Josna Thakur
Guildford
Summary
ABOUT ME
Ambitious culinary specialist with a commitment to excellence in food preparation and presentation. Champions health and safety compliance while cultivating a positive kitchen culture. Aspires to elevate dining experiences through creativity and meticulous attention to detail.
Overview
2
2
years of post-secondary education
18
18
years of professional experience
Work History
Sous Chef
Mission Mars Albert Schloss
London
07.2025 - Current
- Assisted the Head Chef in managing daily kitchen operations.
- Supervised and trained kitchen staff to ensure high performance.
- Prepared and cooked high-quality dishes according to recipes and standards.
- Maintained food quality, presentation, and portion control.
- Managed food stock, inventory, and ordering to minimize waste.
- Ensured compliance with food safety, hygiene, and health regulations.
Sous Chef
Thatchers- Surya Hotel
London
03.2024 - 05.2025
- Overseeing food preparation and ensuring consistency in quality.
- Assisting in the creation of menus, considering seasonal ingredients and cost control.
- Supervising kitchen staff and ensuring smooth workflow.
- Training junior chefs and kitchen assistants.
- Enforcing health and safety regulations in the kitchen.
- Stepping in for the Head Chef when necessary.
- Ensuring food safety and hygiene regulations (e.g., HACCP, Food Standards Agency guidelines) are met.
- Managing stock levels, ordering supplies, and reducing waste.
Junior Sous Chef
JW Marriott Marquis
Dubai
10.2023 - 02.2024
- Responsible for New Menu Development.
- Responsible for Menu Costing.
- Assisted in development and SOPs for the Menu.
- Assisting with stock orders, staff schedules, and maintaining kitchen records.
Junior Sous Chef
WEST END CAFÉ/QUICK BITES RESTAURANT MARRIOTT MARQUIS
Doha
10.2021 - 09.2023
- Vegan food concept.
- Breakfast, Lunch & Dinner service (a la carte).
- Responsible for New Menu Development.
- Responsible for Menu Costing.
Banquet Chef de Partie
SLS HOTEL & RESIDENCES
Dubai
03.2021 - 09.2021
- Oversaw daily operations of Pizza section, ensuring efficient service and quality control.
- Led and mentored a team of line cooks and kitchen assistants, providing training on cooking techniques, safety standards, and station organization.
- Monitored inventory levels in the station, performing stock checks and ordering supplies as needed to minimize waste and maintain cost efficiency.
- Assisted in the creation and testing of new dishes, ensuring they met the restaurant's culinary style and guest expectations.
- (Pre-opening team) Fi'lia Restaurant
Chef de Partie
Hilton
Dubai
07.2018 - 02.2021
- Assisted in menu development for events.
- Work with sous chef on market list ordering and internal orders.
- Learnt about food costing and its implementation.
- Bulk Production and delegation of work.
- In-Charge of daily stock check up.
- Following & Implementing HACCP Standards.
- Lead the demi chefs & commis to improve efficiency.
Demi Chef de Partie
BHAR, RENAISSANCE HOTEL
Dubai
08.2017 - 07.2018
- Specialized in the Josper grill.
- Worked in the hot section.
- Support the CDP and Guide the commis.
- Responsible for daily internal orders.
- Work in a clean and efficient way to maintain standards and control cost.
Commis 1
WESTIN Beach Resort & Marina
Dubai
10.2015 - 07.2017
- Cold Starter and Pastry section.
- Set up for Brunch.
- Reliever for Grill and Sides section.
- Prepare MEP according to standards and minimize wastage.
- Co-ordinate with different section to help the team.
Commis 2
BARASTI BEACH CLUB, LE MERIDIAN MINA SEYAHI BEACH RESORT
Dubai
12.2014 - 09.2015
Commis 1
RADISSON BLU
Ludhiana
06.2012 - 10.2014
Commis 2
MULGRAVE COUNTRY CLUB
07.2011 - 05.2012
Commis 3
STAMFORD HOTEL
Melbourne
01.2009 - 06.2011
Trainee
STAMFORD HOTEL
Melbourne
06.2008 - 12.2008
Education
Diploma of Higher Education - Hospitality manangement
Victorian Institute of culinary arts & technology
Melbourne, Australia vic 01.2008 - 12.2009
Skills
- Food Costing
- Ordering
- Efficient in Excel and MS Office
- New Menu Development
- Josper Grill
- Garde Manger
- Handmade Pasta & Pizza
- Vegan food
Accomplishments
- Won Bronze Model at Saloon Culinary, 2016
- Got Merit Certificate in Saloon Culinary, 2017
Timeline
Sous Chef
Mission Mars Albert Schloss
07.2025 - Current
Sous Chef
Thatchers- Surya Hotel
03.2024 - 05.2025
Junior Sous Chef
JW Marriott Marquis
10.2023 - 02.2024
Junior Sous Chef
WEST END CAFÉ/QUICK BITES RESTAURANT MARRIOTT MARQUIS
10.2021 - 09.2023
Banquet Chef de Partie
SLS HOTEL & RESIDENCES
03.2021 - 09.2021
Chef de Partie
Hilton
07.2018 - 02.2021
Demi Chef de Partie
BHAR, RENAISSANCE HOTEL
08.2017 - 07.2018
Commis 1
WESTIN Beach Resort & Marina
10.2015 - 07.2017
Commis 2
BARASTI BEACH CLUB, LE MERIDIAN MINA SEYAHI BEACH RESORT
12.2014 - 09.2015
Commis 1
RADISSON BLU
06.2012 - 10.2014
Commis 2
MULGRAVE COUNTRY CLUB
07.2011 - 05.2012
Commis 3
STAMFORD HOTEL
01.2009 - 06.2011
Trainee
STAMFORD HOTEL
06.2008 - 12.2008
Diploma of Higher Education - Hospitality manangement
Victorian Institute of culinary arts & technology
01.2008 - 12.2009