Dilip Gupta
@dilipgupta
Experienced chef de partie passionate about diverse culinary styles.
IndiaWhat I'm looking for
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
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.
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.
Commie-I
Vista De Colva Resort
Oct 2017 - Apr 2019 (1 year 6 months)
Served as Commie-I at Vista de Colva Resort, a 56-cover fine-dine Mediterranean restaurant. Assisted senior chefs in food preparation and ensured adherence to culinary standards.
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.
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
AUAsian 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.
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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