Summary
Overview
Work history
Education
Skills
Websites
Accomplishments
Languages
Affiliations
Timeline
GeneralManager
PRAVIN BRIJANARAYAN PANDEY

PRAVIN BRIJANARAYAN PANDEY

Indian head chef
Oslo,Norway

Summary

A culinary expert with extensive mastery in Indian cuisine, specialising in modern Indian dishes and street food. Demonstrates proficiency in North Indian curries, tandoor breads, and kebabs, complemented by a deep understanding of South Indian cuisine. Skilled in menu planning, engineering, and design, with a proven track record in specialty restaurant operations and banqueting. Experienced in restaurant preopening and conceptualising, with a focus on farm-to-table concepts. Adept at research and development, food photography, and managing back-end operations. Committed to delivering exceptional dining experiences through innovative menu creation and outdoor event catering.

Overview

18
18
years of professional experience

Work history

INDIAN HEAD CHEF

Masala politics
Oslo, Norway
10.2022 - 09.2025
  • Planning and organizing the preparation of food according to the daily menu.
  • Setting up workstations with necessary ingredients and equipment.
  • Preparing ingredients (vegetables, meats, spices) and cooking them with precision.
  • Crafting authentic Indian dishes with strong expertise in spice usage, aroma, and flavour balance.
  • Preparing and presenting curries, street food, and special menu items according to established recipes.
  • Designing and preparing tailored menus for special events and occasions.
  • Operating and maintaining specialized kitchen equipment.
  • Upholding high standards of hygiene, sanitation, and food safety.
  • Ensuring proper food storage, stock rotation, and waste minimization.
  • Collaborating effectively with fellow kitchen team members to ensure smooth operations.

CHEF DE CUISINE

Kangan - The Westin Garden City
Mumbai
10.2021 - 09.2022
  • Company Overview: Fine Dining Indian Restaurant - Kangan
  • Designing new a la carte menu for the Kangan restaurant Indian fine dining concept with special emphasis on culinary history of North West Frontier and Awadh meals and local availability of ingredients.
  • Refreshing the banquet menu with new upscale dishes keeping in mind the local market and the global market to be served.
  • Monitoring quality and implementing new dishes and ideas.
  • Ensuring Ala Carte orders are timely delivered and of high quality.
  • Meeting guests and taking feedback from time to time and customizing meal experiences for the guests based on needs and preferences.
  • Planning and implementing pre-plated a la carte service and setting up standards in terms of food presentation and overall culinary experience for the guests.
  • Planning and implementing daily buffet menus for breakfast and dinner at the all-day dining restaurant named Senso on a cyclic basis.
  • Setting up and maintaining food quality standards about HACCP.
  • Designing, planning and implementation of new theme buffets on regular basis.
  • Responsible for making weekly duty roster of eight trained personnel who are working under my supervision.
  • Daily ordering of perishable goods as per the seasonal availability and current market supplies and planning menus accordingly.
  • Inter-departmental liaison with Stores, Purchase and Receiving departments in order to procure best quality ingredients required for specific recipes as per international standards.
  • Conducting daily briefing for staff and training them on hygiene standards as well as kitchen operating procedures.
  • Fine Dining Indian Restaurant - Kangan

CHEF DE CUISINE

Hyatt Hotels Corporation
Chandigarh
04.2021 - 10.2021
  • Pre-Opening Chef De Cuisine at Hyatt Centric Chandigarh.
  • Hyatt Centric Chandigarh operating by All Day Dining, Indian specialty restaurant, Room Service, BQTs and Events.
  • Pre-opening of fine dining & specialty restaurants.
  • Working on Culinary BOQ (Kitchen equipment ordering).
  • Planning for develop local and street food in menu (focus local to vocal).
  • Realization of new menus for Banqueting events, Indian Signature A la Carte Restaurants, All day dining restaurants.
  • For Indian specialty working on lost recipes and classical dishes.
  • Manu planning for table to farm concept.
  • Collaborated with FB Manager in production or modification of menus and selections.
  • Inventoried food, ingredients, and supply stock to prepare and plan vendor orders.
  • Hired, trained, and managed all kitchen staff, including employee development, issuing disciplinary action, and conducting performance reviews.

CHEF DE CUISINE

Hyatt Hotels Corporation
Candolim
09.2019 - 03.2021
  • Dutiesk which has 98 covers and operates for all day dining.
  • Handling a team of total 35 colleagues including SOUS CHEF, CDP, DCDP and commie.
  • Monitoring quality and implementing new dishes and ideas.
  • Ensuring Ala Carte orders are timely delivered and of high quality.
  • Buffet setups of hot food, soup, salads, cheese, and cold meat etc during buffet layout in restaurant.
  • Plan and budget the daily cost for the kitchen ensuring cost effectiveness of every ingredient.
  • Ordering stores and controlling waste and production.
  • Implementing cost control measure to keep food cost under control.
  • Monthly stock takes to ensure correct cost figures are achieved.
  • Feeding recipes in system to ensure recipes are updated in the Materials control and linked with sales point to achieve correct performance of each item on the ala carte menu and banquets menu.
  • Ensuring kitchen is always clean and shining.
  • Upkeep of L.Q.A standards of operation, pertaining to Culinary & Hygiene.
  • Ensuring correct storage and Issue of items is followed right through receiving till final usage.
  • Performance appraisal of SOUS CHEF, CDP, DCDP, and colleagues in the department.
  • Responsible for preventive maintenance of all equipment and cleaning schedules.
  • Hold strong relationship with a large data base of my guest who keep coming back to my restaurant because of personalized service that I provide them living to the company mission of turning moments into memories.

SOUS CHEF

Hyatt Hotels Corporation
Goa
04.2018 - 05.2019
  • Reporting to the chef de cuisine.
  • Managing the biggest banqueting facility in Goa (currently), catering to both social (destination weddings) as well as MICE functions.
  • Planning elaborate and extensive menus as per guest's requests, keeping in mind the local produce as well as 'FARM TO TABLE' concept.
  • Second In-charge of the entire banquet kitchen (Sections under Banquet Kitchen - North Indian Curry, South Indian Curry, Tandoor, Western Hot, Garde Manger, Asian).
  • 21 trained personnel directly reporting to me and working under my supervision.
  • Responsible for making daily as well as weekly duty roster along with planning of staff as per the forecasted Banquet events.
  • Inter-departmental liaison with Stores, Purchase and Receiving departments in order to procure best quality ingredients required for specific recipes as per international standards.
  • Responsible for delivering high-quality, great tasting food to patrons, and keeping an impeccable kitchen with clean food preparation area.
  • Maintaining & implementing culinary procedures for all assigned kitchens, menu planning, food festivals, fusion cookery etc.
  • Provides product training to staff and maintained budget for Kitchen on Inspection of meals and trays for attractiveness as well as palatability.

SENIOR CHEF DE PARTIE

Kangan - The Westin Garden City
Mumbai
05.2016 - 04.2018
  • Company Overview: Indian specialty restaurant.
  • Work in Kangan Indian specialty restaurant. (The Westin Mumbai Garden city) Responsible for Al- carte.
  • Cooking north Indian curry and same time work in tandoor.
  • Attend daily briefing with Head chef to deal with operational tasks.
  • Responsible for the department in absence of the chef de cuisine.
  • Make sure all the dishes are prepared as per the standard recipes.
  • Focus on instructions of seniors regarding hygiene standards, food cost, departmental trainings, and wastage.
  • Make sure kitchen, walk-in kept clean and tagged all the time.
  • Always respect and follow the rules of kitchen, maintain a good team morale be an example for others.
  • Check for Mise-en -place for my section every day.
  • Responsible for the smooth operation of department.
  • Indian specialty restaurant.

CHEF DE PARTIE

Conrad International (Hilton)
Pune
11.2015 - 05.2016
  • Pre opening associate in first Hilton Conrad pune.
  • Working as Indian chef de cuisine.
  • Prepare all indian curry and street food.
  • Arenge all mise en place during work.
  • Prepared high-quality dishes in a fast-paced kitchen environment.
  • Trained junior kitchen staff on food preparation techniques.
  • Adhered to safety and sanitation standards throughout food preparation process.
  • Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
  • HACCP and Hygiene log update.

INDIAN CHEF

Indian Summer
Riyadh
03.2014 - 07.2015
  • Company Overview: Summer indian restaurant by Al Ojaimi Group.
  • Crafted authentic Indian dishes using traditional recipes and fresh ingredients.
  • Makeing indian curry and briyani, kebab.
  • Mise en place.
  • Ensured compliance with health and safety regulations in food handling processes.
  • Garnished plates with edible flowers or herbs for added presentation value.
  • Prepared and cooked dishes using authentic Indian recipes and incorporated various ingredients and spices.
  • Summer indian restaurant by Al Ojaimi Group.

KITCHEN EXECUTIVE

Jamavar - The Leela
Mumbai
09.2013 - 02.2014
  • Company Overview: Indian speciality restaurant at the Leela Mumbai.
  • Working joiner kitchen executive in jamaver indian speciality restaurant at the Leela mumbai.
  • Assist to indian master chef and learn deeply indian cuisine.
  • Prepare food for vvip guest.
  • Working in curry section and street food section.
  • Prepared authentic Indian dishes with traditional recipes and techniques.
  • Collaborated with suppliers to select high-quality ingredients for dishes.
  • Developed innovative recipes to enhance customer dining experiences.
  • Adhered strictly to all food hygiene regulations when handling perishable items.
  • Cleaned baking equipment, utensils, and work areas according to hygiene standards.
  • Indian speciality restaurant at the Leela Mumbai.

COMMIS CHEF

Grand Hyatt Mumbai
Mumbai
02.2010 - 04.2013
  • Company Overview: All-day dining restaurant at Grand Hyatt Mumbai.
  • Pre-opening associate '55 East' all-day dining restaurant at Grand Hyatt Mumbai.
  • Prepared high-quality dishes in a fast-paced kitchen environment.
  • Prepare an indian breakfast and street food.
  • Responsible for indian curry and leave tandoor. South Indian and North Indian cuisine.
  • Maintained cleanliness and organization of workstations and kitchen areas.
  • Monitored food safety and hygiene standards throughout food handling processes.
  • Received and stored ingredients, ensuring proper inventory management.
  • Executed daily specials, following recipes and presentation guidelines closely.
  • All-day dining restaurant at Grand Hyatt Mumbai.

COMMIS CHEF 1

The Western Pride
Pune
08.2009 - 02.2010
  • Responble for indian curry section.
  • Help tandoor section during team members off day.
  • Al carte and buffet prepared by me.
  • Prepared and cooked food items according to recipes, portioning, and presentation specifications.
  • Followed proper plate presentation techniques when serving dishes.
  • Monitored stock levels of ingredients and kitchen supplies.
  • Checked food portioning for optimal presentation and cost control.
  • Maintained knowledge of common allergens present in kitchen's recipes and dishes.

HOTEL OPERATION TRAINEE

The Western Pride
Pune
12.2007 - 07.2009
  • Working as hotel operation trainee.
  • Prepared diverse dishes following standardized recipes and presentation guidelines.
  • Managed kitchen inventory, ensuring freshness and quality of ingredients.
  • Maintained cleanliness and organization of kitchen work areas and equipment.
  • Executed daily specials based on customer preferences and ingredient availability.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.
  • Organized storage areas for efficient usage of space.
  • Carried pans and trays of food to and from work stations, stove, and refrigerator.

INDUSTRIAL TRAINEE

Taj Residency
Nashik
05.2007 - 11.2007
  • Done all kitchen department industrial trainee.
  • Learn basic indian gravy and biryani, cutting, chopping.
  • Hygiene and cleaning.

Education

Bachelor of Science - Hotel management & tourism

Chhatrapati Shahuji Maharaj University
Kanpur, UP
03/2008 - 06/2011

Craftsmanship - Cookery

Kohinoor College of Hotel Management & Catering Technology
Mumbai, Maharashtra
06/2006 - 04/2007

Higher Secondary Education - Commerce

T.M.A Khair Inter collage
Gursairain, uttar pardesh, india
06/2007 - 06/2008

First year in junior collage - Commerce

T.M.A Kher inter college
Gursarain, uttar pardesh, india
07/2006 - 05/2007

Secondary school certificate -

M.C High school
Mumabai, india
07/2004 - 03/2005

Skills

  • Modern Indian Cuisine
  • Specialization in Indian street food
  • North Indian curry
  • Tandoor breads and kebab
  • Menu Planning
  • Menu Engineering
  • Menu Design
  • Specialty Restaurant Operations
  • Banqueting Operations
  • South indian cuisine knowledge
  • Restaurant Preopening
  • Restaurant Conceptualizing
  • Indian cuisine mastery
  • Research and Development
  • Food Photography
  • Back-end Operations
  • Regional cuisines knowledge
  • Outdoor Event Catering
  • Buffet Setup
  • Farm to Table Concept

Websites

Accomplishments

  • Awarded The Most Admired Chef in 2022 by Asia Food Congress & Awards
  • Sarvsafe certification food handler till 2027
  • Successfully done FSSAI CERTIFICATE 2020
  • Successfully done FSSAI CERTIFICATE 2018
  • Being part of 'MEWAR RAJSTHANI FOOD FESTIVAL' October 2017 in Kangan Restaurant (The Westin Mumbai Garden City)
  • Being part of 'BANARSI FOOD FESTIVAL' September 2016 in Kangan Restaurant (The Westin Mumbai Garden City)
  • Successfully done pre-launching menu at Kangan Restaurant (The Westin Mumbai Garden City)
  • Got proud opportunity to work as a pre-opening team member of Conrad International Hotel Pune (Hilton Luxury hotel)
  • Being part of 'AVADHI FOOD FESTIVAL' in Jamavar Restaurant
  • Participated in 'Great Indian Culinary Challenge' in 2014
  • Got proud opportunity to work as a pre-opening team member of Fifty-Five East Restaurant
  • Being part of 'South Indian Food Festival' 55 East (Grand Hyatt Mumbai)
  • Awarded by Hy-Stars for following Excellent Service Standards
  • Participated in 'Great Indian Culinary Challenge' in 2013and awarded by Silver Medal
  • Participated in 'Great Indian Culinary Challenge' in 2012
  • Successfully completed various online trainings held by company (G.H.M)
  • Participated in 'Great Indian Culinary Challenge' in 2011 and awarded by Silver Medal
  • Being part of 'Purndara Da Dhaba Food Festival & Besant Food Festival & Rampuri Food Festival' in Hotel Best Western Pride, Pune

Languages

English
Intermediate
Hindi
Native
Norwegian
Beginner

Affiliations

Cricket, football, explore new place. yoga

Timeline

INDIAN HEAD CHEF

Masala politics
10.2022 - 09.2025

CHEF DE CUISINE

Kangan - The Westin Garden City
10.2021 - 09.2022

CHEF DE CUISINE

Hyatt Hotels Corporation
04.2021 - 10.2021

CHEF DE CUISINE

Hyatt Hotels Corporation
09.2019 - 03.2021

SOUS CHEF

Hyatt Hotels Corporation
04.2018 - 05.2019

SENIOR CHEF DE PARTIE

Kangan - The Westin Garden City
05.2016 - 04.2018

CHEF DE PARTIE

Conrad International (Hilton)
11.2015 - 05.2016

INDIAN CHEF

Indian Summer
03.2014 - 07.2015

KITCHEN EXECUTIVE

Jamavar - The Leela
09.2013 - 02.2014

COMMIS CHEF

Grand Hyatt Mumbai
02.2010 - 04.2013

COMMIS CHEF 1

The Western Pride
08.2009 - 02.2010

HOTEL OPERATION TRAINEE

The Western Pride
12.2007 - 07.2009

INDUSTRIAL TRAINEE

Taj Residency
05.2007 - 11.2007

Bachelor of Science - Hotel management & tourism

Chhatrapati Shahuji Maharaj University
03/2008 - 06/2011

Craftsmanship - Cookery

Kohinoor College of Hotel Management & Catering Technology
06/2006 - 04/2007

Higher Secondary Education - Commerce

T.M.A Khair Inter collage
06/2007 - 06/2008

First year in junior collage - Commerce

T.M.A Kher inter college
07/2006 - 05/2007

Secondary school certificate -

M.C High school
07/2004 - 03/2005

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PRAVIN BRIJANARAYAN PANDEYIndian head chef