Vishu Choudhary
@vishuchoudhary
Sous Chef at India Tourism Development Corporation, preparing VVIP catering and developing seasonal products.
IndiaWhat I'm looking for
At India Tourism Development Corporation, I’m responsible for VVIP catering at locations including Hyderabad House and Jawaharlal Nehru Bhawan. I also manage bulk catering events at Vigyan Bhawan and develop new products in response to seasonal changes.
At Parliament of India, I planned weekly menus, allocated staff, and managed kitchen consumption reports and supply requests. I also worked on bulk cooking under the supervision of the Executive Chef of PHCU.
At Grand Hyatt, I managed the Indian kitchen in an all-day dining restaurant, monitored stock, and contributed to promotional menus. I’m looking to work with creative chefs in an environment where I can bring my knowledge of flavors and food relationships.
Experience
Work history, roles, and key accomplishments
Sous Chef (Assistant Manager)
Dec 2024 - Present (1 year 9 months)
Responsible for VVIP Caterings for Prime Minister, External Affairs Minister, National Security Agency & Foreign Seceretry at various locations ( Hyderabad House, Jawaharlal Nehru Bhawan).
Event Management of Bulk Catering of 1500-2500 pax at (Vigyan Bhawan)
Staff briefings, allocation & manpower forecasting.
Inventory management - Supply & Stock in hand
Quality Assurance as per Tenders & SOP's o
Menu designing & planning (weekly basis)
Manpower allocation, distribution & duty rotations
Managing Kitchen consumption report (monthly report)
Interoffice communication (IOC) for kitchen supplies indenting (dairy, butchery, fresh supply, provision items & savories).
Bulk cooking of food.
Works under the supervision of Ex President's Executive Chef (Montu Saini) - Executive chef of PHCU.
Worked in the all-day dining multi-cuisine restaurant
(coffee shop).
Effectively managing the Indian kitchen.
· Monitoring and controlling stock levels.
Managing LIFO and FIFO of perishable & non-perishable
items.
Estimating costs and ensuring all procedures come within
budget.
Produce food with high standards for high-profile guests.
Giving inputs in promotional menus.
Always up to satisfying gue
Worked in Housekeeping, Banquets, Restaurants, Front
Office, and Kitchen Operations department of the hotel
.Learned things like stock taking, order barking
Operating commercial cooking equipment such as
stove,wet-grinders ,pulverizer & Bratt pans etc.
Worked in LARDER in Butchery as an operational trainee
and learned various types of carving of meats and observed
varieties of fish like sole, basa
Education
Degrees, certifications, and relevant coursework
SkillUp Online
Product Management: Foundations & Stakeholder Collaboration
Issued Apr 2026
SkillUp Online
Product Management: Initial Product Strategy and Plan
Issued May 2026
IBM
Product Management: An Introduction
Issued Mar 2026
Be10x
AI Tools Workshop
Issued Jul 2026
Indian Institute of Foreign Trade
Master of Business Administration - MBA, International Business
2022 - 2025
Finance & Marketing
International Trade
Intertek
Internal Auditor Training Food Safety Management System ISO 22000:2018
Issued Jun 2025
Fssai ,Food License Registration India
FoSTaC
Issued Nov 2021
Le Méridien Hotels & Resorts
ASIAN PAINTS INDIA DESIGN
Issued Feb 2019 · Expired Feb 2019
Institute of Hotel Management Delhi
B.Sc, Hospitality & Hotel Administration
2015 - 2018
ITDC ASHOK - Alliance Hotels
NORTH EAST CALLING
Issued Sep 2017 · Expired Sep 2017
ITDC ASHOK - Alliance Hotels
HINDI PAKHWADA
Issued Sep 2016
World STEM & Robotics Olympiad
WORLD ROBOTICS OLYMPIAD
Issued Nov 2016 · Expired Nov 2016
Central Board of Secondary Education
High School, PCMB
2002 - 2015
ITDC ASHOK - Alliance Hotels
MAHINDRA'S ANNUAL GENERAL MEETING
ITDC ASHOK - Alliance Hotels
BHARAT PARV (INDIA GATE)
The Art of Living
WORLD CULTURE FESTIVAL [ART OF LIVING]
Issued Mar 2016 · Expired Mar 2016
Tech stack
Software and tools used professionally
Availability
Location
IndiaAuthorized to work in
Salary expectations
Social media
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