Achal Bhargava
Delhi
Summary
Dynamic and innovative R&D Chef and Chef Patissier with a strong track record in new product development, culinary trials, and food innovation. Expertise in leading creative menu design and executing high-profile events through strategic planning and deep consumer insights. Committed to driving culinary excellence while enhancing the overall customer experience within a collaborative team environment. Passionate about pushing culinary boundaries and delivering exceptional flavors that resonate with diverse audiences.
Overview
1
1
Certification
10
10
years of professional experience
Work History
R&D Culinary Lead
1.5 Degrees, New Delhi
01.2026 - Current
- Leading product development of vegan Gelato, desserts, beverages, and plant-based dairy innovations
- Managing end-to-end R&D from concept to commercialization, including trials and scale-up
- Overseeing daily production operations, ensuring consistency, efficiency, and quality standards
- Training and supervising teams across R&D and production functions
- Developing SOPs, maintaining hygiene protocols, and ensuring product stability and shelf life
- Designing product portfolios for retail, QSR, and premium parlour formats
- Coordinating with procurement for raw materials and optimizing inventory planning
- Driving process improvements, reducing wastage, and enhancing operational efficiency
- Collaborating with marketing and management for product launches and business growth
- Led culinary team in menu development, enhancing seasonal offerings and addressing customer preferences.
- Streamlined kitchen operations, improving efficiency and reducing food waste through optimized inventory management.
- Trained staff on food preparation techniques, ensuring adherence to safety and quality standards.
- Collaborated with suppliers to source high-quality ingredients, fostering strong vendor relationships for better pricing.
Chef De Partie / NPD – Pâtissière
Relais & Châteaux – JIVA HILL RESORT, Crozet
06.2025 - 12.2025
- Contributed to menu development and R&D projects for Michelin Guide restaurants Le Jardinière and Le Jiva, including seasonal à la carte, brunch, and themed menus.
- Collaborated with the executive chef on new product development, tasting menus, and event-specific culinary innovations.
- Led kitchen operations for VVIP lunches, dinners, and high-profile events, ensuring flawless execution and guest satisfaction.
- Managed stock control and P&L reports, optimizing resources while maintaining culinary excellence.
R&D Master Trainee
NESTLÉ S.A., Lausanne
09.2024 - 03.2025
- Created and refined recipes through cross-functional collaboration, ensuring feasibility and scalability.
- Led VIP event execution, presenting prototypes and product innovations to stakeholders and leadership teams.
- Delivered actionable culinary insights to enhance product pipelines and elevate customer experience.
- Spearheaded end-to-end project planning and culinary trials aligned with brand strategy and consumer insights.
Executive Pastry chef (Co-Founder) / Co-Founder, Research and Development Chef
MOP BAKEHOUSE, Bhilwara
01.2021 - 07.2023
- Led R&D and launched seasonal dessert menus.
- Innovated Eggless, gluten-free, and lactose-free options.
- Optimize procurement strategies to ensure cost-effectiveness while maintaining high-quality standards.
- Conduct innovative culinary research to introduce unique products that align with evolving dietary trends and preferences.
- Led R&D and launched seasonal dessert menus.
- Developed creative displays for showcasing different types of desserts in bakery cases.
- Demonstrated exceptional organizational abilities by managing inventory of supplies and ordering additional items as needed.
- Maintained budget controls by monitoring costs associated with purchasing ingredients for pastry production.
Kitchen Assistant / Commis
TRIDENT GROUP OF HOTELS, Mumbai
01.2024 - 04.2024
- Performed regular quality checks on finished products prior to serving customers.
- Provided guidance to junior pastry chefs on recipe preparation and presentation techniques.
- Assisted customers in selecting appropriate pastries for special occasions or dietary requirements.
Assistant Pastry Chef (Part time)
Le Moulin D'ecully, Écully
- Performed regular quality checks on finished products prior to serving customers.
- Provided guidance to junior pastry chefs on recipe preparation and presentation techniques.
- Assisted customers in selecting appropriate pastries for special occasions or dietary requirements.
Demi-chef de partie (Part time)
Les saveurs du Bistrot, Lyon
- Performed regular quality checks on finished products prior to serving customers.
- Provided guidance to junior pastry chefs on recipe preparation and presentation techniques.
- Assisted customers in selecting appropriate pastries for special occasions or dietary requirements.
Industrial Trainee
OBEROI GROUP OF HOTELS AND RESORTS, Gurugram
06.2016 - 10.2016
- Created customized pastries with modern plating techniques.
- Acquired knowledge of industrial processes, safety regulations, and quality control procedures.
- Demonstrated the ability to work in a fast-paced environment with minimal supervision.
- Identified safety risks and took precautions to eliminate risks.
Education
Master of Science - Culinary Innovation and leadership
Institut Paul Bocuse
Lyon, France01.2025
Master of Science - Service design and culinary Investigation
Haaga-Helia University of Applied Sciences
Helsinki, Finland01.2025
Diploma - Patisserie
Academy of Pastry Arts
Gurugram, India04.2019
Bachelor's - Hospitality and Hotels administration
NCHMCT - Chitkara University
Chandigarh, India01.2018
Skills
- New Product development
- Culinary Trials
- Food Innovation
- Consumer Insights
- Sensory Testing
- Pastry and Bakery
- MS Office
- Strategic planning
- Trend Research
- Food quality
- Recipe development
Certification
- LEVEL-2 Food preparation and service, City and Guilds, UK, 2018
- Nestlé Research & Concept Development Training, Switzerland, 2025
LANGUAGES
English
French
Hindi
Timeline
R&D Culinary Lead
1.5 Degrees, New Delhi
01.2026 - Current
Chef De Partie / NPD – Pâtissière
Relais & Châteaux – JIVA HILL RESORT, Crozet
06.2025 - 12.2025
R&D Master Trainee
NESTLÉ S.A., Lausanne
09.2024 - 03.2025
Kitchen Assistant / Commis
TRIDENT GROUP OF HOTELS, Mumbai
01.2024 - 04.2024
Executive Pastry chef (Co-Founder) / Co-Founder, Research and Development Chef
MOP BAKEHOUSE, Bhilwara
01.2021 - 07.2023
Industrial Trainee
OBEROI GROUP OF HOTELS AND RESORTS, Gurugram
06.2016 - 10.2016
Bachelor's - Hospitality and Hotels administration
NCHMCT - Chitkara University
Diploma - Patisserie
Academy of Pastry Arts
Demi-chef de partie (Part time)
Les saveurs du Bistrot, Lyon
Assistant Pastry Chef (Part time)
Le Moulin D'ecully, Écully
Master of Science - Culinary Innovation and leadership
Institut Paul Bocuse
Master of Science - Service design and culinary Investigation
Haaga-Helia University of Applied Sciences