The Culinary Journey of Mukesh Kumar: From Commis to Renowned Sous Chef

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Mukesh Kumar’s Culinary Adventure: From Entry-Level to Famous Sous Chef


Mukesh Kumar is a distinguished culinary professional with a rich and diverse career in the hospitality industry. Born on May 1, 1993, in Kashipur, Uttarakhand, India, Mukesh has risen through the ranks to become a celebrated Sous Chef, known for his expertise in Chinese, South Indian, and Continental cuisines.

Educational Background

Mukesh’s early years were distinguished by his dedication to learning and developing his skills. After earning his tenth grade from the UP Board, he attended the Institute of Indian Technical and Management Studies in Nagpur, Maharashtra, for a year to obtain a diploma in hotel management. His successful career in the culinary arts was made possible by this educational background.


Professional Milestones

Mukesh’s professional journey is a testament to his dedication and passion for cooking. He began his career as a Commis 3 at Hotel Sandeep in Kashipur in 2010. Over the years, he advanced to roles such as Commi 2nd at Blue Paper Restaurant in Mumbai and Hotel Anand Castel in Kashipur. His talent and hard work led him to the position of Commi 1st at Grace of China Restaurant in Vadodara, Gujarat, where he served from 2015 to 2017.

Mukesh continued his ascent when he was hired as the Demi Chef de Partie (DCDP) at The Bliss Club Hotel in Kashipur. Amatra Hotels & Resorts later rebranded this establishment as Aveo. Because of his great cooking abilities, ITC promoted him to Chef de Partie (CDP) and then to Sous Chef at WelcomHeritage Tarangi Ramganga Resort.

Currently, Mukesh is serving as a Sous Chef at Presidium Sarovar Portico in Dalhousie, Himachal Pradesh, a position he has held since August 2023. In this role, he is responsible for handling kitchen operations, planning menus, ensuring guest satisfaction, and maintaining high standards of food safety and hygiene.


Recognitions and Awards

Mukesh’s dedication to his craft has earned him numerous accolades, including:
Employee of the Month at The Bliss in September 2018
Employee of the Month at Tarangi Resort in June 2022
Manager of the Month at RAMGANGA RESORT by ITC in April 2023
Best Sous Chef of the Year 2023 by Gyan Uday Foundation
Best Smile of the Month 2023 at Presidium Sarovar Portico Dalhousie
Aahar Ways Award for Best Sous Chef in the Dalhousie Region


Professional Attributes and Skills

Mukesh is known for his strong commitment to his duties, excellent communication skills, and the ability to work effectively under pressure. He is a self-confident and highly motivated individual who thrives both in team settings and independently. His responsibilities include:
Managing kitchen operations with support from staff members
planning daily operations to meet the needs of the outlet
Auditing the team to ensure adherence to standards
analyzing guest satisfaction and developing new processes to improve it
Assisting the executive chef with paperwork and menu planning
Handling guest feedback and complaints
Ensuring compliance with HACCP guidelines


Personal Life and Hobbies

Mukesh Kumar is married and enjoys a variety of hobbies, including cooking, carving, dancing, and traveling. He is proficient in Hindi, English, and Gujarati and has basic computer skills, including working with IDS software since 2019.


Mukesh Kumar’s journey from a Commis 3 to a celebrated Sous Chef is a remarkable story of dedication, passion, and continuous learning. His achievements and professional growth are a testament to his hard work and commitment to excellence in the culinary arts. Mukesh continues to inspire and lead by example, making significant contributions to the hospitality industry.


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Ahmed Mainul

My self Ahmed Mainul Mondal, and I'm the founder of the hospitality career profile website. I'm writing blogs and news posts as per user preferences.

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