KV

Kaustub Vi

Commis Chef | Hot Kitchen, Banquet & IRD | 5-Star Resort Operations | HACCP Certified

F-2, Thane (w)Intercontinental Fujairah Resort
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3+

Years

3

Companies

20

Skills

2

Certs

About

Hot kitchen food production experience spanning banquet service, IRD operations, and butchery across a 5-star resort. Deputized as Banquet kitchen lead in the Chef's absence, maintaining production continuity across large-scale functions. Operated across four kitchen sections - Hot Banquet, IRD, All-Day Dining, and Butchery - upholding HACCP and food hygiene standards throughout.

Key Highlights

  • Served as acting Banquet Kitchen Lead at InterContinental Fujairah Resort, directing production continuity and full kitchen coordination in the Banquet Chef's absence.
  • Built cross-section hot kitchen capability across four departments - Hot Banquet, IRD, All-Day Dining, and Butchery - within a single 5-star resort.
  • Delivered end-to-end buffet lunch production at Nama Global Dining, executing sauces, roasting, and grilling across meat, poultry, seafood, and vegetables.
  • Maintained full HACCP and food hygiene compliance across all kitchen sections, applying consistent food safety standards in high-volume production environments.

Skills

HACCP ComplianceBanquet Food ProductionHot Kitchen OperationsHot kitchen operationsBanquet food productionA la carte kitchen experienceIRD kitchen operationsBulk food productionButchery and meat processingMeat, poultry, and fish portioningGrilling and roasting techniquesSauce preparationKebab and tikka preparationBBQ station operationBreakfast and egg cookeryIndian, Arabic, and Continental cuisineButchery equipment operationHACCP compliance and record-keepingFood hygiene and kitchen cleanliness standardsAbility to work under pressure

Experience

Commis 1 Hot kitchen, Banquet, IRD, butchery

Intercontinental Fujairah Resort

Jul 2023 – Present

  • Deputized as Banquet kitchen lead in the absence of the Banquet Chef, maintaining production continuity and full kitchen coordination across high-volume functions and weddings.
  • Delivered end-to-end food production across Hot Banquet, IRD, All-Day Dining, and Butchery sections within a 5-star resort, building cross-functional hot kitchen capability in a single role.
  • Executed a la carte food production across four outlets - Horizon Bar, Club Lounge, Food Truck, and in-room dining - within the IRD kitchen, supporting consistent multi-concept service daily.

Intern

Sheraton Grand Doha Resorts and Convention Hotel

Sept 21, 2022 – Jan 2, 2023

  • Contributed to food production for banquet events serving over 1,000 covers, building capability in large-scale culinary output and kitchen teamwork within a luxury five-star environment.
  • Delivered food production support for FIFA World Cup 2022 stadium catering operations, gaining hands-on experience in high-volume, high-pressure banquet and buffet service.

Intern (IT)

O Pedro a Goan & Portuguese restaurant, Mumbai

1st March 2022 – 15th March 2022

  • Built foundational hot kitchen skills across Plancha, Fryer, and Vegetable Preparation sections at a professional Goan and Portuguese restaurant in Mumbai.
  • Completed 100+ hours of hands-on kitchen training at O Pedro, gaining exposure to mise en place, food production workflows, and food hygiene standards.

Certifications

Completion of Pre-Commis Chef Course

Spanish Level 1-3 course completion

Education

Welcomegroup Graduate School of Hotel Administration, Manipal

Degree in Culinary Arts

2020

Languages

English
Hindi
Malayalam
SpanishElementary

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