Experience in:
Pushpendra’s experience spans multiple roles, starting with his student internship at IHCL Taj Jai Mahal Palace, where he learned kitchen equipment, sanitation, inventory organization, and food handling. As an apprentice, he worked across key stations, handling ingredient prepping, cooking, and ensuring proper dish execution. He gained hands-on experience in various cooking techniques, such as pasta preparation, pizza dough shaping, and sautéing, while adhering to food safety protocols and maintaining a clean workspace. With his developing culinary skills and strong organizational approach, Pushpendra is well-equipped to continue growing in any professional kitchen setting.

Country: 

India

Most Recent Ed Organisation Related Field: 

-Diploma In Food Productions, Nation Council For Hotel Management & Catering Technology/Institute Of Hotel Management

Hotel/Major Resort/Restaurant: 

-Culinary Trainee, IHCL Taj Jai Mahal Palace, Jaipur, India

-Culinary Intern, IHCL Taj Jai Mahal Palace, Jaipur, India

Point of Difference:
Pushpendra’s expertise as a trainee, developed through hands-on experience at IHCL Taj Jai Mahal Palace, Jaipur, sets him apart as a promising and adaptable culinary professional. His ability to manage multiple kitchen stations, including Hot Line, Grill, Pasta, and Pizza, allows him to excel in diverse culinary environments. Pushpendra’s strong focus on food safety, kitchen organization, and maintaining high-quality standards in food preparation further distinguishes him. His versatility in working with Indian, Italian, and Continental cuisines while ensuring smooth kitchen operations positions him for continued success in the culinary field.