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
• Proficient in Taj Hotels' HOMT Programme, adept at
planning, supervising, and managing kitchen
operations.
• Skilled in inventory procurement and maintenance to
ensure smooth operations.
• Capable of providing value-added services and
customized products to achieve guest satisfaction.
• Experienced in various cuisines, possessing hands-on
skills.
• Excellent communication, interpersonal, and problem-
solving abilities, adaptable to multi-cultural
environments.
Career progression
Junior sous chef ⵏ St. Regis Mumbai,
Taj Krishna, Hyderabad
May 2022 till date
Chef In-charge ⵏ ama stays and trails, IHCL
Taj Lands end
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.

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
Work History
Junior Sous chef – St. Regis Mumbai
• Working at St. Regis Mumbai with 395 keys,
overseeing all day dining, In Room Dining kitchen
opening and menu development, focusing on
hygiene and GFSA standards.
• Implemented Marriott standards in menu creation
and adhered to Marriott guidelines (MGS).
• Achieved a 97.1% rating in BSA audit with team.
• Managed all-day dining operations (seven
kitchens) 300 covers restaurant, introducing brunch
themes like millets, superfoods, and seafood as per
trend.
• Certified departmental trainer, and responsible for
training of a 54-host team.
• Became a FOSTAC trainer (FSSAI registered),
• Worked in banquets for fine dining sit-downs,
collaborated with renowned chefs like Gaggan
Anand ( Ranked 17th in world to 50 restaurant)
and Masque team ( ranked no. 16 in Asia’s top
50 restaurants) , and attended a Barilla pasta
workshop with Chef Andrea.
• Improved and maintained the food quality score as
per Marriott standards.
• Make Guest Voice Presentation using Medallia to
track the food quality score
• Improved the food quality score from 60% to 73%
Junior sous chef – Taj Krishna
• Oversees kitchen operations for All Day Dining -
Encounters and Season's Bar, crafting cyclic menus
with allergen and calorie information.
• Manages and briefs a team of 22 associates daily,
ensuring compliance with revised rates and brand
standards.
• Contributes to achieving 86% in Diversey audit with
Green rating, conducting maintenance and
inspections.
• Takes charge of In Room Dining kitchen for 261
rooms, designing and launching IRD menus for Taj
Club and Rooms.
• Ensures meeting of annual budget targets, 100%
guest satisfaction, and enforces safety and hygiene
protocols, fostering a high morale environment.
 Chef in-charge –Taj lands’ end
ama stays and trails – IHCL
• Contributed to pre-opening of luxury villas at AMA
Stays and Trails, managed by IHCL, in collaboration
Software with Taj Lands' End and Taj Holiday Village,
conducting cuisine surveys and launching menus
• MS Office
featuring local delicacies.
• Orion
• Managed and supervised a team of 12, developing
• ETAM
seasonal menus with emphasis on grills and unique
• Birch street
dining experiences.
• Onex
• Provided training through demonstrations and
• Ids
food trails, maintaining property inventory and
• Shawman POS
vendor relationships.
• Received excellent feedback leading to repeat
customers, implementing HACCP practices and
introducing new service processes.
Hotel operations management trainee – IHCL
• Proficient in food production, with expertise in
ingredient usage and equipment operation.
Personal dossier • Experienced in conducting surveys, presentations,
food trials, and costing projects.
Date of Birth:
th • Managed all-day dining operations, covering
29 January 1997
breakfast, buffet, à la carte, and brunch services.
Address: - 201 Surya Kiran • Trained in Pan Asian cuisine, specializing in Golden
Apartments Block B – Gagan Dragon restaurant's à la carte and mise-en-place.
mahal, Hyderabad
• Completed supervisory development program, with
cross-exposure at Taj Falaknuma and Taj Krishna,
and extensive experience in JD Audits,
collaborating with chefs for various cuisine festivals,
and handling prestigious events like wine dinners
and corporate banquets, including VVIP operations
at the TATA Trust event in Munnar