Abhishek Tiwari
Agra
Summary
With 14+ years of experience in diverse restaurant and company settings, I offer a wealth of expertise. Proficient in food trends and creative problem-solving, I consistently deliver top-notch cuisine while fostering team unity. Knowledgeable in food safety protocols, I prioritize adherence to ensure customer satisfaction. Seeking a Chef position with a forward-thinking company that values professional development. Privileged to have collaborated with two Michelin-star chefs during my food promotion in India, expanding my culinary expertise.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Six Senses La Sagesse
05.2024 - Current
- Room inventory: 71 Villa suites keys.
- Eat with Six Senses programe and Farm to Table concept.
- Working with local suppliers to serve up fresh ingredients from the land and sea allows us to be close to our community, and most importantly reduce our carbon impact.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Forecasts seasonal staffing levels and interviewed and hired new staff members.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Participate in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
Sous Chef Expatriate
Hilton Rose hall Resort & Spa
11.2022 - 05.2024
- Room inventory: 495 keys.
- Opened Indian Cuisine Restaurant & relaunched the Italian restaurant.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Handled operations as Head Chef in both Indian and Italian kitchens.
- Order, receive, or stock supplies or retail products.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Sous Chef
JW Marriott Bengaluru
05.2022 - 10.2022
- Room inventory: 298 keys.
- Head Chef of 'ALBA' an Italian fine dining restaurant.
- Relaunched the restaurant after COVID-19 with a whole new menu and concept.
- Supervised or coordinated activities of cooks, while engaged in food preparation.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Evaluate recipes to assign prices to menu items, based on food, manpower, and overhead costs.
- Prepare and cook foods of all types, either regularly or for special guests.
- Recruit and hire staff, such as cooks and other kitchen staff.
Junior Sous Chef (Pre Opening)
Six Senses Hotels and Resorts
10.2021 - 03.2022
- Room inventory: 48 Suites keys.
- Shared culinary operation with Chef Matthew Cropp (Director of F&B and Culinary), as the Pre-opening
team. - In charge of All-day dining restaurant in both European and Indian kitchens, In-room dining, banquet events.
- Part of the Pre-Opening team.
- Played an important role in menu planning, production, and whole 4 days event handling along with the
team for the Bollywood celebrity wedding of Actress Katrina Kaif and Actor Vicky Kaushal. - Estimate amounts and costs of required supplies, such as food and ingredients.
- Describe menu items to customers or suggest products that might appeal to them.
- Provided training and mentorship to junior Chefs to develop their professional skills.
- Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service.
Sr. Chef de Partie
The Oberoi, Amarvilas
05.2018 - 10.2021
- Room inventory: 102 keys.
- In charge of the all-day dining continental kitchen
- Collaborated with the head chef to develop and execute weekly menu plans.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
- Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
Chef de Partie
The Oberoi, Gurgaon
02.2014 - 04.2018
- Room inventory: 202 keys.
- In charge of the Continental hot and cold cuisine kitchen of an all-day dining restaurant named 360 Degrees
- Managed kitchen operations in the absence of the head chef.
- Ensure food is cooked at the correct temperature by regulating the temperature of ovens, broilers, grills,
and roasters. - Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure
safe and sanitary food practices.
Culinary Associate II
Jaypee Greens Golf and Spa Resorts
07.2011 - 01.2014
- Room inventory: 175 keys.
- Started career as Prep
- Cook and promoted as Lead cook
- Prepared relishes and hors d'oeuvres.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat before cooking.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special
event needs. - Monitored food preparation to ensure quality and consistency.
Education
Bachelors of Arts -
Indira Gandhi National Open University
New Delhi, Delhi06.2011
Hotel Management -
Jaypee Hotels Training Centre
Agra, Uttar Pradesh06.2011
Secondary Education - Science Education
Nagar Nigam Inter College
Agra, Uttar Pradesh06.2007
Higher Education - Science Education
John Milton Public School
Agra, Uttar Pradesh06.2005
Skills
- Adaptability
- Excellent Communication Skills
- Effective Time Management
- Computer Skills
- Microsoft Office
- Ability to Work Under Pressure
- Team work
- Food Safety
- Mediterranean Cuisine, Indian Cuisine
- Vegan cookery
- Leadership Qualities
Accomplishments
- Shared culinary operation with Three Michelin Star Chef George Blanc for his three days of food promotion at The Oberoi, Gurgaon, India.
- Shared culinary operation with One Michelin Star Chef Mario Peacke during one week of Michelin Star Food Promotion in The Oberoi, Gurgaon, India.
- Merit Listed in Culinary Competition conducted 'AAHAR', New Delhi, India.
- FSSAI (food hygiene and safety standards) Certified, India.
- Corporate Event at Hilton Rose Hall Resorts and Spa, Montego Bay, Jamaica.
- Designed whole new menu, including meal selections, beverages and pricing.
Languages
Hindi, English
Native language
English
Advanced
C1
Hindi
Proficient
C2
Personal Information
- Place of Birth: India
- Date of Birth: 12/25/90
- Nationality: Indian
References
Pankaj Kumar Rana,
Food and Beverage Director- Complex, Anantara Resorts Maldives,
jaknap.rana@outlook.com, pankumar@anantara.com
+919816234958
Matthew Cropp
Regional Director of Operations- F&B, Playa Hotels & resorts | Hyatt Hotels, Jamaica
mccropp@gmail.com
+6281246407651
Marius Ackermann
Executive Chef-Intercontinental Hotels & resorts, Angola
ackermann_marius@t-online.de
+79932197554, +244921153338
Arjun Singh Yadava
Executive Chef, The Oberoi & Trident Hotels
arjun.yadava@oberoihotels.com
Hobbies and Interests
- Cricket
- Music
- Travelling
Certification
Executive Development Programme, Oberoi Centre Of Learning
and Development.
New Delhi, India
Additional Information
Achievements
- Shared culinary operation with Three Michelin Star Chef George Blanc”, for
his three days of food promotion at The Oberoi, Gurgaon, India. - Shared culinary operation with One Michelin Star Chef Mario Peacke during
one week of Michelin Star Food Promotion in The Oberoi, Gurgaon, India. - Merit Listed in Culinary Competition conducted “AAHAR”, New Delhi,India.
- FSSAI (food hygiene and safety standards) Certified, India.
- Corporate Event at Hilton Rose hall Resorts and Spa, Montego Bay, Jamaica
Timeline
Chef De Cuisine
Six Senses La Sagesse
05.2024 - Current
Sous Chef Expatriate
Hilton Rose hall Resort & Spa
11.2022 - 05.2024
Sous Chef
JW Marriott Bengaluru
05.2022 - 10.2022
Junior Sous Chef (Pre Opening)
Six Senses Hotels and Resorts
10.2021 - 03.2022
Sr. Chef de Partie
The Oberoi, Amarvilas
05.2018 - 10.2021
Chef de Partie
The Oberoi, Gurgaon
02.2014 - 04.2018
Culinary Associate II
Jaypee Greens Golf and Spa Resorts
07.2011 - 01.2014
Bachelors of Arts -
Indira Gandhi National Open University
Hotel Management -
Jaypee Hotels Training Centre
Secondary Education - Science Education
Nagar Nigam Inter College
Higher Education - Science Education
John Milton Public School
Executive Development Programme, Oberoi Centre Of Learning
and Development.
New Delhi, India
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