8 Food & Beverage outlets 15 meeting roomsBanquet capacity up to 3600 paxODC up to 1000 paxWorld luxury restaurant award best Italian Cuisine winner 2022World luxury restaurant award regional winner best Indian cuisine 2022Handling smooth functioning of restaurant operations including goals, budgets, plans, and administrative activities and maintaining reports / recordsEnsuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handle guests requests & resolving complaints.Ensuring guest satisfaction by achieving delivery of service quality norms.

8 Food & Beverage outlets 15 meeting roomsBanquet capacity up to 3600 paxODC up to 1000 paxHandling smooth functioning of restaurant operations including goals, budgets, plans, and administrative activities and maintaining reports / recordsEnsuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handle guests requests & resolving complaints.Ensuring guest satisfaction by achieving delivery of service quality norms.

Successfully opening of Indian fine dining restaurantPre-opening recruitmentBudget & ForecastingResponsible for both hotels for Indian cuisine including BanquetsRanking no.1 on TripAdvisor Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, production specifications, established procedures, and cost requirements.Ensuring the garnish tray for the final presentation is complete in all senses as per the pre-set standards, dish out the ala' carte orders in the right standards, including cooking sequence, portion size, temperature of the dish and presentations of the dish.Well control on food cost without compromising with quality.Conducting all internal audits performance; administering overall work assignment of supervisory and non-supervisory personnel.Implementing procedures, control systems for maintaining cleanliness and hygiene as per set quality standards.

Worked as an Executive Chef at Indus (MICHELIN Plate/Multi-Award Wining Five Star Restaurant) Bangkok,Thailand.Headed a young culinary team of 16 including stewarding with motto to bring Indian food with a new appeal to guest plate while authenticity is there. Revamped Ala Carte, Brunch, Catering menus and Introduced Tasting menu in a modern way.

Worked with The Sun Siyam Iru Fushi Luxury Beach & Spa Resort at Maldives as Chef de Cuisine. Its an one of the leading resort of Maldives with 221 villas provide luxury category of facilities. Opened "La Crameria" an Ice cream parlour, an Indian Restaurant "Taste Of India". Headed big kitchen brigade of 86 chefs and 26 kst team in absence of Executive chef for four months with a improvement of FSA results, reduce food cost by by 1.2 % while maintained good quality.

Worked with Sunrise Resorts and Cruises as speciality Indian Head Chef at fine dinning Indian Restaurant "Kandahar". sunrise diamond 430 rooms,with 4 swimming pools,4 outlets. Kandahar is known as the best dining restaurant of Sunrise Resorts and Cruises.it is open air with sea view makes it more shiny.successfully opened Masala Indian specialty restaurant at Sunrise Grand Arabian Beach Resort(sister's hotel)

Worked as Demi Chef De Partie at Crowne Plaza Today, Gurgaon managed by Inter continental Hotel Group, in Multi Cuisine Restaurant (Show Kitchen) 160 Covers. 5 Star Deluxe* , 234 Rooms, 2 Restaurant Café ‘G’and Wild fire the only Brazilian restaurant in India. Worked from 5th Nov 2007 to 2nd June 2012. worked in a-la-carte as well as buffet kitchen, solely responsible for dinner (café “G” live kitchen)and assist sous chef in menu planning of Indian dept. Organize Training on basic preparation of food as well as on kitchen equipments along with café in charge. Successfully launched Indian kebabs & grilled nights on Tuesday, flavors of India on Friday Successfully organized Rajasthani food festival Successfully organized Awadhi food festival Jashn-E- Awadh

Worked with Fortune select global by welcomgroup , gurgaon, India. As job trainee . restaurant ,5 Star category. from 2ndfeb 07 to 19th sep 2007 Responsible for all mise-in-place Indian & tandoor Responsible for dry store set up,butchery, report to Indian sous chef responsible for shift operation

Industrial Training (specialization in Indian curry and tandoor )from Hotel Fortune select global by welcomgroup , gurgaon, India Five Star. From 5th may 2006 to 31st jan 2007done training in all day dining restaurant