Kitchen Roles

Total Culinary Experience: 11+ Years. Core Specialization: Indian Cuisine, with deep expertise in North Indian and Tandoori culinary styles. Key Asset: International culinary exposure (UAE). Work History Highlights Al-Safadi Grilling (Dubai - Sharjah): All-Rounder Chef (Indian Food) | Sep 2022 – Dec 2024. Managed international kitchen operations, inventory, and authentic preparation. The Competent Palace (V One Hotels, Dehradun): DCDP Chef | Feb 2020 – Aug 2022. Oversaw a high-volume hotel kitchen and trained junior staff. Hotel Omkar (Karnataka): DCDP Chef | Feb 2018 – Dec 2019. Managed food costing, stock control, and kitchen operations. Prior 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. Key Strengths for Interviewers Leadership & Operations: Experienced in kitchen management, food costing, inventory tracking, and safety compliance. Menu & Quality Control: Strong background in menu planning, recipe development, and ensuring high-volume kitchen consistency. Languages: Fluent in Hindi and Garhwali; moderate proficiency in English.

Total Culinary Experience: 13 years of stable, long-term experience in professional hotel kitchens. Core Specialization: Indian Cuisine. Work History & Track Record Hotel Tunga International: 10 Years. Hotel Gajalee: 2.5 Years. Hotel Juhu Beach Citizen: 6 Months. Key Strengths for Interviewers High Retention: Proven longevity with a single employer (10 years at Tunga International), demonstrating strong reliability and loyalty. Core Skills: Strong team player, adaptable to high-pressure kitchen environments, and highly honest. Language & Communication: Fluent in Hindi. Contact Reference: Mobile No. available on file.

Core Specialization: Live Grill & Range Operations, Continental Cuisine. Key Asset: Proven experience working in major, high-volume restaurant chains. Work History Highlights Absolute Barbeque Private Limited: Senior Range Chef. Led live grill operations, supervised junior kitchen staff, and maintained food safety standards. Barbeque Nation Limited: Range Chef. Managed live grill counters, handled portion control, and delivered under pressure during peak hours. Swarna Sparsh Resort: 1st Commi in Continental Cuisine. Assisted senior chefs and supported inventory handling. Le Arabia: 1st Commi in Continental Cuisine. Contributed to kitchen workflow, prep work, and safety protocols during service hours. Key Strengths for Interviewers High-Volume Execution: Strong background working in demanding, fast-paced grill and buffet restaurant formats. Kitchen Operations: Skilled in team coordination, inventory handling, time management, and food presentation. Education & Flexibility: 9th Pass (Grade: B+) from Bhagirath Vidyapith; fully willing to work flexible shifts.

Core Specialization: Italian Cuisine (pizza, pasta, salads, appetizers) and Regional Indian Multi-Cuisine. Key Asset: Strong upward mobility, progressing from Chef de Partie to Junior Sous Chef within two years. Work History Highlights Nadara 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. Crazy Dough Pizza (Mumbai): Kitchen Manager | March 2022 – November 2023. Handled staff training, scheduling, menu planning, and kitchen hygiene standards. Pizza Express (Mumbai): Pizzaiolo | August 2019 – February 2022. Specialized in authentic Italian pasta, sauces, appetizers, and dough preparation while maintaining strict HACCP compliance. The Orchid Hotel Mumbai: Trainee | June 2017 – October 2017. Completed cross-training across the four core departments of the hotel. Key Strengths for Interviewers Operational Control: Proven track record in cost control, wastage reduction, menu development, and recipe standardization. Leadership: Experienced in supervising multiple kitchen sections, staff scheduling, and team mentoring. Education: Holds a Bachelor of Science in Hospitality Studies from Anjuman-I-Islam's, Mumbai (2016–2019).