Abhinav
Delhi
Summary
Seasoned culinary professional with over 13 years of experience in high-volume kitchens, specializing in Indian cuisine and large-scale event catering. Expertise in kitchen leadership, menu development, cost management, and team training, consistently delivering outstanding guest experiences while upholding quality and hygiene standards.
Overview
13
13
years of professional experience
Work History
Sous Chef (Banquet & Indian Cuisine)
Sayaji Hotels
Raipur
07.2025 - Current
- Lead end-to-end banquet kitchen operations, managing large-scale events, weddings, and corporate functions with high guest volumes.
- Design and execute innovative Indian menus tailored to diverse client requirements, ensuring consistency in taste, presentation, and quality.
- Coordinate closely with F&B, sales, and event teams to ensure seamless event execution.
- Supervised and mentored kitchen brigade, optimizing task allocation and enhancing skill development.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Monitored food cost, portion control, and wastage, implementing strategies that strengthened profitability.
- Enforce strict adherence to hygiene, sanitation, and safety standards, ensuring compliance with regulatory norms.
- Conducted training sessions for new kitchen staff on cooking techniques and equipment usage.
Sous Chef
Jardin Hotels Ltd.
Indore
03.2023 - 06.2025
- Managed daily kitchen operations to ensure efficient workflow across all sections.
- Developed and updated seasonal menus reflecting guest preferences and market trends.
- Ensured consistent quality control and plating standards across all dishes.
- Conducted staff training programs to improve culinary skills and uphold service standards.
- Controlled inventory, procurement, and vendor coordination to maintain cost efficiency.
- Played a key role in guest satisfaction and feedback management, improving repeat business.
Junior Sous Chef
Sayaji Hotels
01.2022 - 01.2023
- Supervised food preparation processes, ensuring timely service delivery and high-food quality standards.
- Supported menu planning and contributed to new dish development, expanding menu offerings and improving guest satisfaction.
- Assisted senior chefs in managing banquet and à la carte kitchen operations to enhance overall kitchen efficiency.
- Ensured compliance with food safety and hygiene protocols.
- Maintained inventory levels and stock rotation (FIFO) practices.
Chef de Partie (Indian Section)
Sayaji Hotels
01.2017 - 01.2022
- Led the Indian cuisine section, ensuring authentic taste, consistency, and presentation.
- Managed daily mise-en-place, ensuring smooth kitchen operations during peak hours.
- Trained junior staff and commis chefs, enhancing skills and boosting team effectiveness.
- Maintained strict quality control and portion standards.
- Optimized ingredient usage, reducing wastage and maintaining food cost control.
Corporate Chef de Partie
Sayaji Hotels
01.2014 - 01.2016
- Coordinated corporate events, outdoor catering, and large banquet functions to deliver exceptional dining experiences.
- Standardized recipes to ensure consistent taste and quality across multiple events and locations.
- Assisted in menu planning and food trials for high-profile clients.
- Trained kitchen staff to uphold brand standards and ensure consistent food presentation and quality.
Management Trainee
Sayaji Hotels
01.2013 - 01.2014
- Completed rotational training across all kitchen sections, enhancing versatility in culinary techniques and operational knowledge.
- Assisted senior chefs in daily operations, contributing to seamless kitchen workflows and effective team dynamics.
- Acquired fundamentals of food production, hygiene, and service standards, ensuring compliance with health regulations and quality assurance.
Education
B.Sc. - Hotel & Hospitality Administration
IHMCT Kovalam
01-2012
12th -
Rawalpindi Sr. Sec. School
Delhi01-2008
10th -
Guru Teg Bahadur School
Delhi01-2006
Skills
- Banquet Execution
- Team leadership
- Indian Cuisine Expertise
- Customer Satisfaction
- Culinary Event Planning
- Cost control
- Inventory management
- Quality Assurance
- Sanitation compliance
- Menu development
- Kitchen Supervision
Accomplishment
- Industrial Training – The Park, Bengaluru
- Represented culinary team at Rann Utsav (2016)
- Successfully executed Mediterranean & BBQ Festivals
- Key contributor in Gala Night & high-profile banquet events
Disclaimer
I hereby declare that the above information is true to the best of my knowledge.
Timeline
Sous Chef (Banquet & Indian Cuisine)
Sayaji Hotels
07.2025 - Current
Sous Chef
Jardin Hotels Ltd.
03.2023 - 06.2025
Junior Sous Chef
Sayaji Hotels
01.2022 - 01.2023
Chef de Partie (Indian Section)
Sayaji Hotels
01.2017 - 01.2022
Corporate Chef de Partie
Sayaji Hotels
01.2014 - 01.2016
Management Trainee
Sayaji Hotels
01.2013 - 01.2014
B.Sc. - Hotel & Hospitality Administration
IHMCT Kovalam
12th -
Rawalpindi Sr. Sec. School
10th -
Guru Teg Bahadur School