Gyanesh Thapa
Executive Chef
Siliguri,WB
Summary
Results-focused chef with 24 years of experience in the fast-paced hotel industry. Seeking a position that utilizes skills and abilities while offering professional growth opportunities. Known for resourcefulness, innovation, and flexibility. Excels in team leadership, problem-solving, and communication. Successfully builds high-performance teams and achieves quality outcomes through effective project management and team motivation. Dedicated to providing excellent service by closely working with clients to understand their requirements.
Overview
27
27
years of professional experience
Work History
Executive Chef
Courtyard by Marriott
10.2025 - Current
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
Head Chef
Fairfield By Marriott
04.2024 - 10.2025
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Controlled and directed food preparation and service in high volume kitchen.
- Produced or amended menus and item selections in conjunction with restaurant manager.
- Incorporated customer recommendations and feedback to modify and update menu.
- Directed quality, presentation and proper quantities of plated food from line activities.
- Developed recipes and menus to align culinary trends with consumer demand.
- Supervised preparation of specialities and customer requests to verify accuracy in production.
- Prepared rotas to optimise coverage while balancing payroll costs.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Enforced proper and hygienic storage methods to prevent food loss.
- Limited spending to keep expenses within assigned budget.
- Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
Executive Chef
Denzong Regency Mountain Retreat Deltin Casino & Spa
07.2023 - 03.2024
- Developed opening day promotional campaign with management and marketing team.
- Inspected individual portion control to reduce daily wastage.
- Organized regular staff get-togethers to improve FOH and BOH relations and work culture.
- Managed daily kitchen operations for four restaurants & IRD.
- Monitored and reordered dry goods and cold room stock.
- Directed a team of 48+ kitchen staff, assigning daily/nightly tasks.
- Delivered training for Sous-Chefs, Line Chefs, Dishwashers and Kitchen Porters.
- Spot checked and inspected cleaning, waste disposal and counter hygiene daily.
- Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
- Produced or amended menus and item selections in conjunction with restaurant manager.
- Incorporated customer recommendations and feedback to modify and update menu.
- Directed quality, presentation and proper quantities of plated food from line activities.
- Catered for large corporate and special events with 2000 + guests.
- Developed recipes and menus to align culinary trends with consumer demand.
- Controlled and directed food preparation and service in high volume kitchen.
- Prepared rotas to optimism coverage while balancing payroll costs.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Negotiated with suppliers to secure high-quality and excellent value produce.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Supervised preparation of specialties and customer requests to verify accuracy in production.
- Limited spending to keep expenses within assigned budget.
- Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
- Enforced proper and hygienic storage methods to prevent food loss.
- Organised regular staff get-togethers to improve FOH and BOH relations and work culture.
Chef De Cuisine
Double Tree by Hilton
12.2022 - 07.2023
- Pan Asian (Pre Opening Team)
Executive Chef
The Kannelite Hotel, Sakchi Vihar By
06.2019 - 12.2022
Executive Chef
The Wave International Resort
11.2016 - 06.2019
Executive Sous Chef
The Aananda Imperial Hotel, Sevenska Bilaspur
09.2013 - 10.2016
Executive Chef
Sodexo Food Solutions India Pvt. Ltd
07.2012 - 09.2013
- Tata Motors Unit 9000 Meals Everyday
Executive Chef
Sambodhi Retreat Bodhgaya Bihar
03.2010 - 06.2012
Executive Sous Chef
Radha Krishna Hospitality Service
07.2008 - 02.2010
- Tata Motors Unit 9000 Meals Everyday) Jamshedpur
Sous Chef
Five Spice Restaurant
04.2007 - 03.2008
Senior Chef, Partie
Capitol Hill Ranchi
11.2005 - 03.2007
Senior Chef -D-Partie
The Regent, Now The Sonnet
11.2001 - 10.2005
Commi - I (Casual & FTC)
Taj Bengal
11.1999 - 02.2001
Commi - I
The Regent (Now The Sonnet)
06.1999 - 08.2000
Education
Diploma in Hotel Management - Hotel Management
Regional Institute of Hotel Management & CT & AN
Jamshedpur, JH, India2002
ISC (12 Standard) - Commerce
S.D.A. Senior Secondary School
Ranchi, JH1999
ICSE - Commerce
S.D.A. Senior Secondary School
Ranchi, JH1997
Skills
- Equipment Maintenance
- Kitchen Management
- Resource Management
- Budgeting and Cost Control
- Forecasting and Planning
- Vendor Relations
- Inventory Control
- Supplier Negotiations
- Banquets and Catering
- Inventory Management
- Multitasking
- Food Health and Safety
- Menu Planning
- Employee Training and Development
- Food Hygiene Enforcement
- Profitability
- Food and Beverage Pairing
- Dish Portioning
- Culinary Expertise
- Restaurant Openings
- Food Preparation
- Seasonal Menu Planning
- Performance Assessments
- Purchasing Decision-Making
- Payroll and Scheduling
- P&L Analysis
Education
Ranchi, JH,Ranchi, JH,Jamshedpur, JH
Contact
Thamel, Kathmandu, Nepal, Nepal 44600
Timeline
Executive Chef
Courtyard by Marriott
10.2025 - Current
Head Chef
Fairfield By Marriott
04.2024 - 10.2025
Executive Chef
Denzong Regency Mountain Retreat Deltin Casino & Spa
07.2023 - 03.2024
Chef De Cuisine
Double Tree by Hilton
12.2022 - 07.2023
Executive Chef
The Kannelite Hotel, Sakchi Vihar By
06.2019 - 12.2022
Executive Chef
The Wave International Resort
11.2016 - 06.2019
Executive Sous Chef
The Aananda Imperial Hotel, Sevenska Bilaspur
09.2013 - 10.2016
Executive Chef
Sodexo Food Solutions India Pvt. Ltd
07.2012 - 09.2013
Executive Chef
Sambodhi Retreat Bodhgaya Bihar
03.2010 - 06.2012
Executive Sous Chef
Radha Krishna Hospitality Service
07.2008 - 02.2010
Sous Chef
Five Spice Restaurant
04.2007 - 03.2008
Senior Chef, Partie
Capitol Hill Ranchi
11.2005 - 03.2007
Senior Chef -D-Partie
The Regent, Now The Sonnet
11.2001 - 10.2005
Commi - I (Casual & FTC)
Taj Bengal
11.1999 - 02.2001
Commi - I
The Regent (Now The Sonnet)
06.1999 - 08.2000
ISC (12 Standard) - Commerce
S.D.A. Senior Secondary School
ICSE - Commerce
S.D.A. Senior Secondary School
Diploma in Hotel Management - Hotel Management
Regional Institute of Hotel Management & CT & AN