DG
Open to opportunities

Dilip Gupta

@dilipgupta

Experienced chef de partie passionate about diverse culinary styles.

India

What I'm looking for

I seek a role in a dynamic kitchen environment that fosters creativity and growth.

With over 7 years of experience as a chef de partie, I have honed my skills in both classic and modern cooking styles, specializing in international and Indian cuisines. My journey has taken me through various high-volume production environments, including fine dining, banqueting, and catering for special events. I am particularly proud of my ability to create nutritious and healthy meals, blending exotic flavors with traditional techniques.

Currently, I am working at Fitnuutri Meals, where I manage the preparation and cooking of dishes for multiple virtual brands. My responsibilities include ensuring food quality, safety, and presentation standards are met, while also training junior staff and maintaining inventory control. My previous roles at esteemed establishments like New Punjabi Hotel and Vista de Colva Resort have further enriched my culinary expertise and leadership skills.

I am eager to embrace new challenges and contribute to a dynamic team that values creativity and quality in culinary arts. My goal is to continue developing my professional skills while delivering exceptional dining experiences.

Experience

Work history, roles, and key accomplishments

FM
Current

A Chef De Partie

Fitnuutri Meals

Feb 2022 - Present (3 years 4 months)

Prepared and cooked dishes according to recipes and portion standards for multiple virtual brands, ensuring quality, taste, and presentation. Monitored food freshness, storage, and safety standards, while managing ingredient stocks and minimizing food waste.

NH

A Chef De Partie

New Punjabi Hotel

Jul 2019 - May 2020 (10 months)

Worked as a Chef de Partie at New Punjabi Hotel, a 40-cover fine-dine Mediterranean restaurant. Responsible for preparing and cooking Mediterranean dishes, maintaining high standards of food quality and presentation.

CG

Commie-iii

Colmar Resort Goa

Oct 2015 - Jul 2017 (1 year 9 months)

Worked as Commie-iii at Colmar Resort, a 3-star property, primarily responsible for preparing cooking ingredients and assisting the chef. Ensured proper maintenance of kitchen operating equipment and adherence to HACCP/FSMS reports.

SR

Kitchen Helpers

Sea Sun Sand Restaurant

Nov 2013 - May 2015 (1 year 6 months)

Participated as a pre-opening team member in kitchen setup, including equipment, market list, recruiting, and menu planning. Collaborated with the executive chef to create and implement menus and standard recipes, while also providing training to junior chefs.

Education

Degrees, certifications, and relevant coursework

Asian International University logoAU

Asian International University

Bachelor of Science (Honours), Hotel Management

Completed a Bachelor of Science with Honours in Hotel Management. This program provided comprehensive knowledge in hotel operations, hospitality management, and culinary arts.

TB

Tamil Nadu Board

Higher Secondary Certificate, General Studies

Obtained a Higher Secondary certificate from the Tamil Nadu Board. This education provided foundational knowledge across various subjects.

Tech stack

Software and tools used professionally

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Dilip Gupta - A Chef De Partie - Fitnuutri Meals | Himalayas