Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Varun Kukreti

Director Of Culinary, In Charge Food & Beverage
Reykjavik

Summary

Passionate Chef with over 15 yrs of experience in international cuisines certified in serve safe, with a demonstrated history of hotel openings and running all day dining and banquets and Other F&B outlets.

Having been involved in 3 hotel pre-opening teams, this has provided an integral element to my personal and professional growth. This experience has also involved product repositioning, upgrades of customer facilities, design for kitchen development, extensive menu planning and design of concepts, strategic planning & evaluation of services.

Overview

17
17
years of professional experience
3
3
years of post-secondary education
10
10
Certifications
1
1
Language

Work History

Director of Culinary, In Charge Food and Beverage

The EDITION Reykjavik
02.2025 - Current

Lead the overall culinary and F&B strategy for a luxury five-star property, overseeing six distinct food and beverage outlets, including the Michelin-recommended Tides Signature Restaurant and the exclusive Tölt Members Club. Responsible for shaping guest experiences through concept development, menu innovation, operational efficiency, and financial performance.


  • Oversee six luxury F&B outlets delivering world-class dining experiences with a strong focus on LQA and Forbes compliance.
  • Spearhead concept evolution and menu innovation for Tides Signature Restaurant and Tölt Members Club, enhancing brand positioning and culinary reputation.
  • Implemented structured luxury mindset training programs to align teams with Forbes and LQA standards, covering:
    Anticipatory guest service
    Fine dining etiquette & upselling techniques
    Personalization of guest experiences
  • Achieved and maintained high LQA and Forbes audit scores, showcasing consistent delivery of exceptional luxury standards.
  • Led a diverse team of culinary and service professionals, instilling a guest-first culture and elevating service delivery across all touchpoints.
  • Partnered with executive leadership to define F&B strategies that balance luxury standards with operational efficiency and profitability.
  • Curated exclusive collaborations with Michelin-star guest chefs and premium brands to strengthen the property’s reputation as a culinary destination.
  • Contributed to positioning the property among the top three in EMEA for service and food quality through continuous innovation and training excellence.

Executive Chef

Edition reykjavik
03.2023 - 02.2025
  • 6 F&B Venues, 250 Rooms
  • Accredited Coordinator for PLEDGE
  • Hosted Head of states from Europe Union for COE Conference
  • Updated food and beverage concepts
  • Received Michelin guide Recommendation For TIDES,2023,2024,2025
  • Received Green Key Certification
  • Cleared BSA Audit 2022, 2023,2024
  • Achieved Budgeted Food cost 2022, 2023,2024
  • Number two in restaurant Food quality In region
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Culinary OS & E
  • Culinary, stewarding LSOP´S and Putting Process In place
  • Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities

Executive Sous Chef

Edition Reykjavik
10.2021 - 03.2023

6 F&B Venues, 250 Rooms

  • Culinary Concept ~ implementing according to Brand Standard
  • Manning for operation according to projected business level
  • OS&E for Culinary and F&B Designing back of house with kitchen designer and Show Kitchen with Interior Designer-layouts
  • Creating manuals for Culinary and Stewarding
  • Established recipe data base and costing
  • Sourcing suppliers
  • Menu design
  • Implemented systems for receiving and stewarding-inventory list, stock taking, tracking sheets
  • Collaborating with Local consultant Michelin star chef for Tides restaurant
  • Implementing and maintaining GFS manual and standards
  • Running daily Operations of stewarding department

<p > Sr Banquet sous chef </p><p > The Ritz carlton Astana </p><ul > <li > Handling of Banquet operations,EDR and RC Club lounge<br> </li> <li > Running the hotel culinary operations Alone in absence of Executive chef. </li> <li > collaboration with international chefs including michelin star chefs for culinary promotions. </li> <li > Budgeting and costing of the department<br> </li> <li > Menus, product knowledge,standard recipes<br> </li> <li > Staffing headcount and hiring<br> </li> <li > Supporting restaurants in absence of the lead chefs<br> </li> <li > Handling of BSA and HYGIENE audit<br> </li> <li > Passed BSA audit 2018 and 2019<br> </li> <li > Setups and layouts of banquets<br> </li> <li > Cooked personally for kazak president and prime minister.<br> </li> <li > Hosted international football teams, hockey and tennis teams<br> </li> <li > Airline catering<br> </li> <li > Achieved budgeted food cost for 2018<br> </li> <li > Zero staff turnover in past one year </li> <li > First in europe region in F&b Satisfaction in ESS, IT Rec 100% </li> </ul>

The Ritz carlton Astana
08.2019 - 08.2021

<p > Banquet sous chef </p><p > The ritz carlton Astana </p><p > </p><p > </p><ul > <li > Handling of banquet operations<br> </li><li > budgeting and costing of the department<br> </li><li > menus, product knowledge,standard recipes<br> </li><li > staffing headcount and hiring<br> </li><li > supporting restaurants in absence of the lead chefs<br> </li><li > handling of BSA and HYGIENE audit<br> </li><li > Passed BSA audit 2018 and 2019<br> </li><li > setups and layouts of banquets<br> </li><li > cooked personally for kazak president and prime minister.<br> </li><li > hosted international football teams, hockey and tennis teams<br> </li><li > airline catering<br> </li><li > achieved budgeted food cost for 2018<br> </li> </ul><p > </p>

The ritz carlton Astana
06.2018 - 07.2019

<p > Jr sous chef </p><p > W Singapore sentosa cove </p><p > </p><p > </p><ul > <li > Assist my executive sous and culinary director in running of the daily operation of the all day dining restaurant, in room dining kitchens.<br> </li><li > Admin work for culinary<br> </li><li > Setting up of rotating menus for daily buffet including special dietary menu.<br> </li><li > Scheduling for the team.<br> </li><li > Handling of recipes and doing costing for buffet and ala carte menu.<br> </li><li > Conducting training for my rank and file staff to have a better understanding of food quality and presentation.<br> </li><li > Ensuring food cost is being brought to a monthly budgeted cost of 35%.<br> </li><li > Taking care of Indian banquets.<br> </li><li > Certified first aider for hotel.<br> </li> </ul><p > </p>

W Singapore sentosa cove
05.2015 - 06.2018

<p > Chef de partie </p><p > W Singapore sentosa cove </p><p > </p><p > </p><ul > <li > Assist my Chef De Cuisine and Sous Chef in running of the daily operation of the kitchen<br> </li><li > Setting up of rotating menus for daily buffet including special dietary menu.<br> </li><li > Handling of recipes and doing costing for buffet and ala carte menu.<br> </li><li > Conducting training for my rank and file staff to have a better understanding of food quality and presentation.<br> </li><li > Ensuring food cost is being brought to a monthly budgeted cost of 35%.<br> </li><li > Taking care of Indian banquets.<br> </li> </ul><p > </p>

W Singapore sentosa cove
01.2013 - 05.2015

<p > Demi chef de partie </p><p > W Singapore sentosa cove </p><p > </p><p > </p><ul > <li > Assisted in the set-up for the Pre-opening of the hotel, gathering all the equipment's needed necessary for the hotel operations.<br> </li><li > Liaising with different suppliers, doing a supplier analysis on which will be the recommended supplier suitable for the hotel in terms of quality and price.<br> </li><li > Assisted my Jr. Sous Chef in planning for the daily, set, buffet and function menu.<br> </li><li > Organizing and educating my cooks and kitchen assistants on the different aspects of how everyday operation runs and teaching them the basic knowledge of the kitchen<br> </li><li > Ensuring both service and kitchen operations runs smoothly on a daily basis<br> </li><li > Checking on the delivery of food produce, ensuring that food produce is of highest quality<br> </li><li > Ensuring basic hygiene is practiced amongst my cooks and kitchen assistants.<br> </li><li > Proven ability to produce quickly under pressure, without sacrificing quality<br> </li><li > Doing food costing for the All day Dining Menu ranging from breakfast, lunch to dinner and alacarte.<br> </li> </ul><p > </p>

W Singapore sentosa cove
08.2012 - 01.2013

<p > Demi chef de part </p><p > W Singapore sentosa cove </p><p > </p><p > </p><ul > <li > Learning and utilizing the system of 'Check SCM' for ordering purposes, setting of recipe costing and categorizing food items according to order list<br> </li><li > Ensuring hygiene and food safety is of top priority in accordance to Starwood's standard<br> </li><li > Setting and organizing of the chiller, dry store and dairy chiller for each different ingredient types<br> </li><li > Providing trainings and participating in daily briefings so that staff can better understand the operations and know about what's happening<br> </li><li > Ensuring both service and kitchen operations runs smoothly on a daily basis<br> </li><li > Proven ability to produce quickly under pressure, without sacrificing quality<br> </li> </ul><p > </p>

W Singapore sentosa cove
06.2010 - 08.2012

<p > Industrial Trainee </p><p > Jaypee manor residency mussoorie </p><p > </p><p > </p><ul > <li > Learning of the basic sauces, stocks and fabrication of meat and seafood items<br> </li><li > Learning about the operation of a restaurant and banquet is like in a hotel establishment<br> </li><li > Preparation of mis-en-place and stock take<br> </li><li > Maintaining cleanliness of the kitchen<br> </li><li > Handling of A-la-Carte orders<br> </li><li > Rotation of different kitchen departments from Chinese Kitchen, western kitchen, Grade-Manger, Local side and Hot side cooking<br> </li><li > Knowing the different techniques applied for cooking<br> </li><li > Maintaining kitchen cleanliness<br> </li><li > Ensuring proper hygiene methods are employed when preparing either raw or cooked food<br> </li> </ul><p > </p>

Jaypee manor residency mussoorie
10.2008 - 03.2009

Education

BSC In HHA - Hotel And Hospitality Management

INSTITUTE OF HOTEL MANAGMENT BANGALORE (NCHMCT & AN)
Bangalore, India
06.2007 - 05.2010

Skills

Pre-opening hotel

Excellent

Fine dining restaurant

Excellent

International All day dining restaurant

Excellent

Menu Development

Excellent

Food and beverage management

Excellent

Departmental budgeting and food cost

Certification

Certificate of recognition during the kebab festival ‘jashen En kebab food promotion' at ‘The westin Hyderabad Mindspace'

Timeline

Director of Culinary, In Charge Food and Beverage

The EDITION Reykjavik
02.2025 - Current

Green Key Certificate

08-2023

Executive Chef

Edition reykjavik
03.2023 - 02.2025

Executive Sous Chef

Edition Reykjavik
10.2021 - 03.2023

<p > Sr Banquet sous chef </p><p > The Ritz carlton Astana </p><ul > <li > Handling of Banquet operations,EDR and RC Club lounge<br> </li> <li > Running the hotel culinary operations Alone in absence of Executive chef. </li> <li > collaboration with international chefs including michelin star chefs for culinary promotions. </li> <li > Budgeting and costing of the department<br> </li> <li > Menus, product knowledge,standard recipes<br> </li> <li > Staffing headcount and hiring<br> </li> <li > Supporting restaurants in absence of the lead chefs<br> </li> <li > Handling of BSA and HYGIENE audit<br> </li> <li > Passed BSA audit 2018 and 2019<br> </li> <li > Setups and layouts of banquets<br> </li> <li > Cooked personally for kazak president and prime minister.<br> </li> <li > Hosted international football teams, hockey and tennis teams<br> </li> <li > Airline catering<br> </li> <li > Achieved budgeted food cost for 2018<br> </li> <li > Zero staff turnover in past one year </li> <li > First in europe region in F&b Satisfaction in ESS, IT Rec 100% </li> </ul>

The Ritz carlton Astana
08.2019 - 08.2021

<p > Banquet sous chef </p><p > The ritz carlton Astana </p><p > </p><p > </p><ul > <li > Handling of banquet operations<br> </li><li > budgeting and costing of the department<br> </li><li > menus, product knowledge,standard recipes<br> </li><li > staffing headcount and hiring<br> </li><li > supporting restaurants in absence of the lead chefs<br> </li><li > handling of BSA and HYGIENE audit<br> </li><li > Passed BSA audit 2018 and 2019<br> </li><li > setups and layouts of banquets<br> </li><li > cooked personally for kazak president and prime minister.<br> </li><li > hosted international football teams, hockey and tennis teams<br> </li><li > airline catering<br> </li><li > achieved budgeted food cost for 2018<br> </li> </ul><p > </p>

The ritz carlton Astana
06.2018 - 07.2019

Awarded manager of the quarter 2018 The Ritz carlton Astana

01-2018

Awarded manager of the year 2018 The Ritz carlton Astana

01-2018

Awarded for care for guest and starwood careers.

01-2016

<p > Jr sous chef </p><p > W Singapore sentosa cove </p><p > </p><p > </p><ul > <li > Assist my executive sous and culinary director in running of the daily operation of the all day dining restaurant, in room dining kitchens.<br> </li><li > Admin work for culinary<br> </li><li > Setting up of rotating menus for daily buffet including special dietary menu.<br> </li><li > Scheduling for the team.<br> </li><li > Handling of recipes and doing costing for buffet and ala carte menu.<br> </li><li > Conducting training for my rank and file staff to have a better understanding of food quality and presentation.<br> </li><li > Ensuring food cost is being brought to a monthly budgeted cost of 35%.<br> </li><li > Taking care of Indian banquets.<br> </li><li > Certified first aider for hotel.<br> </li> </ul><p > </p>

W Singapore sentosa cove
05.2015 - 06.2018

Certified trainer and certified first aider for culinary

01-2015

Twice Awarded the care champion award ‘care for talent' by Starwood hotels &resort,Nominated for starwood careers mid management programme

01-2014

Certified in Menu merchandising in Starwood hotels.

01-2013

<p > Chef de partie </p><p > W Singapore sentosa cove </p><p > </p><p > </p><ul > <li > Assist my Chef De Cuisine and Sous Chef in running of the daily operation of the kitchen<br> </li><li > Setting up of rotating menus for daily buffet including special dietary menu.<br> </li><li > Handling of recipes and doing costing for buffet and ala carte menu.<br> </li><li > Conducting training for my rank and file staff to have a better understanding of food quality and presentation.<br> </li><li > Ensuring food cost is being brought to a monthly budgeted cost of 35%.<br> </li><li > Taking care of Indian banquets.<br> </li> </ul><p > </p>

W Singapore sentosa cove
01.2013 - 05.2015

<p > Demi chef de partie </p><p > W Singapore sentosa cove </p><p > </p><p > </p><ul > <li > Assisted in the set-up for the Pre-opening of the hotel, gathering all the equipment's needed necessary for the hotel operations.<br> </li><li > Liaising with different suppliers, doing a supplier analysis on which will be the recommended supplier suitable for the hotel in terms of quality and price.<br> </li><li > Assisted my Jr. Sous Chef in planning for the daily, set, buffet and function menu.<br> </li><li > Organizing and educating my cooks and kitchen assistants on the different aspects of how everyday operation runs and teaching them the basic knowledge of the kitchen<br> </li><li > Ensuring both service and kitchen operations runs smoothly on a daily basis<br> </li><li > Checking on the delivery of food produce, ensuring that food produce is of highest quality<br> </li><li > Ensuring basic hygiene is practiced amongst my cooks and kitchen assistants.<br> </li><li > Proven ability to produce quickly under pressure, without sacrificing quality<br> </li><li > Doing food costing for the All day Dining Menu ranging from breakfast, lunch to dinner and alacarte.<br> </li> </ul><p > </p>

W Singapore sentosa cove
08.2012 - 01.2013

Awarded the care champion award ‘care for associate 'by Starwood hotels & resort, at the ‘The westin Hyderabad Mindspace'

01-2012

Certificate of recognition during the kebab festival ‘jashen En kebab food promotion' at ‘The westin Hyderabad Mindspace'

01-2011

<p > Demi chef de part </p><p > W Singapore sentosa cove </p><p > </p><p > </p><ul > <li > Learning and utilizing the system of 'Check SCM' for ordering purposes, setting of recipe costing and categorizing food items according to order list<br> </li><li > Ensuring hygiene and food safety is of top priority in accordance to Starwood's standard<br> </li><li > Setting and organizing of the chiller, dry store and dairy chiller for each different ingredient types<br> </li><li > Providing trainings and participating in daily briefings so that staff can better understand the operations and know about what's happening<br> </li><li > Ensuring both service and kitchen operations runs smoothly on a daily basis<br> </li><li > Proven ability to produce quickly under pressure, without sacrificing quality<br> </li> </ul><p > </p>

W Singapore sentosa cove
06.2010 - 08.2012

<p > Industrial Trainee </p><p > Jaypee manor residency mussoorie </p><p > </p><p > </p><ul > <li > Learning of the basic sauces, stocks and fabrication of meat and seafood items<br> </li><li > Learning about the operation of a restaurant and banquet is like in a hotel establishment<br> </li><li > Preparation of mis-en-place and stock take<br> </li><li > Maintaining cleanliness of the kitchen<br> </li><li > Handling of A-la-Carte orders<br> </li><li > Rotation of different kitchen departments from Chinese Kitchen, western kitchen, Grade-Manger, Local side and Hot side cooking<br> </li><li > Knowing the different techniques applied for cooking<br> </li><li > Maintaining kitchen cleanliness<br> </li><li > Ensuring proper hygiene methods are employed when preparing either raw or cooked food<br> </li> </ul><p > </p>

Jaypee manor residency mussoorie
10.2008 - 03.2009

BSC In HHA - Hotel And Hospitality Management

INSTITUTE OF HOTEL MANAGMENT BANGALORE (NCHMCT & AN)
06.2007 - 05.2010

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Varun KukretiDirector Of Culinary, In Charge Food & Beverage