{"version":"1.0","type":"stack","id":"6d004b22-3f67-48ad-9df7-5973664b9759","url":"https://stacklist.com/stack/6d004b22-3f67-48ad-9df7-5973664b9759","title":"Kitchen Roles","description":null,"privacy":"public","created_at":"2026-07-11T10:57:30.600Z","updated_at":"2026-07-11T11:17:44.116Z","author":{"username":"dyuksa-kotwal-999","name":"Unknown","url":"https://stacklist.com/dyuksa-kotwal-999","type":"person"},"category":null,"items":[{"id":"4bf34aae-7a2c-40bf-a626-a3805e0f92c3","position":1,"title":"Yuddhveer Singh | Senior Culinary Professional & All-Rounder Chef","url":"https://drive.google.com/file/d/14ItPaa643jv5oT1EWvRniDzSyCu0v4GG/view?usp=sharing","note":"Total Culinary Experience: 11+ Years.\nCore Specialization: Indian Cuisine, with deep expertise in North Indian and Tandoori culinary styles.\nKey Asset: International culinary exposure (UAE).\nWork History Highlights\nAl-Safadi Grilling (Dubai - Sharjah): All-Rounder Chef (Indian Food) | Sep 2022 – Dec 2024. Managed international kitchen operations, inventory, and authentic preparation.\nThe Competent Palace (V One Hotels, Dehradun): DCDP Chef | Feb 2020 – Aug 2022. Oversaw a high-volume hotel kitchen and trained junior staff.\nHotel Omkar (Karnataka): DCDP Chef | Feb 2018 – Dec 2019. Managed food costing, stock control, and kitchen operations.\nPrior Roles (2013–2017): Progressed steadily from Commi 3 to DCDP across venues like CIBO Kitchen, Punjabi Bagh Club, Hotel Sagar Ratna, and Shalimar Bagh Club.\nKey Strengths for Interviewers\nLeadership & Operations: Experienced in kitchen management, food costing, inventory tracking, and safety compliance.\nMenu & Quality Control: Strong background in menu planning, recipe development, and ensuring high-volume kitchen consistency.\nLanguages: Fluent in Hindi and Garhwali; moderate proficiency in English.\n\n","image":{"url":"https://ucarecdn.com/53d45186-039b-49e2-9363-08266629de13/","alt":"Yuddhveer Singh | Senior Culinary Professional & All-Rounder Chef","width":1408,"height":768},"direct_link":"https://stacklist.com/stack/6d004b22-3f67-48ad-9df7-5973664b9759?cardId=4bf34aae-7a2c-40bf-a626-a3805e0f92c3","created_at":"2026-07-11T10:57:35.790Z","updated_at":null},{"id":"86ec3482-5b81-414c-8cc5-391d9a452ae7","position":2,"title":"Sugreer Kashyap | Experienced Indian Cook","url":"https://drive.google.com/file/d/1SAJM99XSTqAwIPD-BjJ1w5JtclxURzXF/view?usp=sharing","note":"Total Culinary Experience: 13 years of stable, long-term experience in professional hotel kitchens.\nCore Specialization: Indian Cuisine.\nWork History & Track Record\nHotel Tunga International: 10 Years.\nHotel Gajalee: 2.5 Years.\nHotel Juhu Beach Citizen: 6 Months.\nKey Strengths for Interviewers\nHigh Retention: Proven longevity with a single employer (10 years at Tunga International), demonstrating strong reliability and loyalty.\nCore Skills: Strong team player, adaptable to high-pressure kitchen environments, and highly honest.\nLanguage & Communication: Fluent in Hindi.\nContact Reference: Mobile No. available on file.\n","image":{"url":"https://ucarecdn.com/1e819097-8e75-47f4-8ea2-fbd3f16575ae/","alt":"Sugreer Kashyap | Experienced Indian Cook","width":1408,"height":768},"direct_link":"https://stacklist.com/stack/6d004b22-3f67-48ad-9df7-5973664b9759?cardId=86ec3482-5b81-414c-8cc5-391d9a452ae7","created_at":"2026-07-11T10:58:09.392Z","updated_at":null},{"id":"a4aafd7b-a565-4584-90a6-bd02b7971d7e","position":3,"title":"Shibam Barman | Professional Culinary Specialist","url":"https://drive.google.com/file/d/1Dz4ztWHLvOrmVik4QzTTTl-0Eph2sgNx/view?usp=sharing","note":"Core Specialization: Live Grill & Range Operations, Continental Cuisine.\nKey Asset: Proven experience working in major, high-volume restaurant chains.\nWork History Highlights\nAbsolute Barbeque Private Limited: Senior Range Chef. Led live grill operations, supervised junior kitchen staff, and maintained food safety standards.\nBarbeque Nation Limited: Range Chef. Managed live grill counters, handled portion control, and delivered under pressure during peak hours.\nSwarna Sparsh Resort: 1st Commi in Continental Cuisine. Assisted senior chefs and supported inventory handling.\nLe Arabia: 1st Commi in Continental Cuisine. Contributed to kitchen workflow, prep work, and safety protocols during service hours.\nKey Strengths for Interviewers\nHigh-Volume Execution: Strong background working in demanding, fast-paced grill and buffet restaurant formats.\nKitchen Operations: Skilled in team coordination, inventory handling, time management, and food presentation.\nEducation & Flexibility: 9th Pass (Grade: B+) from Bhagirath Vidyapith; fully willing to work flexible shifts.\n\n","image":{"url":"https://ucarecdn.com/070d9c0e-e75f-4ad3-a098-5745b2e220f2/","alt":"Shibam Barman | Professional Culinary Specialist","width":1408,"height":768},"direct_link":"https://stacklist.com/stack/6d004b22-3f67-48ad-9df7-5973664b9759?cardId=a4aafd7b-a565-4584-90a6-bd02b7971d7e","created_at":"2026-07-11T11:11:53.991Z","updated_at":null},{"id":"ba5d3f88-43d6-4610-81c4-8c17ee8f906e","position":4,"title":"Sajid Manjiyani | Jr. Sous Chef & Culinary Professional","url":"https://drive.google.com/file/d/1asHvP1bpmTnoUNEs0_ub1lNjGmJPriHX/view?usp=sharing","note":"Core Specialization: Italian Cuisine (pizza, pasta, salads, appetizers) and Regional Indian Multi-Cuisine.\nKey Asset: Strong upward mobility, progressing from Chef de Partie to Junior Sous Chef within two years.\nWork History Highlights\nNadara Restaurant, Arnaa Hotel (Mumbai): Jr. Sous Chef | December 2023 – Present. Manages Indian, Continental, and Tandoor sections; reduced food wastage by 12% through efficient inventory management; trains commis and CDP chefs.\nCrazy Dough Pizza (Mumbai): Kitchen Manager | March 2022 – November 2023. Handled staff training, scheduling, menu planning, and kitchen hygiene standards.\nPizza Express (Mumbai): Pizzaiolo | August 2019 – February 2022. Specialized in authentic Italian pasta, sauces, appetizers, and dough preparation while maintaining strict HACCP compliance.\nThe Orchid Hotel Mumbai: Trainee | June 2017 – October 2017. Completed cross-training across the four core departments of the hotel.\nKey Strengths for Interviewers\nOperational Control: Proven track record in cost control, wastage reduction, menu development, and recipe standardization.\nLeadership: Experienced in supervising multiple kitchen sections, staff scheduling, and team mentoring.\nEducation: Holds a Bachelor of Science in Hospitality Studies from Anjuman-I-Islam's, Mumbai (2016–2019).\n\n","image":{"url":"https://ucarecdn.com/a4d00d2c-8868-4ee5-96fe-a6662915b31c/","alt":"Sajid Manjiyani | Jr. Sous Chef & Culinary Professional","width":1408,"height":768},"direct_link":"https://stacklist.com/stack/6d004b22-3f67-48ad-9df7-5973664b9759?cardId=ba5d3f88-43d6-4610-81c4-8c17ee8f906e","created_at":"2026-07-11T11:14:01.706Z","updated_at":null}],"stats":{"likes_count":0,"items_count":4},"_links":{"self":"/api/public/stack/6d004b22-3f67-48ad-9df7-5973664b9759.json","html":"https://stacklist.com/stack/6d004b22-3f67-48ad-9df7-5973664b9759","rss":"/api/feeds/stack/6d004b22-3f67-48ad-9df7-5973664b9759/rss","json_feed":"/api/feeds/stack/6d004b22-3f67-48ad-9df7-5973664b9759/json"}}