Neeraj Bhandari

CDP chef

HotelPlanner.com • Full time

Jul 2026 - Present • 1 mo

CDP – Hyatt Hotels Worked as a Chef de Partie (CDP) at Hyatt Hotels, gaining strong experience in a high-end luxury hotel kitchen, independently managing a section and ensuring consistent delivery of premium-quality dishes as per Hyatt brand standards. Key responsibilities: Independently managing a designated kitchen section under the guidance of senior chefs Preparing and presenting dishes according to Hyatt standard recipes and luxury presentation guidelines Supervising, training, and supporting commis and junior kitchen staff in daily operations Ensuring smooth mise en place for efficient and timely service during high-volume operations Maintaining consistency in taste, portion control, presentation, and overall food quality Strictly following Hyatt’s food safety, hygiene, and HACCP standards at all times Managing proper storage, labeling, and FIFO rotation of all food ingredients Coordinating effectively with other kitchen sections for seamless service execution Monitoring inventory usage and minimizing wastage while maintaining quality standards Assisting senior chefs in menu execution, banquets, and special event preparations This role helped me strengthen my leadership, precision, speed, and ability to perform under pressure in a world-class luxury hotel environment.

Chef DCDP

Hotelier Magazine • Full time

Mar 2025 - Jul 2026 • 1 yr 4 mos

DCDP – Hotel Bhagirathi Worked as a Demi Chef de Partie (DCDP) at Hotel Bhagirathi, gaining strong experience in a professional hotel kitchen, managing a specific section, and ensuring smooth kitchen operations with high-quality food production. Key responsibilities: Handling and managing a designated kitchen section independently under senior chefs Preparing and cooking dishes according to standard recipes and hotel quality standards Supervising and guiding junior staff and commis in daily kitchen tasks Ensuring proper mise en place for smooth and timely service Maintaining consistency in taste, portion size, presentation, and quality of dishes Following strict food safety, hygiene, and sanitation standards at all times Managing proper storage, labeling, and rotation of food ingredients (FIFO system) Coordinating with other kitchen sections for efficient and timely service Monitoring stock usage and minimizing wastage in the section Supporting senior chefs in menu execution and special preparations during busy operations This role helped me develop leadership skills, section management ability, speed, discipline, and confidence in handling a professional hotel kitchen environment.

Chef

Hotel Treats • Full time

Jan 2024 - Mar 2025 • 1 yr 2 mos

Commis I – Enrise by Sayaji Worked as a Commis I at Enrise by Sayaji, gaining hands-on experience in a fast-paced hotel kitchen environment, food preparation, and daily culinary operations. Key responsibilities: Preparing and cooking dishes as per standard recipes and hotel quality guidelines Assisting in mise en place and ensuring all ingredients are ready before service Supporting senior chefs during busy service hours and kitchen operations Maintaining consistency in taste, portion size, presentation, and quality Following strict food safety, hygiene, and sanitation standards Proper handling, storage, and rotation of food ingredients Keeping the workstation clean, organized, and well-maintained Coordinating smoothly with other kitchen sections for efficient service Working effectively as part of a professional culinary team in a high-pressure environment This experience helped strengthen my culinary skills, speed, discipline, and ability to perform efficiently in a professional hotel kitchen.