ROHIT KOSHI
HYDERABAD,TELANGANA
Summary
Experienced Corporate Chef with a strong background in leading culinary teams across both corporate dining and hotel settings. Enhances menu offerings through innovative recipe development and efficient kitchen operations. Proven expertise in managing large-scale operations, including corporate kitchens and hotel food services, with a focus on team leadership, menu creativity, and cost control. Recognized for adapting to dynamic customer needs while consistently maintaining high standards of quality and excellence. Strengths include driving menu innovation, fostering team collaboration, and delivering consistent, high-quality results in both corporate and hospitality environments.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Corporate Chef
10 Downing Street a Chain Of Pubs
02.2023 - Current
- As the Corporate Chef for a 22 year old organisation and overseeing 10 properties, role involves a broad range of responsibilities aimed at maintaining culinary excellence, financial viability, and staying ahead of market trends: Team Leadership & Development, Cross-Department Coordination, Regulatory Compliance & Food Safety, Organizational & Resource Management, Creative Menu Development, Financial Oversight & Budgets.
- Expanded business opportunities by creating unique catering packages targeting various industries and budgets.
- Maintained a clean and organized workspace in accordance with industry best practices to ensure an efficient workflow.
- Participated in community outreach programs as a culinary ambassador, conducting cooking demonstrations and sharing expertise with the public.
- Collaborated with event planners to design customized menus, ensuring memorable dining experiences for clients.
Head - Lukes Holistic Kitchen
Lukes Holistic Kitchen
01.2022 - 01.2023
- Planning menu for Celebrities, Personal Chef for the Celebrities, Tie up with Cloud Kitchen on the basis of our ideologies, Setting up of Cloud Kitchen, Training the staff of the celebs to new normal.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
Head Chef - Café Reset
CAFE RESET
01.2021 - 12.2021
- Operating & Pre-opening of F&B Outlet, Initiated the opening and operation of a health kitchen brain child of Luke Coutinho, Hired, trained & developed various team members during their career path.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Corporate Executive Chef - Druid Garden 1000 Seater Brewery
DRUID GARDEN
03.2020 - 05.2020
- Designed the layout of the kitchens, Instrumental in setting up F&B Standard Operating Procedures, Developed menu for repertoire for the restaurant, AMC for the existing equipment’s initiated, Standardized the recipes, training and photography, Special theme based menu initiated.
Corporate Chef for Chef on Wheels (Subsidiary of Quess Corp)
QUESS CORP
06.2016 - 03.2020
- In this role, I was responsible for overseeing multiple regional site operations for Chef on Wheels, subsidiary of Quess Corp, a listed company
- Managed a kitchen operation with an annual turnover of ₹220 crore
- Leading a team of 20 Unit Chefs, I ensured smooth daily operations while implementing strategies to improve efficiency
- responsibilities included negotiating and finalizing deals with external vendors, ensuring cost-effective solutions tailored to client requirements
- Additionally, I conducted monthly reviews of costs and monitored market price fluctuations to maintain budgetary control and align with the company's financial targets
- During the tenure, I contributed to significant business growth and sustained the food division's financial performance.
- Established a comprehensive food safety program, consistently achieving top ratings on health inspections.
- Enhanced employee satisfaction with effective communication, providing ongoing feedback and professional development opportunities.
- Trained employees in various cooking techniques, food safety regulations and corporate policies.
Head Chef (LIMA a Latin American themed restaurant & NRI Not really Indian BY Chef Atul Kocchar)
CHEF ATUL KOCHAAR
11.2015 - 04.2016
- Designed and Executed the progressive Indian dishes, Acted as link between Promoter and FOH team, Instrumental in ensuring the restaurant is recognized for its uniqueness.
Sous Chef – Sheraton Park Hotel and Towers Chennai
Sheraton Park Hotel and Towers Chennai
11.2011 - 10.2015
- Sous Chef in charge of Banquets and Main Kitchen operation from Jan2014 till Oct2015, Sous Chef In charge of South Indian Specialty Restaurant Dakshin from August 2013 till January 2014, Sous Chef In charge of On the Rocks a fine dining European Restaurant serving Premium cuts of meat from August 2012 till August 2013, Sous Chef In Charge of 24hr Coffee Shop from November 2012 till August 2013.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Sous Chef - Carnival Cruise Lines Miami Florida
04.2002 - 10.2011
- Started as Trainee Cook and worked in almost all the sections of the Hot Kitchen, Was promoted to CDP in charge of Night Operation in the year 2007, Was promoted to Junior Sous Chef in charge of Main galley operation in the year 2008, Was chosen for the Management Trainee Program for the year 2009 and successfully completed the program in 2010, Maintained HACCP standards in accordance with United States Public Health Requirements.
Demi Chef de Partie - Mars Restaurant Pvt Ltd
06.2000 - 03.2002
- Worked in the central kitchen in charge of bulk operations, Was in the opening team of setting up of Dosa Diner restaurants.
Cook – Viva Mexico a Mexican Restaurant in Mumbai
10.1999 - 05.2000
Cook – Lung Fung Chinese Restaurant Mumbai
11.1998 - 08.1999
- Worked as Line Cook
Education
Advanced Course in European Cuisine - Culinary Arts
Indus Culinary Institiute
NEW DELHI03.2000
Craft Course in Food Production -
Indian Institute of Management Mumbai Dadar
BSS Diploma in Hotel Management and Catering Science -
SAI Institute of Hotel Management And Paramedical Science
01.2015
Skills
- MS Office
- Internet Applications
- Guest experiences
- Sanitation Standards
- Nutritional knowledge
- Food presentation
- Kitchen Management
- Food Cost Analysis
Accomplishments
- Redesigned kitchen stations and optimized equipment placement, leading to improved productivity and more efficient workflows.
- Reduced food costs by 3% through strategic sourcing and securing new supplier partnerships.
- Selected to curate and prepare exclusive dishes for high-profile private events, including those attended by celebrities, showcasing creativity and attention to detail.
Certification
- Crowd Management
- FSSAI Training
- HACCP
- Internal auditor Training
Languages
English
Advanced (C1)
Hindi
Elementary (A2)
Tamil
Elementary (A2)
Malayalam
Intermediate (B1)
Awards AND Honours
- Cappuccino Won the Times food award for the best restaurant Coffee shop in Chennai in the year 2012 which was headed by me
- On the Rock won the Times food award for best restaurant in the Fine Dining European Category in the year - 2015
Timeline
Corporate Chef
10 Downing Street a Chain Of Pubs
02.2023 - Current
Head - Lukes Holistic Kitchen
Lukes Holistic Kitchen
01.2022 - 01.2023
Head Chef - Café Reset
CAFE RESET
01.2021 - 12.2021
Corporate Executive Chef - Druid Garden 1000 Seater Brewery
DRUID GARDEN
03.2020 - 05.2020
Corporate Chef for Chef on Wheels (Subsidiary of Quess Corp)
QUESS CORP
06.2016 - 03.2020
Head Chef (LIMA a Latin American themed restaurant & NRI Not really Indian BY Chef Atul Kocchar)
CHEF ATUL KOCHAAR
11.2015 - 04.2016
Sous Chef – Sheraton Park Hotel and Towers Chennai
Sheraton Park Hotel and Towers Chennai
11.2011 - 10.2015
Sous Chef - Carnival Cruise Lines Miami Florida
04.2002 - 10.2011
Demi Chef de Partie - Mars Restaurant Pvt Ltd
06.2000 - 03.2002
Cook – Viva Mexico a Mexican Restaurant in Mumbai
10.1999 - 05.2000
Cook – Lung Fung Chinese Restaurant Mumbai
11.1998 - 08.1999
- Crowd Management
- FSSAI Training
- HACCP
- Internal auditor Training
Advanced Course in European Cuisine - Culinary Arts
Indus Culinary Institiute
Craft Course in Food Production -
Indian Institute of Management Mumbai Dadar
BSS Diploma in Hotel Management and Catering Science -
SAI Institute of Hotel Management And Paramedical Science
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