HEMANT SISODIA
Leicester
Summary
To work as a team in a challenging environment to prove my skills and abilities to the fullest, enhance the guest experience, and achieve the goals of the organization. Now I am a talented culinary chef, ready to learn the skills required to direct food creation and preparation. I could be valuable to the hotel while receiving the training that I need to advance in the culinary industry. Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Chef De Partie
Novotel Leicester managed By Aimbridge EMEA
Leicester
11.2023 - Current
- Managed the kitchen in the absence of the head chef, maintaining all quality standards.
- Oversaw kitchen operations for Independent Dining, Conference, and Events.
- Ensured compliance with health and safety regulations in food preparation.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Developed specialized dishes to meet guest dietary preferences and requirements.
- Prepared specially curated meals for major football teams during championships, including Chelsea and Manchester City.
<ul> <li>Worked as a Head Chef in Romeo Lane, Defense Colony, a multi-cuisine restaurant chain with a cover capacity of 130 people.</li> <li>Handling the team of 17 people, who are working effortlessly every day to improve the quality of food and serve the best food in town.</li> <li>Preparing PNL reports on a monthly basis and controlling the food cost. Trains, develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.</li> </ul>
Romeo Lane
New Delhi
05.2023 - 10.2023
- Worked as a Head Chef in Romeo Lane, Defense Colony, a multi-cuisine restaurant chain with a cover capacity of 130 people.
- Handling the team of 17 people, who are working effortlessly every day to improve the quality of food and serve the best food in town.
- Preparing PNL reports on a monthly basis and controlling the food cost. Trains, develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
<ul> <li>Worked as an Executive Chef in Cirqle Restaurant, Panipat, a multi-cuisine restaurant with a cover capacity of 130 people.</li> <li>Handling the team of 17 people, who are working effortlessly every day to improve the quality of food and serve the best food in town.</li> </ul>
Cirqle
Panipat
11.2022 - 05.2023
- Worked as an Executive Chef in Cirqle Restaurant, Panipat, a multi-cuisine restaurant with a cover capacity of 130 people.
- Handling the team of 17 people, who are working effortlessly every day to improve the quality of food and serve the best food in town.
<ul> <li>Reporting to the executive chef, responsibilities and essential job functions include, but are not limited to, the following:</li> <li>Working in the hot main kitchen, which is responsible for all-day dining, banquet kitchen, in-room dining, and staff dining.</li> <li>Managing the kitchen and ensuring all the standards and quality procedures are adhered to.</li> <li>Collating ingredient orders per section, and monitoring stock levels. Monitoring the recording of food wastage and actions/guides where needed.</li> </ul>
Sofitel, Jumeirah Beach Residence
Dubai
12.2021 - 06.2022
- Reporting to the executive chef, responsibilities and essential job functions include, but are not limited to, the following:
- Working in the hot main kitchen, which is responsible for all-day dining, banquet kitchen, in-room dining, and staff dining.
- Managing the kitchen and ensuring all the standards and quality procedures are adhered to.
- Collating ingredient orders per section, and monitoring stock levels. Monitoring the recording of food wastage and actions/guides where needed.
<ul><li>Working as a Demi chef de partie and reporting to the Jr. Sous chef, responsibilities and essential job functions include but are not limited to the following:</li><li>Working in Hot, A la carte Kitchen which is responsible for 2 Signature outlets and room dining (Mediterranean and Asian cuisine restaurant).</li></ul>
St Regis, Saadiyat Island
Abu Dhabi
07.2019 - 11.2021
- Working as a Demi chef de partie and reporting to the Jr. Sous chef, responsibilities and essential job functions include but are not limited to the following:
- Working in Hot, A la carte Kitchen which is responsible for 2 Signature outlets and room dining (Mediterranean and Asian cuisine restaurant).
Intern
Intern
Abu Dhabi
05.2017 - 12.2017
- Completed my training in Food production at Sheraton Abu Dhabi Hotel & Resort, which is 5-star hotel with 272 rooms.
<ul><li>Previously worked as Commis 2 at Cafe palmier Restaurant (Buffet, Hot)</li><li>As a Commis 2, I was responsible for the daily food preparation and duties assigned to meet the set standard</li></ul>
Le Royal Meridian
Abu Dhabi
05.2019
- Previously worked as Commis 2 at Cafe palmier Restaurant (Buffet, Hot)
- As a Commis 2, I was responsible for the daily food preparation and duties assigned to meet the set standard
<ul><li>Previously worked as Commi 1 at Olea (All day dining & Room dining)</li><li>Support Chef de partie or Demi chef de partie in daily operation and work.</li><li>Work according to the menu specifications by Chef de partie.</li><li>Keep work area at all times in hygienic conditions according to the rules set by the hotel.</li></ul>
St Regis Saadiyat Island, Abu Dhabi
Abu Dhabi
- Previously worked as Commi 1 at Olea (All day dining & Room dining)
- Support Chef de partie or Demi chef de partie in daily operation and work.
- Work according to the menu specifications by Chef de partie.
- Keep work area at all times in hygienic conditions according to the rules set by the hotel.
Education
Bachelor of Arts -
Bachelor of Arts
Senior Secondary examination -
05/2015
05.2015
Secondary examination -
05/2013
05.2013
Skills
- Creative problem solving
- Kitchen operations management
- Recipe development
- Food cost analysis
- Creative problem solving
- Kitchen operations management
- Recipe development
- Food cost analysis
Certification
Passed Craftmanship Course in Food Production and Patisserie from IHM Pusa New Delhi.
References
Available upon request
Accomplishments
- 2nd Place in Accor ultimate burger battle
Timeline
Chef De Partie
Novotel Leicester managed By Aimbridge EMEA
11.2023 - Current
<ul> <li>Worked as a Head Chef in Romeo Lane, Defense Colony, a multi-cuisine restaurant chain with a cover capacity of 130 people.</li> <li>Handling the team of 17 people, who are working effortlessly every day to improve the quality of food and serve the best food in town.</li> <li>Preparing PNL reports on a monthly basis and controlling the food cost. Trains, develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.</li> </ul>
Romeo Lane
05.2023 - 10.2023
<ul> <li>Worked as an Executive Chef in Cirqle Restaurant, Panipat, a multi-cuisine restaurant with a cover capacity of 130 people.</li> <li>Handling the team of 17 people, who are working effortlessly every day to improve the quality of food and serve the best food in town.</li> </ul>
Cirqle
11.2022 - 05.2023
<ul> <li>Reporting to the executive chef, responsibilities and essential job functions include, but are not limited to, the following:</li> <li>Working in the hot main kitchen, which is responsible for all-day dining, banquet kitchen, in-room dining, and staff dining.</li> <li>Managing the kitchen and ensuring all the standards and quality procedures are adhered to.</li> <li>Collating ingredient orders per section, and monitoring stock levels. Monitoring the recording of food wastage and actions/guides where needed.</li> </ul>
Sofitel, Jumeirah Beach Residence
12.2021 - 06.2022
<ul><li>Working as a Demi chef de partie and reporting to the Jr. Sous chef, responsibilities and essential job functions include but are not limited to the following:</li><li>Working in Hot, A la carte Kitchen which is responsible for 2 Signature outlets and room dining (Mediterranean and Asian cuisine restaurant).</li></ul>
St Regis, Saadiyat Island
07.2019 - 11.2021
<ul><li>Previously worked as Commis 2 at Cafe palmier Restaurant (Buffet, Hot)</li><li>As a Commis 2, I was responsible for the daily food preparation and duties assigned to meet the set standard</li></ul>
Le Royal Meridian
05.2019
Intern
Intern
05.2017 - 12.2017
<ul><li>Previously worked as Commi 1 at Olea (All day dining & Room dining)</li><li>Support Chef de partie or Demi chef de partie in daily operation and work.</li><li>Work according to the menu specifications by Chef de partie.</li><li>Keep work area at all times in hygienic conditions according to the rules set by the hotel.</li></ul>
St Regis Saadiyat Island, Abu Dhabi
Bachelor of Arts -
Bachelor of Arts
Senior Secondary examination -
05/2015
Secondary examination -
05/2013
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