MAYANK MAKHIJA
New Delhi
Summary
Professional chef with over 8 years of experience in western cuisine, specializing in managing dining services and leading staff to achieve optimal performance. Proven track record in overseeing full-service kitchen operations and ensuring high standards of food quality and service. Strong leadership skills foster teamwork and consistently exceed operational expectations.
Overview
10
10
years of professional experience
Work History
Head Chef
Romeo Lane, Civil Lines
NEW DELHI
06.2026 - Current
- Led kitchen operations to uphold food quality and safety standards.
- Trained and mentored junior chefs in culinary techniques and kitchen protocols.
- Assisted restaurant owners with pricing through detailed ingredient cost analysis.
- Streamlined kitchen processes, reducing wait times and increasing guest capacity.
- Organized frequently used ingredients in storage and ensured proper refrigeration of perishables.
- Oversaw inventory management, ordering ingredients to maintain stocked freezers and pantry.
- Monitored temperatures of prepared foods and cold-storage units for compliance.
- Reviewed purchase orders for accuracy before submission for approval.
Sous Chef
Romeo Lane , Zirakpur
PUNJAB
11.2024 - 05.2026
- Promoted to kitchen in charge, overseeing operations and staff performance.
- Supervised and trained kitchen staff to uphold high-quality food standards.
- Collaborated with chefs to develop innovative menu items and seasonal dishes.
- Ensured consistent food preparation, presentation, and portion control.
- Managed inventory, minimizing waste while optimizing cost-effective ordering procedures.
- Enforced compliance with food safety and hygiene regulations throughout kitchen operations.
- Resolved operational challenges to ensure seamless service during peak hours.
- Addressed customer complaints regarding food quality or service swiftly and professionally.
Demi Chef de Partie
White Robata, Gastronomica
KUWAIT
12.2021 - 04.2024
- Spearheaded menu planning and recipe development for Kuwait's top restaurant over two years.
- Managed counter operations to ensure exceptional customer service and satisfaction.
- Prepared and grilled meats, fish, and vegetables according to menu standards.
- Created sauces, dressings, marinades, gravies, and glazes to enhance food quality.
- Educated staff on meat preparation techniques to improve kitchen efficiency.
- Maintained cleanliness and organization of grill station to uphold safety standards.
- Tracked usage levels of perishables to minimize waste during production.
- Ensured timely order fulfillment with attention to presentation before serving customers.
Commis Chef
The Oberoi Gurgaon
GURGAON
03.2021 - 12.2021
- Collaborated with kitchen staff to ensure timely meal service during peak hours.
- Monitored ingredient inventory, promptly reporting shortages to management.
- Implemented safety and hygiene practices to maintain food quality standards.
- Supported menu development by suggesting seasonal ingredients and dishes.
- Prepared and cooked food items according to recipes, ensuring proper portioning and presentation.
- Rotated food stock, prioritizing older items and discarding expired goods.
- Checked quality of raw materials before use to guarantee freshness.
- Assisted higher-level chefs in preparing complex dishes.
Commis Chef
The Oberoi Amarvilas
Agra
07.2018 - 02.2021
- Prepared high-quality dishes adhering to established recipes and presentation standards.
- Maintained cleanliness and organization in kitchen workstations and storage areas.
- Assisted senior chefs with food preparation and cooking techniques to enhance efficiency.
- Implemented safety and hygiene practices to ensure compliance with food quality standards.
Culinary Intern
Wild Flower Hall, an Oberoi Resort
Shimla
05.2019 - 06.2019
- Supported chefs in preparing high-quality dishes for upscale dining experiences.
- Collaborated with team members to ensure timely food service during peak hours.
- Acquired hands-on experience with diverse cooking techniques and kitchen equipment.
Industrial Trainee
shangri- La's Eros Hotel
New Delhi
06.2016 - 10.2016
- Coordinated with kitchen staff to ensure timely food service delivery.
- Managed room assignments while maintaining high cleanliness standards.
- Assisted in daily operations of hotel housekeeping department to enhance efficiency.
Education
Bachelor of Science - Hospitality and Hotel Administration
Institute of Hotel Management
LUCKNOW05-2015
High School Diploma -
Ryan International School
New Delhi03-2015
GED -
Ryan International School
New Delhi03-2013
Skills
- Main course culinary expertise
- Detail orientation
- Fast-paced decision making
- Team leadership
- Food safety practices
- Menu development strategies
- Inventory management
- Cost control techniques
- Kitchen operations management
- Customer service excellence
- Team collaboration skills
- Quality assurance
- Waste reduction strategies
Timeline
Head Chef
Romeo Lane, Civil Lines
06.2026 - Current
Sous Chef
Romeo Lane , Zirakpur
11.2024 - 05.2026
Demi Chef de Partie
White Robata, Gastronomica
12.2021 - 04.2024
Commis Chef
The Oberoi Gurgaon
03.2021 - 12.2021
Culinary Intern
Wild Flower Hall, an Oberoi Resort
05.2019 - 06.2019
Commis Chef
The Oberoi Amarvilas
07.2018 - 02.2021
Industrial Trainee
shangri- La's Eros Hotel
06.2016 - 10.2016
Bachelor of Science - Hospitality and Hotel Administration
Institute of Hotel Management
High School Diploma -
Ryan International School
GED -
Ryan International School