Vikram Prakash Kamble

Having built a progressive 13+ year culinary career across luxury hotels, high-volume cruise lines, and international properties—including Radisson, Marriott, and Taj. I am eager to bring my culinary leadership and kitchen management expertise back to India's thriving hospitality sector.
Most recently, as a Junior Sous Chef with SHERATON GRAND AND RADISSON in Dubai, I successfully spearheaded pre-opening back-of-house logistics, menu costing, and kitchen operations. Throughout my career, I have proven that culinary creativity and strict business acumen go hand in hand. I have a track record of leading, mentoring, and scheduling kitchen teams of up to 14 staff members while consistently achieving and maintaining a strict food cost target through precise menu engineering and waste reduction.
Furthermore, my foundational training in India, paired with global exposure at P&O Cruises Australia and properties in the UAE, allows me to bridge international culinary standards with deep local operational knowledge. I am exceptionally well-versed in Authentic Western cuisine, modern buffet execution, high-volume banqueting, and rigorous food safety protocols—holding advanced global certifications in both Food Allergen Management (Highfields Level 3 with Distinction) and Person-in-Charge guidelines.