Prakhar Srivastava Appointed as Junior Sous Chef at ITC Maratha Hotel

Prakhar Srivastava has recently assumed the role of Junior Sous Chef at ITC Maratha Hotel in Mumbai. This new position reflects his growing expertise and commitment to the culinary arts, as he steps into a key role within one of the premier hotels in Mumbai.

Before joining ITC Maratha, Srivastava served as a Junior Sous Chef at Radisson Blu Resort Temple Bay in Mahabalipuram. His responsibilities in this role involved overseeing kitchen operations, managing a team of chefs, and ensuring the delivery of high-quality dishes.

His career also includes a tenure as a Management Trainee at GRT Hotels & Resorts in Chennai. During this time, he gained a broad understanding of hotel operations and culinary management, contributing to his development as a skilled chef.

Srivastava's early culinary career featured roles as a Culinary Intern and later as a Culinary Associate with DNY Hospitality - Restaurant & Cloud Kitchen Consultant. These positions provided him with hands-on experience in a variety of culinary settings, helping him refine his skills and knowledge.

He also completed a Chef Trainee program at TAJ Coromandel Hotel in Chennai and Sheraton New Delhi Hotel, where he gained practical experience and foundational skills in professional kitchens.

Prakhar Srivastava holds a Bachelor’s degree in Catering Technology & Culinary Arts/Chef Training from the Indian Institute of Hotel Management & Culinary Arts. His education, combined with his diverse experience across various renowned hotels and resorts, positions him well for his role at ITC Maratha Hotel.