- Exploring different cuisines
- Culinary experimentation with new flavors and technique
- Learning new cooking techniques
Lokesh Kanhiya
New Delhi
Summary
Culinary professional with extensive experience as commis II and industrial trainee in prestigious hotels, cafes, and fine dining establishments. Demonstrated ability to thrive in high-pressure environments while ensuring consistent quality and adherence to hygiene standards. Aiming to advance into a chef role to drive menu innovation and lead kitchen operations.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Commis II
Tres
New Delhi
12.2023 - 12.2025
- Assist in preparation and cooking of modern European and contemporary dishes.
- Maintain consistency, quality, and presentation across all menu items.
- Handle mise en place, stock rotation, and inventory management.
- Ensure compliance with hygiene, sanitation, and HACCP standards.
- Support the Chef de Partie in supervising junior staff and maintaining smooth kitchen operations.
Commis III
Elina Vara Earth Roastery
New Delhi
06.2023 - 12.2023
- Prepared and cooked menu items under the supervision of senior chefs.
- Specialized in café-style dishes and seasonal menus.
- Assisted in plating and garnishing to maintain brand standards.
- Maintained kitchen cleanliness and assisted with daily mise en place.
Industrial Trainee
Jaypee Siddharth Hotel
New Delhi
06.2022 - 12.2022
- Trained under Sous Chef and Junior Sous Chef in continental and Indian kitchens.
- Prepared à la carte and banquet menu items including grilled meats, pastas, and sandwiches.
- Assisted in mise en place, food prep (washing, peeling, chopping, slicing).
- Maintained workstation hygiene and supported kitchen operations during service.
- Gained exposure to large-scale banquet operations and menu execution.
Culinary Intern (College Project)
Surajkund Mela
Faridabad
03.2019 - 04.2019
- Supported food stalls managed by IHM Faridabad for approx. 300-400 daily visitors.
- Prepared and packed food items for VIP conference and general visitors.
- Learned large-batch cooking, teamwork, and quick service delivery in high-volume environment.
Education
Diploma in Food Production -
IHM Faridabad
01-2022
Higher Secondary -
CBSE
01-2021
Skills
- Teamwork & kitchen coordination
- Time management under pressure
- Commitment to quality & cleanliness
- Creativity in plating and presentation
- Inventory management
Interests
Certification
- Employability Skill Development Training Programme
Conducted by Mahindra Pride Classroom in association with Naandi Foundation
From Institute of Hotel Management Faridabad | 2021–2022
Personal Information
Father's Name: Anuj Kumar
DOB : 08-06-2002
Relationship status : Single
Nationality : Indian
Timeline
Commis II
Tres
12.2023 - 12.2025
Commis III
Elina Vara Earth Roastery
06.2023 - 12.2023
Industrial Trainee
Jaypee Siddharth Hotel
06.2022 - 12.2022
Culinary Intern (College Project)
Surajkund Mela
03.2019 - 04.2019
Diploma in Food Production -
IHM Faridabad
Higher Secondary -
CBSE