Kharbanda - Head Chef - New Delhi, DL, India

Naresh Kharbanda

New Delhi, DL, India


Head Chef

Work History

Executive chef

The Umrao hotel & resorts

From December 2011

mber 2011.
The five star hotel & resorts
Wholly responsible for entire food production.

Crowne plaza Today New Delhi

Executive Sous chef

1st Crowne plaza

From September 2010

five star hotel managed by IHG
Wholly responsible for day to day food production operations, with 85 staff
Accomplished Executive Sous Chef with the ability to cultivate lasting relationships with guests through innovative culinary creations and exemplary customer service, increasing restaurant and catering patronage. Promote a positive working atmosphere that fosters open communication to ensure extremely high levels of guest and employee satisfaction. Experience includes management with some of the country's finest hotels and restaurants.

Chef De Cuisine

Country Inn & Suites by Carlson Group

January 2010 - September 2010

First vegetarian Five star Hotel in NCR Delhi
Wholly responsible for banquet kitchen. Coffee shop & fine dining Indian restaurant leadership of up to 80 staff. Ensured impeccable quality of back-house service, inventory, sanitation & final product.
Responsible for the entire Asian menu, banquet menus, banquets theamsetups & 120 covers coffee shops buffet presentation. Responsible to introduce new vegetarian dishes for organization

Chef De Cuisine

Hotel Ascot Twin Spice Restaurant Dubai

October 2006 - October 2008

Thai Chinese restaurant, ala carte, Friday brunch & banquet service
Oversee kitchen operation in high volume, setting including quality, execution & financial responsibility. Supervise 18 members team & manage recruiting, training, scheduling, purchasing, inventory, sanitation, menu resesrch/development, seasonal promotions, price structure & food/labor cost.

Chef De Cuisine

Hotel the Grand New Delhi

December 2003 - October 2006

Five star hotel with the 400 rooms, 3 fine dinning, and banquets with the capacity of 4000 people. Wholly responsible for banquet kitchen. Coffee shop & fine dinning Japanese restaurant leadership of up to 38 staff. Ensured impeccable quality of back-house service, inventory, sanitation & final product.
Responsible for the entire Asian menu, banquet menus, banquets theamsetups & 250 covers coffee shops buffet presentation

Sous Chef

Uppal'S Orchid

September 2002 - November 2003

A first ecotel five star hotel in Delhi
Introduced new concept of one to one selling in Chef N I Restaurant, responsible for the whole operation of show kitchen with the team of 15 staff.
Developed appealing cost-effective menu items & seasonal specials

Sous chef

Hotel Grand Europe

June 2000 - July 2002

A leading 5 star hotel of Kempensiky group in st. Peters burg Russia
Managed back of the house operations for Asian restaurant CHOPSTICKS supervised staff of 10 & coordinated all purchasing of out late. Inventory, special event planning training, scheduling & menu research under the assistance of executive chef.

Chef De Partie

Hotel Bristol

March 1999 - May 2000

First 5star hotel Delhi NCR with the room of 110
Supervise the brigade of 8 staff of the fine dinning restaurant THE SILK ROUTE OF CHINA.
Maintained high quality with limited resources.

Demi chef de Partie

Best Western Surya New Delhi

May 1997 - February 1999

Worked under the supervision of executive chef in fine dinning European cuisine VICOROY RESTAURANT. With the team of 1 chef de partie & 6 commis.

Assistant chef

Hotel International Moscow / Restaurant

May 1995 - March 1997

Worked in 70 covers Chinese restaurant under supervision of 3 Chinese chefs with the staff of 5 commis. Got experience to cook Chinese food according European taste?

Chinese chef worked in fine dinning

Taj Palace Intercontinental

May 1994 - April 1995

New Delhi/Tea House The August Moon
Commis- II from May 1994 to April 1995
With the team of 28 & a qualified Chinese chef worked in fine dinning & banquet

Work under supervision of master chef

Hotel sofital surya/ Sampan

March 1991 - April 1994

Commis- II from March 1991 to April 1994
Restaurant of 110 covers & team of 20 members' average 250 covers per day l work as a cook.
Work in Indian restaurant SIKANDRA 58 covers restaurant average 180 covers per day. Work under supervision of master chef

Qualifications & Certifications


Delhi University

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