Top Culinary and Hotel Management College in Delhi NCR

I am a passionate culinary professional currently working as a Lab Attendant at Le Cordon Bleu, GD Goenka University. With a strong foundation in Indian cuisine and hospitality operations, I bring both technical expertise and hands-on industry experience to the role.

My career journey includes working as a Demi Chef de Partie (Indian Curry) at Bloomrooms, along with valuable experience at Chili’s Grill & Bar and Jaypee Vasant Continental. Skilled in food production, kitchen operations, and guest service, I am committed to continuous learning and professional growth.

Holding a diploma in Hotel Management from RIG Institute (affiliated to HTMi Switzerland) and a Bachelor’s in Tourism Studies from IGNOU, I combine academic knowledge with practical industry insight to contribute effectively to culinary education and hospitality training.

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