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 Contact Junior sous chef ⵏ St. Regis Mumbai, +91 9701018969 Taj Krishna, Hyderabad May 2022 till date Vishalchowbey45@gmail.com Chef In-charge ⵏ ama stays and trails, IHCL linkedin.com/in/vishal- Taj Lands end chowbey-0b1646150 July 2020 - May 2022 Education Hotel operation management trainee ⵏ Bachelors in culinary arts and Taj Krishna, Hyderabad catering technology – Culinary July 2018 - June 2022 academy of India, Osmania Achievements University – Hyderabad. • Won gold medal at state level conducted by Core competencies Association of catering professionals – Continental • Organized category. • Guest experience • Represented ama stays and trails for the • Interpersonal skills promotions. • Personal skills • Cross exposure training to open ama stays and • Process oriented trails bungalows South region. • Menu Planning Work History Junior Sous chef – St. Regis Mumbai • Working at St. Regis Mumbai with 395 keys, overseeing all day dining, In Room Dining kitchen Key skills opening and menu development, focusing on • Chinese cuisine hygiene and GFSA standards. • Continental cuisine • Implemented Marriott standards in menu creation • Indian cuisine and adhered to Marriott guidelines (MGS). • Team oriented • Achieved a 97.1% rating in BSA audit with team. • Vendor negotiations • Managed all-day dining operations (seven • Food cost control kitchens) 300 covers restaurant, introducing brunch • Quality management themes like millets, superfoods, and seafood as per • Buffet setup trend. • Promotions • Certified departmental trainer, and responsible for • Food Presentation training of a 54-host team. • First aid and Fire Fighting • Became a FOSTAC trainer (FSSAI registered), Basic Butchery • 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. Industrial training • Improved and maintained the food quality score as The Oberoi Grand per Marriott standards. Kolkata –Food • Make Guest Voice Presentation using Medallia to production track the food quality score Played Crucial role in • Improved the food quality score from 60% to 73% opening Threesixtythree° restaurant and received Junior sous chef – Taj Krishna appreciation • 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