Divesh Surendranath Tiwari

Corporate Chef at Sanjeev Kapoor Restaurant Private Limited

Manage daily culinary operations across multiple restaurant locations, develop and implement innovative menus aligned with current trends while maintaining cost efficiency, conduct regular performance evaluations and training for kitchen staff, oversee inventory management and vendor relations to optimize the supply chain and reduce costs, ensure health and safety compliance through regular inspections, collaborate with front-of-house to create a seamless dining experience, analyze P&L to identify opportunities for profitability, and design innovative menu concepts tailored for corporate chain clients.

Corporate Chef at Tunga International Hotel

Created detailed reports outlining operational progress toward objectives, analyzed customer feedback to identify areas of improvement in kitchen operations, developed cost-effective menus to maximize margins while maintaining quality, provided guidance on menu selections, preparation techniques, and recipes, organized training sessions on food safety protocols, coordinated with vendors for timely ingredient delivery, initiated sustainable practices, reviewed financial statements to monitor sales and profitability, led weekly team meetings to discuss upcoming items and specials, and ensured compliance with health department regulations.

Executive Chef at Hyperion Health and Fitness Private Limited

Developed new recipes and menus to diversify offerings, supervised kitchen operations in a health-focused facility, analyzed financial reports to identify areas for improvement in sales, profitability, and productivity, prepared weekly work schedules, reduced food costs through efficient purchasing, trained kitchen staff on fundamentals of good cooking and food safety, ensured compliance with safety regulations, and implemented budgeting plans and inventory tracking.

Sous Chef at M.H. Alshaya, Kuwait

Maintained high quality standards for food production and presentation, guided kitchen personnel in line cooking, food preparation, and dish plating, trained employees on proper sanitation and cross-contamination prevention, ensured compliance with health codes and safety regulations while supervising kitchen cleanliness, and fostered a positive work environment through effective communication and team building.

Sous Chef at ITC Grand Central Hotel and Luxury Collection, Mumbai

Managed daily food preparation to meet the standards of the restaurant, coordinated with the Sous Chef and supervised junior chefs, estimated daily production needs and checked quality of raw materials and finished dishes to maintain top quality, ensured compliance with food safety and sanitation standards, operated and maintained department equipment, and contributed to guest satisfaction through consistent quality and presentation.

Chef de Partie at Taj Sats, Mumbai

Ensured hygiene, safety, and correct use of equipment; contributed to menu creation with focus on quality and cost control in a high-volume operation; trained subordinates; coordinated with the Sous Chef on daily requirements and events; maintained motivation and economical working environment; monitored expiry dates and storage of food items; reported issues and upheld hotel service standards.