Shubham Garg

Shubham Garg

Product Development, Culinary Direction, Co-Founder at Itifoo Kitchens
Lives in Mumbai, India

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About me

I am a Chef, Consultant and Restaurateur. Having launched and scale up multiple F&B brands, restaurants and catering businesses over the years, I am usually orderly and efficient in my work, zealous and fervent looker for new ideas. I strive to often try and amalgamate everything I do with a strong Indian foundation for the traditional touch.

For you I can develop recipes, create menus, design restaurant theme, launch your product, set manufacturing strategy, R&D, food travel/documentaries, etc. you name it and I'll be up for it. In the recent times I have been studying a lot about the Plant-Based sector and am exploring opportunities for potential collaborations in the space.

Experience

9 years and 8 months

  • Recipe Development and Product Consultant

    Chaska Foods - Mumbai, India

    Consulting
    September 2021 - Now · 2 years and 7 months

    - Recipe Consultation and Product Development for a Plant Based traditional Indian Pickles and Dry Chutneys brand. - Development of semi-dry Stone Ground Chutney preparations - Product shelf-life and stability, R&D and dry runs. - Strategic planning for scalability and marketing. - 6 product SKUs

  • Product Development, Culinary Direction, Co-Founder

    Itifoo Kitchens - Mumbai, India

    Management
    August 2019 - Now · 4 years and 8 months

    - Brand, Recipe and Product Consultations. - Running over 15 institutional cafeterias, feeding an average daily cumulative footfall of 12000+ consumers. - Launching up a successful multi-cuisine Cloud Kitchen based on rotational Menu. - Scaling up customer return/repeat rate ranging between 23-38%. - Festive Giftings, Hampers.

  • Recipe Development and Product Consultant

    Shummus - Mumbai, India

    Consulting
    March 2021 - August 2021 · 7 months

    - Recipe Consultation and Product Development for a Plant Based Dips brand. - Product shelf-life and stability, R&D and dry runs. - Strategic planning for scalability and marketing. - 12 product SKUs - Hummus dips, Yogurt Dips, Dessert Dips

  • Recipe Development and Product Consultant

    R K Food Products - Lucknow, India

    Consulting
    January 2021 - April 2021 · 4 months

    - Recipe Consultation and Product Development for an Idli/Dosa Batter manufacturing start-up. - Guidance on equipment set-up, temperature control and monitoring systems. - Product shelf-life and stability, R&D and dry runs. - Strategic planning for scalability and marketing. - 4 product SKUs

  • Recipe Development and Product Consultant

    -18°C - Surat, India

    Consulting
    September 2020 - December 2020 · 4 months

    - Recipe Consultation and Product Development for a Frozen Snacks and Appetizer (fusion based with Indian cuisine) manufacturing start-up. - Guidance on equipment set-up, temperature control and monitoring systems. - Product shelf-life and stability, R&D and dry runs. - Strategic planning for scalability and marketing. - 9 product SKUs

  • Recipe Development and Culinary Direction

    OMDB Foods - Ottawa, Canada

    Management
    November 2019 - December 2020 · 1 year and 2 months

    - Development of Chickpea based; gluten-free, low-calorie, low-sugar; sweet and savoury product range. - Developing brand identity, tone of voice and setting the foundation of the brand. - Scale up strategy. - Amalgamating with sparks of an inventive approach spread across 18 flavours, aiming to reach out to the millennial audience. - Developing an influencer-partner community, hosting early product taste-events, forging mutually beneficial partnerships with influencers.

  • Recipe Development and Culinary Direction

    OMB - OhMyBurger - Ottawa, Canada

    Management
    October 2019 - December 2020 · 1 year and 3 months

    - Recipe Consultation and Product Development for a Progressive Burger Restaurant, ranked #2 in the City. - Constant development of stuffed burgers, multi-meat and non-meat burgers. - Development of a Plant-Based menu. - Promotional - Strategy, Social media strategy. - Franchise Module Set-Up

  • Chef De Partie

    Paramount Fine Foods - Ottawa, Canada

    F&B kitchen
    September 2018 - December 2019 · 1 year and 4 months

    - Looked after daily operations of the restaurant and kitchen with a team of over 5 cooks and 8 servers. - Close check on HACCP, food quality and food safety protocols. - Supervision of the line and bakery kitchens and making sure the restaurant works in a synchronised manner. - Open and Close of the restaurant and kitchen, managing weekly inventory. - Managed weekly staff schedule cycles and server tip-outs. - Guest interactions in order to have the customer feel at home. - Managed catering operations and handled multiple full houses in the restaurant with zero customer complaints. - Frequently cooked for catering and bulk orders for occasions and special events with over 300 people. - Training newly employed staff and getting them familiarised with the restaurant.

  • Chef De Partie

    The Grand Pizzeria and - Ottawa, Canada

    F&B kitchen
    March 2019 - June 2019 · 5 months

    - Led a team of over 8 cooks and 5 pizzaiolos. - Managed catering operations and handled multiple full houses in the restaurant with zero customer complaints. - Frequently cooked for catering and bulk orders for occasions and special events with over 300 people. - Training newly employed staff and getting them familiarised with the restaurant. - Close check on HACCP, food quality and food safety protocols. - Supervision of the line and bakery kitchens and making sure the restaurant works in a synchronised manner.

  • Founder & Owner

    Xpress Meals - Mumbai, India

    Management
    June 2014 - June 2018 · 4 years and 1 month

    - Started a daily meal delivery kitchen from home with only 3 tiffins a day. - Grew it up to opening a small restaurant serving Indian cuisine based meals, catering up to 100 customers a day. - Took up, managed and cooked for frequent catering events for over 300 servings. - With weekly catering events hosting over 500-1000 guests and operating institutional cafeterias, served over 4000 consumers daily, with a team of over 45 employees across one centralized and 6 separate kitchens. - Delivered packaged meals to corporates and film/tv sets in multiples of hundreds.

Education

Languages

4 languages

  • English

    Native or fluent

  • Hindi

    Native or fluent

  • Spanish

    Full professional

  • French

    Limited working

Personal information

Nationalities

  • Indian

Skills

16 skills

  • Advance pastry & bakery
  • Budget
  • bulk kitchen experience
  • cuisiner
  • Culinary expertise
  • fast worker
  • French cuisine
  • French pastry
  • Good knife skills
  • Hot kitchen
  • - kitchen skills
  • Marketing
  • New business development
  • patissier
  • Sales
  • strategist
Connections
Matthias Bosgiraud
Chef et fondateur at Taartt
Nitin Radhakrishnan
Senior Lecturer/ Industry Relations at Le Cordon Bleu
Rabih Salha
Free lence Chef at Self Employed
View 21 connections
Following
Commanderie des Cordons Bleus
Commanderie des Cordons Bleus
Amsterdam, Netherlands
Le Cordon Bleu Ottawa Hosco
Hosco
Geneva, Switzerland
Other members
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Mumbai, India
ARVIND PANCHAL
Kuwait City, Kuwait
Ritvika Sethi
Mumbai, India
Sukesh Karir
Mumbai, India
Roswin Teles
Mumbai, India
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