Rishabh Anand

Professional culinary leader with robust background in upscale dining and kitchen management. Demonstrates strong leadership in team collaboration, ensuring consistent culinary excellence and high standard of service. Skilled in menu development, inventory management, and maintaining kitchen efficiency. Known for adaptability and reliability in fast-paced environments, driving results and enhancing dining experiences.

• Standardization of recipes and costing.
• Responsible for operating the section within the budgeted food cost.
• Implementation of HACCP standards in the kitchen.
• Co-ordinating with engineering and maintenance to ensure snag less and zero defect kitchen.
• Opening team member of two new restaurants - threesixty, all day dining; Travertino, an Italian fine dining restaurant as a part of the pastry team.
• Working hands on to ensure seamless operation.
• Set up of sections according to standard operating procedures.

• Was selected for Internal Chef Competition.
• Has represented college for Chef Competition in Chandiwala Institute of Hotel Management as a Member of college Chefs Team.
• Received the Bronze Medal for Wedding Cake in Indian culinary forum.
• Received award four times in a row for best confectionary in town as a team member of The Oberoi from Times Food Guide.
• Awarded Twice Man of the Match in Cry Cadence Cricket Tournament, Year 2006.
• Opening team member of Threesixty and Travertino Kitchen in The Oberoi.
• Opening team member of The Oberoi Patisserie and Delicatessen, Year 2009.
• Opening Team Member of Hilton, New Delhi, Janakpuri, Year 2010.
• Opening Team Member of The Leela Palace Chanakyapuri, New Delhi, Year 2011.
• Opening Team Member of Le-Cirque The Leela Palace Chanakyapuri, New Delhi, Year 2012.
• Opening of The Restaurant in The Leela Goa, Mobor, Cavelossim.
• Have represented myself for Asia Pastry Cup in 2019.
• Have done successful promotion on Icecreams and gelatos during summers.
• Have been awarded as Pastry Chef of the year from IHE in the year 2021.
• Has an experience of Preopening of The Leela Hyderabad 2024.
• Scored 98% (score 111/114) in surprise audit from FSSAI, food safety officer.

• Date of Birth: 01/03/80
• Gender: Male
• Marital Status: Married

• Have done hands on workshop with Chef Frank Hasnoot on chocolate Sculpture and dessert in 2019.
• Have attended workshop with Chef Eric Perez in Bangkok in School of Macaroon.
• Have done 3 days’ workshop for gelato and sorbet in Mec3 Rimini Italy.
• Have done 3 days workshop for Chocolates in Callibeaut academy in Belgium.