Adarsh Pandey

• The Oberoi Vanyavilas is a 25 luxury tent wildlife resort and the best 5 star hotel in Ranthambore providing an impeccable hospitality and dining experiences
• The Oberoi Vanyavilas was awarded as The Favourite Safari Lodge in India by Conde Nast Traveller Reader’s Travel Awards in November 2022
• The resort has a multi cuisine All Day dining restaurant and multiple private dining venues exclusive for resident and non- resident guests
• Apart from being responsible for food and beverage production and Kitchen Stewarding, also overlook beautiful organic kitchen garden and its produce
• Responsible for the ongoing kitchen and cafeteria renovation.

• Catering to varied profiles of guests like foreign delegates, international shoe corporate FITs, groups managed by international tour operators like Gate 1, New Market, Kuoni, Riviera, A&K, Tauck etc
• Handling 135 rooms In Room Dining, 125 cover all day dining and 40 cover bar
• Initiated social banquet events from May 2019 at hotel lawns, including residential weddings
• Renovated the kitchen and other back of the house areas including receiving, food stores and team dining
• Responsible for lay out, design, procurement and installation of different equipment
• Involved in the designing and lay out of the areas and procurement and equipment along with the project team
• Nominated the kitchen team as team of the quarter (under rewards and recognition programme) in September 2019.

• A 62 room property in the heart of the town having a 47 cover all day dining, 20 covers bar, 62 rooms In Room Dining and 3 banquet halls of capacity of 100 pax, 35 pax and 25 pax respectively.

• Responsible for Banquet at The Oberoi New Delhi taking care of 5 banquet venues and managing an annual budget of more than 30 Crs
• Rewarded as the best department ( banquet) of the quarter in the year 2015.

• Responsible for managing operations at Travertino, a fine dining Italian Restaurant
• Had the opportunity to work with two Italian chefs- Chef Davide and Chef Vincenzo
• At Travertino organised different promotions white truffle promotion, winter vegetable promotion, strawberry promotion and food meet art promotion.

Three Sixty Degree, an award winning, fine dining multi cuisine restaurant.

responsible for all ala carte orders, buffet and special TDH menus.

• Promoted as Sr
• Sous Chef) in October2009 and given additional responsibility garde manager along with bakery and confectionery
• Scored 100 % in periodic hygiene and unit audits conducted by various airlines with zero non conformity
• Liaison with different airline officials for designing and developing the menus for different classes and ensuring all the menu specifications are followed without a failure
• Had the opportunity to cater to various international airlines like British Airways, Air France, KLM, Ethiad, Qatar Airways, JAL, Aeroflot, Finn Air, Swiss Air, United Airlines and Jet Airways
• Was a part of the pre-opening team of Oberoi Flight kitchen having capacity of producing 18000 meals a day
• Responsible for the layout, design and set up of bakery and confectionery at the unit.

• Posted as Kitchen Executive (responsible for bakery and confectionery) at Oberoi Flight Service after successful completion of two years of diploma in Kitchen Management from Oberoi Centre of Learning and Development.

• In bakery and confectionery
• Responsible for production of breakfast pastries and bread production

• Successfully completed two year operational trainee programme covering bakery and confectionery and garde manger