Chef Dip Thakur

Chef Dip Thakur is an accomplished culinary professional with over 15 years of diverse hospitality experience, spanning luxury hotels, large-scale banqueting, cloud kitchens, international cruise operations and airline catering. His career reflects steady progression from Commis III and Assistant Cook roles to Chef de Partie, Sous Chef, Executive Chef and Junior Sous Chef, supported by extensive operational and team-leadership exposure in India and overseas.  

Chef Dip was associated with CATRION (Saudi Airlines Catering Company) in Riyadh, Saudi Arabia, as a Junior Sous Chef. He was assigned to the Cold Kitchen and supervises First and Business Class food production for domestic and international flights operating through Riyadh. His responsibilities also extend to production for airport lounges, private flights, Saudi Royal Aviation, the Royal Saudi Armed Forces and Saudi Arabian Railways.

His leadership experience includes serving as Executive Chef at Milestone Hotel & Banquet, Siliguri, where he oversaw food-production operations across rooms, restaurant, lounge bar, conference facilities and large rooftop banquets. His responsibilities encompassed menu engineering, recipe standardization and costing, inventory management, food-safety implementation, kitchen restructuring, SOP development and staff training.  He has also held Sous Chef positions with The Bowl Company & Homely by Swiggy and Parkland Exotica, New Delhi, leading sizeable kitchen brigades while managing food cost, wastage, quality, inventory and training.

Chef Dip's international exposure includes working aboard Oceania Cruises, where he gained experience in main-galley production, speciality fine-dining restaurants and casual and alfresco dining while following USPH standards. His résumé also records a nine-month voluntary association with Italia in Cucina, Kolkata, undertaken specifically to develop expertise in authentic Italian cuisine.  

His professional strengths include menu planning and development, recipe costing, food-cost analysis, menu engineering, inventory management, raw-material forecasting, kitchen-brigade management and training. He is a FOSTAC-certified Food Safety Supervisor and holds an additional Food Safety for Cooks certification. His résumé also records involvement in major international operations including the Dakar Rally 2022–23 and COP16 2025 F&B catering in Riyadh.

Chef Dip is also a member of the South Indian Culinary Association and an Executive Member of the Bengal Culinary Association, reflecting his engagement with the wider professional culinary community.