Currently working as executive chefThise company have two brand I’m working in Burma social as a executive chef with new cuisine conceptBurmese style cuisine is really new cuisine is big opportunity to perfume in new place,New set up for 150 cover and hiring in this is the 3floor restaurant with limited team member,Creating menu in 7days is big challenges and finish food in 4daysSet up recipes and create supplier connation maintain very low food cost with COGS and designs new foodplating lunch menu dinner menu event menu and menu for media.

This is based on worldwide food (world cuisine) with high end class services and caters to famousclients and high profiles.With small members team we perform with quality and quantity as per company standard and we able tomake recognition in goa again of as an head chef Baldev Bharti.

The food is nothing if not experimental at Bo Tai, and their new menu is nothing short of delicious. Wecreate the Avocado Carpaccio, Roti Canai, blue pea flower Dim sum, grilled steak, and their vegetariansliders (which were blue in colour using natural colouring)3In Goa we tailor our menu extended for climate like we have added charged grill New Zealand lambchop, many seafood items here we have sushi, nigiri, shasmi, dim sum at the same point we havepizza and more so over like Italian and Spanish concept food that will show up my gastronomic skill,With small members team we perform with quality and quantity as per company standard and weable to make recognition in goa name of Bo Tai Goa as an outlet chef Baldev Bharti.

In molecule my food knowledge is far beyond that I was think it’s not but when I join them they have 70% menu that is most of related toIndian food so I got opportunity to add something that belong to me so I added in that menu some of tapas and some of soup as they wantsome creative item. It’s a gastronomic bar with kitchen with 490 cover and we have spent quite good time.

ITC Goa have largest space with beach and spa there is number of 4 live restaurant17th team member from different countries I am the one of them based on my experience and my skillI got selected as a Deputy Chef with that team in Goa pre-opening project of ITC• Creation and implementation of +60 dishes under a Mediterranean concept menu; chilled soups, salads,pastas, risotto, paellas, tapas, pizzas, off the grill and deserts.

This is based on worldwide food (world cuisine) with molecular gastronomy food pairing with280types of worldwide wine in hauté offer high end class services and caters to famous clients and highprofiles.• In charge of daily kitchen operations in scheduling, staffing, assisting on menu creation andrequisitioning, checking product quality, mise en place and final presentation.• This wine & tapas based restaurant is offering a Mediterranean food and Spanish tapas concept

Beachfront seasonal restaurant opening project in a famous beach of morjim with Spanish chef fromMichelin star casa. Marcial (Spain)• Creation and implementation of +60 dishes under a Mediterranean concept menu; chilledsoups, salads, pastas, risotto, paellas, tapas, pizzas, off the grill and deserts.• Adapting to the clients preferences, country culture and religion; 50% vegetarian & only 10%red meat. Managing 10 local staff team (Indian and Nepali nationals),• Working the operations under the corporate chef guidance.• Working with local suppliers and artisans; offering a weekly changing cake from the local artisanbakery and the freshest grilled fish from the Morjim market.• Have created an on-side Russian menu adapting to the needs of the restaurant after analysingthe strong flow of Russians in front of the restaurant to getMore clients at lunch time.

I got a job over there and for the good project for my own a well reputed Spanish restaurant thatoffers northern traditional food in the region of Asturias and awarded.Infusion with traditional Rajasthan food and wood fire pizza have created it in the front of therestaurant so the wooden smell and aroma is everywhere.I was in charge of the appetizers and I assisted on mise en place and service; free range chickenmountain rice, Iberian ham croquettes, crab salad, “fabada” beans soup, chilled ajo blanco soup…

BOHEME the European culture cuisine along with some Indian dishes in a small place but have120 cover with a very kind and unique roof.BOHEME have two branch both have the view and every time full of guest so need preregistrationfor tablemy duty is to Reporting to the directly sous chef, responsibilities and essential job functional• Cleaned, peeled and plated fresh fruits and vegetables.• Followed recipes meticulously to cook food keeping up with quality standards and presentationinstructions.• Used effectively kitchen equipment including ovens, grills, fryers, stoves and microwaves.• Inspected food preparations for quality and quantity