Experience in:
Dalip has been actively involved in the preparation and execution of both hot and cold dishes, working from recipes set by the Executive Chef. His role has included managing his own station, handling prep tasks, and executing service efficiently. He’s practiced a range of cooking techniques, from grilling to baking, and has supported kitchen operations through portion control, inventory checks, and maintaining a clean, food-safe environment.

Country: 

India

Most Recent Ed Organisation Related Field: 

-Bachelor of Hotel Management and Catering Technology, Lovely Professional University, Punjab, India

Hotel/Major Resort/Restaurant:

-Commi III, The Fern Residency, Ellisbridge, Ahmedabad, India

-Culinary Trainee, Taj West End, Bangalore, India

-Commi  III, The Lhasa Lounge, Noida, India

-Culinary Intern, The Country Club of Little Rock, Arkansas, USA

Point of Difference:
Dalip brings a strong sense of ownership to his work, consistently managing his station with focus and care. He combines technical cooking skills with attention to detail, ensuring each dish is both well-prepared and visually appealing. His ability to stay organized and proactive with inventory, prep, and presentation allows him to contribute steadily in a team-oriented kitchen.