Kunal Bahl
NOIDA
Summary
Dynamic and highly skilled Chef with over 16 years of experience in professional cooking and kitchen supervision, demonstrating exceptional leadership qualities and a commitment to culinary excellence. Proven ability to inspire and motivate kitchen teams, ensuring focus and productivity in high-volume, fast-paced environments. Expertise includes classic Italian, Asian, and Mediterranean cuisines, with a strong track record in sourcing quality ingredients, managing budgets, and enhancing restaurant profiles. Proficient in modern culinary techniques, dedicated to delivering fine dining experiences while continuously exploring innovative trends.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Executive Chef
ARBORIO (ITALIAN KITCHEN)
09.2023 - Current
- Controlling and directing the food preparation process
- Approving and polishing dishes before they reach the customer
- Managing and working closely with other Chefs of all levels
- Creating menu items, recipes and developing dishes ensuring variety and quality
- Determining food inventory needs, stocking, and ordering
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Being responsible for health and safety
- Being responsible for food hygiene practices
- Meetings with guests for their feedback and requirements for events
Executive Chef
FLOW BREW AND DINE
07.2022 - 09.2023
- My position & duties is involved with others Culinary outlets food promotion, food festival, Special events, Banqueting, Cooking class for overseeing entire menu and cooking.
- Control and direct the food preparation process and any other relative activities
- Assist to Manager for F&B smooth operation
- Weekly & Monthly special menu planning & Engineering
- All the time Monitoring both kitchen & service side
- Control the kitchen cost & wastage
- Adjustment for the entire kitchen Market Lists
- Monitoring all of the F&B side profits & lost per weekly & monthly
Executive Chef
CASA DANZA (MultiCUISINE) ANDBABY BARBARA (OUTPUTT PROJECT GURUGOUN)
11.2021 - 09.2022
- Control and direct the food preparation process and any other relative activities
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Plan orders of equipment or ingredients according to identified shortages
- Arrange for repairs when necessary
- Remedy any problems or defects
- Be fully in charge of hiring, managing and training kitchen staff
- Oversee the work of subordinates
- Maintain records of payroll and attendance
- Comply with nutrition and sanitation regulations and safety standards
- Develop a climate of cooperation and respect between coworkers
Executive Chef
Teravita – Asian, Italian
05.2021 - 11.2021
- Control and direct the food preparation process and any other relative activities
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Plan orders of equipment or ingredients according to identified shortages
- Arrange for repairs when necessary
- Remedy any problems or defects
- Be fully in charge of hiring, managing and training kitchen staff
- Oversee the work of subordinates
- Maintain records of payroll and attendance
- Comply with nutrition and sanitation regulations and safety standards
- Develop a climate of cooperation and respect between coworkers
Sous Chef
The Kitchen Art Company – CATERING
09.2020 - 06.2021
- Controlling and directing the food preparation process
- Approving and polishing dishes before they reach the customer
- Managing and working closely with other Chefs of all levels
- Creating menu items, recipes and developing dishes ensuring variety and quality
- Determining food inventory needs, stocking, and ordering
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Being responsible for health and safety
- Being responsible for food hygiene practices
- Meetings with guests for their feedback and requirements for events
Sous chef – Contemporary Asian
Dadel, kikoba
12.2019 - 09.2020
- Help in the preparation and design of all food and drinks menus
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Executive Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with co-workers and customers
Sous chef, Outlet chef – MULTI CUISINE
Underdogs, AEROCITY
08.2018 - 12.2019
- To be in control and aware at all times of food costs.
- To cook food in the range and help in pass at service time
- To assist with staff rotation and the kitchen cleaning schedule.
- To provide training and development for department staff in kitchen procedures
- To ensure the kitchen is run in the same professional manner
- Discuss and develop new menus.
- To ensure all statutory regulations are been followed, and to ensure that all employees are trained to uphold the conditions of the food hygiene policies.
- Being flexible and willing to help other departments at busy times if required.
Head Chef .Burmese, Asian
Burma Burma (hunger pangs Pvt.Ltd.)
04.2016 - 07.2018
- To be in control and aware at all times of food costs.
- To cook food in the range and help in pass at service time
- To assist with staff rotation and the kitchen cleaning schedule
- To provide training and development for department staff in kitchen procedures
- To ensure the kitchen is run in the same professional manner.
- Discuss and develop new menus with Head chef.
- Being flexible and willing to help other departments at busy times if required.
Chef de partie – Japanese
Benihana Japanese oriental restaurant
07.2013 - 04.2016
- Responsible for smooth efficient running of the kitchen, routine operations, food preparations and supervising kitchen staff. all in accordance with the standard of the company.
- Cooking live over Teppan (Japanese grill) for guest with accordance with company standards.
- Assisting with the preparation of all food required for guest, visitors and staff
- Keeping all working areas surface clean and tidy
- Making sure meals are prepared on time in a safe and hygienic manner all the time.
- Completing audits and documentation with sr. chefs
- Assisting with administration duties and management in outdoor caterings
- Monitoring employee productivity and kitchen related cost to ensure efficiency.
- Assisting with the training, management and development of the staff.
Demi Chef de partie
Indian zing. Restaurant
03.2010 - 12.2011
- Preparing, cooking and serving in accordance with the sous chef plan for the restaurant meals.
- Preparing, cooking and serving in accordance with the sous chef plan for the restaurant meals.
- Assisting the head chef with stock control
- Cooking and preparing for each service as well as staff dinners
- Making sure my station (section and store rooms) is spotless clean and hygiene is kept up at all times.
- Ensure maintaining good relation with customers all the time.
Commis chef
Grosvenor House Marriott
04.2009 - 03.2010
- Making food for staff canteen of the hotel.
- Help making dishes with c.d.p and sous chef
- Mise-en-place for sauce and larder section.
- Helping in banquet kitchen for functions.
- Close the kitchen making sure it is neat and clean.
Culinary Chef Internship
Hilton hotel
01.2009 - 04.2009
- Prepare salads and sandwich for a-la-cart menu.
- Helping senior chef during functions.
- Maintaining the larder and temperature records.
Education
Post graduation in culinary arts - culinary arts & kitchen management
Ealing hammer smith west London collage
04.2010
Bachelor’s in arts - Hotel Management
Rai university International
Faridabad, Haryana09.2007
Diploma - culinary arts
City and guilds
12.2006
Skills
- Culinary: Menu Development, Plating & Presentation, Culinary Arts, Italian Mediterranean cuisine, Modern Cuisine, Food & Wine Pairing
- Management: Kitchen Management, Budgeting & Cost Control, Inventory Management, Staff Training & Development, Quality Control, Vendor Relations
- Professional: Leadership, Creativity, Communication, Problem-Solving, Team Leadership, High-Pressure Environments
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Prepared 1500 meals, including appetizers and desserts, for high-volume catering event.
- Created signature dish which generated high-interest and became best-selling dinner entrée
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Resolved product issue through consumer testing.
Certification
- Cooking Method Course
- Advance Food Presentation Course
- Training Course
- Fire Fighting Course
- Elementary First Aid Course
Languages
English
Full Professional
Training
- Basic
- S.O.P
COMPUTER SKILLS
- Microsoft Word
- Excel
- Power Point
- Outlook
Timeline
Executive Chef
ARBORIO (ITALIAN KITCHEN)
09.2023 - Current
Executive Chef
FLOW BREW AND DINE
07.2022 - 09.2023
Executive Chef
CASA DANZA (MultiCUISINE) ANDBABY BARBARA (OUTPUTT PROJECT GURUGOUN)
11.2021 - 09.2022
Executive Chef
Teravita – Asian, Italian
05.2021 - 11.2021
Sous Chef
The Kitchen Art Company – CATERING
09.2020 - 06.2021
Sous chef – Contemporary Asian
Dadel, kikoba
12.2019 - 09.2020
Sous chef, Outlet chef – MULTI CUISINE
Underdogs, AEROCITY
08.2018 - 12.2019
Head Chef .Burmese, Asian
Burma Burma (hunger pangs Pvt.Ltd.)
04.2016 - 07.2018
Chef de partie – Japanese
Benihana Japanese oriental restaurant
07.2013 - 04.2016
Demi Chef de partie
Indian zing. Restaurant
03.2010 - 12.2011
Commis chef
Grosvenor House Marriott
04.2009 - 03.2010
Culinary Chef Internship
Hilton hotel
01.2009 - 04.2009
Bachelor’s in arts - Hotel Management
Rai university International
Diploma - culinary arts
City and guilds
Post graduation in culinary arts - culinary arts & kitchen management
Ealing hammer smith west London collage
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