Summary
Overview
Work History
Education
Skills
Websites
Accomplishments
Personal Information
Certification
Timeline
Generic

Vishal Chowbey

Hyderabad,telangana

Summary

Hard-working professional with experience in ingredient pairings, plating, food presentation, and nutrition. Frequently praised as adaptable by peers, I can be relied upon to help your team achieve its goals.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Sushi Chef

888- Jw marriott nashville
Nashville, Tennesee - United States
11.2024 - Current
  • Prepped finfish, shellfish and fresh produce items to use in sushi.
  • Kept workstation and area neat and clean to maximize health and safety.
  • Assisted other kitchen staff with tasks such as prepping vegetables or cleaning seafood.
  • Maintained knowledge of sushi menu and ingredients to offer optimal entrees and food items.
  • Exhibited proficiency in various cooking techniques such as grilling, steaming, frying and baking.
  • Developed creative recipes for new types of sushi rolls , Sashimi and nigiri that increased customer satisfaction.

Junior Sous Chef

St.Regis
Mumbai , Maharastra
01.2023 - 11.2024
  • Opened an in-room dining Kitchen with two seasonal menus; trained a 16-member team and achieved a 97.1% BSA audit score
  • Managed all-day dining for a 300-cover, seven-kitchen restaurant with trend-driven brunch concepts (millets, superfoods, seafood)In Liaison with Chef de cuisine
  • Trained and led a 54-host team as a Certified Departmental Trainer; FOSTAC (FSSAI) certified.
  • Handled fine dining banquets;Pop up with Worlds Best 50 restaurants Chefs like Gaggan Anand (bangkok) and Masque , and trained under Chef Andrea in pasta
  • Improved and maintained food quality scores across outlets
  • Gained cross-exposure to Nikkei cuisine at Koishii, a Peruvian fine dining restaurant

Junior Sous Chef

Taj Krishna
07.2020 - 05.2022
  • 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.

Cluster Chef

ama stays and trails
Mumbai/ Goa , Maharastra
07.2020 - 05.2022
  • Company Overview: Managed by IHCL
  • Assisted in the pre-opening of Ama Stays & Trails, conducting cuisine surveys and creating local delicacy menus.
  • Managed and supervised a team of 12
  • Coordinated with vendors to ensure fresh ingredients were delivered on schedule.
  • Designed and curated unique dining experiences to enhance guest engagement and elevate culinary satisfaction.
  • Received excellent feedback leading to repeat customers, implementing HACCP practices and introducing new service processes.

Hotel Operations Management Trainee

Taj Krishna
Hyderabad , Telengana
07.2018 - 06.2022
  • Proficient in food production, with expertise in ingredient usage and equipment operation.
  • Trained in Pan Asian cuisine at Golden Dragon - Flagship restaurant of Taj Hotels
  • Completed supervisory development program
  • Cross-exposure Task force at Taj Falaknuma , Taj Exotica Goa

Chef Intern

Oberoi Grand Kolkata
Kolkata , WB
11.2016 - 05.2017
  • Breakfast Operations
  • Butchery and Prep
  • Bakery and pastry
  • Received appreciation from the General Manager for exceptional teamwork during the pre-opening of the restaurant.

Education

Bachelors in culinary arts and catering technology -

Culinary academy of India, Osmania University
Hyderabad

Skills

  • Food safety
  • Sushi preparation
  • Training and development
  • HACCP compliance
  • Japanese cuisine
  • French cuisine techniques
  • Regional and progressive Indian Cuisine
  • Kitchen Administration
  • Ingredient pairing
  • Interpersonal skills
  • Culinary techniques

Accomplishments

  • Won gold medal at state level conducted by Association of catering professionals – Aquaponics Theme
  • Represented ama stays and trails for the promotions.

Personal Information

  • Title: Junior sous chef
  • Date of Birth: 01/29/97

Certification

  • Fostac - Food safety certification
  • Certified departmental trainer

Timeline

Sushi Chef

888- Jw marriott nashville
11.2024 - Current

Junior Sous Chef

St.Regis
01.2023 - 11.2024

Junior Sous Chef

Taj Krishna
07.2020 - 05.2022

Cluster Chef

ama stays and trails
07.2020 - 05.2022

Hotel Operations Management Trainee

Taj Krishna
07.2018 - 06.2022

Chef Intern

Oberoi Grand Kolkata
11.2016 - 05.2017

Bachelors in culinary arts and catering technology -

Culinary academy of India, Osmania University

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Vishal Chowbey