Rahul Gondekar

Business-focused hospitality professional transitioning into operations, strategy and executive support. Experienced in fast-paced environments requiring clear communication, problem solving, team coordination, guest management and attention to operational detail. Academic training in business management and strategic resource management, with a strong interest in working closely with founders and growing businesses.

Food & Beverage — Head Server at NOSH — All Day Dining (2025-06 – 2025-11)

• Managed guest interactions and service delivery in a live operating environment
• Handled guest concerns and conflict resolution
• Coordinated with team members to maintain smooth service
• Supported inventory management and day-to-day operational requirements

Banquet Kitchen Intern at Radisson Blu Hotel & Spa, Nashik (2023-07 – 2024-05)

• Completed an 11-month internship in the banquet kitchen under the Chef de Cuisine
• Worked within structured service operations and learned to perform accurately under time pressure while coordinating with the wider kitchen team

Kitchen Intern at Taj Vivanta, Aurangabad (2022-05 – 2022-07)

• Completed a 12-week kitchen internship across Indian, Continental and Asian operations
• Developed adaptability, discipline, teamwork and an understanding of hospitality operations

BA (Hons) in Culinary Management – Institute of Hotel Management, Aurangabad (2020 – 2025)

HSC Grade 12 in Accountancy, Business Studies, Economics, English – Fravashi Academy Jr. College, Nashik (2018 – 2020)