Salikram Bhattarai is a dedicated culinary professional and junior sous chef, specializing in banqueting, cold kitchen and international cuisine across high‑volume, 5‑star hospitality and destination venues in the UAE. He operates at the intersection of large‑scale catering, premium guest experiences and consistent food quality, with a track record spanning royal catering, theme parks and luxury hotels.
Current Role and Culinary Focus
Salikram Bhattarai currently serves as Junior Sous Chef at Waldorf Astoria Hotels & Resorts Astoria Dubai Palm Jumeirah, working within a flagship luxury resort environment known for high guest expectations, diverse international clientele and elevated brand standards. In this role, he contributes to menu execution, quality control and team coordination in banqueting and restaurant operations, ensuring that large and small functions deliver polished, reliable culinary experiences.
Prior to his current position, he advanced through Erth Abu Dhabi, moving from Chef de Partie to Junior Sous Chef while supporting complex catering operations and premium service delivery. These responsibilities have strengthened his capability to manage production volumes, align with brand standards and support senior chefs in driving both day‑to‑day consistency and long‑term culinary improvement.
Large‑Scale Catering and Operational Experience
Salikram has built his reputation around high‑pressure, large‑scale and VIP catering, including work at Erth Catering, where operations extended to serving the UAE Royal Family and Heads of State, overseeing more than 100,000 meals per day across approximately 120 locations. He also contributed to Expo 2020 Dubai operations, supporting food production for up to 16,000 guests per day in a diverse, fast‑moving environment.
This background across Erth Abu Dhabi, Ferrari World Yas Island, Warner Bros Abu Dhabi and The Sweets Boutique has sharpened his understanding of theme‑park and events‑driven hospitality, where guest flows are intense, timing is critical and food quality must remain consistent at scale. His focus on cold and international cuisine allows him to balance creativity with standardization, ensuring dishes are both visually appealing and operationally feasible in high‑volume service.
Teamwork, Guest Focus and Professional Culture
Colleagues and leaders describe Salikram as friendly, hardworking and attentive to detail, with strong interpersonal skills that positively impact kitchen culture and cross‑department collaboration. A recommendation from a senior general manager in leisure and adventure tourism highlights him as a valuable asset to any employer, underlining his reliability, professionalism and service mindset.
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