Vishal Chowbey
Junior sous chef
Contact
+91 9701018969
Vishalchowbey45@gmail.com
linkedin.com/in/vishal-
chowbey-0b1646150
Education
Bachelors in culinary arts and
catering technology – Culinary
academy of India, Osmania
University – Hyderabad.
Core competencies
 Organized
 Guest experience
 Interpersonal skills
 Personal skills
 Process oriented
 Menu Planning
Summary
 A competent professional with robust foundation of
HOMT Programme by Taj hotels
 Efficient at planning, supervising and managing kitchen
operations including procurement and maintenance of
Inventory levels forⵏⵏⵏ smooth functioning of operations
 Capability of delivering value added services and
achieving Guest’s Satisfaction by providing customized
products as per requirements
 Hands on skill over different cuisines
 Excellent communication skills, inter-personal liaison and
problem-solving skills, ability to work effectively in a
multi-cultural environment
Career progression
Junior sous chef ⵏ Taj Krishna, Hyderabad
May 2022 till date
Chef In-charge ⵏ ama stays and trails, IHCL
July 2020 - May 2022
Hotel operation management trainee ⵏ
Taj Krishna, Hyderabad
July 2018 - June 2022
Achievements
 Won gold medal at state level conducted by
Association of catering professionals – Continental
category
 Represented ama stays and trails for the
promotions
 Cross exposure training to open ama stays and
trails bungalows South region

Junior sous chef – Taj Krishna
Key skills
 Chinese cuisine
 Continental cuisine
 Indian cuisine
 Team oriented
 Vendor negotiations
 Food cost control
 Quality management
 Buffet setup
 Promotions
 Food Presentation
 First aid and Fire Fighting
 Basic Butchery
Industrial training
 The Oberoi Grand
Kolkata –Food
production
 Played Crucial role in
opening
Threesixtythree°
restaurant and received
appreciation
Chef in-charge – ama stays and trails – IHCL
Work History
 Spearheading the kitchen operations of All day
dining - Encounters with 95 covers and Season’s
bar
 Designing of breakfast, lunch , Brunch , hi-tea and
dinner cyclic menu with allergens and calories count
 Managing and supervising a team of 22 associates
with daily briefing.
 Launching of new alacarte menu with revision of
rates and as per brand standards
 Contributed to achieve 86% in Diversy audit with
Green rating
 Maintenance and timely inspection of kitchen
appliances ,major equipment’s and records
 Responsible for managing the cost of outlets,
inventory control ,learning development of team
 Based on performance given complete
responsibilities of handling In room dining kitchen
for 261 rooms – 14 suites and Taj club.
 Designing and Launching of IRD menu for Taj club
and Rooms
 Liaison with FOH and BOH departments
 Responsible for Meeting annual budget targets
 Responsible for 100% guest satisfaction
 Ensuring adherence of safety and hygiene in the
kitchen
 Reviewing and evaluating Guest feedbacks from
trust you, trip advisor and ensuring all complaints
are responded in timely manner
 Creating comradely high morale and happy working
environment
 Was part of pre-opening team of launching ama
stays and trails - luxury villas - managed by IHCL
In liaison with Taj lands’ end and Taj holiday
village
  Carried out a survey of cuisines throughout
Mumbai and goa and launched a Menu based on
Local delicacies
 Managing and supervising a team of 12 people
 Creating seasonal, festive and cyclic menu with
Software grills and unique dining experience
 MS Office  Demonstration and food trails to train the
 ORION associates
 ETAM  Maintaining the overall inventory of the property
 Outlook  Working and maintaining tie-ups with various
 Shawman POS vendors
 IDS  Received excellent feed backs resulting in
repetitive customers
 Inculcating HACCP practices among the associates
 Set new process and service standards
 Guide colleagues to turn guest moments into
memories
Hotel operations management trainee – IHCL
 Taking responsibility in food production
Personal dossier department and having an experience in all the
 Date of Birth:- basic to advance usage of ingredients and
29th January 1997 equipment
 Address:- 201 Surya Kiran  Undergone with survey ,presentation, food trails
Apartments Block B – and food costing projects
Gaganmahal, Hyderabad  In embarking the program with All day dining
experience handling breakfast operations,
buffet ,Ala carte and brunch
 Trained in Pan Asian specialty in Golden dragon
restaurant and responsible for Ala carte and mis-
en- place
 Attended supervisory development program with
scope to lead the team
 Cross exposure in Taj falaknuma palace , Taj
Krishna
 Have experienced JD Audits to understand the
standards of hygiene in hospitality industry
 Collaborated with Specialized chefs of
Mediterranean, Vietnamese and Thai cuisine for
food festivals
 Having and exposure of handling wine dinners,
corporate seating’s large banquets and was also
part of a team to handle operations for TATA trust
event for VVIP clientele in - Munnar