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

Name: [Your Name]
Contact: +91-XXXX-XXXX-XXXX | [[email protected]]
Location: India New Delhi

A highly motivated and passionate Chef with over 8 years of experience in the culinary field, specializing in Indian cuisine and modern fusion dishes. Based in India New Delhi, I have honed my skills in both traditional and contemporary kitchens, focusing on creating exceptional dining experiences that reflect the rich flavors of North Indian cooking. My expertise includes menu development, kitchen management, food safety standards (HACCP-certified), and leading teams to deliver excellence in high-paced environments. With a strong commitment to quality ingredients and innovative techniques, I aim to contribute my culinary knowledge to esteemed establishments in India New Delhi.

Chef de Cuisine

Delhi Spice Bistro | India New Delhi
July 2018 – Present

• Managed a team of 15 chefs and kitchen staff, ensuring seamless operations in a high-volume restaurant serving traditional North Indian cuisine with a modern twist.
• Developed and executed seasonal menus, incorporating regional ingredients like paneer, ghee, and aromatic spices to create signature dishes that elevated customer satisfaction by 25%.
• Implemented strict HACCP protocols to maintain food safety standards, resulting in zero critical violations during health inspections in India New Delhi.
• Collaborated with suppliers to source organic produce and local specialties, reducing costs by 10% while supporting local farmers in the Delhi region.
• Organized monthly cooking classes for guests, showcasing traditional recipes and techniques unique to India New Delhi’s culinary heritage.

Chef Assistant

The Mughal Garden Hotel | India New Delhi
January 2015 – June 2018

• Supported the head chef in preparing and plating dishes for banquets, weddings, and corporate events, with a focus on Mughlai and Rajasthani cuisine.
• Assisted in menu planning for special occasions, including Diwali feasts and regional festivals, ensuring cultural authenticity and flavor balance.
• Trained junior staff in knife skills, food presentation, and time management to streamline kitchen workflows during peak hours in India New Delhi’s hospitality sector.
• Participated in the hotel’s initiative to reduce food waste by 15% through creative use of leftovers and composting programs.

Cook

Street Eats Kitchen | India New Delhi
June 2013 – December 2014

• Premiered in a fast-casual setting, specializing in popular street food like chaat, parathas, and kebabs tailored to Delhi’s diverse palate.
• Ensured consistency in flavor and quality across all dishes while maintaining efficiency during rush hours in India New Delhi’s bustling markets.
• Received positive feedback from customers for adapting recipes to accommodate dietary restrictions (vegan, gluten-free) based on local trends.

Institute of Hotel Management | New Delhi
Bachelor of Hotel Management (BHM), 2013
Completed coursework in Indian and International Cuisine, Food Service Management, and Hospitality Operations.

• Cooking Techniques: Grilling, steaming, roasting; mastery of North Indian dishes (biryani, kebabs) and fusion concepts.
• Kitchen Management: Inventory control, staff training, and workflow optimization in high-pressure environments.
• Certifications: HACCP Food Safety Certification (2019), Indian Culinary Arts Certificate (2017).
• Languages: Fluent in Hindi and English; basic knowledge of Punjabi and Urdu.

Delhi Street Food Revival Initiative (2021)
Partnered with local vendors to promote traditional street foods through a pop-up event in India New Delhi, attracting over 5,000 visitors and media coverage.

Menu Innovation Contest (2020)
Won first place in a regional competition for a modern take on "Pani Puri," blending global flavors with Indian spices. Recognized by the Delhi Culinary Association.

Available upon request.