Experience in:
Shuvam is a committed and detail-oriented culinary professional with experience across a range of kitchen stations in both fine dining and high-volume hotel environments. He has worked in diverse settings, from a 5-star hotel kitchen in Rajasthan to a busy seafood restaurant, developing skills in prep, cooking, plating, and kitchen organization. Whether on the hot or cold line, Shuvam follows food safety protocols carefully and ensures consistency in both preparation and presentation. His hands-on approach and willingness to learn have made him a reliable part of any kitchen team.

Country: 

India

Most Recent Ed Organisation Related Field: 

- Bachelor of Science in Hospitality Tourism and Events Management, Maulana Abdul Kalam Azad University of Technology, Kolkata, India

Hotel/Major Resort/Restaurant:

-Commi III, VRO Hospitality Pvt Ltd, Bangalore, India

-Culinary Trainee, ITC Rajputana, Rajasthan, India

-Culinary Trainee, Acron Candolim, Goa, India

Point of Difference:
What sets Shuvam apart is his steady presence in high-pressure kitchen environments and his broad exposure to international cuisines and stations. Having trained and worked in kitchens serving American, Italian, Mediterranean, and Indian cuisine, he’s comfortable adapting to different culinary styles and workflows. Whether he’s on the fish station during a packed service or preparing mise en place for banquets of 400+ guests, Shuvam stays organized, precise, and focused. This versatility, paired with a calm, no-fuss attitude, makes him a dependable asset during both routine prep and peak rush periods.