Summary
Overview
Work history
Education
Skills
Affiliations
Accomplishments
Languages
Timeline
Generic

Ashutosh Mishra

Hinckley,Leicestershire

Summary

Accomplished and results-driven Sous Chef with over 14 years of experience in high-end culinary environments, including fine dining, hotel, and banquet operations. Demonstrates exceptional leadership in managing kitchen brigades, ensuring consistent quality, and upholding rigorous food safety and hygiene standards. Successful culinary professional with a strong foundation in modern British and European cuisine, known for exceptional food presentation artistry and mastery of culinary techniques.

Overview

14
14
years of professional experience
4
4
years of post-secondary education

Work history

Sous chef

Sketchley Grange Hotel & Spa
Hinckley, Leicestershire
02.2023 - Current
  • Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
  • Conducted staff training sessions to enhance culinary skills and knowledge.
  • Assisted head chef in menu development, resulting in innovative dining experiences.
  • Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
  • Sourced local ingredients to design seasonal menu items, specializing in modern British cuisine.

Sous chef

The Park Hotels
New Delhi, India
04.2018 - 01.2023
  • Implemented new cooking techniques, elevating the overall food quality and presentation.
  • Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
  • Achieved 5 star rating by delivering exceptional dishes and prompt service.
  • Applied culinary expertise toward development of seasoned, complex and speciality foods.
  • Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
  • Supervised daily food prep operations, ensuring consistency across all dishes served.


Junior sous chef

The Light Hotel
Penang, Malaysia
11.2014 - 02.2018
  • Anticipating culinary trends so that the restaurant keeps and enhances its competitive advantage.
  • Designing and planning of new menus for promotions and festivals.
  • Make sure that all in house kitchen and catering policies are implemented, monitored and maintained.
  • Monitoring the taste, visual appeal, financial cost and temperature of all meals served.
  • Trained junior staff members to improve their culinary skills and knowledge.
  • Kept up-to-date with current food trends, infusing creativity into the menu development process.
  • Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.

Chef de partie

GRT Grand
Chennai, India
07.2011 - 08.2014
  • Improved presentation of dishes by incorporating innovative plating techniques.
  • Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
  • Incorporated seasonal produce into menus for freshness and variety.
  • Adapted quickly under high-pressure situations to deliver consistent results.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.

Education

Bachelor of Arts - Hotel Management

NSHM School of Tourism & Hotel Management
Durgapur, West Bengal India
05.2007 - 06.2011

Skills

  • Food trend awareness
  • Culinary techniques mastery
  • Kitchen hygiene advocacy
  • Executing high-volume orders
  • High-Pressure resilience
  • Food presentation artistry
  • Modern British and European cuisine
  • COSHH regulations knowledge
  • Food allergens knowledge
  • Hazard analysis and critical control points (HACCP)

Affiliations

  • Food Photography & Styling

Accomplishments

Awarded Employee of the Month in Sketchley Grange Hotel & Spa - June 2025

Awarded Best Employee of the Year 2016 in The Light Hotel

Languages

English
Fluent

Timeline

Sous chef

Sketchley Grange Hotel & Spa
02.2023 - Current

Sous chef

The Park Hotels
04.2018 - 01.2023

Junior sous chef

The Light Hotel
11.2014 - 02.2018

Chef de partie

GRT Grand
07.2011 - 08.2014

Bachelor of Arts - Hotel Management

NSHM School of Tourism & Hotel Management
05.2007 - 06.2011

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Ashutosh Mishra