Experience in:
Naman has built experience across a wide range of kitchen stations, including pantry, pastry, prep, pasta, salad, and dessert. He has contributed to daily food preparation and service through baking, cooking, and decorative work, particularly in pastry and dessert presentation. His role has also included managing ingredients, ensuring food safety, and coordinating with senior chefs and team members to maintain smooth kitchen operations.

Country: 

India

Most Recent Ed Organisation Related Field: 

-Bachelor of Science (Hospitality and Hotel Administration), Institute of Hotel Management, Catering and Nutrition, Pusa, New Delhi National Council for Hotel Management and Catering Technology In Collaboration with Indira Gandhi National Open University, New Delhi, India

Hotel/Major Resort/Restaurant:

-Commi I, Alila Fort Bishangarh Jaipur, Rajasthan, India

-Commis Chef, Trident Jaipur, Rajasthan, India

-Culinary Trainee, QLA Restaurant, New Delhi, India

-Culinary Trainee, JW Marriott New Delhi Aerocity, India

Point of Difference:
What sets Naman apart is his versatility and attention to detail across both savory and pastry disciplines. He is confident in multiple kitchen stations and brings creativity to presentation, especially in desserts. His ability to manage ingredients responsibly and collaborate well under service pressure makes him a dependable and well-rounded kitchen team member.