Microsoft
Mukesh Kumar Gurjar
Head Chef
Jaipur,Rajasthan
Summary
Accomplished and passionate Culinary Professional with over 14 years of progressive experience in top-tier hotels and international kitchens. Specialized in Authentic Indian Curry, Tandoor, and adept in South Indian, Indian Desserts, Pan-Asian, and Continental cuisines. Proven ability to lead high-performance kitchen brigades, craft premium menus, maintain exceptional hygiene standards, and exceed guest satisfaction across domestic and overseas operations. Currently leading culinary operations as Sous Chef (acting Head Chef) at Hotel Ramada, Khajuraho.
Overview
17
17
years of professional experience
2
2
Languages
Work History
Head Chef
Mukti Company Limited, Thailand (Bangkok)
08.2025 - Current
- Oversee end-to-end kitchen operations, ensuring consistent food quality, safety, and hygiene standards.
Sous Chef – Acting Head Chef
Hotel Ramada, Khajuraho
11.2022 - 07.2025
- Leading full kitchen operations, recipe standardization, menu planning & team management
- Specialized in buffet and ala carte execution for Indian & global guests
- Managing inventory, daily kitchen indenting, and cost control through local sourcing
- Maintaining HACCP hygiene standards and leading F&B audits
Senior Chef de Partie – Indian Cuisine
Hotel Renaissance, Ahmedabad
07.2022 - 11.2022
- Handled Indian curry & tandoor sections during high-occupancy operations
- Supervised junior commis, managed prep, garnishing, and shift reports
Sous Chef – Indian Cuisine
Hotel Regatta Kuching Sarawak
08.2021 - 05.2022
- Led Indian cuisine offerings for international clientele
- Maintained consistency across dishes for weddings, buffets, and banquets
Head Chef
Namaste India Restaurant (Bangsar & Hartamas)
02.2017 - 08.2021
- Designed signature menus and fusion dishes combining traditional & contemporary Indian tastes
- Boosted restaurant footfall by improving presentation and innovation in thali offerings
Indian Cuisine Chef
WTF Restaurant – Kuala Lumpur
09.2016 - 02.2017
- Focused on niche vegetarian Indian fare and festival menus for special occasions
Demi Chef de Partie – Indian Section
Tat Sarasas Resort & Spa – Udaipur
11.2015 - 09.2016
- Supervised curry section; supported gala dinner buffets and VIP meal planning
Commi I & Demi Chef de Partie
Tree of Life Resort & Spa – Jaipur
06.2014 - 11.2015
- Delivered regional thali concepts and worked closely with chefs on recipe trials
Commi II – Indian Cuisine
ITC Fortune Park Bella Casa – Jaipur
02.2013 - 06.2014
- Supported breakfast-to-dinner operations in both curry and tandoor sections
Commi II – Indian Cuisine
Hotel Park Prime – Jaipur
02.2012 - 02.2013
- Trained under expert chefs in Rajasthani cuisine and royal fare
Commi III – Indian Section
Hotel Ramada Jaipur
05.2010 - 11.2011
- Handled mise-en-place and supported tandoor master for kebabs and rotis
Commi III – Indian Cuisine
Hotel Glitz – Jaipur
03.2009 - 05.2010
- Entry-level culinary role; gained exposure to bulk prep and banqueting
Education
Bachelor of Arts - Language
Rajasthan University
Jaipur01.2013
12th - Home Science
01.2011
Diploma - Hotel Management (Food Craft)
Food Craft Institute (FCI)
Ajmer01.2010
10th - SSC
01.2009
Skills
Calm under pressure in high-volume operations
Versatile across multi-cuisine settings
Strong interpersonal and leadership skills
Passionate about innovation in traditional Indian food
Discipline, hygiene, and guest satisfaction focused
Software Skills: IDS Hotel Software POS Billing System MS Office Suite
Kitchen Operations: Daily Indenting Recipe Costing Vendor Coordination
Accomplishments
- Reduced food cost by leveraging local vendor partnerships
- Curated theme nights and tasting menus in Malaysia outlets
Declaration
I hereby affirm that the above-mentioned information is accurate and true to the best of my knowledge. I am committed to upholding the standards of the culinary profession and contributing positively to any organization I serve.
Areas of Specialization
- Indian Curries & Regional Gravies (North & South)
- Tandoor – Kebabs, Breads, Tikkas, Roasted Mains
- Indian Mithai & Festival Desserts (Halwa, Gulab Jamun, Kheer)
- South Indian – Dosa, Idli, Vada, Sambhar, Pongal
- Indo-Chinese – Noodles, Fried Rice, Manchurian, Soups
- Continental Basics – Sauces, Grills, Pasta, Bakes
Additional Personal Info
- Father's Name: Mr. Mojiram Gurjar
- Date of Birth: 08 December 1989
- Gender: Male
- Nationality: Indian
- Marital Status: Married
- Languages Known: Hindi, English
- Passport Number: W2083803
Software
Timeline
Head Chef
Mukti Company Limited, Thailand (Bangkok)
08.2025 - Current
Sous Chef – Acting Head Chef
Hotel Ramada, Khajuraho
11.2022 - 07.2025
Senior Chef de Partie – Indian Cuisine
Hotel Renaissance, Ahmedabad
07.2022 - 11.2022
Sous Chef – Indian Cuisine
Hotel Regatta Kuching Sarawak
08.2021 - 05.2022
Head Chef
Namaste India Restaurant (Bangsar & Hartamas)
02.2017 - 08.2021
Indian Cuisine Chef
WTF Restaurant – Kuala Lumpur
09.2016 - 02.2017
Demi Chef de Partie – Indian Section
Tat Sarasas Resort & Spa – Udaipur
11.2015 - 09.2016
Commi I & Demi Chef de Partie
Tree of Life Resort & Spa – Jaipur
06.2014 - 11.2015
Commi II – Indian Cuisine
ITC Fortune Park Bella Casa – Jaipur
02.2013 - 06.2014
Commi II – Indian Cuisine
Hotel Park Prime – Jaipur
02.2012 - 02.2013
Commi III – Indian Section
Hotel Ramada Jaipur
05.2010 - 11.2011
Commi III – Indian Cuisine
Hotel Glitz – Jaipur
03.2009 - 05.2010
Bachelor of Arts - Language
Rajasthan University
12th - Home Science
Diploma - Hotel Management (Food Craft)
Food Craft Institute (FCI)