A Future Group Initiative. Spear headed & managed business line of Restaurant & Bars, Kiosk, Cafés and Casual Fine Dining after doing a feasibility study of the city area where the company planned to open with hands on training.Control over purchase, inventory, receiving & food/labor costs within operating budget guidelines.Develop & train all cooks, kitchen & wait staffs.Accomplishments:Managed a total of 9 Restaurants kitchens (Pan-India).YOY growth of 4.5 to 6%Boosted sales through food festivals & wine & dine taster events..Instituted food protection /sanitation program for all cooks and food preparation staff.

for Rain Bar & Eatery, Juhu, Mumbai- a high profile fine dining restaurant specializing in fusion world cuisine frequented by bollywood celebs & media.Accomplishments:Performed the task of research & development of menus for Lush Bar & Grill & The Sports Bar.Have had media coverage on major radio & news papers for designing a new world menu hinged on Mediterranean & Asian fusion.Managed purchasing, inventory control, hiring, training and scheduling staff for Casual Fine Dine Restaurant.Restaurant listed on the world's best bars .com from (2004-2008)Devising and implementing systems & controls.Growth of 7% YOY.Promoted to

To ensure proper indenting of required materials and avoid wastage and spoilage•Ensure proper receiving of indented raw materials.•Ensure proper storage of materials in the department.•To maintain safety and quality standards.•Ensure cost control / quality control / portion control for (a-la-carte) by preparation of standard recipes and ensure that the department and staff follows them.•To coordinate with Sous Chef / Cdp (Chef De Parte) / Dcdp regarding day to day functions.•Checking guest comment cards regularly and taking corrective measures to rectify the same.•Ensure hygienic standards within the kitchen premises / walk in coolers / freezers / refrigerators etc…•Regular checks of all the equipments in the kitchen and coordinate with the technical department for maintenance of the same.•Takes decision on utilization of left over materials after proper quality check Keep regular check for cafeteria food for quality and quantity.

Run Breakfast Line.Was In charge of Soups, Sauces, Roast Section.Help Run The Dinner Line.Look into Requisition, Ordering & Par Levels of my section.

incharge of running the break fast and dinner in hot galley(kitchen)ordering what is required,from stores take breafingassting souschef with special wedding functions , menus etc..... checking for quality and highest hygine standards....etc

menu planningordering,costing and supervisionstaff trainningplate designningdemonstrating garnishing...etc

Assist chef with the day to day workmanaged the line with chef, duties not limited to garnishing, inventory, order pickup, sanitation, production efficiency.

in charge of breakfast, lunchsometimes lunch and dinner.mise-en place to keep ready for partieswork guest stationsinfront of the guest.worked in garde mange, soup, grill,roasts etc..

Worked in different sections of the kitchen