Vipin Rohilla

Dynamic Corporate Chef with a proven track record at Tripti USA, specializing in global and Indian fusion cuisine. Expert in kitchen operation and hygiene leadership, I enhance guest experiences through innovative menu design and personalized service. My commitment to culinary excellence and team mentorship has consistently improved customer satisfaction and loyalty.

Bachelor in International Hospitality and Business Management, 05/01/05, 05/31/10

• Featured in FHRAI magazine for the customization., 06/01/24, https://www.fhrai.com/Files/Publication/1289800521_June.2024.pdf
• Featured in Hotel Talk Magazine for wedding menu planning., 07/01/24 - 08/31/24, https://hoteltalk.in/editions/2024/HTJulyAugust24.pdf
• Featured in US Times., 07/01/24, https://www.ustimesnow.com/from-a-small-town-to-new-jersey-vipin-rohilla-redefines-culinary-excellence-and-personalized-dining-experiences/amp/

Language, 80/100

• Corporate Chef, Tripti USA, New York City, NY, USA, 04/01/24, Present, Designed diverse menu to boost guest satisfaction, resulting in increased customer loyalty., Consulted on 21,000 sqft event space to enhance culinary offering and guest experience., Monitored kitchen operation and implemented best practices, resulting in improved service speed and kitchen productivity., Streamlined kitchen workflow, designing concepts of restaurants, layout, service standards, and guest experience throughout the meal preparation.
• Head Chef, Moghul Catering, New Jersey, NJ, USA, 09/01/22, 03/31/24, Managed base production for outlets, enhancing consistency., Optimized ordering process, reducing food cost and waste., Led team briefing, fostering staff development and collaboration., Oversaw food production across multiple outlets, ensuring consistent, quality, and timely service, resulting in improved customer satisfaction., Implemented new inventory management practices, optimizing stock levels and ensuring fresh ingredients., Cultivated a positive team culture by mentoring staff, enhancing their culinary skills and boosting overall team morale.
• Chef De Cuisine, Miss Pinto, New Delhi, DL, India, 04/01/21, 06/30/22, Research and development on new dishes for new menu., Engaged with guests to personalize dining experiences, strengthening customer loyalty through attentive service., Implemented rigorous inventory controls, leading to reduced food waste and improved cost efficiency across kitchen operations., Evaluated guest feedback to refine menu items, achieving noticeable improvements in customer satisfaction scores., Team training and guidance for standards and concept.
• Sous Chef, The Imperial, New Delhi, DL, India, 08/01/19, 08/31/21, Led the menu planning, enhancing dish popularity and cost effectiveness., Collaborated with executive chef on food preparation strategies for luxury events., Maintained stringent food hygiene standards across kitchen operations, significantly reducing health risks and ensuring compliance., Streamlined food prep process, reducing service time and enhancing guest experience through timely meal delivery.
• Sous Chef, Andaz Delhi by Hyatt, New Delhi, DL, India, 07/01/16, 07/31/19, Creative and diversity of dishes with forgotten grain seasonally., Upgraded the menu as per availability in seasons., Took care of entire supplies of kitchen, ensuring exact quantity of perishable, grocery, and other ingredients., Handled a team size of 42 chefs with 4 interactive kitchens., Mentored junior chefs on culinary technique and menu knowledge, building a cohesive team and enhancing kitchen performance.
• Demi Chef de Partie, The Leela Ambience, Gurugram, HR, India, 06/01/15, 07/31/16, Led Ird and Spectra Kitchen in western cuisine, enhancing team coordination and efficiency., Oversaw buffet setup, maintaining high standards of presentation., Designed visually appealing food display and improved guest satisfaction.
• Commis Chef, Hyatt Regency, New Delhi, DL, India, 03/01/12, 03/31/15, Worked with Arabic chef for Lebanese and Arabic food festival., Live pizzas and Italian bread cooking in front of the guest in La Pizza restaurant., Worked for banquet operation, coffee shop, and other restaurant kitchens as per requirement.