About Us Kammleshwar Prasad


Liberal Arts graduate with a BA degree complemented with a specialization in Hospitality and Food Services Industry. Seeking entrepreneurial careers in Restaurant. Food and Beverage Service. Banquet Management. Catering. Events Management, Conference Services. Hotel. Resort. Bed and Breakfast Services industries to foster greater regional economic development, while creating local jobs.

Experience in communication, budgeting, and market research. Well-developed skills in all aspects of Hospitality and Food Services Industry, including development of advertising/design campaign and writing press releases. Lead and bring out the best in others during demanding circumstances and accept criticism with appreciation. Detail—oriented. Personable individual with a commitment to hard work and creativity. Pride in being pan of the melting pot of cultures in the United State of America.



BA, Liberal Arts, Delhi University, India, 1990 High School Diploma (14 Years). Kumshilla Bhilan School. Tehri Garwal. India. 1985


Angeethi Authentic Indian Cuisi
en (www.angeethiva.com), Herndon.
VA Chef and Manager

Playing a vital role in preparing a variety of authentic delicious Xerth Indian dishes. soups, salads, snacks, side dishes, and deserts with quality and health embedded in each dish. Roles and responsibilities include making variety dishes assisted by workers to cut vegetables, fruits and to keep the environment clean; maintaining inventory, quality and discipline in food preparation, including ordering food materials and equipments needed for cooking; and catering services for all occasions. Prepare and present appealing dishes for customers and also answer all questions about menu items and nutritious values of dishes served. Creative to bring out new dishes.

2008 -2010
Indiancity Grill Bar and Restaurant. Fairfax City.
VA Entrepreneur/Proprietor

Launched new lndiancity Grill Bar and Restaurant, including setting up front and back of the house operations, creating innovative menus, selecting purveyors and establishing order guides, and staffing the organization from scratch. Ongoing responsibilities included restaurant dining, supervision of a crew of 10, food orders and cost management, sanitation procedures and training, payroll, and member of the Fairfax County’s Safety Committee. Implemented profitable Saturday-Sunday brunch operation to effectively compete in saturated marketplace. Rapidly increased initial business activity by 100% in less than six months of operation and revenue $50K to $180K from 2009 to 2010. In 2009. Fairfax County and City recognized Indiancity Grill Bar and Restaurant for excellence in customer service and sales hospitality. After 2010. business declined precipitously on account of national economic downturn, causing the restaurant to close.

Jaipur Royal Indian Cuisine (www.jaipurcuisine.com). Fairfax.
VA Chef and Back of House Manager

Assisted owners in launching new restaurant from creating fine dining menus of authentic North Indian cuisine including (clay oven), selecting vendors, establishing order guides to staffing the organization. Ongoing responsibilities included small banquet and restaurant dining, food orders and cost management, training, and payroll. Recognized as the best cook in Fairfax City by Jaipur Royal Cuisine continuously for four years.

Disara Café (www.disaracafe.com) Staten Island, New York

Creatively and effectively prepared and cooked authentic North Indian cuisine including (clay oven). Awarded best cook & manager of Indian cuisine, Staten Island, New York.

Prior experiences include high-end customer service, banquet and dining service; bartending wine service duties associated with premier cruises lines (SS BIG RED BOAT II), and five star hotels (Hotel Le Meridian and Hyatt Regency Hotel, New Delhi, India). Received multiple honor roll citations for being employee of the month/year at Hotel Le Meridian and Hyatt Regency Hotel in New Delhi, India, and also in premier cruise lines (www.prerniercruis.com).

Kammleshwar Prasad Gallery