SHIVKANT SHARMA
New Delhi
Summary
Quality-driven Executive/Sous Chef with a complete understanding of kitchen operations, equipment handling, and sanitation standards. Highly skilled in menu development, budgeting, staff training, and food cost control. Known for creativity, innovation, and a passion for delivering exceptional dining experiences. Experienced in leading diverse teams, developing seasonal menus, and enhancing guest satisfaction through culinary excellence and operational efficiency. Culinary Expertise: Mastery in Mediterranean, Continental, and Modern European cuisine with a strong emphasis on flavor balance, presentation, and innovation. Leadership & Team Management: Skilled at recruiting, training, and motivating multicultural kitchen brigades to achieve high performance and consistency.
Overview
10
10
years of professional experience
Work History
Executive Chef
One Door Down
Gurugram, Haryana
12.2024 - Current
- Culinary Expertise: Mastery in Mediterranean, Continental, and Modern European cuisine with a strong emphasis on flavor balance, presentation, and innovation.
- Leadership & Team Management: Skilled at recruiting, training, and motivating multicultural kitchen brigades to achieve high performance and consistency.
- Menu Development: Proficient in designing seasonal, cost-effective, and trend-forward menus that align with brand identity and guest preferences.
- Operational Excellence: Strong knowledge of kitchen operations, inventory control, vendor management, food safety, and HACCP compliance.
- Financial Acumen: Experienced in budgeting, cost control, P&L analysis, and maximizing profitability without compromising quality.
- Guest-Centric Approach: Passion for creating memorable dining experiences through food innovation and customer engagement
Sous Chef
Kakapo & Zylo by Kakapo
New Delhi
11.2021 - 12.2024
- Supervise kitchen operations, ensuring food quality, hygiene, and safety standards.
- Assist in menu development and seasonal recipe testing.
- Manage inventory, ordering, receiving, and food cost control.
- Direct and train kitchen staff on daily production and service.
- Develop creative daily specials and innovative event menus.
- Standardize plating and presentation for consistency.
- Adjust recipes for dietary restrictions and customer needs.
Chef de Partie
Qla (Qutub Entertainment Pvt. Ltd)
12.2019 - 10.2021
- Organized mise en place and ensured smooth service operations.
- Designed menus for special occasions with seasonal ingredients.
- Maintained stock levels and placed procurement orders.
- Suggested innovative dishes in line with culinary trends.
- Handled guest feedback and ensured high food satisfaction.
Commis Chef
The Leela Ambience Hotel
03.2018 - 10.2018
- Assisted senior chefs in preparation and cooking of complex dishes.
- Ensured freshness and quality of raw materials.
- Maintained hygiene, sanitation, and correct storage practices.
- Controlled wastage through portioning and monitoring usage.
Commis Chef
Langoor Kitchen & Bar (Interglobal Air Transport)
02.2017 - 04.2018
- Performed essential knife skills and cooking techniques.
- Suggested new menu items based on guest preferences.
- Ensured allergen awareness in food preparation.
- Operated kitchen equipment safely and efficiently.
Commis Chef
SRS 7 Days
03.2016 - 02.2017
- Entry-level training and assistance in kitchen operations.
- Learned foundational cooking, hygiene, and teamwork skills.
Education
Diploma - Hotel Management
Government School
01.2018
Skills
- Culinary Creativity & Menu Development
- Inventory & Vendor Management
- Cost Control & Budgeting
- Recipe Creation & Standardization
- Workflow Optimization
- Knife Skills & Portion Control
- Team Leadership & Training
- Food Safety & Sanitation Compliance
Timeline
Executive Chef
One Door Down
12.2024 - Current
Sous Chef
Kakapo & Zylo by Kakapo
11.2021 - 12.2024
Chef de Partie
Qla (Qutub Entertainment Pvt. Ltd)
12.2019 - 10.2021
Commis Chef
The Leela Ambience Hotel
03.2018 - 10.2018
Commis Chef
Langoor Kitchen & Bar (Interglobal Air Transport)
02.2017 - 04.2018
Commis Chef
SRS 7 Days
03.2016 - 02.2017
Diploma - Hotel Management
Government School