Melitta Naidu

Passionate and creative third-year student pursuing Bachelor's in International Culinary Arts, seeking to gain hands-on experience in professional kitchens and hospitality environments. Eager to contribute culinary skills, hands on experience and wanting to work in different and difficult situations which will enhance my growth and give me the confidence to work as a team.

Chef and Service Staff at Taj Palace, Taj Lands End, and Jio World Convention Centre

Gained hands-on culinary experience through ODC assignments at Taj Palace, Taj Lands End, and Jio World Convention Centre, while also working as chef and service staff for VIP events with Sage & Saffron in Rajasthan and Ahmedabad.

Intern - Frangipani, India Jones, and Bakery Department at Trident Nariman Point (2024-01 – 2024-05)

Completed a 5-month internship at Trident Nariman Point, gaining hands-on experience in Frangipani, India Jones, and the Bakery department. Developed skills in food preparation, plating, buffet setup, hygiene standards, teamwork, and kitchen operations while working in a fast-paced luxury hospitality environment.

• Given responsibility to lead plum cake handover during Christmas
• Assisted in Easter egg preparation
• Awarded a Kudos Certificate for performance, leadership, and dedication

SSC – Holy Cross Convent School (2022)

HSC – Sardar Valabhbai Patel Junior College (2024)

Bachelors in International Culinary Arts in International Culinary Arts – ITM IHM Oshiwara (2024 – 2027)