Hi, I’m
ARUN PRATAP AVASTHI
Executive Chef
Jaipur
Summary
Highly talented professional and innovative Chef with around 25 years of experience in all facets of cooking and department supervision. Extensive experiences chef leading and training a range of chefs, assisting the chef in development of menus and recipes and team-oriented environment. Unique leadership skills, demonstrating ability to cultivate staff for professional advancement.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with 25 cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational culinary skills.
Overview
24
years of professional experience
2
Certifications
2
Languages
Work History
Le Meridien Resort and Spa Jaipur
Executive Chef
09.2024 - Current
Job overview
- Maintained a safe and productive work environment by enforcing proper food handling practices, sanitation guidelines, and workplace safety protocols at all times.
- Implemented food safety protocols that maintained a clean and compliant kitchen environment while meeting local health department requirements.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
- Collaborated closely with other department heads to ensure seamless coordination of events, leading to successful outcomes for all involved parties.
- Expanded catering services portfolio to accommodate changing market demands, including corporate functions, weddings, and special events.
Hyatt Regency
Executive Chef
10.2022 - 09.2024
Job overview
- Driver of Key daily operations with Brand standards.
- Food cost
- HACCP guideline
- Budgeting & forecasting
- Training & Manpower Development
- Team & Time Management
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Marriott Hotels and Resorts
Ex. Chef
04.2019 - 10.2022
Job overview
- Driver of Key daily operations with Brand standards.
- Food cost
- HACCP guideline
- Budgeting & forecasting
- Training & Manpower Development
- Team & Time Management
Marriott Hotels and Resorts
Executive Chef
09.2015 - 04.2019
Job overview
- Coordinated successful seasonal promotions that attracted new customers while satisfying existing clientele preferences.
- Spearheaded successful catering operations for corporate events and private parties, leading to repeat business from satisfied clients.
- Collaborated with marketing teams to create effective promotional materials, resulting in increased brand awareness and customer interest.
- Managed financial aspects of the kitchen operation, including budgeting and cost analysis, contributing to overall fiscal responsibility within the organization.
- Oversaw recruitment efforts for kitchen staff members, ensuring a talented workforce committed to excellence in culinary execution.
- Launched employee training programs focused on improving technical skills as well as customer service abilities across all positions within the restaurant environment.
Starwood Hotels and Resort
Sous Chef
09.2014 - 09.2015
Job overview
- Worked as the chef in charge of 212 covers coffee shop, mix bar, daily treat shop, and 312 rooms, room dinning service which all budgeted average 2 crores per month.
Starwood Hotels and Resort
Sous Chef
10.2012 - 09.2014
Job overview
- Handled three F&B outlet (20 crores) all day dinning TLR, Chinese specialty restaurant Xochi and Banquet.
Hotel The Claridges (NCR)
Sous Chef
01.2011 - 09.2012
Hotel The Claridges (NCR)
Junior Sous Chef
04.2010 - 12.2010
Hotel The Claridges (NCR)
C.D.P
11.2008 - 04.2010
Hotel Trident Jaipur
C.D.P
09.2005 - 10.2008
Job overview
- A unit of Oberoi group
Hotel Jaypee Palace Agara
Commi
02.2003 - 09.2005
Hotel K.K. Royal Days
Commi
03.2002 - 01.2003
Job overview
- A five-star hotel under the flagship of Days Inn worldwide
Education
Rajasthan BoardRajasthan
Matriculation
SAVMRajasthan
Sr. Secondary
Rajasthan UniversityRajasthan
BSC
Skills
Culinary expertise
Food cost management
Business operations oversight
Hiring, training, and development
Catering and events
Kitchen staff management
Food safety
Kitchen management
Accomplishments
- Won the Award Indias best Executive chef from Hotel Critics $Bloggers Association in2025
- Rank No.in Food quality score with 87 %in Premium Marriott hotel Asia pacific-2025
- Best Breakfast Food quality score 86 in Hyatt regency Ludhiana in All Hyatt hotels South Asia
- No.1 in food quality in 2017 in all Four Point of AP (with guest voice score, year to date73.3 in All 65 Four Points in Asia Pacific.
- 2017 -No.3 Food quality, in Marriott India which includes all the Luxury Brand.
- Won The Quarter Marriott award for Most Improved Food Quality2017.
- In 2018 also No.1 guest voice, food quality with YTD76.5 score.
- 2016 Hygiene Audit with96%percentage first time in Four points Jaipur History
- 2017-BSA and Global Food safety Audit clear, Frist time in History of Four points Jaipur
- 2018-BSA and GFSA audit clear.
- Food Revenue was increased by 7%, which is highest from till opening.
- Actively participate on social Media, TripAdvisor and other social platform ranking has increased.
Certification
Completed Diploma from Jodhpur an Institute of National Council of Hotel Management.
Interests
Cooking, Music, Traveling
Timeline
Executive Chef
Le Meridien Resort and Spa Jaipur
09.2024 - Current
Executive Chef
Hyatt Regency
10.2022 - 09.2024
Ex. Chef
Marriott Hotels and Resorts
04.2019 - 10.2022
Executive Chef
Marriott Hotels and Resorts
09.2015 - 04.2019
Sous Chef
Starwood Hotels and Resort
09.2014 - 09.2015
Sous Chef
Starwood Hotels and Resort
10.2012 - 09.2014
Sous Chef
Hotel The Claridges (NCR)
01.2011 - 09.2012
Junior Sous Chef
Hotel The Claridges (NCR)
04.2010 - 12.2010
C.D.P
Hotel The Claridges (NCR)
11.2008 - 04.2010
C.D.P
Hotel Trident Jaipur
09.2005 - 10.2008
Commi
Hotel Jaypee Palace Agara
02.2003 - 09.2005
Commi
Hotel K.K. Royal Days
03.2002 - 01.2003
Rajasthan University
BSC
Rajasthan Board
Matriculation
SAVM
Sr. Secondary
Technical Qualification:
- Completed six-month industrial training exposure from JAYPEE PALACE hotel & convention centre, AGRA.
- Completed Two-month specialization in Continental kitchen from JAYPEE Palace hotel & convention centre, AGRA.
Disclaimer
I hereby declare that all the above mention information is true and reliable