnam, Andhra Pradesh
(2022-06 - 2024-05)
- Oversaw the operational functions of multiple outlets, focusing on quality control, team management, and Guest satisfaction
- Presented comprehensive monthly revenue reports, analyzing performance and identifying areas for improvement
- Ensured exceptional service standards across all outlets, monitoring quality and consistency
- Managed administrative tasks, including Duty charts for Sous Chefs and CDP, Leave management, Staff promotions, and disciplinary actions
- Trained and hired staff members, conducting team meetings to enhance performance
- Fostered strong relationships with students and faculty members through personalized interactions and prompt issue resolution
- Oversaw overall operations FOH & BOH to ensure seamless execution
- Developed new menus and updated existing ones, focusing on innovation
- Conducted monthly inventory checks, managing supply orders and minimizing waste
- Analyzed operational costs, identifying opportunities to optimize efficiency and reduce expenses
- Established and maintained strong relationships with vendors, negotiating contracts and ensuring timely deliveries
Head Chef - FAIRFIELD BY MARRIOTT - Rajaji Nagar, Bengaluru, Karnataka
(2020-10 - 2022-03)
- Develop and implement new menus, recipes, and culinary concepts
- Plan and prepare menus for special events, functions, and banquets
- Ensure high-quality food preparation and presentation
- Conduct menu tastings and adjust seasoning and presentation as needed
- Develop and maintain relationships with food suppliers and vendors
- Manage kitchen staff, including recruitment, training, and performance management
- Supervise kitchen operations, including food preparation, cooking, and plating
- Ensure kitchen cleanliness, sanitation, and safety standards are met
- Manage kitchen inventory, including ordering supplies and managing stock levels
- Manage kitchen budgets and finances
- Maintain accurate records of kitchen operations, including inventory, staffing, and customer feedback
- Ensure compliance with food safety and health regulations
- Attend meetings and events as required
Sr. Sous Chef - RENAISSANCE - Ahmedabad, Gujarat
(2019-08 - 2020-09)
Worked as a Sr. Sous Chef at Renaissance, Ahmadabad, focusing on supporting the Executive Chef in daily kitchen operations and events. Responsibilities include supervising food preparation, ensuring quality control, and maintaining cleanliness in the kitchen. A commitment to culinary excellence was essential in delivering memorable dining experiences.
- Supported the Executive Chef in managing kitchen operations and ensured high standards of hygiene and food quality
Sous Chef - FAIRFIELD MARRIOTT - Jodhpur, Rajasthan
(2017-09 - 2019-07)
- Scheduled, trained, and supervised employees to maintain optimal coverage and productivity
- Managed stock levels, purchases, and requisitions to minimize waste and optimize efficiency
- Conducted daily restaurant checks to ensure cleanliness, high-quality food, and excellent presentation
- Led pre-shift meetings to inform employees about daily tasks and objectives
- Supervised cash handling procedures to maintain accuracy and quality of food
- Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service
- Collaborated with the head chef to develop and execute weekly menu plans
- Ensure food production meets menu and guest demand while maintaining quality, quantity, and freshness control
- Manage food inventory by ordering and maintaining minimum par levels efficiently
Chef De Party - FOUR POINTS BY SHERATON JAIPUR - Jaipur, Rajasthan
(2015-12 - 2017-09)
Demi Chef De Party - MARRIOTT JAIPUR - Jaipur, Rajasthan
(2011-05 - 2012-06)
COMMI Chef - TAJ UMAID BHAWN PLACE - Jodhpur, Rajasthan
(2009-08 - 2011-04)
Industrial Training - Le Meridian Hotel - Jaipur
(2005-04 - 2005-09)
22 weeks of industrial training
