Ajay Chauhan
Ajay Chauhan (born 12 October 1988) is an Indian hospitality professional and senior banquet chef, known for his extensive experience in luxury hotel kitchens across India and South Asia. With a career spanning over two decades, he has worked with several internationally recognized hospitality brands including JW Marriott, Shangri-La, Pullman, ITC Hotels, Novotel, and Country Inn & Suites. Chauhan is particularly recognized for his expertise in Indian cuisine and for managing large-scale banquet and event culinary operations.
Early life and education
Ajay Chauhan was born on 12 October 1988 in India to Ranvir Singh. He completed his higher secondary and senior secondary education under the Uttar Pradesh Board. During his formative years, Chauhan developed an interest in food preparation and hospitality services, which later influenced his decision to pursue a professional career in hotel kitchens rather than traditional academic pathways.
Career
Apprenticeship and foundation years (2004–2007)
Chauhan formally entered the hospitality industry in October 2004 when he began a three-year apprenticeship training at ITC Hotel The Maurya, New Delhi. This period played a critical role in shaping his technical skills, discipline, and understanding of luxury hotel operations. During his apprenticeship, he received structured training in Indian cuisine, kitchen hygiene, food safety standards, and banquet food production.
Early professional roles (2007–2012)
Following the completion of his apprenticeship, Chauhan continued at ITC Hotel The Maurya as a Banquet Commie-II from October 2007 to September 2010. In this role, he worked closely with senior chefs in executing high-volume banquets and state-level hospitality events.
From September 2010 to May 2012, he worked as a Demi Chef de Partie (DCDP) at Country Inn & Suites, where he gained additional exposure to multi-cuisine kitchen operations and staff coordination.
Advancement in Indian specialty kitchens (2012–2013)
In May 2012, Chauhan joined ITC Welcome Hotel, Dwarka as a Demi Chef de Partie at the Indian specialty restaurant Kabab & Curry. His work during this period focused on traditional Indian cooking techniques, regional flavors, and maintaining consistency in fine-dining Indian menus.
Growth in luxury banquet operations (2013–2019)
Chauhan’s career progressed steadily when he joined Shangri-La Eros, New Delhi' in October 2013 as a Banquet Chef de Partie (CDP). Over the next two years, he played a key role in banquet planning, food execution, and quality control for large corporate and social events.
Between 2015 and 2016, he worked at Pullman Aerocity & Novotel, New Delhi as a Level III chef, further strengthening his operational expertise in international hotel kitchens.
In November 2016, Chauhan joined JW Marriott New Delhi Aerocity as a Banquet Junior Sous Chef, a role he held until January 2018. He was later appointed Banquet Sous Chef at Marriott Hotel, Bangalore from October 2018 to August 2019, where he was responsible for supervising kitchen teams and ensuring compliance with brand culinary standards.
Senior culinary leadership (2020–present)
In February 2020, Chauhan joined Pullman Hotel as a Banquet Culinary Designer (Senior Sous Chef). His tenure was impacted by the global COVID-19 pandemic, leading to a temporary career disruption.
In August 2021, he was appointed Banquet Chef de Cuisine at Shangri-La, Bangalore, a position he held until December 2022. In this senior leadership role, he oversaw banquet menus, kitchen administration, and staff training.
From May 2023 to June 2024, Chauhan worked internationally as Banquet Chef de Cuisine at Shangri-La Colombo, Sri Lanka, where he managed large-scale banquet operations for international conferences, weddings, and diplomatic events.
Since July 2024, he has been serving as Banquet Senior Chef de Cuisine at JW Marriott Hotel, Kolkata.
Culinary expertise
Ajay Chauhan specializes in Indian cuisine and is known for balancing traditional flavors with modern presentation standards. His expertise includes:
- High-volume banquet food production
- Menu planning and recipe development
- Luxury hotel culinary operations
- Food safety and hygiene compliance
- Staff training and kitchen leadership
Professional responsibilities
Throughout his career, Chauhan has been responsible for:
- Selecting, training, evaluating, and supervising kitchen employees
- Maintaining hygiene, food safety, and quality standards
- Planning and developing banquet menus and recipes
- Conducting regular kitchen inspections
- Delegating tasks and monitoring performance
- Coordinating schedules, payroll documentation, and employee records
- Ensuring adherence to organizational policies and operational procedures
- Managing kitchen operations in high-pressure environments
Skills
- Culinary creativity
- Leadership and team management
- Time management
- Interpersonal and communication skills
- Ability to work under pressure
Personal life
Ajay Chauhan is married and resides in New Delhi, India. He practices Hinduism and holds Indian nationality. Outside his professional career, he enjoys listening to music and watching cricket.
References
Chef Pankaj, professional reference. Contact: +91 9910702301, Email: pankajkkumar10@gmail.com