Overlooking the existing Casual dinning brand in Delhi and NCR . Training of the employees , implementation of new Menu. Setting up the new properties in north India as well as responsible for surprise audits to check the quality of the product as per the company’s standard.

Spear heading the daily operations of Comorin Asia’s no.69 best restaurant along with a team of 21 chefs including two Sous Chef’s and a bunch of Management Trainees. Avg. Revenue of 1.5 cr per month.

A very descriptive role of managing and opening the first hands on culinary school along side the team. Training a wide variety of French, European, Indian and Mediterranean cuisines as well as savoury canapés. Managed a class of 12 to 16 students in one batch. Managed Food cost per class and Capex according to the budget.Getting the right quality Equipments on Board along with choosing the best available ingredients.Weekly Discussions with Directors on… Show more A very descriptive role of managing and opening the first hands on culinary school along side the team. Training a wide variety of French, European, Indian and Mediterranean cuisines as well as savoury canapés. Managed a class of 12 to 16 students in one batch. Managed Food cost per class and Capex according to the budget.Getting the right quality Equipments on Board along with choosing the best available ingredients.Weekly Discussions with Directors on revenue generation and marketing strategies. Show less

Pre and post opening of a contemporary dinning Indian restaurant with global footprints.521 keys, 4 food and beverage outlets, 16000 sq ft of banqueting space.

Opened a 60 seater fine dinning Indian restaurant serving 19 course tasting menu with modern and contemporary techniques with regional Indian cuisine

1)Thorough knowledge of European and Mediterranean food serving ala carte with fine dinning plates.2)The position comes with high responsibilities with major check on quality of food , monitoring the regular sections of the restaurant and dispensing food with a finesse plate. 2) Was second in command of a fine dinning restaurant serving chic modern European food with an APC OF 2500 per person. 3) Daily indenting of the stores, procurement, storage, associates and team handling4)… Show more 1)Thorough knowledge of European and Mediterranean food serving ala carte with fine dinning plates.2)The position comes with high responsibilities with major check on quality of food , monitoring the regular sections of the restaurant and dispensing food with a finesse plate. 2) Was second in command of a fine dinning restaurant serving chic modern European food with an APC OF 2500 per person. 3) Daily indenting of the stores, procurement, storage, associates and team handling4) Hosted Several In villa Dinners priced @ INR40,000 per person with premium quality products. 5) Overlooking coffee shop operations in absence of Sr. Sous Chef @ Eugenia a 140 cover coffee shop. 6) Headed the outdoor catering for Defense Expo 2016, Goa 7) Very much hands on with range of quality products serving dignitaries of GOA and DELHI 8) Relaunched Miguel Arcanjo with BLUE LABEL DINNER held at Taj Exotica Goa. 9) Daily briefing of the team with achieving the targets set by the Executive chef. 10) Revamped the dishes and plating of the restaurant with an award of TIMES FOOD AWARD BEST MODERN EUROPEAN RESTAURANT IN GOA 2016.11) Chaining Menu's under the guidance of Executive chef.12) Ensured all complaints, enqueries and suggestions are attended accordingly 13) Assisting in recruiting, training and hiring employee cooks to Sr. sous chef. 14) Good sense of business of being cost effective to the company. 15) Strong leadership skills with managing budgets in the gievn cost. 16) Creating and implementing the new dishes in the menu with regular food trials. Show less

• Thorough knowledge of European and Mediterranean cuisine with hands on creating refined plates.• Was incharge of pasta, grills and sauce section for the daily operations of restaurant. • Taking care of day to day operations with maximum optimization of results • Responsible for timely delivery of premium quality products.• Ensuring the quality and quantity standards of food preparations and presentation of my outlet.• Achieving the daily budget of the restaurant with APC… Show more • Thorough knowledge of European and Mediterranean cuisine with hands on creating refined plates.• Was incharge of pasta, grills and sauce section for the daily operations of restaurant. • Taking care of day to day operations with maximum optimization of results • Responsible for timely delivery of premium quality products.• Ensuring the quality and quantity standards of food preparations and presentation of my outlet.• Achieving the daily budget of the restaurant with APC of INR2500.• Planning, staffing and scheduling of kitchen chefs with respect to day to day operations.• Setting the SOP’S of the kitchen and standardising the recipe’s.• Handling the entire operations in absence of Senior Sous Chef.• Training and development of food production associates.• Coordinating with stores and purchase as to get the best products for the outlet.• Daily indenting of food and making requisitions so as to run smooth operations.• Organising and planning special dinner menu’s with dishing out pre-plated food.• Leading and coordinating with the team for special wine dinners and planning accordingly.• Successfully managed team of 6 people in running the restaurant.• Achieving the daily budgets of the restaurant at an APC of INR 2500.• Successfully managed several special In Villa dinner priced at INR40, 000 per person for a 5 course meal. . Show less

Undergone an intensive training learning the traits of kitchens along with specialising in European, Mediterranean and Indian cuisine. Worked in some of the best restaurants at Taj hotels viz a viz Orient express, Souq, Masala art and basic banqueting and outdoor catering operations.

1) Was privileged to be a part of SCP- STARWOOD CLASS PROGRAMME at THE WEST INN GURGAON 2) Undergone intensive training in coffee shop for 4 months.3) Was fortunate enough to be a part of the Pre-opening team member of PREGO- ITALIAN RESTAURANT.4) Also was IN CHARGE of few very renowned outdoor caterings : BMW, JAGUAR AND DLF .5) Overall cooking experience in one of the busiest Banquets catering to over 1000 pax at a time for 3 months .6) was also fortunate enough to get… Show more 1) Was privileged to be a part of SCP- STARWOOD CLASS PROGRAMME at THE WEST INN GURGAON 2) Undergone intensive training in coffee shop for 4 months.3) Was fortunate enough to be a part of the Pre-opening team member of PREGO- ITALIAN RESTAURANT.4) Also was IN CHARGE of few very renowned outdoor caterings : BMW, JAGUAR AND DLF .5) Overall cooking experience in one of the busiest Banquets catering to over 1000 pax at a time for 3 months .6) was also fortunate enough to get exposure and to work with CHEF WATSON AND CHEF DAVIDE CONCASE Show less