HACCP certification, WSET level 1 certification, food production certification Internationally certified through École hôtelière de Lausanne (EHL), Switzerland
I am a passionate culinary professional with international experience across India, Qatar, the USA, and Spain, inspired by the idea of blending tradition with innovation to create meaningful dining experiences. Having worked in diverse environments — from fine dining services of 100 guests to mass catering for over 50,000 during the FIFA World Cup 2022 — I thrive in high-pressure kitchens where precision, creativity, and teamwork come together. What drives me most is the opportunity to learn, grow, and share cultural stories through food while upholding the highest standards of quality and hygiene. I am motivated by challenges and find energy in team collaboration, adapting quickly to multicultural settings. Outside of the kitchen, I enjoy exploring new cuisines, food photography, fitness, and languages, all of which broaden my perspective and inspire creativity in my work.
• – in diverse kitchen brigades across large hotels and international events, collaborating smoothly with chefs, service staff, and operations teams.
• Time & task management – Managed live counters, buffet setups, and production kitchens during peak service hours (including FIFA World Cup 2022), ensuring timely delivery without compromising quality.
• Quality & hygiene control – Oversaw temperature checks, food labelling, storage, and HACCP-based hygiene procedures in high-volume kitchens.
• & crisis handling – Able to adjust to different cuisines, kitchen environments, and scale of operations (from 100 pax fine dining to 50,000+ pax mass catering).
• Training & learning mindset – Gained exposure to bakery, pastry, hot/cold kitchen, and banquets, showing versatility and the ability to mentor/assist juniors under guidance of senior chefs.
• Organizational efficiency – Assisted in managing deliveries, storage, and inventory following strict operational standards.
• Selected as a J1 Intern / Commis 2 at Omni Hotels, Resorts & Convention Centre, Oklahoma, USA, gaining international exposure in multiple outlets (Tap House, Pastry & Bakery, Cat Bird, Seltzers Modern Diner, Banquets). Eventually won best employee award of the month
• Contributed to FIFA World Cup 2022 (Qatar) operations at Sheraton Grand Doha, managing pastry production, stadium catering (Al Janoub Stadium), and live buffet counters at Al Hubara.
• Successfully managed both large-scale catering (50,000+ pax) and fine dining service (100 pax), showcasing versatility across different dining experiences.
• Completed vocational training in Food & Beverage Production at Radisson Blu Plaza Hotel, Mysore, gaining hands-on experience in salad making, continental ala-carte, buffet setups, and kitchen operations.
• Currently pursuing a Master’s in Culinary Arts, Innovation, and Kitchen Management in Spain, building on a Bachelor of Hotel Management in India.
• Inspiration & Passion: Inspired by the art of blending cultural traditions with modern culinary innovation. Passionate about using food as a storytelling medium to create memorable guest experiences.
• Professional Drive: Thrive in high-pressure kitchen environments, from intimate fine dining to international mega-events such as the FIFA World Cup 2022. Motivated by teamwork, precision, and the challenge of delivering excellence consistently.
• Learning Mindset: Strong commitment to continuous learning and skill development, both technically and creatively. Currently pursuing a Master’s in Culinary Arts, Innovation, and Kitchen Management to further enhance leadership potential.
• Cultural Adaptability: Experienced working across diverse international teams in India, Qatar, Spain, and the USA, with fluency in five languages that facilitate communication in multicultural settings.
• Creativity & Hobbies: Outside of professional life, enjoy exploring new cuisines, experimenting with food photography, and staying engaged with fitness and wellness — activities that bring balance and inspire creativity in the kitchen.
• Core Values: Integrity, attention to detail, and respect for sustainability in food production. Believe in leading by example and contributing positively to both the team and guest experience.
