Ishmeet Singh Kapoor
New Delhi
Summary
Innovative and experienced professional with over 20 years in the F&B industry. Skilled in leading cross-functional teams, strategic planning, and building five-year roadmaps. Known for energizing teams, enabling results through others, and fostering innovative mindsets. Adaptive & flexible, stepping into diversified roles which is evident from the resume
Overview
21
21
years of professional experience
Work History
Head, Ambient Savoury Culinary Development - R&D
Nestle R&D Centre India Pvt Ltd
Gurgaon
08.2024 - Current
- Managing a diverse team of food technologists and Chefs dedicated to developing dry and wet seasonings for Nestle Global noodles category and ambient ready meals.
- Developing and applying science-based solutions to address critical taste preference drivers.
- Managing projects and stakeholders from diverse markets including Australia, Malaysia, South Africa, India, Germany, Spain, Fiji, and PNG.
Head,Creative Kitchen & Innovation Sensory Insight
Nestle R&D Center India Pvt Ltd
Gurgaon
09.2021 - 08.2024
- Managed a diverse team of chefs, consumer insights specialists, and sensory specialists to generate ideas backed by a strong consumer problem statement and used the same to ideate and subsequently translate creative concepts into viable industrial products.
- Driving the innovation pipeline of various markets, along with anticipating and articulating consumer struggles and aspirations, into deep insights that drive the strategic direction of the business.
- Collaborated closely with Strategic business units, markets, and R&D to ensure innovation and renovation meet consumer expectations and align with business strategies.
- Collaborated with project managers, defining impactful questions and outcomes for consumer and sensory insight support, enhancing project success.
R&D Expert, Concept & Product Development
Nestle R&D Centre India Pvt Ltd
Gurgaon
02.2020 - 09.2021
- Transformed culinary processes and techniques into industrial processes and innovative applications, authored 9 R&D reports, and achieved 1 patent as an innovator in the plant-based meat analog category
- Led focused group exercises to assess consumer feedback before conducting the 60/40 test in different countries like South Africa, Sri Lanka, Malaysia, Nigeria, Brazil, and Australia.
- Filled innovation pipelines and developed market-specific products resulting in successful launches.
- Developed raw material knowledge and expertise (applied in recipe development): Culinary spice knowledge & spice advisor for markets, spice roasting & processing, Sodium Reduction expertise, taste Enhancer replacement, Flavor applications
Master Chef, Concept & Development
Nestle R&D India Pvt Ltd
Gurgaon
10.2012 - 02.2020
- Contributed to ideation sessions with various markets, resulting in the development of innovative concepts and successful product launches.
- Acquired valuable knowledge and skills in product development and work approaches by completing training assignments at Nestle R&D Singapore (2 months) and Nestle product technology center, Germany (3 months).
- Consistently delivered presentations on progressive noodle nourishment and gastronomy evolutions to executive leadership and project stakeholders
Executive Sous Chef & Area Manager
ITC Sheraton Hotels
New Delhi
06.2008 - 10.2012
- Managed an Indian restaurant brand, specializing in North West Frontier cuisines and Awadhi cuisines, across three cities: Hyderabad, Bangalore, and Mumbai. Oversaw training, hiring, and deployment of key kitchen personnel.
- Managed and supervised a team of 34 chefs in 3 different cities, ensuring consistent product quality and efficient processes while controlling food expenses.
Sous Chef
The Bukhara, Maurya Sheraton
New Delhi
06.2003 - 06.2008
- Developed a strong foundation in Northwest Frontier cuisine of India at the 35th Best restaurant worldwide for three consecutive years, awarded by S.Pellegrino 50 best restaurants. Collaborated with seasoned chefs to refine expertise in Indian Tandoor cooking and gain comprehensive knowledge of various Indian spices.
- Started as a Kitchen Management Trainee, receiving training across all kitchen departments such as Bakery, European, Italian, Garde Manger, French, and Indian cuisines. Additionally, I learned essential management skills and gained proficiency in finance and supply chain functions of Food Production.
- As a Certified Six Sigma scholar in Hotel Operations, I successfully led the Area Effectiveness Team for Food Production and the Food and Beverage department, achieving zero defects per million opportunities, along with Guest feedback system analysis.
Education
Bachelors Degree - Hospitality Management
Institute of Hotel Management, Catering Technology
Kolkata06-2000
Skills
- High Level stakeholder management
- Presentation skills
- Leadership
- Team building
- Energizing teams
- Product development
- Innovation
- Consumer Insights
Accomplishments
- Certificate of Appreciation by Nestle India Market Head (Suresh Narayanan) for Innovation
- R&D Athena Expert certification - An internal Nestle certification that qualifies one as an expert in their field of skills which is awarded by the CTO of Nestle. Was promoted to a leadership role thereon.
- Innovation Leadership at R&D - Attended 2 week training at Rive reine in Switzerland
- Train the trainer certification at Nestle
- Project Management fundamentals - 3 modules at Nestle
- 7 Habits of highly effective people training
- Fundamentals of Leadership at Nestle - Corporate Training module
- Green Belt in Six Sigma in Hotel Operations
- 5 time winner of Times Food Award for best restaurant in ITC Hotels
- Glenfiddich food & whisky pairing award
Languages
English
First Language
Hindi
Upper Intermediate (B2)
B2
Timeline
Head, Ambient Savoury Culinary Development - R&D
Nestle R&D Centre India Pvt Ltd
08.2024 - Current
Head,Creative Kitchen & Innovation Sensory Insight
Nestle R&D Center India Pvt Ltd
09.2021 - 08.2024
R&D Expert, Concept & Product Development
Nestle R&D Centre India Pvt Ltd
02.2020 - 09.2021
Master Chef, Concept & Development
Nestle R&D India Pvt Ltd
10.2012 - 02.2020
Executive Sous Chef & Area Manager
ITC Sheraton Hotels
06.2008 - 10.2012
Sous Chef
The Bukhara, Maurya Sheraton
06.2003 - 06.2008
Bachelors Degree - Hospitality Management
Institute of Hotel Management, Catering Technology
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