Gurugram, Haryana, India
As a trainee at Marriott Dallas Uptown, I showcase my creativity and passion for fusion cooking by developing new recipes that get included in the menu from time to time. I also learn to manage the restaurant kitchen, handle food cost, and work with different cuisines, such as American, Tex-Mex, and Indian. I graduated from Welcomgroup Graduate School of Hotel Administration, Manipal, with a Bachelor of Culinary Arts in October 2021. During my studies, I gained valuable experience in various kitchens, such as the Thai Pavilion, Culina44, and Banquet Kitchen at Taj Hotels, and Essence the Bake Lab, where I learned to prepare sponges, sauces, cream cheese, and French pastries. I also developed my knife skills, time management skills, and guest interaction skills, and received appreciation from the chefs for my work.
As the founder of The Unlisted Table, I created this supper club out of a genuine love for cooking and bringing people together through food. Cooking for others allows me to express my creativity while also bringing out my extroverted nature, helping me connect, socialize, and build meaningful relationships around the table. This concept had been in my mind for a long time, and launching The unlisted Table gave me the opportunity to turn that vision into reality. The supper club serves as a platform to showcase my culinary skills, experiment with menus, and create thoughtfully curated dining experiences. I am involved in every aspect of the concept, from menu planning and recipe development to execution, guest interaction, and overall event coordination. A key focus of The Unlisted Table is creating a warm, inclusive environment where people from different backgrounds can come together, share food, and enjoy a sense of community. Through this venture, I have gained hands-on experience in entrepreneurship, event planning, customer engagement, and brand building, while continuously refining my culinary techniques. The Unlisted Table is more than just a dining experience—it is a concept designed to connect people, celebrate food, and create memorable moments under one roof.
Prepared and cooked food items according to recipes, portioning, and presentation specifications. Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations. Checked food portioning for optimal presentation and cost control. Provide guidance to junior members of the kitchen staff in their duties. Trained kitchen workers on culinary techniques. Prepared workstations with the ingredients and tools to increase efficiency
I worked at the main restaurant and pastry section of the hotel. I showcased my creativity with fusion recipes which get included in the menu time to time. I actively learnt to manage the restaurant kitchen. I trained in the Banquet kitchens for the first 4 months, where I learnt to cook American and Tex-Mex cuisines. Simultaneously, I learnt to work on different menus including Salads, Sandwiches, Flatbreads and Fajitas. Most important part of my training was the exposure to apply my learning of bulk cooking for the banquets. During this role, I got the opportunity to cook Indian cuisine for international clients.
Learnt how the stand alone bakery works. My daily works during the starting months was to come up with new recipes and did lot of trials for new products. Daily job to help in preparing different sponges, sauces, cream cheese ,and other French pastries. Guest interaction and knowing the guest needs is the challenge which I loved to tackle.
I trained in a speciality restaurant, the Thai Pavilion. During my training, I learnt different recipes from working in a multi-cuisine restaurant which were Culina44 and Banquet Kitchen. I developed knife skills and was responsible for the live counter during banquet weddings. This responsibility taught me to interact with guests and to manage them. Through this opportunity my time management skill improved significantly. I was appreciated by the Chefs in all kitchens for completing my work on time. I also learnt to be a team player, worked with other trainees and chef and successfully completed many crucial tasks as a team.