Vishal Joshi

Vishal Joshi

Student from Institute Of Hotel Management, Catering Technology & Applied Nutrition - IHMCT
Lives in Dehradun, India
over 6 months ago

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Worked at first Morimoto restaurant at gulf at Mondrian Doha hotel from pre opening stage to successful running and award winning stage.Trained in Park Hyatt Goa. Worked at The Oberoi , Bangalore at Indian kitchen and now working at Western kitchen of The Oberoi Gurgaon as a commis. Cruise line experience at carnival cruise as lead line cook at lido center.


  • demi chef di partie

    Morimoto Restaurant - Doha, Qatar

    F&B other
    January 2017 - August 2018 · 1 year and 8 months

    Supervising the kitchen for the excellent service.

  • commis

    Carnival Cruise Line - U.S. Virgin Islands

    F&B kitchen
    August 2015 - May 2016 · 10 months

    Leading the line for lunch service.

  • commis

    the oberoi hotels and resorts - Indianapolis, IN, United States

    F&B kitchen
    March 2013 - July 2015 · 2 years and 6 months

    Cooking from raw ingredients to the finally presented food.


  • Institute Of Hotel Management, Catering Technology & Applied Nutrition - IHMCT


  • English
    Native or fluent


  • Cooking
  • Excellent Presentation
  • Fast Learner
  • F&B Revenue
  • Food Costing
  • meat fabrication
  • Supervising employees
  • Supervising operations
Nagarjuna Govind
Restaurant Manager at spice kitchen
Room Service at Ramada Almukala hotel
Saurabh Rana
Student from Indraprastha nehru academy of hotel management
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