Head Chef Executive

Vimal Kant

Executive Chef — Indian Cuisine Specialist

Phone: +81-80-442*-****

Email: ************@*****.***

Address: Chiba Ken Kashiwa Shi Oi 934/2, Erika Manshon 7-304, Post Box 277-0902, Japan

Nationality: Indian

DOB: November 19, 1975

Professional Profile

Accomplished chef with 25+ years specializing in Indian cuisine and fusion dishes. Expertise in adapting traditional flavors to Japanese tastes while maintaining authenticity. Skilled in menu development, kitchen management, and multicultural communication. Core Competencies

• Authentic Indian & Fusion Cuisine

• Kitchen Operations Management

• Menu Development & Cost Control

• Team Training & Leadership

• Food Safety Standards

• Multicultural Communication

Professional Experience

Alladin Indo Restaurant Sep 2022 – Present

Executive Chef Japan

• Lead team of 12 in 120-seat restaurant; developed 15+ fusion dishes Indian Restaurant Saino Aug 2021 – Jun 2022

Head Chef Japan

• Managed kitchen operations; created tasting menus Indian Dining Tulsi Oct 2020 – Jul 2021

Head Chef Japan

• Oversaw menu development; trained 8 junior Cooks Indian Restaurant Amar Jul 2020 – Sep 2020

Head Chef Japan

• Revitalized menu with regional specialties; implemented COVID protocols Additional Experience in Japan

• Indian Restaurant Bhindi (2019-2020, Japan): Head Chef - Specialized in Curry and Tandoor

• Indian Restaurant Asha (2018-2019, Japan): Head Chef - Specialized in Curry and Tandoor

• Butter Chicken Restaurant (2017-2018, Japan):Head Chef -Specialized in Delhi-style cuisine

• Maharaja Indian Restaurant (2016-2017, Japan): Head Chef - Specialized in Curry and Tan- door

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Continued Experience in Japan

• Azia-nodai-tokro (2015-2016, Japan): Chef - Created fusion sushi-roll

• Indian Restaurant Amar (2007-2011, 2013-2015, Japan): Chef-Specialized in Curry and Tan- door

• Indian Restaurant Tiffin-De-Coco (2011-2013, Japan): Chef-Specialized in Curry and Tandoor India Experience

Saffron Hotel Aug 2003 – Apr 2007

Chef India

• Managed banquet kitchen (500+ guests); trained in royal cuisine Maharaja Hotel May 1998 – Jul 2003

Chef India

• Specialized in tandoori; promoted from commis to lead Yorks Health Resort Jun 1995 – Mar 1998

Apprentice Chef India

• Learned fundamentals of Indian cooking

Education

• Senior Secondary School, National Open School, New Delhi (1998-1999)

• High School Diploma, Ladwa District, Kurukshetra (1992-1993) Languages

• Japanese (Business Fluency, JLPT N3 equivalent)

• Hindi (Native)

• English (Professional)

Additional Information

• Expert in regional Indian cuisines (Punjabi, Mughlai, South Indian)

• Experienced in large event catering (500+ guests)

• Valid Japan work authorization

• Permanent Address: House No. 217, New Ram Nagar, Karnal, 132001, Haryana, India

• Marital Status: Married

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