Resume
Work
Experience
2023 – Present
Line Chef | Wayan NYC, New York, USA
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Worked in a Michelin Guide-featured restaurant known for its Indonesian-French fusion cuisine
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Contributed to menu development and executed high-volume service with precision
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Received recognition from chefs and food influencers on social media
Nov 2022 – Dec 2022
Stage | Angler, San Francisco, USA
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Trained under Michelin-starred chefs
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Gained expertise in live-fire cooking and whole-animal utilization
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Focused on seasonal, ingredient-driven cooking and artistic plating
Mar 2022 – Oct 2022
Chef de Partie | Peshawari Dharyaganj, Noida, India
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Led a team in preparing authentic North Indian cuisine
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Improved order fulfillment by 20% and reduced food costs by 15%
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Standardized recipes and implemented waste-reduction strategies
May 2019 – Mar 2021
Line Cook | Antalya Resort, Rishikesh, India
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Handled 300+ daily covers across multiple cuisines
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Specialized in Indian, Continental, and Pan-Asian offerings
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Assisted with seasonal menu planning and event catering
Jan 2018 – May 2018
Culinary Intern | The Park Hotel, New Delhi, India
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Rotated through all stations in a luxury five-star hotel
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Supported banquet operations serving up to 500 guests
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Learned food safety, plating, and hotel kitchen operations
Education
2016 – 2019
Manipal University | Bachelor of Arts in Culinary Arts
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Specialized in Indian and international cuisines
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Developed professional kitchen management and menu design skills
Skills
& Expertise
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Advanced Indian, Continental & Southeast Asian cuisine.
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Recipe development and seasonal menu planning.
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Inventory control & cost analysis.
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HACCP compliance & food safety.
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Leadership & high-volume kitchen operations.
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Plating, food styling, and creative presentation.
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Fluent in English & Hindi; basic Spanish and Bahasa Indonesia.