Chef Nitish Kumar

Chef Nitish Kumar's email & phone

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Chef at Bloom|Delhi, India

Position:

Chef at Bloom

Location:

Delhi, India

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Last updated: 2026-02-10
Updated: 2026-02-10

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Work Experience 14 years

Chef at Bloom

Dec 2022 - Current

Assistant Chef at Bawana Food Plaza

Jan 2014 - Current

Chef at Bloom

Dec 2022 - May 2023

Training chef at Clarks inn Group of hotels

Oct 2012 - Sep 2013

Chef Nitish Kumar started working in 2012, then the employee has changed 2 companies and 2 jobs. On average, Chef Nitish Kumar works for one company for 4 years 3 months.

Education

Bachelor of Arts - BA at Swami Vivekananda Subharti University, Meerut

Frequently Asked Questions

What is Chef Nitish Kumar's email address?

SignalHire found a verified business email address for Chef Nitish Kumar: c*********h@staybloom.com.

What is Chef Nitish Kumar's phone number?

SignalHire found a verified phone number for Chef Nitish Kumar: +91-***-***-3226.

How do I contact Chef Nitish Kumar at Bloom?

You can reach Chef Nitish Kumar through SignalHire by unlocking their verified email and direct phone number (free signup, no credit card needed). SignalHire is the fastest route if you need their contact details immediately.

What is Chef Nitish Kumar's professional background?

Chef Nitish Kumar has 14 years of professional experience. They have held roles including Assistant Chef, Chef, and Training chef at companies such as Bawana Food Plaza, Bloom, and Clarks inn Group of hotels. Their education includes Bachelor of Arts - BA from Swami Vivekananda Subharti University, Meerut.

Is Chef Nitish Kumar's contact information up to date?

Yes. Chef Nitish Kumar's SignalHire profile was last updated on 10 February 2026, reflecting their current position as Chef at Bloom in New Delhi, Delhi, India.

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Position
Bhairava Swamy Palepu
Assistant Food Beverage Manager
Ali Shah
Franchise Partner
Raihan Uddin
Executive Housekeeper
Ajay Shewale
Assistant Sales Manager
Amar Nandrajog
Deputy General Manager Project
ANKIT SINGH
Reservation Associate

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