Rohit Sharma

Dynamic versatile chef with experience in all aspects of management and production with a proven track record of driving business and delivering superior guest service. Exceptional leadership skills and a demonstrated ability to increase Banquet event Handling, manage and train staff, and coordinate seasonal events. Strong team-building skills and excellent conflict resolution abilities guarantee satisfaction of food.

Working efficiently with strong Indian food recipes knowledge and menu creation experience.

CDP- Indian cuisine at The Westin, Marriott International (2026-03 – Present)

Oversaw operations in the Indian kitchen section, focusing on Tandoor and curry dishes. Prepared high-quality dishes for 200+ guests daily while maintaining 5-star standards. Collaborated with sous chef to create seasonal menus featuring regional Indian dishes. Ensured kitchen hygiene and assisted with buffet setup and live cooking stations. Handled ordering of spices and local ingredients, keeping food cost within target.

DEMI CHEF DE PARTIE at The Westin, Marriott International (2024-08 – 2026-03)

• Prepare and cook dishes according to standard recipes
• Handle mise en place before service
• Ensure consistency in taste, presentation, and portion size
• Assist senior chefs during busy operations
• Follow HACCP and food safety standards
• Maintain cleanliness of kitchen equipment and workstations
• Ensure proper food storage and labeling

Junior Sous Chef at Radisson Group of Hotels (2023-07 – 2024-08)

Oversaw the Indian kitchen and ensured every dish is up to the mark to each guest table. Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor. Directed staff in restaurant kitchen and field to maintain department objectives standards, guidelines and budget.

Maximised customer satisfaction and team operations by executing command-based structure and staff performance oversight. Supervised kitchen food preparation in demanding, high-volume environments. Plated food according to restaurant artistic guidelines to promote attractive presentation.

Curated special menus for Indian special occasions.

Management trainee at Radisson Group of Hotel (2021-10 – 2022-10)

Used critical thinking to break down problems, evaluate solutions and make decisions. Maintained energy and enthusiasm in fast-paced environments. Supported staff training, development and evaluation. Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately. Receiving the vegetable and stacking into proper way. Daily Inventory of ordering for Indian Department.

Industrial Trainee at Hyatt Regency (2020-10 – 2021-03)

Worked closely with industrial professionals to expand upon acquired training with practical knowledge. Maintained a clean work environment. Reviewed and updated standard operating procedures per specifications. Assisted with new machinery and knowing about safety instructions. Learned company processes and procedure.

Bachelor of Hotel Management, Catering & Technology in Hotel Management, Catering & Technology – Kurukshetra University (2018 – 2022)

10th – Jammu Kashmir Board of School Education (2015 – 2016)

12th – Jammu Kashmir Board of School Education (2017 – 2018)