Vaidahi Jallan

Dynamic and skilled chef with a strong culinary foundation from WGSHA manipal and hands-on experience at premier hotels like taj mahal palace and Taj mg road. Proficient in kitchen operations, food presentation, and maintaining high standards of quality and hygiene. Passionate about crafting memorable dining experiences and continuously evolving in the culinary space.

Demi Chef de Partie - Hyatt Centric Hebbal - Bengaluru

(2025-05)

Modern European Restaurant. Report to Sous Chef and Head Chef for daily operations.

• Prepare daily mise-en-place and food production according to menu specification
• Ensure consistent quality and adhere to HACCP standards.
• Verify quality and quantity of inventory received from stores.

Assistant Cook - Taj Mahal Palace and Tower - Mumbai

(2023-07 - 2025-04)

Souk Mediterranean Restaurant

• Worked across all kitchen sections: cold mezze, hot section, dessert, grill, and bread
• Managed bookkeeping, inventory ordering, and quality checks.
• Designed and trialed new menu items, successfully adding dishes to the existing menu.

On-Job Training (Kitchen) - Taj Mahal Palace and Tower - Mumbai

(2022-08 - 2023-06)

Internship - Taj MG Road - Bengaluru

(2022-04 - 2022-08)

B.A - culinary arts - Welcomgroup graduate school of hotel administration (WGSHA) Manipal university (2019 - 2022)

Higher secondary - ISC - Hopetown Girls School (2017 - 2019)

Level 2 Diploma in Food Preparation and Cooking (Patisserie) - Food Preparation and Cooking