Praveen Kumar Sharma
Executive Chef
Gorakhpur
Summary
I have been working with the hospitality industry form the past 14 years and have thoroughly enjoyed my responsibilities & opportunities to provide exemplary customer service. My experiences have made me very confident in dealing with people from family groups to the business sector and I am perceptive to their wants and needs. I have learnt to empathizes with the public and to be respectful of their cultural differences. My passion for perfection drives me to consistently produce Indian and Tandoor foods to enhance any dining experience. My Indian back ground gives me an awareness of the importance of a wholesome and healthy selection of dishes, which are appealing to the eye and the palate. I am adaptable and have good problem solving abilities. My technical skills and extensive repertoire enable me to create high quality products. I have often an achieved this in challenging situations and in environments with limited resources. Worked with Chef Natrajan Kulandaij (Corporate Chef The Gateway Hotel) and have worked with Chef Somnath Das, Chef Arzooman Irani, Chef Anurag Agrawal, Chef Mohkam Singh, Chef Pranob Barua and Chef Josh Thomas, Chef Pravin Jha and etc. Has given me the basic from which I have developed the ability to adapt to any food style and a level of self discipline, mental fitness and professional behavior.
Overview
15
15
years of professional experience
2
2
Languages
Work History
Executive Chef
ITC Storii
12.2025 - Current
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Corporate Chef
Ananta Hotels
02.2023 - Current
- Presently working as Corporate chef Ananta hotels (Ananta five flower and Ananta lotus Kota Rajasthan) from 27th Feb 2023 to till now
Assistant Professor
Chitkara University
12.2021 - 02.2023
- Worked as a Assistant Professor in Chitkara University Punjab from 6th Dec 2021 to 21st Feb 2023.
Corporate Chef
Ananta Global Hotels
07.2019 - 12.2021
- Worked as a corporate chef in Ananta Global hotels Rajasthan Which have presently 8 hotels across India from 1st July 2019 to 4th Dec 2021.
Jr. Sous Chef
Hotel The Lalit Temple View
07.2018 - 06.2019
- Promoted as Jr. Sous Chef (RL 5) from 1st July 2018 to 31 st June 2019.
Chef De Partie
Hotel The Lalit Temple View
06.2016
- I worked with The Lalit Hotel as Chef De Partie (RL-06) from 4th June-2016 to 31st June 2018. It’s a 5 Star Deluxe hotel with 62 Luxury Suites and Luxury rooms. The Hotel is part of well known The Lalit Suri Hospitality Group. We have a team 20 Chefs which includes all levels and a Team of 7 Kitchen Stewarding with one Supervisor. All are directly report to me.
- The Hotel has various outlets which include:-
- The Panna Coffee Shop: - A 24 Hours Multi Cuisine Coffee Shop, Where we do offer A la Carte, Breakfast buffet, Lunch buffet and Dinner buffet.
- Spice Restaurant: - Spice does offer delicious traditional Indian Cuisine A la Carte and Thali.
- IRD: - In room dining.
- Banqueting: - Two Banquet halls and Banquet lawns.
- Job responsibilities include in The Lalit Hotel
- I make sure that staff has to maintain ISO records as and when required basis and correctly.
- I do training for the team which includes Food Safety, HACCP and ISO.
- Responsible for Food cost.
- Work closely with the F&B Manager to make operation smooth and better Guest satisfaction.
- Responsible for monthly inventory of all the items in the kitchen on last day of month.
- Responsible for the standard recipes have to be followed by the team members all the time.
- Execute all production and plating in a timely, efficient manner and to meet and exceed guest expectations.
- Must always be well groomed and in proper uniform and be role model to all staff.
- Motivating team members and maintaining discipline in the department at all times.
- Attend the morning meetings in absence of Executive Chef.
Demi Chef De Partie
The Gateway Hotel Vijayawada
12.2013 - 05.2015
- I joined the company as Demi Chef De Partie on 15th December 2013 .I was handling a team of 20 chefs in Banquet and Coffee shop.
- Close to the city's business district and not too far from some of the best sights and sounds, The Gateway Hotel Vijayawada is perfect for both business travelers and holiday-makers. With breathtaking views of the Krishna river and the surrounding hills.
- The Gateway Hotel Vijayawada is a part of an international chain of Taj Hotels, Resorts and Palaces.
- The Hotel has various outlets which include:-
- Deli :- The Deli offers mouth watering pastry , savory and cakes in lunch and dinner.
- GAD : - A 24 Hours Multi Cuisine Coffee Shop, Where we do offer A la Carte, Breakfast buffet, Lunch buffet and Dinner buffet.
- Bay Leaf Chinese and Andhra Restaurant: - Bay Leaf does offer delicious traditional Andhra and Chinese Cuisine A la Carte and Thali.
- IRD: - In room dining.
- Banqueting: - Five Banquets and two open deck.
- We did VVIP 250 Pax Conference of Chief Minister of Andhra which was four courses Continental Set Menu and we also did 100 Pax Indian set menu.
- Job responsibilities include The Gateway hotel Vijayawada (A.P.)
- Preparing detail action plans and meeting guest requirement with maximum resources provided.
- Responsible for maintaining high standard of hygiene in the section all the time.
- Conducting training for the team members time to time.
- Responsible to check the mise-place before operation start.
- Making menus for TDH, Buffet and other special occasions with the help of Sous chef.
- Responsible to making the duty rosters for the section and people have to follow the same.
- Ensuring that team members must be bell groomed.
- Set standards and maintain food presentation quality in the outlet at all times.
- Must always be well groomed and in proper uniform and be role model to all staff.
Management Trainee
BBOSB Resort
07.2013 - 12.2013
- I worked with Bonjour Bonheur Ocean Spray as Management Trainee in Main Kitchen, where we have Western buffet (Breakfast, lunch and dinner) and ala carte as well.
- The Resort Set around a 2-hectare man-made lake and a 14-minute walk from the seashore, this upscale hotel with a tropical feel is 16 km from Auroville, an experimental universal city.
- The elegant rooms with hardwood floors and furnished balconies. Upgraded rooms and some villas have whirlpool baths, and the villas have private piers on the lake. Upgraded villas feature complete privacy and infinity pools.
- Resort has 72 beautifully appointed guest rooms and 28 villas. There are three Restaurants in this Resort– Tea lounge, Ambar and Lotasas and the Banquets are – Tudor, Trafalgar, Mid Bay
- Apart from that resort has 15 acre open lawn for Banquets.
- Job responsibilities include in Bonjour Bonheur Ocean spray
- Maintaining high standard of hygiene and quality of food as per the hotel standard
- Co-ordinating with the team members in all operations.
Guest Service Associate
The Gateway Hotel Chandela
09.2011 - 07.2013
- This was the first property of my career & I joined the hotel as Apprentice. I worked with the hotel for 36 months. During of my service period once I was promoted as GSA from 01st Sep 2011.
- I worked in Indian and Tandoor section. It is a business hotel which is situated in the center of Khajuraho. The hotel had a good banquet business as well as foreigner groups for the ala carte and Buffet.
- The Gateway Hotel Chandela is a part of an international chain of Taj Hotels, Resorts and Palaces.
- It is a five star category hotel with 94 rooms. Hotel has three restaurants, Rasana coffee shop- an all - day dining Multi Cuisine Restaurant. Rimjhim restaurant was the famous restaurant in the Khajuraho city for the Traditional Indian and Bundelkhandi food and Neem Bar a traditional open BBQ Restaurant.
- Job responsibilities were in The Gateway Hotel Chandela Khajuraho (M.P.)
- Maintaining high standard of hygiene and quality of food as per the hotel standard
- Coordinating with the team members in all operations.
- Responsible for daily ordering.
Education
B.Sc - Hotel management
Chaudhari Charan Singh University
Meerut, U.P.01-2008
Higher Secondary School - Science
C.A.V. Inter collage
Allahabad, U.P.01-2004
Secondary School - undefined
Murari Inter Collage
Sahjanwa, U.P.01-2002
Skills
Proper food handling
Counter sanitization
Food spoilage prevention
Recruiting and training
Food presentation
Kitchen organization
Portion standards
Recipe creation
Plating and presentation
Accomplishments
- I got 7th Position in Red hot chef competition (organized by Taj group of hotels) in 2012.
- Awarded for the Best Employee for the month of Dec. 2011 at The Gateway Hotel Chandela Khajuraho.
- Awarded for the Best Employee for the month of May 2014 at The Gateway Hotel Vijayawada (A.P.)
- Handle ISO 22000 Pre and Mains Audit.
- Handle 5 Star Classification audit.
Interests
Making food, traveling and listening music
Timeline
Executive Chef
ITC Storii
12.2025 - Current
Corporate Chef
Ananta Hotels
02.2023 - Current
Assistant Professor
Chitkara University
12.2021 - 02.2023
Corporate Chef
Ananta Global Hotels
07.2019 - 12.2021
Jr. Sous Chef
Hotel The Lalit Temple View
07.2018 - 06.2019
Chef De Partie
Hotel The Lalit Temple View
06.2016
Demi Chef De Partie
The Gateway Hotel Vijayawada
12.2013 - 05.2015
Management Trainee
BBOSB Resort
07.2013 - 12.2013
Guest Service Associate
The Gateway Hotel Chandela
09.2011 - 07.2013
Higher Secondary School - Science
C.A.V. Inter collage
Secondary School - undefined
Murari Inter Collage
B.Sc - Hotel management
Chaudhari Charan Singh University
Industrial Exposure
- I did Apprentice in all the major section of the kitchen.
- I did specialization in Indian Kitchen from 2010 to 2011 from the same hotel.
- Went to cross exposure in Taj Palace New Delhi for 15 Days
- I went to The Gateway Hotel Ambad Nashik, The Gateway Hotel Varanasi, as supporting team member.
Declaration
I hereby declare that the details furnished are true to best of my knowledge.