Curriculum Vitae Chef in India New Delhi – Free Word Template Download with AI

Address: [Your Address], South Extension, New Delhi, India
Contact: +91 9876543210 | [Email Address] | [LinkedIn Profile]

Professional Summary

A dedicated and passionate Chef with over 10 years of experience in the culinary field, specializing in traditional and contemporary Indian cuisine. Proficient in managing high-pressure kitchen environments, developing innovative menus, and leading teams to deliver exceptional dining experiences. Committed to upholding the rich culinary heritage of India while embracing modern techniques. A strong advocate for using locally sourced ingredients and promoting sustainable practices in New Delhi's vibrant food scene.

Professional Experience

Executive Chef

Lal Qila Restaurant, New Delhi, India
January 2018 – Present

• Overseeing the daily operations of a 50-seater fine-dining restaurant specializing in Mughlai and North Indian cuisine.
• Designing seasonal menus that blend traditional recipes with modern plating techniques, resulting in a 20% increase in customer satisfaction scores.
• Training and mentoring a team of 15 chefs to maintain high standards of food quality and hygiene, adhering to FSSAI guidelines.
• Organizing themed culinary events such as "Dive into Delhi" and "Taste of the Mughal Empire," attracting media attention from local newspapers like The Times of India.
• Collaborating with local farmers and suppliers in India New Delhi to source organic produce, reducing the restaurant's carbon footprint by 15%.

Head Chef

Rasoi Kitchen, New Delhi, India
March 2015 – December 2017

• Leading a team of 8 chefs to prepare over 300 meals daily for a popular street food chain in South Delhi.
• Innovating signature dishes like "Punjabi Butter Chicken Tacos" and "Kolkata Chole Batura Bites," which became bestsellers in the region.
• Implementing a waste management system that reduced food waste by 30% and earned the restaurant a sustainability award from the Delhi Government.
• Representing India New Delhi at international food fairs such as "Delhi Food Week 2016," showcasing regional Indian cuisines to global audiences.

Chef de Cuisine

The Spice Garden, New Delhi, India
June 2012 – February 2015

• Managing the kitchen operations for a multi-cuisine restaurant offering Indian, Thai, and Italian dishes.
• Developing a "Chef's Table" experience that provided an immersive culinary journey through India's diverse regions, receiving rave reviews in local blogs and travel magazines.
• Cultivating partnerships with local artisans to incorporate handcrafted spices and heirloom ingredients into the menu, highlighting the cultural richness of India New Delhi.

Education

Bachelor of Hotel Management (BHM)
Institute of Hotel Management, New Delhi, India
2008 – 2011

Certificate in Culinary Arts
Le Cordon Bleu, Paris (Online Course)
2013

Skills

• Expertise in Indian regional cuisines: North Indian, South Indian, and Mughlai.
• Advanced knowledge of food safety standards (FSSAI), kitchen management, and menu planning.
• Proficient in using both traditional and modern kitchen equipment.
• Creative recipe development with a focus on sustainability and local ingredients.
• Strong leadership and team management abilities, with a track record of mentoring junior chefs in India New Delhi.

Languages

• English (Fluent)
• Hindi (Fluent)
• Urdu (Basic)

Certifications & Training

• FSSAI Certification for Food Safety and Standards, 2020.
• Advanced Pastry and Dessert Course, The Culinary Institute of America (Online), 2019.
• Participation in "India New Delhi's National Culinary Excellence Awards" as a panel judge, 2017.

Achievements & Awards

• Received the "Best Chef of North India" award at the Delhi Food Festival 2021.
• Nominated for the "Global Culinary Excellence Award" by The Restaurant Association of India, 2019.
• Featured in a documentary on Indian street food titled "Taste of Delhi," aired on Doordarshan, 2018.

Additional Information

Culinary Ambassador: Actively involved in promoting Indian cuisine through workshops and seminars in New Delhi, focusing on traditional cooking techniques and regional specialties.
Community Engagement: Organized free cooking classes for underprivileged children in partnership with NGOs like Akshaya Patra Foundation, emphasizing healthy eating habits and the importance of food as a cultural connector.

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