Lokesh Verma
Chef de Partie · Indian Hot Kitchen & Culinary Development
A dedicated Chef de Partie with over seven years of progressive brigade experience, Lokesh Verma has honed his craft in high-volume resort kitchens across Gujarat and Karnataka. Specializing in the Indian Hot Kitchen, he brings a refined approach to traditional curry preparations, emphasizing terroir-driven spice profiles and precise heat management. His trajectory from Apprentice to CDP reflects a rigorous commitment to brigade discipline, inventory stewardship, and menu engineering. Verma is adept at translating complex flavor matrices into cohesive dining experiences, balancing the demands of high-turnover service with the nuance required for signature dishes. With a Diploma in Hotel Management and a strong foundation in food safety and cost control, he excels in leading junior staff an
Experience & Kitchens
Royal Orchid Beach Resort & Spa
Indian Chef de Partie · Chef de Partie
Leading the Indian Hot Kitchen section, overseeing the preparation of complex curry bases and tandoor items. Managing a brigade of junior cooks, ensuring consistent flavor profiles and plating standards for high-volume resort dining. Optimizing inventory requisitions to reduce waste while maintaining premium ingredient quality.
Club Mahindra Resort Gujrat Gir
Chef de Partie · Chef de Partie
Executed daily production for the Indian section, focusing on regional Gujarati specialties and continental-Indian fusion. Collaborated with the Executive Chef on menu development, introducing seasonal spice blends. Maintained strict hygiene protocols and trained DCDPs on knife skills and sauce consistency.
Madhuban Resort & Spa
Demi Chef de Partie · Chef de Partie
Supported the CDP in the hot kitchen, managing specific stations for curries and gravies. Ensured precise timing for service peaks and assisted in the creation of intricate food carvings for banquet presentations. Contributed to cost control by monitoring portion sizes and ingredient usage.
Grand Mercure Gandhinagar Gift City
Commis 1 · Commis
Advanced from Commis 2 to Commis 1, taking on increased responsibility in the Indian section. Responsible for mise en place, basic sauce preparation, and assisting in menu planning. Demonstrated strong leadership potential by mentoring new apprentices and maintaining station cleanliness.
Rosetta By Ferns
Commis 1 · Commis
Gained foundational experience in a high-end resort kitchen, focusing on Indian and Continental preparations. Learned advanced plating techniques and inventory management systems. Assisted in the execution of large-scale banquets and private dining events.
Madhuban Resort & Spa
Commis 1 · Commis
Promoted to Commis 1 after demonstrating proficiency in basic cooking techniques and kitchen hygiene. Managed specific stations for vegetable preparations and rice dishes. Contributed to the team's efficiency during peak service hours.
Madhuban Resort & Spa
Commis 2 · Commis
Completed initial training as a Commis 2, focusing on knife skills, food safety, and basic cooking methods. Assisted senior chefs in daily operations and learned the fundamentals of brigade hierarchy and communication.
Madhuban Resort & Spa
Apprentice (On Job Training) · Other
Underwent comprehensive on-the-job training, covering all aspects of kitchen operations from prep to service. Developed a strong work ethic and foundational knowledge of Indian cuisine. Gained practical experience in high-volume food production and team collaboration.
Cuisines & Station Mastery
Cuisines
Stations
Education
Diploma in Hotel Management
N.S. Patel Arts College · 2021
Intermediate
M.P. Board · 2015
High School
M.P. Board · 2012
Selected Work & Dishes

Signature Indian Curry: A complex, slow-cooked curry featuring a rich spice base, emphasizing depth of flavor and traditional technique.

Artistic Food Carving: Intricate edible art pieces created from vegetables and fruits, enhancing the visual appeal of plated dishes.