raashika kulshreshtha

Founded and operate a cloud kitchen and catering service in Gurugram, delivering meals across the area and conducting culinary workshops to expand brand reach and revenue.

Led restaurant projects including Bombay Club, Gardin, and Crudo and coordinated culinary workshops across Bombay, Jalandhar and Delhi NCR to support openings and brand programs.

Managed kitchen teams and daily operations at Saga & Glasshouse under Michelin-star chefs, specializing in modern Indian cuisine, mithai, curries and tandoor while training staff and ensuring quality.

Promoted twice to Sr. Chef de Partie/Outlet Head; managed kitchen operations, costs, sales, recipe costing and special events while improving sanitation and food production efficiency.

Managed daily food preparation, maintained quality and guest satisfaction, and adhered to operating and food cost targets during rotational training across kitchen sections.

Managed the cold continental section and gained hands-on experience in commercial kitchen operations and hospitality processes under senior staff guidance.

Reviewed and updated SOPs for food production, improved safety protocols and identified cost-reduction and waste-elimination opportunities in hotel kitchen operations.

Pursuing a Master of Business Administration, focusing on business and management subjects to complement culinary and hospitality experience.

Completed a Bachelor of Arts (Hons.) in Culinary Arts with practical training in kitchen operations, food production, and culinary techniques.

Completed higher secondary education (HSC/10+2).

Completed secondary school education (SSC/10th grade).