Open to opportunities

Dilip Gupta

@dilipgupta

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Experienced chef de partie passionate about diverse culinary styles.

India

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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

Current

A Chef De Partie

Current

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.

Inventory Management Menu Adaptation Team Collaboration

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.

Mediterranean Cuisine Quality Control Menu Execution Culinary Arts

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.

Mediterranean Cuisine Kitchen Assistance Quality Assurance Teamwork Ingredient Handling

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.

Quality Control Inventory Management

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.

Kitchen Setup Staff Training Market Research Waste Management Leadership Kitchen Set Up

Education

Degrees, certifications, and relevant coursework

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.