Niranjan Desili
Brhamapur,India
Summary
Accomplished culinary professional with extensive expertise in gourmet cuisine and a strong focus on customer satisfaction. Specialised in vegan dishes, with proven skills in food pairing, recipe creation, and seasonal menu planning. Demonstrates leadership in quality control implementation and excels in time management and multitasking. Experienced in banquets and catering, with a commitment to maintaining high standards of food preparation. Career goal includes further enhancing culinary innovation while ensuring exceptional dining experiences.
Overview
13
13
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work history
Head chef
persis indian grill
North carolina, USA
09.2022 - 02.2025
- Assisted kitchen team in preparing authentic Indian dishes to high standards.
- Supported development of seasonal menus that showcased regional flavours and culinary trends.
- Aided compliance with health and safety regulations throughout kitchen operations.
- Helped manage inventory and ordering processes to maintain stock levels and reduce waste.
- Led preparation of diverse Indian dishes ensuring authenticity and quality.
- Managed kitchen operations including inventory control and staff scheduling.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Maintained exemplary hygiene standards in the kitchen area.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
Chef de cuisine
AIDA cruises
, Germany
08.2014 - 04.2022
- Led a team of culinary professionals in the creation of innovative menus that enhanced guest dining experiences.
- Developed and implemented standard operating procedures to ensure consistent food quality and safety across all dining venues.
- Mentored junior chefs and kitchen staff, fostering skill development and encouraging teamwork within high-pressure environments.
- Collaborated with suppliers to source high-quality ingredients, maintaining strong relationships to ensure timely deliveries.
- Ensured consistent food quality for enhanced customer enjoyment.
- Supervised all food preparation stages maintaining quality control from start to finish.
- Implemented new recipes which resulted in an expanded menu offering.
- Maintained cleanliness standards in line with health and safety regulations.
- Pioneered farm-to-table concept in the menu enhancing restaurant's eco-friendly image.
- Streamlined operations by training junior chefs in advanced culinary skills.
- Developed innovative menus that reflected seasonal ingredients and culinary trends.
- Oversaw kitchen operations ensuring high standards of food safety and hygiene were maintained.
- Collaborated with front-of-house staff to ensure seamless service and guest satisfaction.
Commis chef
THE LEELA PALACE
CHENNAI, INDIA
07.2012 - 02.2014
Education
Bachelor's degree - HOTEL MANAGEMENT
NSHM Knowledge Campus
Durgapur, West Bengal 05.2008 - 04.2012
Skills
- Food pairing expertise
- Time management proficiency
- Specialised in vegan dishes
- Customer satisfaction focus
- Quality control implementation
- Gourmet cuisine experience
- Multitasking
- Basic computer literacy
- Food preparation
- Leadership
- Quality Control
- Seasonal menu planning
- Banquets and catering
- Recipe creation
Languages
English
Fluent
Hindi
Fluent
German
Beginner
Telugu
Fluent
Bengali
Fluent
Tamil
Elementary
Affiliations
- Learning new skills
- Investing
Certification
Bachelor of Hotel Management
Accomplishments
Employee of the the year
Timeline
Head chef
persis indian grill
09.2022 - 02.2025
Chef de cuisine
AIDA cruises
08.2014 - 04.2022
Commis chef
THE LEELA PALACE
07.2012 - 02.2014
Bachelor's degree - HOTEL MANAGEMENT
NSHM Knowledge Campus
05.2008 - 04.2012