Kritarth Kulshreshtha Joins as Junior Sous Chef at The Oberoi Group

Kritarth Kulshreshtha has taken on the role of Junior Sous Chef at The Oberoi Flight Services, Delhi. With an impressive background in culinary arts and a strong foundation in the hospitality industry, Kritarth continues to expand his expertise in one of India's most prestigious hotel chains.

Before joining The Oberoi Group, Kritarth served as a Junior Sous Chef at TajSATS, Bengaluru, where he played a pivotal role in overseeing kitchen operations and ensuring the highest quality standards in food preparation. His leadership and attention to detail helped maintain the renowned culinary excellence associated with TajSATS.

Kritarth's culinary journey includes his experience as a Demi Chef De Partie with HMSHost India and Oak Wood Premier. In these roles, he developed his skills in managing kitchen operations, menu planning, and delivering exceptional guest experiences. His contributions were key in driving culinary innovation and maintaining consistency in food quality.

Starting his career with TajSATS, Kritarth participated in their Management Trainee Program in Delhi, which laid a strong foundation for his professional growth. He eventually rose to the position of Chef De Partie in Bengaluru, where he demonstrated his culinary talent and leadership skills.

Kritarth holds a PGDM in Culinary Arts/Chef Training from Osmania University and has undergone rigorous training at the International Institute of Hotel Management. His educational background, combined with his extensive hands-on experience, positions him as a skilled and innovative chef, ready to contribute to The Oberoi Group's legacy of culinary excellence.