Experience in:
Atharva has gained hands-on experience across multiple kitchen stations, including the hot line, grill, and fry station. He has supported daily service by preparing ingredients, following standardized recipes, and assisting in cooking tasks alongside senior chefs. His involvement in plating, inventory support, and food safety practices has given him a solid foundation in maintaining kitchen flow and upholding hygiene standards in a professional kitchen environment.

Country: 

India

Most Recent Ed Organisation Related Field: 

-Post Graduate Diploma in Culinary Arts, Business and Hotel Management School, Switzerland, Lucerne

-Bachelor of Science (Hospitality and Hotel Administration), Institute of Hotel Management Catering Technology and Applied Nutrition, Bhopal, India

Hotel/Major Resort/Restaurant:

-Commis 3, The Bombay Canteen (Hunger Inc. hospitality Pvt. Ltd.), Mumbai, Maharashtra, India

-Culinary Intern, Mohonk Mountain House, NY, USA

-Culinary Trainee, The Chedi, Andermatt, Switzerland

-Culinary Trainee, The Westin Hyderabad Mindspace, India

Point of Difference:
What sets Atharva apart is his adaptability and consistency across various stations in a high-paced kitchen. He not only follows direction well but also contributes to team efficiency by staying organized, responsive, and detail-oriented. His collaborative mindset and ability to quickly grasp kitchen routines make him a reliable support in both prep and service.