About Me
My Story
From my earliest days in the kitchen, I knew that the culinary arts were my true calling. My journey began with foundational training at prestigious establishments, where I immersed myself in learning the intricacies of high-end cuisine and the importance of precision and creativity in every dish. These early experiences instilled in me a deep appreciation for the art of baking and pastry, setting the stage for a career dedicated to culinary excellence.
As I progressed in my career, I embraced opportunities to lead and innovate. Managing dynamic kitchen teams and creating memorable dining experiences became my passion. Each role challenged me to push boundaries, from perfecting intricate pastries to curating exquisite banquet menus. My dedication to continuous improvement and my commitment to excellence have always driven me to achieve the highest standards in every culinary endeavor.
Today, I continue to draw inspiration from my diverse experiences, striving to elevate my craft and inspire others. My story is one of dedication, creativity, and a relentless pursuit of culinary perfection. As I look forward to the future, I am excited about the possibilities that lie ahead and remain committed to creating even more unforgettable culinary experiences that delight and inspire.
About Me
My Skills and Achievements
I excel in creating exquisite pastries and managing efficient kitchen operations. My achievements include awards for pastry design, successful dessert menu launches, and praise for catering high-profile events. I’ve also reduced prep time by 20% and enriched the local culinary scene with community workshops.
Career Goals and Visions
I am deeply passionate about crafting a meaningful career with a leading organization renowned for its commitment to excellence and innovation. My vision is to immerse myself in a vibrant team of dedicated professionals, where I can fully explore my potential and embrace opportunities for personal and professional growth. By tackling new challenges and driving creative solutions, I aim to contribute significantly to the organization’s success and elevate its standing in the industry.
I am eager to leverage my diverse skills and expertise to make a lasting impact, shaping a dynamic and forward-thinking workplace. My goal is to channel my enthusiasm and dedication into meaningful contributions that advance organizational goals while fostering a culture of collaboration and excellence. With a strong desire for continuous improvement and a commitment to achieving shared success, I look forward to realizing my full potential and being an integral part of a thriving and inspiring team.
Experience
Jan 23 - Till Now
IBCA - Institute Of Bakery and Culinary Arts, New Delhi
PASTRY SHOU CHEF INSTRUCTOR
In my current role as a Pastry Show Chef Instructor at IBCA, I am dedicated to inspiring and educating the next generation of pastry chefs. This position allows me to leverage my extensive experience in the culinary field to create innovative menus, manage a dynamic team, and ensure the smooth operation of our pastry program.
Mar 17 - Mar 22
Hotel Le Merdien, New Delhi
CHEF DE PARTIE
As a Chef De Partie at Hotel Le Meridien, I was responsible for overseeing a range of culinary operations, including team management, order creation, and food preparation checks. This role provided me with the opportunity to lead and mentor a team of chefs, ensuring that high standards of quality and efficiency were consistently met.
May 15 - Mar 17
Hotel The Lalit, New Delhi
COMMIE 1st CHEF
During my tenure as a Commis 1st Chef at Hotel The Lalit, I was entrusted with key responsibilities in the pastry shop, buffet menu management, and maintaining impeccable hygiene standards. This role allowed me to further develop my expertise in high-end culinary operations and contribute to the hotel’s renowned dining experience.
Sep 14 - May 15
Hotel Crowne Plaza, Okhla, New Delhi
COMMIE 1st CHEF
As a Commis 1st Chef at Hotel Crowne Plaza, I played a pivotal role in ensuring the smooth operation of the buffet service and maintaining the highest standards of hygiene and inventory management. This role provided me with valuable experience in a luxury hotel environment, allowing me to develop advanced skills in culinary operations and quality control.
Feb 13 - Sep 14
Tandoori Night Catering at Uttam Nagar, New Delhi
COMMIE CHEF
I served as a Commis Chef at Tandoori Night Catering, where I played a key role in delivering exceptional banquet services and managing off-premises catering operations. This position allowed me to further refine my culinary skills, particularly in high-volume settings, and ensure that every dish met the highest standards of quality and presentation.
Dec 10 - Jan 13
Hotel City Parkat, Pitam Pura, New Delh
COMMIE CHEF
I took on the role of Commis Chef at Hotel City Park in New Delhi, where I honed my culinary skills and gained invaluable experience in a vibrant and demanding environment. This position allowed me to delve deeper into the art of pastry making, while also focusing on maintaining high hygiene standards and efficient inventory management.
Oct 09 - Apr 10
Hotel Tivoli Grandat, G.T. Karnal Road
INDUSTRIAL TRAINING
I embarked on an enriching journey in the culinary and hospitality world as an Industrial Trainee at the prestigious Hotel Tivoli Grand. This role allowed me to express my passion for delivering exceptional quality and service in a dynamic and luxurious setting.