BIPIN PANDEY
New Delhi
Summary
Motivated and detail-oriented culinary professional with hands-on experience in a high-volume all-day dining kitchen at Andaz Delhi. Skilled in Italian cuisine preparation, advanced cooking techniques, and maintaining consistency in taste and presentation. Demonstrated ability to support senior chefs, manage a kitchen section efficiently, and uphold hygiene and food safety standards. Quick learner, adaptable, and committed to delivering quality and precision in fast-paced culinary environment.
Overview
5
5
years of professional experience
Work History
Demi Chef de Patrie
Andaz by Hyatt
New Delhi
12.2025 - Current
- Manage a designated kitchen section in a high-volume all-day dining environment, ensuring smooth daily operations and timely service during peak hours.
- Supervise and train junior staff including Commis and apprentices, maintaining discipline, consistency, and teamwork in the kitchen.
- Prepare and present dishes in accordance with standard recipes, ensuring quality, portion control, and plating standards.
- Monitor food hygiene and safety practices as per HACCP guidelines, ensuring a clean and organized workstation at all times.
- Coordinate with senior chefs for menu execution, mise en place planning, and stock control to minimize wastage and maintain cost efficiency.
- Assisted in menu development, buffet setups, and special promotions while maintaining brand standards and guest satisfaction.
- Prepare ingredients, sauces, and garnishes for buffet and a la carte services, applying sauces reduction, emulsification, and plating standards.
- Maintain full responsibility for mise en place, preparation, and service execution, delivering consistent quality in taste, presentation, and portioning.
Commis 1
Shangri-La Eros
New Delhi
10.2022 - 11.2025
- Delivered high-quality Italian cuisine by applying advanced culinary techniques such as sous-vide, confit, smoking, curing, and fermentation.
- Executed dishes in strict adherence to standardized recipes, ensuring consistency in flavour, presentation, and portion control.
- Assisted senior chefs in the preparation and refinement of complex dishes, maintaining precision in plating and service excellence.
- Implemented and maintained food safety standards through proper storage, labelling, and FIFO practices in line with HACCP protocols.
- Monitored stock levels, managed requisitions, and minimized food wastage to support effective cost control.
- Maintained exceptional standards of cleanliness, hygiene, and workstation organization in a fast-paced kitchen environment.
- Collaborated with Michelin-starred chefs, gained exposure to modern culinary techniques, innovative plating, and advanced flavor layering.
- Consistently performed in high-volume service environments while maintaining fine-dining quality, efficiency, and attention to detail.
Apprenticeship Training
ITC Maurya
New Delhi
07.2021 - 09.2022
- Completed structured apprenticeship training across multiple kitchen sections, gaining hands-on experience in food preparation, cooking techniques, and kitchen operations.
- Maintained hygiene, sanitation, and proper food storage in compliance with HACCP guidelines.
- Practiced knife skills and basic cooking techniques under supervision.
- Operated and managed buffet live stations, preparing and presenting dishes while ensuring quality, hygiene, and consistency during high-volume service periods.
Education
Diploma in Food Production -
Gauri Food Craft Technical Institute
New Delhi01-2021
Secondary Education -
NNDM Beershiva Sr. Sec. School
Uttarakhand01-2014
Skills
- Fine dining
- Knife Skills & Precision Cutting
- Inventory Management & Stock Control
- Hygiene and Kitchen Safety
- HACCP
- ISO standards
- Cost Control & Waste Reduction
- Food Plating & Presentation
- Time Management under High-Volume Service Handling
Accomplishments
- Joy Creator Certificate of the Month for many times for doing good job, being punctual and for following strict hygiene policies.
- Emerging Chef of the Year for doing great job and getting valuable feedback from guest many times.
Languages
- English, Advance
- Hindi, Native
Timeline
Demi Chef de Patrie
Andaz by Hyatt
12.2025 - Current
Commis 1
Shangri-La Eros
10.2022 - 11.2025
Apprenticeship Training
ITC Maurya
07.2021 - 09.2022
Diploma in Food Production -
Gauri Food Craft Technical Institute
Secondary Education -
NNDM Beershiva Sr. Sec. School