RAHUL ISTWAL
Executive Chef
Dehradun
Summary
Dynamic and results-driven Executive Chef with 17+ years of experience in leading high-performing culinary teams, managing large-scale hotel kitchens, and delivering exceptional dining experiences. Proven expertise in menu innovation, food cost control, banquet operations, and multi-cuisine production. Strong leader with a track record of enhancing guest satisfaction, driving revenue, and maintaining operational excellence.
Overview
15
15
years of professional experience
Work History
Executive Chef
Angsana Oasis Spa & Resort
07.2024 - Current
- Lead overall culinary operations for the resort, including all-day dining, banquets, and outdoor catering
- Drive F&B revenue through innovative menus, themed events, and guest-centric experiences
- Oversee MICE and wedding events, including large-scale banquet planning, menu engineering, and execution
- Maintain strict control over food cost, wastage, and procurement, ensuring optimal profitability
- Enhance guest satisfaction scores through quality, consistency, and personalized engagement
- Introduce seasonal promotions, food festivals, and curated dining experiences
- Manage and train a diverse culinary team, focusing on productivity, skill development, and retention
- Collaborate closely with Sales & Marketing to create revenue-generating packages and promotions
- Ensure compliance with food safety, hygiene, and brand standards
Executive Chef
Oakwood Premier Prestige
01.2023 - 07.2025
- Lead a team of culinary professionals managing full-scale kitchen operations
- Drive menu innovation across buffet and à la carte offerings
- Maintain food cost at ~25% through strict control and optimization
- Handle MICE events, including menu planning, costing, and execution
- Conduct guest engagement activities such as live cooking sessions
- Lead procurement, inventory, and vendor management
- Ensure high guest satisfaction through proactive interaction and service recovery
- Plan and execute food festivals and promotional events
- Optimize manpower planning, duty rosters, and team productivity
Executive Chef
Harsha The Fern
06.2021 - 01.2023
- Headed a team of 40 associates overseeing all kitchen operations
- Enhanced menu offerings and improved guest dining experiences
- Maintained operational efficiency and food quality standards
Sous Chef (HOD)
Oakwood Residence
11.2018 - 05.2020
- Managed a team of 19 associates
- Oversaw kitchen operations, cost control, and menu planning
- Ensured consistency in food quality and presentation
Indian Cuisine Specialist
Le Méridien Paro Riverfront
08.2016 - 11.2018
- Led Indian cuisine operations with a team of 17 associates
- Delivered authentic and high-quality Indian culinary experiences
Chef De Partie
The Serai
11.2014 - 07.2016
Demi Chef De Partie
Marigold by Green Park
10.2011 - 11.2014
GSA – F&B Production
Lemon Tree Hotel
12.2010 - 09.2011
Education
Diploma - F&B Production
Sikkim Manipal University
01.2009
HSC - undefined
National Institute of Open Schooling
01.2005
SSLC - undefined
National Institute of Open Schooling
01.2003
Skills
Kitchen Operations & Team Leadership
Menu Engineering & Food Innovation
Food Cost Control & Budgeting
Banquet & MICE Catering
Multi-Cuisine Expertise (Indian & Global Trends)
Inventory, Procurement & Yield Management
Guest Engagement & Service Excellence
Training & Team Development
Food Safety & Hygiene (FSSAI Trained)
Menu Planning & Costing
Food Styling & Presentation
Strong Communication & Leadership Skills
Accomplishments
- Awarded Service Excellence – Marigold Hotel (2013–2014)
- Recognized for successful Dum Biryani launch – Café Coffee Day (2015)
- Best Performer – January 2015, The Serai Chikmagalur
- Successfully maintained optimal food cost and minimized wastage across roles
- Got an award for Best Global Premium Dining at Le Bistro Oakwood in 2023.
Timeline
Executive Chef
Angsana Oasis Spa & Resort
07.2024 - Current
Executive Chef
Oakwood Premier Prestige
01.2023 - 07.2025
Executive Chef
Harsha The Fern
06.2021 - 01.2023
Sous Chef (HOD)
Oakwood Residence
11.2018 - 05.2020
Indian Cuisine Specialist
Le Méridien Paro Riverfront
08.2016 - 11.2018
Chef De Partie
The Serai
11.2014 - 07.2016
Demi Chef De Partie
Marigold by Green Park
10.2011 - 11.2014
GSA – F&B Production
Lemon Tree Hotel
12.2010 - 09.2011
HSC - undefined
National Institute of Open Schooling
SSLC - undefined
National Institute of Open Schooling
Diploma - F&B Production
Sikkim Manipal University
ADDITIONAL INFORMATION
- Active participant in hospitality and team engagement activities
- Strong interpersonal and team-building abilities
- References available upon request