Siddharth Kotian
Mumbai
Summary
Executive chef with 14 years of experience, specializing in menu development and effective team leadership at Paradise by Tunga. Demonstrated success in improving operational efficiency and guest satisfaction through creative culinary solutions. Strong skills in cost management and team development.
Overview
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1
Language
1
1
Certification
16
16
years of professional experience
Work History
Executive Chef
The Paradise by Tunga
Mumbai
07.2019 - Current
- Direct all culinary operations for two restaurants, three banquet halls, and in-room dining, ensuring consistent quality, efficiency, and guest satisfaction.
- Lead culinary professionals (70–80), driving performance, productivity, and adherence to operational standards.
- Design and execute innovative menus and recipes aligned with market trends, customer preferences, and profitability objectives.
- Achieved operational excellence by streamlining workflows, maintaining quality standards, and delivering exceptional dining experiences across all outlets.
- Recruit, mentor, and develop kitchen teams, fostering a high-performance culture through structured training.
- Curate five-course dining experiences for VIPs, private events, and corporate clientele.
- Enforce rigorous food safety, sanitation, and regulatory compliance across all kitchen operations.
- Negotiated commercial agreements with suppliers and delivery platforms, including Swiggy and Zomato, to improve margins.
- Partnered with sales and marketing teams to launch restaurant concepts and execute promotional campaigns that drove revenue growth.
Senior Sous Chef
Bombay Coffee House
Mumbai
01.2019 - 05.2019
- Directed day-to-day kitchen operations, ensuring seamless execution of high-volume food service and consistent culinary standards.
- Led, coached, and scheduled kitchen teams to drive productivity, service efficiency, and operational discipline.
- Executed restaurant and off-site catering services, ensuring quality, consistency, and timely delivery.
- Partnered with the Corporate Chef to develop seasonal menus, standardize recipes, and introduce new culinary offerings.
- Managed purchasing, inventory planning, and stock control to support uninterrupted kitchen operations and minimize waste.
- Maintained strict food safety, hygiene, and quality control standards in compliance with regulatory requirements.
- Enhanced guest satisfaction by delivering exceptional food quality, maintaining operational consistency, and resolving service concerns promptly.
- Supported cost-control initiatives through efficient resource utilization and disciplined kitchen management.
Trainee Executive Chef
Sanjeev Kapoor Restaurants Pvt. Ltd.
Mumbai
10.2016 - 01.2019
- Developed, tested, and implemented new menus and recipes, including customized menu trials for Singapore Airlines.
- Executed menu rollouts, recipe standardization, and process improvements to ensure consistency across operations.
- Streamlined kitchen workflows and standardized operating procedures, enhancing productivity and service efficiency.
- Supported culinary operations across multiple outlets, ensuring excellence in food quality, consistency, hygiene, and service standards.
- Controlled food and labor costs through planning, inventory management, and resource optimization to maintain profitability.
- Played a pivotal role in pre-opening restaurant projects, supporting kitchen setup, operational planning, and team onboarding.
- Delivered bespoke dining experiences for VIP guests and private events through customized menu planning and flawless execution.
- Partnered with operations and leadership teams to implement continuous improvements that elevated guest satisfaction and supported business growth.
Kitchen Research & Development Executive
Sanjeev Kapoor's Khana Khazana India Pvt. Ltd.
Mumbai
01.2013 - 09.2016
- Culinary research, product innovation, and recipe development for restaurant concepts, digital platforms, and publishing initiatives.
- Designed, tested, and standardized recipes to ensure consistency, scalability, and operational excellence across multiple formats.
- Created original culinary content for cookbooks, websites, and branded food platforms, transforming concepts into commercially viable recipes that engage target audiences.
- Researched, tested, and prepared recipes for television and digital productions, including featured appearances on Sanjeev Kapoor's YouTube channel.
- Directed food styling and presentation for advertising campaigns, editorial publications, cookbooks, and commercial product shoots.
- Executed live culinary demonstrations and brand activations, highlighting techniques, products, and emerging food trends to enhance brand visibility.
- Maintained uncompromising standards of food quality, hygiene, and presentation throughout all research, testing, and production activities.
- Partnered with chefs, editors, marketing teams, and production crews to develop innovative culinary solutions that support strategic business goals.
Kitchen Chef
Hotel Svenska
Mumbai
06.2012 - 12.2012
- Executed buffet, à la carte, and in-room dining orders, ensuring timely service and high-quality presentation for optimal guest experiences.
- Prepared and presented cold appetizers, salads, sandwiches, and hot starters, enhancing guest satisfaction and adherence to hotel quality standards.
- Supported Chinese cuisine operations, ensuring consistency, speed of service, and authentic preparation techniques.
- Assisted the Head Chef with daily food preparation, mise en place, and kitchen operations during high-volume service.
- Managed food inventory, stock organization, and requisition planning to ensure uninterrupted kitchen operations.
- Delivered exceptional guest experiences through personalized menu recommendations and accommodating special dining requests, fostering guest loyalty.
- Maintained strict food safety, hygiene, and sanitation standards in compliance with hospitality regulations.
Industrial Trainee
Sahara Star
Mumbai
05.2010 - 11.2010
- Completed structured cross-functional hotel operations training with a primary focus on culinary operations.
- Developed foundational culinary skills in food preparation techniques, including precision chopping, slicing, and kitchen organization.
- Assisted kitchen teams with salad and cold preparation, ensuring timely and organized daily mise en place.
- Supported chefs during service periods, upholding quality, hygiene, and efficiency standards in high-pressure environments.
- Adapted quickly to professional kitchen workflows, completing tasks efficiently and contributing to overall team productivity.
Education
B.Sc - Hospitality Studies
Anjuman-I-Islam's College of Hotel and Tourism Management Studies and Research
Mumbai01-2012
HSC - Commerce
St. Xavier's College
Mumbai01-2008
SSC - Commerce
Shree Ram Welfare Society's High School
Mumbai01-2006
Skills
- Menu development
- Culinary supervision
- Cost control and budgeting
- Inventory management
- Supplier negotiation
- Catering management
- Operational efficiency
- Food safety compliance
- Food safety training
- Safe food handling practices
- Team leadership
- Staff scheduling and management
- Guest satisfaction enhancement
- Problem solving skills
- Food presentation
- Culinary team collaboration
Certification
- Fostac Training Basic and Advanced
Accomplishments
- Best Employee of the Year 2023,2024,2025,2026
Languages
Hindi
Beginner
A1
Timeline
Executive Chef
The Paradise by Tunga
07.2019 - Current
Senior Sous Chef
Bombay Coffee House
01.2019 - 05.2019
Trainee Executive Chef
Sanjeev Kapoor Restaurants Pvt. Ltd.
10.2016 - 01.2019
Kitchen Research & Development Executive
Sanjeev Kapoor's Khana Khazana India Pvt. Ltd.
01.2013 - 09.2016
Kitchen Chef
Hotel Svenska
06.2012 - 12.2012
Industrial Trainee
Sahara Star
05.2010 - 11.2010
B.Sc - Hospitality Studies
Anjuman-I-Islam's College of Hotel and Tourism Management Studies and Research
HSC - Commerce
St. Xavier's College
SSC - Commerce
Shree Ram Welfare Society's High School